My Mini Matilda Chocolate Cake is rich, fudgy, and irresistibly cute. If you’ve ever dreamed of diving face-first into that iconic chocolate cake from Matilda—but without the Trunchbull trauma—this one’s for you. Baked in 5-inch tins, it’s the perfect size for when you want to indulge like Bruce Bogtrotter… just on a slightly more reasonable scale. Whether you’re baking for a special occasion or just want your own personal cake moment, Friday night, this mini version is big on flavour and nostalgia.
What ingredients you will need to make this Mini Matilda 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 one
- Pour the cake batter into two lined 5″ cake tins.
- Bake for 35 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 continue to cool on a baking rack.
Step two
- Once the cakes have cooled, cut the tops of each cake to make them flat, then cut them in half so you have 4 cakes layers.
- Spread 3 spoonfuls of the chocolate ganache on the first cake layer.
- Repeat with the 2nd & third cake layers.
- Turn the 4th cake upside down and place on top.
- (Optional but recommend) place the cake in the fridge for 30 minutes to stop it sliding around when you decorate it.
Step three
- Spread some of 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.
FAQ-Mini Matilda Cake
Q: What makes this a fudge cake and not just a regular chocolate sponge?
A: This mini Matilda-style cake is made with melted chocolate, oil and sour cream — that combo keeps it unbelievably moist, rich and fudgy (just like THE movie slice). It’s more decadent than a classic cocoa-only sponge.
Q: Why does my mini cake sometimes sink in the middle?
A: Usually it’s from under-baking or opening the oven door too early (tiny cakes are sensitive!). Test the cakes with a skewer, it should have moist crumbs not be completely wet.
Q: Can I bake the sponges in advance?
A: Yes! These little layers are actually easier to frost when chilled. Bake them the day before, wrap in clingfilm once cool and store at room temp (or freeze and thaw).
Q: Does this cake need to be kept in the fridge?
A: You do not need to keep it in the fridge unless the the temperature is very warm. Pop the finished cake in the fridge. But always bring to room temperature before serving so it goes back to that soft, silky, fudgy texture.
Q: Can I swap the ganache for buttercream?
A: You can, but ganache gives it that bold Matilda-level shine and richness. Buttercream will be sweeter and fluffier, while ganache keeps it glossy and intense.
Q: Why is my ganache too runny or too thick?
A: If it’s runny, chill it for 5–15 minutes and stir until it firms up. Too firm? Gently warm it in the microwave for a few seconds at a time until spreadable.
Q: Can I double or triple this to make a big cake instead?
A: Yep, simply multiply all the ingredients. This exact recipe scales brilliantly to larger tins if you want to create a dramatic full-size Matilda showstopper version.
Top Tips for the Perfect Mini Matilda Cake
- Chill to win: Once filled and stacked, pop the cake in the fridge for 20-30 minutes before coating in ganache — it makes it 10x easier to decorate because the cake layers will not slide around.
- Use mini tools: A small offset palette knife or the back of a spoon if you don’t have one will be your best friend when working on mini cakes — it gives you precision without mess.
- Check early: Small cakes bake faster. Start checking at the minimum bake time and only open the oven once the centre looks set.
- Level the tops: If your cakes dome in the oven, trim them so everything stacks evenly — it stops leaning and makes the finished cake look shop-bought.
- Patience with ganache texture: Spreadable ganache shouldn’t be hot or runny. Too loose? Chill. Too firm? Microwave gently for a few seconds. It’s a Goldilocks situation.
- Serve at room temp: The fridge keeps it fresh, but always let your mini cake come to room temperature before slicing for maximum fudgy gooeyness.
This mini Matilda-style chocolate fudge cake proves that big flavour truly can come in small packages. It’s rich, nostalgic, dramatic and utterly dreamy — the kind of cake that makes jaws drop before the first bite and leaves spoons scraping plates after. Whether you’re baking to impress or simply treating yourself, this scaled-down showstopper guarantees all the magic of the movie moment, just in the perfect little size.
If you love this Mini Matilda Chocolate Cake
Ingredients
Mini Matilda Chocolate Cake
- 80g dark chocolate (50%-60% cocoa baking chocolate)
- 50g Unsalted butter
- 160g Caster sugar
- 25g Light brown sugar
- 1tsp Vanilla extract
- 90 ml vegetable oil
- 1 egg & 1 egg yolk (medium eggs)
- 30g Cocoa powder
- 140g Plain flour
- 1/2 tsp Bicarb of soda
- 1/2 tsp baking powder
- 1/4tsp salt
- 90ml Boiling water
- 120g Sour cream
Chocolate ganache
- 240g dark chocolate (50%-60% cocoa baking chocolate)
- 200ml double/heavy cream
- 80g salted butter
- 6tbsp golden syrup (or syrup of choice)
Instructions
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 egg & egg yolk. 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 two lined 5" cake tins.
- Bake for 35 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 continue to cool on a baking rack.
Chocolate ganache
- Once the 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. (if the chocolate does not completely melt, heat in the microwave 10 seconds at a time)
- Chop the butter into small pieces, then let it melt in the ganache.
- Stir in the golden syrup (or syrup of choice)
- Let the ganache cool until it becomes a thicker spreadable consistency. (You can put it in the fridge to speed up the process)
Assemble
- Once the cakes have cooled, cut the tops of each cake to make them flat, then cut them in half so you have 4 cakes layers.
- Spread 3 spoonfuls of the chocolate ganache on the first cake layer.
- Repeat with the 2nd & third cake layers.
- Turn the 4th cake upside down and place on top.
- (Optional but recommend) place the cake in the fridge for 30 minutes to stop it sliding around when you decorate it.
- Spread some of 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.
