Matilda’s Decadent Chocolate Cake Recipe

Matilda’s Chocolate Cake is one of those desserts that feels wildly indulgent with every bite. If you remember the movie, this is that cake — the enormous, over-the-top slice Bruce was challenged to finish. Here, though, you’re in your kitchen, not a school auditorium, and you can make a cake that tastes like a bakery masterpiece without too much fuss.

This is probably the richest chocolate cake I’ve made: deep cocoa flavor, moist layers, and a silky ganache that covers the top, sides, and the filling between layers. The coffee intensifies the chocolate without tasting like coffee, and a bit of sour cream in the ganache keeps it smooth and spreadable. It looks bakery-level but is entirely doable at home.

Whether you’re baking for a celebration or just because you need serious chocolate, this two-layer cake delivers. Serve with ice cream or a cold glass of milk and watch it disappear.

Ready to make Matilda’s Chocolate Cake? Let’s go.

🎥 That legendary Matilda cake moment

If you recall the film, you know the scene: Bruce is dared to eat an enormous slice of chocolate cake in front of the whole school. That over-the-top moment inspired this recipe — fudgy, rich, and unapologetically indulgent. It’s meant to make people smile, whether or not anyone’s daring them to finish it.

🧾 Ingredients

Chocolate cake

• Butter
• Sugar
• Eggs
• Vanilla extract
• Whole milk
• Fresh brewed coffee
• All purpose flour
• Cocoa powder
• Salt
• Baking soda
• Baking powder

Chocolate ganache frosting

• Unsalted butter
• 60% semi-sweet chocolate baking bar
• Heavy cream
• Salt
• Vanilla extract
• Sour cream

⭐ Ingredient notes

• 60% semi-sweet chocolate — I prefer this for the ganache because it’s rich without being overly sweet. Good-quality chocolate chips or a chocolate bar will work if you don’t have a baking bar; you may need to tweak sweetness slightly.
• Coffee — A splash of brewed coffee brightens and deepens the chocolate flavor without adding a coffee taste.
• Sour cream — A small amount keeps the ganache glossy, smooth, and easy to spread.
• Whole milk — Adds richness and keeps the cake moist. You can use 2% in a pinch, but whole milk gives a more indulgent texture.

See the recipe card below for exact measurements and the full ingredient list.

🥣 Making the chocolate cake

Preheat the oven to 350°F. Grease two 9″ round cake pans and line the bottoms with parchment paper to help the layers release cleanly.

In a large bowl, cream the butter and sugar until light and fluffy with a stand mixer or handheld mixer. Add the eggs one at a time, then mix in the vanilla, whole milk, and brewed coffee to enhance the chocolate depth.

Whisk the flour, cocoa powder, salt, baking soda, and baking powder together in a separate bowl. With the mixer on low, add the dry ingredients to the wet mixture and stir until just combined; avoid overmixing.

Divide the batter evenly between the two prepared pans.

Bake for about 30 minutes, or until a toothpick inserted into the center comes out mostly clean. Allow the cakes to cool completely before frosting.

🥄 How to make chocolate ganache frosting

Over low to low‑medium heat, melt the butter in a small saucepan. Stir in the chopped chocolate and heavy cream until the mixture is smooth and fully melted.

Whisk in powdered sugar and cocoa powder until combined. Remove from the heat and stir in the salt, vanilla, and sour cream. Chill the ganache in the refrigerator for at least an hour so it thickens and becomes easy to spread without sliding.

🍰 Assembling the cake

Place one cooled layer on a serving plate and spread a generous layer of ganache on top. Carefully set the second layer over it and cover the entire cake — top and sides — with the remaining ganache until it looks glossy and irresistible.

Slice, serve, and enjoy.

💫 Variations and mix-ins

• Chocolate chips or chunks — Fold semisweet or dark chocolate into the batter for extra melty bites.
• Nuts — Chopped walnuts, pecans, or hazelnuts add crunch and contrast.
• Fresh or frozen berries — Raspberries or strawberries bring bright bursts of flavor; fold them in gently so they don’t sink.
• Espresso powder — A teaspoon in the batter intensifies the chocolate even more.
• Warm spices — A pinch of cinnamon or chili powder adds depth and a subtle kick.

🍫 Topping ideas

• Chocolate shavings — Simple and elegant.
• Fresh berries — For color and freshness.
• Whipped cream — Light and balancing against the rich ganache.
• Cookie crumbs — Crushed chocolate cookies or Oreos add texture.

🧺 Storage

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring chilled cake to room temperature before serving for the best texture.

To freeze, wrap each cooled cake layer tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before frosting.

💡 Pro tips

• Chill the ganache until spreadable but not rock hard. If it becomes too firm, let it soften at room temperature before frosting.
• Heat your knife under hot water and dry it before slicing for cleaner cuts.
• When adding berries or nuts, fold them in gently to avoid deflating the batter.

❓ FAQ

If you enjoy chocolate desserts, try some of our other recipes listed in the recipe card below.

Did you make this Matilda’s Chocolate Cake? Let us know in the comments!

📝 Recipe