Name: The Perfect Matilda Chocolate Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 1 cup buttermilk, at room temperature; ½ cup vegetable oil; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; 1 cup hot water; 12 oz semisweet chocolate, chopped; 1 cup heavy cream (for ganache)

Hey y’all! If you’ve ever dreamed of baking the most decadent, fudgy, and outrageously chocolatey cake that’ll wow everyone at the table, you’ve found it in The Perfect Matilda Chocolate Cake. Inspired by the legendary film treat, this cake is every chocolate lover’s dream come true—rich, moist, and topped with a glossy chocolate ganache. From family birthdays to celebrations or just a well-deserved treat, this cake is pure magic. Let’s get cooking!

Why You'll Love This Matilda Chocolate Cake

Ultra-moist crumb and intense chocolate flavor in every bite.
Easy-to-find ingredients and simple steps—no culinary degree required!
Perfect centerpiece for any celebration or cozy gathering.
Luscious chocolate ganache that sets beautifully for slicing.
Impresses kids and adults alike, making it everyone’s favorite guilty pleasure.

Ingredients for The Perfect Matilda Chocolate Cake

2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (240ml) buttermilk, room temperature
½ cup (120ml) vegetable oil
2 large eggs, room temperature
2 teaspoon vanilla extract
1 cup (240ml) boiling water
For the ganache:
8 oz (225g) semi-sweet chocolate, finely chopped
1 cup (240ml) heavy cream
2 tablespoon (28g) unsalted butter

How to Make The Perfect Matilda Chocolate Cake

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Step 3: Add the Wet Ingredients

Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth—don’t overmix.

Step 4: Add Boiling Water

Gradually pour in the boiling water, stirring until the batter is thin and smooth. This makes the cake extra moist!

Step 5: Bake The Perfect Matilda Chocolate Cake

Evenly divide the batter between prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean.

Step 6: Make the Ganache

While cakes cool, add chopped chocolate to a heatproof bowl. Heat heavy cream until just steaming, pour over chocolate, and let sit 2 minutes. Add butter, then stir until glossy and smooth. Find more ganache tips here.

Step 7: Assemble and Frost

Place one cake round on a plate, spread some ganache over top, stack the second cake, then lavish the whole cake with the remaining ganache. Let set 30 minutes before slicing.

Notes for The Perfect Matilda Chocolate Cake

Use room temperature ingredients for a smooth, even batter.
For gluten-free needs, swap the all-purpose flour with your favorite 1:1 gluten-free blend (read about gluten-free baking).
The cake is even tastier made a day ahead—just wrap tightly and refrigerate before frosting.

Variations on Matilda Chocolate Cake

Vegan Version: Replace buttermilk with almond milk + 1 tablespoon vinegar, use flax eggs and plant-based ganache.
Peanut Butter Ganache: Swirl ⅓ cup creamy peanut butter into your ganache for a nutty twist.
Mocha Chocolate Cake: Add 2 teaspoon instant espresso to the boiling water for a coffee kick.

Required Equipment for The Perfect Matilda Chocolate Cake

2 x 9-inch round cake pans
Large mixing bowls
Whisk and spatula
Electric mixer (or just a hand whisk!)
Measuring cups and spoons
Heatproof bowl (for ganache)
Wire rack (for cooling)

Storage Instructions & Shelf Life

Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap slices well and freeze for up to 2 months. Thaw in the fridge overnight before enjoying.

Serving The Perfect Matilda Chocolate Cake: Pairings & Suggestions

Serve with a scoop of vanilla bean ice cream for the ultimate treat.
Pair with strong black coffee or a tall glass of cold milk.
Fresh raspberries or sliced strawberries add bright, fruity contrast.

Pro Tips for The Perfect Matilda Chocolate Cake

Sift the cocoa powder and flour to avoid lumps for a lighter, fluffier crumb.
Don’t overbake! Check at 30 minutes—moisture is key for fudgy texture (cake baking guide).
If your kitchen is hot, chill the cake layers before assembling to prevent the ganache from melting off.

FAQ for The Perfect Matilda Chocolate Cake

Can I use Dutch-processed cocoa powder?: Absolutely, but for intensity, unsweetened natural cocoa delivers that Matilda flavor. Dutch-processed will make the cake darker and slightly milder.
What’s the best way to get a super-moist cake?: Using buttermilk and adding boiling water to the batter ensure extra moisture and a tender crumb.
Can this cake be made as cupcakes?: Yes! Line cupcake pans and fill ⅔ full; bake for 18-20 minutes or until a toothpick comes out clean.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 12 slices

The Perfect Matilda Chocolate Cake