The Ultimate Matilda Cake

If you’re on the hunt for a show-stopping dessert that’s as fun to make as it is to eat, look no further than the iconic Matilda cake! Inspired by the nostalgic Bruce Bogtrotter scene, this rich and moist chocolate cake is a chocolate lovers dream.

Don’t worry you do not have to eat the whole cake like Bruce, but I can guarantee you will want seconds!

Why should I make this Matilda cake?

There’s so many reasons why you should make the Matilda cake, but here’s a few below of inspiration:

1. Decadent Delight: The rich chocolate flavor is pure bliss for dessert lovers.
2. Nostalgic Appeal: It brings back the beloved scenes from Matilda, making baking a fun experience.
3. Visual Showstopper: Its stunning appearance makes it perfect for special occasions or gatherings.
4. Easy to Make: Simple ingredients and straightforward steps make it accessible for bakers of all levels.
5. Endless Customization: Personalize it with your favorite toppings, fillings, or decorations.
6. Great for Sharing: Perfect for parties, family gatherings, or just a cozy get-together with friends.
7. Delicious Leftovers: It stays tasty for days, so you can enjoy it long after baking.
8. Comfort Food: A slice of this cake can brighten up even the toughest of days.
9. Therapeutic Baking: The process of baking can be a relaxing and enjoyable way to unwind.
10. Create Lasting Memories: Bake with family or friends and share the joy of creating something special together.
11. Halloween show stopper: This messy chocolatey cake is the perfect for spooky season or a Halloween party.

With all these reasons, who wouldn’t want to make a Matilda cake? Happy baking!

How to make the Matilda cake?

1. Melt the butter and the chocolate together in the microwave.
2. Into the same bowl add the vegetable oil, caster sugar,  vanilla extract, sour cream and  eggs.  Mix together until all the ingredients are combined.
3. Add boiling water, in three stages, mix to combine.
4. In a separate bowl add the flour, cocoa, salt and baking powder. Sift into the wet ingredients. Mix to combine.
5. Pour the cake batter into three  lined 6″ cake tins.  Only line the bottom of each cake tin, not the sides. This method stops the cake from shrinking at the side once it has been removed from the oven.
6. Bake for 40- 45 mins at 160c. The cakes should still be fudgy inside when you remove them from the oven.
7. Let the cakes cool for 20 minutes, then gently use a sharp and thin knife to separate the cakes from 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.

Scroll down to get the full recipe…

If you like this recipe check these ones out…

• Ferrero Rocher Cake
• Pumpkin Nutella stuffed rolls
• Ghost Beignets – (easy yeast free recipe)

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Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 26 voted )

Ingredients

Chocolate fudge cake

• 170g dark chocolate (around 60% cocoa)
• 100g unsalted butter
• 390g caster sugar
• 1tbsp vanilla extract
• 200ml vegetable oil
• 3 medium eggs
• 80g cocoa powder
• 300g plain flour/all purpose flour
• 1tsp bicarbonate of soda
• 1tsp baking powder
• 1/4tsp salt
• 1.5 cups/354ml boiling water
• 280g sour cream

Chocolate ganache

• 550g dark chocolate
• 400ml double/heavy cream
• 4-5tbsp golden syrup (or syrup of choice)

Instructions

Chocolate fudge cake

1. Melt the butter and the chocolate together in the microwave.
2. Into the same bowl add the vegetable oil, caster sugar,  vanilla extract, sour cream and  eggs.  Mix together until all the ingredients are combined.
3. Add boiling water, in three stages, mix to combine.
4. In a separate bowl add the flour, cocoa, salt and baking powder. Sift into the wet ingredients. Mix to combine.
5. Pour the cake batter into three  lined 6" cake tins.  Only line the bottom of each cake tin, not the sides. This method stops the cake from shrinking at the side once it has been removed from the oven.
6. Bake for 40- 45 mins at 160c. The cakes should still be a bit fudgy inside when you remove them from the oven. Use a wooden skewer to check.
7. Let the cakes cool for 20 minutes, then gently use a sharp and thin knife to separate the cakes from 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

1. Chop the dark chocolate into small pieces and put into a bowl.
2. Heat the cream on its own in the microwave for 1-1.5 minutes. Once hot and bubbling, pour over the chocolate.
3. Let it sit for 1min, then stir to combine.
4. Stir in the golden syrup (or syrup of choice)
5. Let the ganache cool until it becomes a thicker consistency. You can place the chocolate ganache in the fridge to speed up the process but do not let it set hard.

Assemble

1. Once the cakes have cooled, cut the tops of each cake to make them flat.
2. Spread some of the chocolate ganache on top of the 1st cake layer.
3. Place the second cake on top and add a layer of chocolate ganache on top.
4. Turn the 3rd cake upside down and place on top.
5. Cover the entire cake in the remaining chocolate ganache starting at the top of the cake and working down the sides.
6. If it is a bit to hard heat for 3-5 seconds in the microwave.