My Matilda Chocolate Brownie Cake is even better than the original version! I took the famous Matilda chocolate cake and gave it a brownie makeover. Think rich chocolate layers, gooey fudgy brownie chunks, and a messy, glossy coat of chocolate ganache. It’s bold, indulgent, and made to impress. If you’re obsessed with brownie or just love a messy Matilda inspired chocolate cake —this one’s for you.
Why you will love this Matilda chocolate brownie cake?
If Bruce Bogtrotter had a dream cake, this would be it. My Matilda Chocolate Brownie Cake is unapologetically rich, indulgent, and every chocoholic’s fantasy. Think moist chocolate fudge cake layered with silky, creamy ganache and studded with chunks of fudgy brownie in every bite. Each layer melts into the next, giving you that gooey, melt-in-your-mouth moment—then it’s all wrapped up in a gloriously messy coat of chocolate ganache, crowned with even more brownies on top. It’s bold, dramatic, and utterly irresistible. Basically, it’s chocolate on chocolate on brownie chaos—in the best way possible.
What ingredients do I need to make this moist and fudgy Matilda chocolate brownie chocolate cake?
Matilda Chocolate fudge cake
- Dark chocolate: Use dark chocolate that’s between 50-60% cocoa. Anything higher for this recipe and the brownies will be too bitter.
- Unsalted butter: Does not have to be room temperature because you will melt it in the microwave with the chocolate. Also unsalted means you can control the amount of salt added.
- Caster sugar: Caster sugar is best as it is superfine, but if you can’t get this granulated is fine.
- Soft light brown sugar: To give the cake a slightly caramel flavour and fudgy texture.
- Vanilla extract: Vanilla enhances the flavour of chocolate, I always add vanilla in my chocolate bakes.
- Vegetable oil: Adds moisture to the cake.
- Sour cream: Adds moisture to the cake. Take out the fridge before to get to room temperature .
- Eggs: This recipe uses medium room temperature eggs.
- Cocoa powder: To add a rich chocolate flavour in the cake.
- Plain flour: Also called all purpose flour.
- Bicarbonate of soda: Helps to neutralize the acidity in cocoa powder, enhancing the cake’s rich, chocolate flavor and creating a smoother, more balanced taste.
- Baking powder: Helps the cake to rise.
- Salt: Enhances the chocolate flavour and balances the sweetness.
- Boiling water: To bloom the cocoa and add moisture to the cake.
Step by step: How to make the Matilda chocolate cake
Step 1: Melt the butter and chocolate
Melt the butter and chocolate together in the microwave, 20 seconds at a a time. Mix together well until combined then set aside.
Step 2: Combine the Wet Ingredients
Add the in a large mixing bowl the vegetable oil, caster sugar, soft light brown sugar, vanilla extract, sour cream and eggs. Mix together using an electric hand beater until all the ingredients are combined.
Step 3: Add boiling water
Add the boiling water, in two stages, mix to combine using a spatula. Be careful not to splash yourself.
Step 4: Add the dry ingredients
In a separate bowl add the flour, cocoa, salt and baking powder. Sift into the wet ingredients. Mix to combine using a spatula. Pour the chocolate fudge cake batter into three lined 6″ cake tins. bake for 40-45 mins at 160c fan.
Step 5: Bake the cakes
Pour the cake mixture into three cake tins, bake at 160c fam for 40 minutes.
Make a batch of my fudgy brownies
My fudgy brownies take this Matilda chocolate cake to another level! Pieces of brownies are layered in between each cake layer and placed on top of the cake.
How do I make the chocolate ganache?
Covering a cake with chocolate ganache isn’t just about making it look gorgeous—it comes with a host of benefits that elevate both the flavor and texture of your dessert. Ganache adds a rich, velvety finish that creates a smooth, glossy coating, making your cake look professionally decorated with minimal effort.
But the real magic happens when you take a bite: the deep, chocolatey flavor of ganache enhances the cake’s sweetness without overwhelming it. The creamy texture also helps lock in moisture, keeping the cake soft and indulgent.
Step one: Melt the dark chocolate with hot cream
Chop the chocolate into very small pieces, heat the cream and pour over the chocolate.
Step two: Add the butter
Stir in the butter whilst the ganache is still hot so it melts.
Step three: Add golden syrup
Sweeten the chocolate ganache with golden syrup and to add some extra shine.
Pro Tips for the Best Moist Cake
✔ Use high-quality cocoa powder for the richest chocolate flavor.
✔ Add boiling water to bloom the cocoa and add moisture into the cake.
✔ Add sour cream to make the cake extra fudgy and moist.
✔ Do not over bake to make sure the cake stays moist and fudgy for days.
FAQ -Matilda Chocolate Brownie Cake
Can I make this cake in advance?
Yes! You can make the cake 1 day before so you do not ave to make everything in the same day. Once the cakes have cooled wrap them in cling film to stop them from becoming dry. Do not out them in the fridge.
What kind of chocolate is best for the ganache?
