Matilda's Chocolate Cake

Name: Matilda's Chocolate Cake
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Ingredients: 200 g dark chocolate; 150 g unsalted butter (softened); 90 g vegetable oil; 300 g caster sugar; 3 large eggs; 40 g unsweetened cocoa powder; 225 g self-raising flour; 350 ml boiling water; 10 g instant coffee granules ((see Notes)); 600 g dark chocolate; 300 ml double cream; Pinch of salt

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If you’ve watched Matilda (or read the Roald Dahl classic), you’ll know what I mean by Matilda’s Chocolate Cake. That towering, glossy chocolate creation Bruce Bogtrotter is forced to devour in front of his classmates. It’s a scene etched in childhood memory and it cemented the cake as one of the most famous in film history.

matilda's chocolate cake on a white plate with blue trim.

This recipe brings that magic to your kitchen: three moist layers of chocolate sponge sandwiched with a luscious ganache. It’s indulgent, dramatic, and guaranteed to be the star of any table. The way it remains so moist is with the hot water in the batter. It may seem like a lot of boiling water when you pour it in, and the batter will really thin out, but then as it bakes, it creates the most decadent, moist crumb with rich chocolate flavour. That’s my secret to the best chocolate cake, reminiscent of the story in Matilda.

Why you will love this recipe:
Ingredients:
Substitutions and Variations:
Here’s how to make Matilda’s Chocolate Cake:
Cooking Tips:
Frequently Asked Questions
Other recipes you might enjoy:
Matilda’s Chocolate Cake Recipe

Why you will love this recipe:

Many “Matilda’s chocolate cake” recipes online cut corners with boxed mixes or a single-layer sponge. This one goes all in and has an easy step-by-step recipe.
This recipe is a triple-layer sponge for height and impact.
Smoothed with a dark chocolate ganache, not buttercream, for richness.
The cake has a super-moist crumb, thanks to boiling water in the batter.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Unsweetened cocoa powder: Use a good-quality Dutch-process or natural cocoa for best results.

Vegetable oil: Keeps the crumb ultra-moist, alongside the butter.

Coffee: Instant coffee works well here as you will dissolve it in 350ml boiling water.

Self-raising flour: known as self-rising flour in the US.

Double cream: known as heavy cream in some parts of the world, this is for the ganache.

Substitutions and Variations:

Vegetable oil: any neutral oil works. You can also use sunflower or canola oil.

Self raising flour: if you can’t find self-raising flour where you are, you can use all-purpose (plain) flour with 2 and 1/4 teaspoons of baking powder.

Chocolate orange: Add some freshly zested orange to the icing for a chocolate orange twist to Matilda’s chocolate cake.

Coffee: I would really encourage you to add the coffee for the best flavour, but if making for children, for example, just skip the coffee granules and add boiling water directly to the cake batter.

matildas chocolate cake slice with fork in it.

Here’s how to make Matilda’s Chocolate Cake:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Preheat the oven to 170C fan (190C conventional / 375F / Gas 5). Grease and line three 18cm round cake tins with baking parchment. Melt the chocolate over a Bain Marie and leave to the side to cool.

mixing butter and sugar in a stand mixer.

TWO: In a stand mixer (or a large bowl with a handheld electric whisk), beat the softened butter and caster sugar together for 2 minutes until smooth and pale.

mixing butter and sugar in a stand mixer with eggs.

THREE: Add the eggs, mixing in each one before adding the next. Then pour in the melted chocolate and mix briefly to combine. Drizzle in the oil while mixing. Sift the flour and cocoa powder into the batter. Mix until combined.

FOUR: In a jug, mix 350ml boiling water with the instant coffee granules. Pour slowly into the bowl of cake batter, mixing until the batter is smooth. It will look thin – that’s normal. Divide the mixture between the cake tins and bake for 25-30 minutes or until a skewer comes out clean when inserted.

FIVE: Finely chop the chocolate. Gently heat the double cream in a saucepan. Keep an eye on it as it can boil over easily. Add the chocolate to a large, heatproof bowl and once the cream is simmering, pour it over the chocolate. A

SIX: Add a pinch of salt and give it a minute to melt slightly before using a whisk to mix everything together until smooth.

SEVEN: Place one sponge on a serving plate or cake stand.

EIGHT: Spread a thick layer of ganache over the top. Repeat with the second and third sponge layers.

NINE: Cover the entire cake with the remaining ganache, smoothing the sides with a palette knife or spatula.

Cooking Tips:

Use quality chocolate – e.g. (70% cocoa) for depth of flavour.

Don’t skip the coffee – even if you think you don’t like coffee, in this batter, it enhances the chocolate flavour without adding bitterness. If you cannot have coffee for whatever reason, skip it and just add boiling water to the batter.

Make ahead – The sponge layers can be baked 1–2 days ahead. Once cooled, wrap tightly in baking parchment and cling film, then store at room temperature until ready to assemble.
The ganache can also be made in advance. Keep in the fridge for up to 48 hours, then bring back to room temperature and mix to bring together before spreading.

Frequently Asked Questions

Can you freeze Matilda’s chocolate cake?

Yes, you can freeze this Bruce Bogtrotter cake. The unfrosted sponge layers freeze well. Wrap each layer individually in baking parchment, then cling film, and freeze for up to 3 months. Defrost overnight at room temperature before frosting. I like to make the ganache fresh for best results but it does keep in the fridge for a few days. Just bring it to room temperature before trying to spread it.

How do I stop ganache from splitting?

If your ganache looks oily or grainy, it’s overheated. Whisk in 1–2 tbsp warm milk to bring it back together.

What is Matilda’s chocolate cake?

It’s the legendary cake from Matilda, both the Roald Dahl book and the 1996 film, where Bruce Bogtrotter is forced to eat a giant chocolate cake in front of the school. The cake is rich, dark, and layered with chocolate ganache.

How can I decorate Matilda’s cake to look like the movie version?

For the most authentic look, keep it simple: smooth ganache around the sides and rustic swirls on top. You could also add chocolate curls or a dusting of cocoa powder for extra drama.

Other recipes you might enjoy:

If you enjoyed this Matilda’s chocolate cake, you might also like my chocolate fudge cake, s’mores cake or upside-down pear fudge cake.. For something equally chocolatey but portable, try my best chocolate brownies. For freshness, you may also like my zesty easy lemon drizzle cake.