Save If you crave an unforgettable chocolate cake moment the kind where every bite feels like a celebration this three-layer Matilda-inspired cake is your ticket. We are talking cake so moist and rich you barely need a fork and a fudge frosting so glossy and decadent it makes other cakes jealous.
I first made this cake for a birthday party and everyone still talks about how it was devoured down to the last crumb. Friends insist this is the best chocolate cake they have ever tasted and honestly I have to agree.
Ingredients
- All purpose flour: brings the structure to the cake use fresh flour for a fine crumb
- Cornstarch: softens the texture by replacing some of the flour
- Unsweetened cocoa powder: gives deep chocolate flavor opt for a rich dark variety
- Baking soda and baking powder: provide lift so your cake rises tall and tender
- Kosher salt: boosts the chocolate and balances sweetness choose fine salt for even blending
- Granulated sugar: acts as the sweetener and helps tenderize the crumb
- Dark brown sugar: provides subtle molasses richness for deeper taste
- Vegetable oil: keeps the cake super moist and tender use neutral oil
- Mayonnaise: adds unbeatable moisture and richness choose real full-fat mayo
- Large eggs and an extra yolk: bring structure and richness use fresh eggs at room temperature
- Milk: adds tenderness and body choose whole milk for the best results
- Vinegar: reacts with baking soda for a lofty rise use plain white vinegar
- Vanilla extract: rounds out and heightens the flavors go for real pure vanilla
- Hot coffee: intensifies chocolate notes use strong brewed coffee and freshly made for heat
- Chocolate Fudge Frosting
- Unsalted butter: is base number one for creamy fudge frosting use very soft room temp butter
- Powdered sugar: sweetens and smooths out the frosting sift to avoid lumps
- Corn syrup: brings sheen and a supple texture use light corn syrup for best results
- Vanilla extract: adds flavor depth
- Kosher salt: sharpens and balances the sweetness
- Warm water: makes the cocoa powder bloom use filtered water
- Dutch process cocoa powder: turns the frosting rich and dark non-alkalized works too if needed
- Dark chocolate chips: some melted for the richest possible flavor look for high quality chocolate
Instructions
- Prepping the Pans:
- Grease three 8 inch cake pans and line the bottoms with parchment paper. If you have damp cake strips wrap the pans for even baking and set them aside.
- Mixing the Dry Ingredients:
- In a medium bowl thoroughly whisk together flour cornstarch cocoa powder baking soda baking powder and salt. Make sure there are no lumps and everything is evenly distributed.
- Preparing the Milk Mixture:
- In a glass measuring cup stir together milk vinegar and vanilla. Let this sit as you prepare the rest of the batter.
- Making the Sugar Mixture:
- In a large mixing bowl whisk together granulated sugar dark brown sugar vegetable oil and mayonnaise until totally smooth and combined. The mixture should look thick and glossy.
- Adding the Eggs:
- Whisk in the eggs and the extra yolk until fully incorporated and the texture becomes lighter and creamy.
- Combining Wet Ingredients:
- Whisk in the milk mixture until fully blended.
- Adding the Dry Ingredients:
- Pour in half of the dry ingredient mix and gently whisk until just combined. Do not overmix.
- Adding the Coffee:
- Pour in your hot coffee and gently whisk until you see all the dry bits dissolved. The batter will look thin and liquid at this stage.
- Finishing the Batter:
- Add the remaining dry ingredient mix and whisk again until the batter is even and glossy.
- Dividing and Baking:
- Carefully distribute batter between the three prepared pans as evenly as possible. Bake at 350F for 30 to 35 minutes or until a toothpick inserted comes out clean with just a few moist crumbs sticking. Avoid overbaking for maximum moisture.
- Cooling the Cakes:
- Let cakes cool in the pans for about 10 minutes. Run a thin knife around the edges and turn out onto a wire rack. Cool completely at room temperature or chill in the fridge for speedier frosting.
- Making the Chocolate Fudge Frosting:
- Right after cakes finish baking begin the frosting. In a stand mixer or with a hand mixer beat the softened butter until smooth and creamy with no lumps. Scrape down the bowl.
