Matilda’s Chocolate Cake Recipe (1996): A Rich and Fudgy Tribute to the Iconic Scene

Introduction

If you grew up watching Matilda (1996), you probably remember the most indulgent, over-the-top, fudgy chocolate cake ever made—aka, Bruce Bogtrotter’s Chocolate Cake. That legendary scene where Bruce is forced to eat an entire cake by the terrifying Miss Trunchbull made every chocolate lover both horrified and envious at the same time.

Well, now you don’t have to suffer under Trunchbull’s rule to enjoy it—you can make it at home! This Matilda-inspired chocolate cake is the ultimate moist, rich, and fudgy dessert, topped with a silky chocolate ganache that will have you licking the spoon.

Ready to bake the most chocolatey, nostalgic, and dangerously delicious cake ever? Let’s get started! 🍫🎂

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Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup hot coffee (brings out the chocolate flavor, but you won’t taste the coffee!)

For the Chocolate Ganache Frosting:

• 1 1/2 cups heavy cream
• 2 cups semi-sweet chocolate chips
• 2 tablespoons unsalted butter

For the Extra Fudgy Chocolate Sauce (Optional but Recommended!):

• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract

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Directions

Step 1: Make the Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, oil, eggs, and vanilla extract. Beat on medium speed until smooth.
4. Stir in the hot coffee (the batter will be thin, but that’s normal—it makes the cake extra moist!).
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Chocolate Ganache Frosting

1. Heat heavy cream in a saucepan over medium heat until it just starts to simmer (don’t let it boil!).
2. Remove from heat and pour over chocolate chips and butter in a bowl.
3. Let sit for 2-3 minutes, then stir until smooth and glossy.
4. Let it cool slightly until it thickens to a spreadable consistency.

Step 3: Make the Extra Fudgy Chocolate Sauce (Optional, But Highly Recommended!)

1. In a saucepan, whisk together cocoa powder, sugar, heavy cream, and butter over medium heat.
2. Bring to a gentle simmer, stirring continuously for 3-5 minutes until thickened.
3. Remove from heat and stir in vanilla extract.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Spread a generous amount of ganache frosting on top.
2. Add the second cake layer, then coat the entire cake with the remaining ganache.
3. If using the extra fudgy chocolate sauce, pour it over the cake for an ultra-gooey finish.
4. Let the cake set for 10-15 minutes, then serve!

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Servings and Timing

• Servings: 12-16 slices
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Cooling & Assembly Time: 45 minutes
• Total Time: 1 hour 40 minutes

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Variations of Matilda’s Chocolate Cake

• Triple Chocolate Cake: Add chocolate chips to the batter for extra richness.
• Peanut Butter Chocolate Cake: Add a layer of peanut butter frosting between the cake layers.
• Salted Caramel Drizzle: Drizzle homemade caramel sauce over the ganache for a sweet-salty contrast.
• Gluten-Free Version: Use a gluten-free flour blend instead of all-purpose flour.

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Storage and Reheating

How to Store Matilda’s Chocolate Cake

• Refrigerator: Store the cake covered in the fridge for up to 5 days. Let it sit at room temperature for 30 minutes before serving.
• Freezing: Wrap individual cake slices in plastic wrap and freeze for up to 3 months.

How to Reheat for Maximum Gooeyness

• Microwave a slice for 15-20 seconds for that just-baked fudgy texture.

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10 Frequently Asked Questions (FAQs)

1. Can I make this cake without coffee?

Yes! Substitute hot water or hot milk instead, but coffee enhances the chocolate flavor.

2. Can I use store-bought frosting instead of ganache?

Of course! But homemade ganache is what makes this cake truly Matilda-level amazing.

3. Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and frost the next day.

4. What’s the best way to make this cake extra moist?

Using buttermilk, hot coffee, and oil ensures ultra-moist cake layers.

5. Can I make this cake in a 9×13 pan?

Yes! Bake in a 9×13-inch pan for about 35-40 minutes.

6. Can I toast marshmallows on top like in the movie?

Absolutely! Use a kitchen torch or broil mini marshmallows for a toasted effect.

7. How do I get smooth frosting?

Let the ganache cool slightly before spreading and use an offset spatula for a sleek finish.

8. Can I add extra layers?

Yes! Make a three-layer cake for an even more dramatic dessert.

9. Can I make this dairy-free?

Yes! Use coconut milk instead of heavy cream and vegan butter.

10. How do I serve this cake for a party?

Serve with vanilla ice cream and whipped cream for the ultimate dessert combo!

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Conclusion

Matilda’s Chocolate Cake is the ultimate chocolate lover’s dream—rich, fudgy, and so indulgent that even Bruce Bogtrotter himself would approve. Whether you’re making it for a party, a nostalgic movie night, or just because you need chocolate ASAP, this cake is guaranteed to be a showstopper.

So, grab a fork and dig in—but no Trunchbulls allowed! 😉 🍫🎂