I make this rich and deeply chocolatey cake inspired by the famous indulgent dessert from Matilda. It turns out incredibly moist, dense, and fudgy with a smooth, luscious chocolate frosting that melts into every bite.
Why You’ll Love This Recipe
I love how this cake delivers intense chocolate flavor without being overly complicated. The texture stays soft and moist for days, and the frosting is silky and not too sweet. I also find it perfect for celebrations or whenever I want something truly decadent and comforting.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
1¾ cups (220g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) boiling water
For the frosting:
1 cup (230g) unsalted butter, softened
1¼ cups (95g) unsweetened cocoa powder
5 cups (600g) powdered sugar
½ cup (120ml) milk
2 teaspoons vanilla extract
¼ teaspoon salt
directions
I start by preheating the oven to 175°C (350°F) and greasing two 9-inch round cake pans.
In a large bowl, I whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Then I add the eggs, milk, oil, and vanilla extract, mixing until smooth.
I slowly pour in the boiling water and stir carefully. The batter becomes thin, but I keep going until everything is well combined.
I divide the batter evenly between the pans and bake for about 30–35 minutes, until a toothpick inserted in the center comes out clean. I let the cakes cool completely before frosting.
For the frosting, I beat the butter until creamy, then mix in the cocoa powder. I gradually add powdered sugar and milk, alternating between them, until I reach a smooth consistency. I stir in the vanilla and salt.
I spread a thick layer of frosting between the cake layers, then cover the top and sides generously.
Servings and timing
I usually get about 12 servings from this cake.
Prep time: 20 minutes Bake time: 30–35 minutes Cooling and frosting: 45 minutes Total time: about 1 hour 40 minutes
Variations
I sometimes add a layer of chocolate ganache between the cakes for extra richness. If I want a slightly different flavor, I mix a teaspoon of espresso powder into the batter to deepen the chocolate taste. For a fun twist, I also like adding chocolate chips into the batter before baking.
storage/reheating
I store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving, I let it sit at room temperature so the frosting softens again. If I want a warm slice, I microwave it for about 10–15 seconds.
FAQs
Can I make this cake ahead of time?
I often bake the cake layers a day in advance and store them wrapped. I frost the cake the next day for best freshness.
Can I use a different pan size?
I can use a 9×13-inch pan instead, but I adjust the baking time slightly and keep an eye on doneness.
Why is the batter so thin?
I notice the batter is quite runny because of the boiling water, but that’s what makes the cake extra moist.
Can I freeze this cake?
I freeze the unfrosted cake layers tightly wrapped for up to 2 months. I thaw them overnight before frosting.
How do I make the frosting less sweet?
I reduce the powdered sugar slightly and add a pinch more salt or a bit of dark chocolate to balance the sweetness.
Conclusion
I find this Matilda-inspired chocolate cake to be one of the most satisfying desserts I can make. It’s rich, moist, and full of deep chocolate flavor, making it perfect whenever I want to impress or simply enjoy a truly indulgent treat.
