Matilda’s Chocolate Cake

Here’s a recipe inspired by Matilda’s Chocolate Cake from the beloved movie, known for its rich, fudgy layers and indulgent chocolate frosting. Perfect for any chocolate lover!

Ingredients (Serves 8-10):

For the cake:

• 1 3/4 cups (220g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) hot water (or coffee for a richer flavor)

For the chocolate frosting:

• 1/2 cup (115g) unsalted butter, softened
• 1/4 cup (60ml) whole milk
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 2 cups (240g) powdered sugar
• 1/2 cup (50g) unsweetened cocoa powder
• Pinch of salt
• 1/4 cup (60g) melted dark chocolate (optional, for extra richness)

Instructions:

1. Prepare the cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cocoa powder.
• In another bowl, whisk together the oil, eggs, and vanilla extract until smooth.
• Gradually add the wet ingredients to the dry ingredients, mixing until combined.
• Slowly add the milk, and mix until the batter is smooth. Finally, stir in the hot water (or coffee) to thin out the batter; it should be quite runny, but that’s okay!
• Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

2. Prepare the frosting:

• In a saucepan, combine the butter, milk, heavy cream, and vanilla extract. Heat over medium heat until the butter is melted and the mixture is warm but not boiling.
• In a separate bowl, sift together the powdered sugar and cocoa powder. Add the dry mixture to the saucepan, stirring until smooth and combined.
• Stir in the melted dark chocolate (if using) until completely incorporated.
• Allow the frosting to cool slightly before spreading it over the cake.

3. Assemble the cake:

• Once the cakes are fully cooled, place one layer on a serving plate or cake stand. Spread a generous amount of frosting over the top.
• Place the second layer on top, pressing down gently. Frost the top and sides of the cake with the remaining frosting.
• For extra flair, you can decorate with chocolate shavings, sprinkles, or even a drizzle of melted chocolate.

4. Serve and enjoy:

• Slice and enjoy the rich, fudgy deliciousness of Matilda’s Chocolate Cake—a true chocolate lover’s dream!

Tips:

• For extra moisture: You can add a few tablespoons of sour cream or buttermilk to the batter for a richer, creamier texture.
• Storage: This cake will keep well for up to 4 days at room temperature, or it can be stored in the refrigerator for up to a week. Just be sure to bring it to room temperature before serving for the best flavor.
• Make it even more indulgent: Serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream!

This Matilda’s Chocolate Cake is so decadent and fudgy, it’s sure to be a favorite for chocolate lovers everywhere!