Matilda's Chocolate Cake

5 from 1 vote

This recipe for the legendary Matilda's chocolate cake is a triple-layer sponge with rich ganache, inspired by Bruce Bogtrotter’s iconic cake scene. Easy, indulgent, and perfect for parties.

Prep Time45

Cook Time30

Total Time1 15

Course: Baking

Cuisine: Global

Servings: servings

Ingredients

For the sponge:

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)

For the ganache

600 g dark chocolate
300 ml double cream
Pinch of salt

Instructions

To make the cake:

Heat the oven to 170C fan/190c conventional/375F. Line 3 x 18cm cake tins with parchment.
Melt the chocolate over a Bain Marie and leave to the side to cool.
In a stand mixer, beat the softened butter and caster sugar together for 2 minutes until smooth and pale. 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.
Add the flour, cocoa powder and a pinch of salt. Mix well.
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.

For the ganache:

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. Add a pinch of salt and give it a minute to melt slightly before using a whisk to mix everything together until smooth.
If you find the ganache has some small lumps of chocolate that won’t melt, you can gently heat over a Bain Marie whilst whisking to help things along. Set aside to cool or pop in the fridge to firm up slightly - don’t leave it too long as it can harden very quickly!

To assemble the cake:

Place one sponge on a serving plate or cake stand.
Spread a thick layer of ganache over the top. Repeat with the second and third sponge layers.
Cover the entire cake with the remaining ganache, smoothing the sides with a palette knife or spatula. For a nostalgic Matilda look, I like to create retro swirls on the top.
The video below will help with this recipe.

Video

Notes

Scroll up for a step by step guide on how to make Matilda's Chocolate Cake.

To store: The assembled cake will keep in an airtight container at room temperature for 2 days or in the fridge for up to 3 days. If refrigerated, remove the cake from the fridge 20 mins before serving so it loses the fridge chill (unless it's a super hot day as you don't want it to melt).

To freeze: 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.

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.

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.

Decoration idea: For an extra Matilda touch, decorate the top with chocolate curls or shavings.

Nutrition