Recipes

Matilda’s Chocolate Cake

by Meal Plans.
July 27, 2026
View the Studiolink

Made by Osli’s Kitchen

Follow them on:

Why Matilda’s Chocolate Cake Is The Ultimate Indulgence

Rich, moist, and intensely chocolatey—this iconic cake is pure nostalgia in every bite. Inspired by the legendary dessert from Roald Dahl’s Matilda, this version is even more decadent with a silky smooth ganache frosting. Whether you’re celebrating a birthday or just craving something indulgent, this cake delivers the ultimate chocolate experience.

ESTIMATED NUTRITION (PER SLICE, SERVES 12)

Calories: 580 Protein: 8g Carbs: 74g Fat: 30g

Ingredients:

0.5x
1x
2x
4x
 
For the Cake
  •   2.66 cups all-purpose flour
  •   3 cups granulated sugar
  •   135 g unsweetened cocoa powder
  •   1 tbsp baking soda
  •   1.5 tsp baking powder
  •   1.5 tsp salt
  •   3 eggs
  •   1 tbsp vanilla extract
  •   1.5 cups buttermilk
  •   .75 cup canola oil
  •   1.5 cups hot coffee
 
  •   8 oz chocolate
  •   6 tbsp unsalted butter
  •   1.25 cups granulated sugar
  •   1.25 cups heavy cream
  •   2 tsp vanilla extract
  •   Salt (to taste)
Shop With Instacart

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

For the Cake

  1. Preheat: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch or 9-inch round cake pans.
  2. Mix dry ingredients: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well combined.
  3. Add wet ingredients: Add the eggs, vanilla extract, buttermilk, and oil. Mix until just combined.
  4. Add the coffee: Pour in the hot coffee and stir until the batter is smooth and well combined (the batter will be thin—that’s normal!).
  5. Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool: Let the cakes cool in the pans for 15 minutes, then transfer to wire racks to cool completely before frosting.

For the Ganache

  1. Heat the cream: In a small saucepan over medium heat, combine the heavy cream and sugar. Heat until hot but just before boiling (steaming with small bubbles around the edges).
  2. Combine with chocolate: Place the chocolate, butter, vanilla, and salt in a heatproof bowl. Pour the hot cream mixture over the chocolate.
  3. Stir until smooth: Let it sit for 2–3 minutes, then stir until the chocolate is completely melted and the mixture is smooth and glossy.
  4. Chill: Place the ganache in the refrigerator to cool and thicken to a spreadable consistency—about 30–45 minutes. Don’t let it get too hard!

Assembly

  1. Ice the cake: Once the cakes and ganache are cooled, place one cake layer on a serving plate. Spread a layer of ganache on top. Repeat with the second and third layers.
  2. Frost the outside: Use the remaining ganache to frost the top and sides of the cake.
  3. Serve: Slice, serve, and enjoy the ultimate chocolate indulgence!

Pro Tips

  • Use quality cocoa: A good quality Dutch-processed cocoa powder will give you the richest chocolate flavor.
  • Don’t skip the coffee: The hot coffee doesn’t make the cake taste like coffee—it enhances the chocolate flavor and makes the cake incredibly moist.
  • Cool completely: Make sure the cakes are completely cool before frosting to prevent the ganache from melting.
  • Room temperature ingredients: Use room temperature eggs and buttermilk for the smoothest batter.
  • Ganache consistency: For a thinner glaze, spread the ganache while warm. For thicker frosting, chill it longer.

Leave a Reply