Use a good-quality dark chocolate (50–60% cocoa) for the Matilda chocolate cake and the fudgy brownies. I mixed the dark and milk chocolate for a slightly sweeter ganache.
How do I get the ganache to the perfect consistency?
Let it cool until it becomes a thicker spreadable consistency, it could take up to 1 hour. You can put it I the fridge to speed up the process but make sure it does not become solid. If this does happen, heat it slightly in the microwave.
Can I make this gluten-free?
I have not made this cake with gluten free flour.
Can I make it without eggs?
I have not made this cake without eggs.
How do I store this cake?
Do not put this cake in the fridge, it is best stored at room temperature covered with a cake cover. Or in an air tight container. If you put it in the fridge it make become dryer and change the fudgy consistency. Only refrigerate of you live in Avery hot country and the chocolate ganache is melting too much.
If you like this Matilda brownie chocolate cake, check out these ones…
Ingredients
Brownies
- 160g butter
- 170g dark chocolate (use dark chocolate between 50%-60% cocoa)
- 160g plain flour
- 40g cocoa powder
- 3 medium eggs
- 200g caster sugar
- 60g soft light brown sugar
- 1tbsp vanilla extract
- 1/4 tsp salt
Chocolate fudge cake
- 160g dark chocolate (50%-60% cocoa baking chocolate)
- 100g unsalted butter
- 350g caster sugar
- 50g soft light brown sugar
- 1tbsp vanilla extract
- 200ml vegetable oil
- 3 medium eggs
- 60g cocoa powder
- 300g plain flour/all purpose flour
- 1tsp bicarbonate of soda
- 1tsp baking powder
- 1/4tsp salt
- 200ml boiling water
- 260g sour cream
Chocolate ganache
- 250g milk chocolate (baking chocolate)
- 150g dark chocolate (50%-60% cocoa baking chocolate)
- 400ml double/heavy cream
- 80g salted butter
- 5tbsp golden syrup (or syrup of choice)
Instructions
Brownies
- Chop the dark chocolate into chunks. Set aside.
- Line a 20x20cm brownie tin with baking paper.
- Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together, make sure the melted chocolate and butter are well combined. This stops the brownie batter from splitting. Set aside.
- Mix the eggs, sugar & vanilla extract in a separate bowl with an electric beater/stand mixer for 3 mins until creamy.
- Fold in the melted chocolate and butter mix with a spatula.
- Sift half the flour, cocoa and salt into the wet ingredients, fold in with a spatula. Repeat with the remaining dry ingredients until combined.
- Add the brownie batter into the lined brownie tin.
- Bake @170c fan for 24 minutes.
Chocolate fudge cake
- Melt the butter and chocolate together in the microwave, 20 seconds at a a time.Mmix together well until combined then set aside.
- Add the in a large mixing bowl the vegetable oil, caster sugar, soft light brown sugar, vanilla extract, sour cream and eggs. Mix together using an electric hand beater until all the ingredients are combined.
- Pour in the melted chocolate and butter, stir to combine using a spatula.
- Add the boiling water, in two stages, mix to combine using a spatula.
- In a separate bowl add the flour, cocoa, salt and baking powder. Sift into the wet ingredients. Mix to combine using a spatula.
- Pour the cake batter into three lined 6" cake tins. Only line the bottom of each cake tin with baking paper, not the sides. This method stops the cake from shrinking at the side once it has been removed from the oven.
- Bake for 40 mins at 160c fan. The cakes should still be a bit fudgy inside when you remove them from the oven. Use a wooden skewer to check.
- Let the cakes cool for 30 minutes, then gently use a sharp thin knife to separate the cakes from the sides of the cake tins. Place a plate on top and turn upside down to remove the cakes. Let the cakes continue to cool on a baking rack.
Chocolate ganache
- Once the brownies and chocolate fudge cake has cooled completely, make the chocolate ganache.
- Chop the dark chocolate into very small pieces and put into a bowl.
- Heat the cream on its own in the microwave for 1 minute. Once hot, pour over the chocolate.
- Let it sit for 1 min, then stir to combine.
- Chop the butter into small pieces, then let it melt int he ganache.
- Stir in the golden syrup (or syrup of choice)
- Let the ganache cool until it becomes a thicker spreadable consistency.
Assemble
- Cut the edge off the sides of the brownies, then slice the brownie into small squares.
- Once the cakes have cooled, cut the tops of each cake to make them flat.
- Spread some of the chocolate ganache on the first cake layer, then add some of the brownie squares.
- Repeat with the 2nd cake layer.
- Turn the 3rd cake upside down and place on top.
- Spread the chocolate ganache all over the top and down the sides of the cake.
- Add more chocolate ganache to the sides of the cakes, use a spatula to make sure the entire cake is covered.
- Make a messy pattern using the spatula.
- Place as many of the brownie squares on top of the cake as you like, you can even make a pile of brownies.
- (optional) drizzle the brownies with melted chocolate.
