If you’ve ever dreamed of sinking your fork into a chocolate cake so rich, moist, and indulgent it could rival the iconic cake from Matilda, this recipe is your golden ticket. This moist chocolate cake is the ultimate treat for chocoholics, and yes, it’s just as decadent as the one Bruce Bogtrotter conquered.
Ingredients & Equipment
Gather these ingredients and tools to create the chocolate masterpiece of your dreams:
Ingredients
For the Cake:
4 cups white granulated sugar
3 1/2 cups all-purpose flour
1 1/2 cups cocoa powder
1/4 cup espresso powder
1 tablespoon baking soda
1 tablespoon baking powder
2 teaspoons salt
4 eggs
2 cups buttermilk
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups boiling water
For the Chocolate Frosting:
2 cups unsalted butter, softened
3 cups cocoa powder
4 cups powdered sugar
1 1/3 cups milk
2 teaspoons vanilla extract
Equipment
Hand mixer
3 9-inch round cake pans
Large mixing bowls
Sifter
Wire cooling rack
Parchment paper
With these ingredients and tools in hand, you’re ready to bake a cake so indulgent, even Trunchbull would have to admit defeat.
Whipping up the Cake Batter
Creating this moist chocolate cake starts with the perfect balance of dry and wet ingredients. Begin by preheating your oven to 350°F (175°C) and preparing your cake pans. Grease them generously and line the bottoms with parchment paper to ensure your cakes release without a hitch.
Mixing the Dry Ingredients
In a large mixing bowl, sift together the sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. The espresso powder is our secret weapon, intensifying the chocolate flavor without making it taste like coffee. It’s what gives this cake that deep, rich flavor you’ll love.
Combining the Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. This mixture is the key to the cake’s luscious texture. When combined with the dry ingredients, it creates a batter so smooth and silky, it’s hard to resist licking the spoon (and who says you have to?).
The Secret Step: Boiling Water
Here’s where the magic happens. Slowly pour in the boiling water while mixing the batter on low speed. Don’t panic if the batter looks thin; this step is what guarantees a cake that’s irresistibly moist. Trust the process—your patience will pay off in spades.
Baking Like a Pro
Divide the batter evenly among your prepared pans. Place them in the oven and bake for 28-32 minutes, or until a toothpick inserted into the center of each layer comes out clean. The aroma that fills your kitchen during this time is nothing short of heavenly.
Once baked, allow the cakes to cool in their pans for about 10 minutes. Then transfer them to a wire rack to cool completely. This step is crucial; a warm cake will cause the frosting to melt, and we can’t have that.
How to Make Rich Chocolate Frosting
While the cakes cool, it’s time to make the frosting. This chocolate frosting is as luxurious as the cake itself, with a creamy texture that spreads like a dream.
Creaming the Butter
Start by beating the softened butter in a large mixing bowl until it’s light and fluffy. This step ensures a smooth frosting base.
Adding the Cocoa Powder
Gradually add the cocoa powder, mixing until fully incorporated. The cocoa brings the deep chocolate flavor that makes this frosting irresistible.
Incorporating the Sugar and Milk
Alternate adding powdered sugar and milk in small amounts, mixing on low speed. This method prevents lumps and creates a frosting that’s perfectly smooth. Adjust the consistency with additional milk or sugar as needed. Finally, stir in the vanilla extract to enhance the flavor.
Assembling Your Masterpiece
Now comes the fun part: putting it all together. If necessary, level the tops of your cake layers with a serrated knife to ensure they stack evenly.
Layering the Cake
Place the first cake layer on your serving plate or cake stand. Spread a generous amount of frosting evenly over the top. Repeat with the second and third layers, making sure each is level and secured with frosting.
Frosting the Exterior
Use the remaining frosting to coat the sides and top of the cake. Smooth it out for a polished look or add decorative swirls for a rustic charm. This is your moment to get creative and make it uniquely yours.
Tips for the Best Chocolate Cake
To ensure your moist chocolate cake turns out perfectly every time, keep these tips in mind:
Use room-temperature ingredients: Room-temperature eggs and buttermilk mix more evenly, creating a smoother batter.
Don’t overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cake.
Invest in good cocoa powder: High-quality cocoa makes all the difference in flavor.
Let the cakes cool completely: Rushing this step can cause your frosting to slide off.
Chill the cake before slicing: For cleaner slices, refrigerate the assembled cake for 30 minutes before cutting.
Why This is Truly "Matilda's Chocolate Cake"
There’s something magical about this cake that makes it feel like it belongs in Matilda. It’s rich, indulgent, and just a little bit mischievous. The deep chocolate flavor and tender crumb make it impossible to resist, just like the iconic cake Bruce devoured with sheer determination.
Whether you’re recreating movie magic or simply treating yourself, this cake captures the spirit of joy and indulgence that Matilda’s chocolate cake embodies. Every bite is a celebration of chocolate, and every slice is a reminder that sometimes, you really can have your cake and eat it too.
This moist chocolate cake is more than just dessert; it’s an experience. From the rich, velvety layers to the decadent frosting, it’s everything a chocolate lover could dream of. Whether you’re baking it for a special occasion or just because, this recipe guarantees a cake that will steal the show.
So, channel your inner Bruce Bogtrotter, grab your fork, and dive into a slice of Matilda’s chocolate cake. One bite, and you’ll understand why this cake deserves to be in the spotlight. Happy baking!
Moist Chocolate Cake (Matilda’s Chocolate Cake)
Equipment
- Hand Mixer
- 3 9-inch round cake pans
Ingredients
Cake Batter
- 4 cups white granulated sugar
- 3 ½ cups all purpose flour
- 1 ½ cups cocoa powder
- ¼ cup espresso powder
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- 2 teaspoon salt
- 4 eggs
- 2 cups buttermilk
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups boiling water
Chocolate Frosting
- 2 cups unsalted butter softened
- 3 cups cocoa powder
- 4 cups powdered sugar
- 1 ⅓ cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
- Combine dry ingredients: In a large mixing bowl, sift together the sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients while mixing with a hand mixer on low speed. Mix until just combined.
- Add boiling water: Slowly pour in the boiling water while mixing on low speed. The batter will be thin; this ensures a moist cake.
- Divide batter: Evenly distribute the batter among the prepared cake pans.
- Bake: Place the pans in the oven and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Frosting
- Cream butter: In a large bowl, beat the softened butter with a hand mixer on medium speed until light and fluffy.
- Add cocoa powder: Gradually add the cocoa powder, beating until smooth.
- Add powdered sugar and milk: Alternate adding powdered sugar and milk in small amounts, mixing on low speed until fully incorporated. Adjust consistency with more milk or sugar if needed.
- Add vanilla: Stir in the vanilla extract and mix until smooth and creamy.
Assembly
- Level cakes: If necessary, level the tops of the cooled cakes with a serrated knife.
- Layer frosting: Place the first cake layer on a serving plate or cake stand. Spread a generous amount of frosting evenly over the top. Repeat with the second and third layers.
- Frost exterior: Use the remaining frosting to coat the sides and top of the cake. Smooth or add decorative swirls as desired.
- Chill or serve: Chill the cake for 30 minutes to set the frosting or serve immediately.