- Mixing in the Sugar Blend:
- Mix in the powdered sugar corn syrup vanilla and salt until everything looks pale and fluffy.
- Blooming the Cocoa:
- In a measuring glass whisk together warm water and cocoa powder to make a thick cocoa liquid. Slowly pour into the frosting and mix well scraping the sides as needed.
- Finishing with Chocolate:
- Add in the melted cooled chocolate chips and mix until frosting is smooth glossy and fully unified.
- Chilling the Frosting:
- Refrigerate the frosting for about 45 minutes until it thickens up. Once chilled stir well with a spatula until frosting holds its peaks.
- Leveling and Layering:
- Make sure cakes are completely cool. If needed trim the top of each layer to level. Put the first layer onto a turntable and spread an even layer of frosting. Repeat with the next two layers.
- Setting and Final Frosting:
- After stacking refrigerate cake for about 20 minutes to set the layers. Coat the entire cake with remaining frosting ensuring sides and top are smooth.
- Slicing and Enjoying:
- Now your triple chocolate masterpiece is ready to slice and savor. Grab the biggest fork.
Save Every time I make this cake I look forward to the cocoa cloud smell that fills my kitchen. That rich fudge frosting is my personal weakness and watching my family wait for the first bite is a moment I treasure.
Storage Tips
Store leftover cake covered tightly at room temperature for up to two days and in the refrigerator for up to five days. Always wrap slices well to protect moisture and avoid fridge odors. If freezing wrap individual slices in plastic and then foil. Let thaw overnight in the fridge before serving for best taste.
Ingredient Substitutions
No mayonnaise Use Greek yogurt or sour cream for similar moistness and tang. Out of vegetable oil Try melted coconut oil or light olive oil for a faint flavor boost. Need gluten free Use a reliable one to one gluten free baking blend and reduce cornstarch slightly. Out of dark brown sugar Use all granulated and add one teaspoon molasses if possible.
Serving Suggestions
Try a generous swirl of vanilla ice cream on top of a warm slice for pure bliss. Fresh raspberries or strawberries offer a tart balance to all that chocolate richness. For extra drama drizzle a bit of salted caramel over each serving and watch guests swoon.
Cultural and Historical Context
The iconic Matilda cake owes its inspiration to that legendary movie scene where Bruce powers through an impossibly rich slice. This tradition of extravagant chocolate cakes traces back to American fudge cakes and British celebration sponges where layers and chocolate symbolize abundance and joy.
Seasonal Adaptations
In winter dust the top with snowy powdered sugar for a frosty effect Spring calls for edible flowers or berry compote for fresh color Summer berries and whipped cream can lighten the richness while adding tang
Success Stories
My little cousin once requested this cake for her graduation and the room went silent at first taste. Friends have adapted the recipe for cupcakes and even wedding cakes with rave reviews every time.
Freezer Meal Conversion
Cut cooled cake into serving slices wrap well and freeze up to two months. For best texture let slices thaw gently in the fridge then bring to room temperature.
Save This legendary Matilda cake always steals the show and disappears fast. Bake it once and you will crave that cocoa moment again and again.
Recipe FAQ
- → How do I achieve a moist chocolate cake?
Using ingredients like mayonnaise and hot coffee keeps the cake moist and enhances chocolate flavor depth.
- → Can I use water instead of coffee?
Yes, substitute hot water mixed with instant espresso powder to achieve a similar rich chocolate taste.
- → How should I frost the cake for best results?
Chill the frosting before applying, spread evenly between layers, and coat the outside for a glossy finish.
- → What is the role of corn syrup in the frosting?
Corn syrup adds a glossy, smooth texture and aids in creating a stable, spreadable fudge frosting.
- → How can I store leftover chocolate cake?
Wrap tightly and refrigerate for up to 5 days, or freeze individual slices for longer freshness.
- → What makes this cake Matilda-inspired?
The rich, three-layer structure and decadent fudge frosting evoke the beloved cake from the classic film.