Best Matilda Chocolate Cake

Zoha Malik

by Zoha Malik

Updated:

Rated 4.80 out of 5

323 Comments
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Whether you call it the best Matilda chocolate cake or the fudgiest chocolate cake is up to you, but what I can tell you is that you’ll never have a more scrumptious chocolate cake than this. It is rich, moist, fudgy and chocolatey, and what makes it extra special is my delectable and shiny dark chocolate fudge frosting. Bruce would have had no trouble finishing this up 😉

A rich Matilda style chocolate cake with chocolate frosting sits on a marble surface. A large slice has been cut out, revealing moist, dark cake layers and thick frosting inside. Crumbs are scattered near the cut section.

This Matilda chocolate cake will blow your mind

As a proud chocoholic and chocolate cake connoisseur, I’ve shared some incredible recipes already, including my Chocolate Malt Cake with an Ovaltine cream cheese frosting, and Easy Chocolate Cake with a ganache frosting that comes together in 15 minutes.

But I wanted to take it one step further and create the *ultimate* chocolate cake – especially inspired by the Matilda Chocolate Cake that has stuck with our whole generation. After a lot of testing, especially on the frosting, this cake made my (and your) Matilda dreams come true:

  • It tastes like chocolate. Not sugar, not cocoa powder, not anything else
  • It is rich, moist and fudgy without being heavy. It is a hard balance to strike – getting a rich texture without making the cake muddy or dense, and this cake gets it right. You’ll be able to eat a slice (or two) with no problem
  • The frosting is just pure perfection. It tastes like chocolate, not sugar, and has the perfect consistency which is spreadable but remains shiny and soft
  • Most importantly, this is a fuss-free recipe. You get all of the above without any complicated steps or unnecessary hassle. In fact, I’d venture to say less experienced bakers can get this cake right too!

This chocolate cake is to die for. Usually the icing layer can be cloyingly sweet – but in this one it is not. I don’t think I’ve ever had this chocolate flavor profile before!
– Momina, ★★★★★

Tried it as soon as I saw the recipe and oh my god! It is the BEST chocolate cake I’ve ever made and tasted. 100/10. Honestly, you’re a magician!
– Marium, ★★★★★

This cake tastes like luxury. Exactly what a chocolate cake should be. And that frosting – I could eat a whole bowl.
– Sarah, ★★★★★

A slice of rich, moist chocolate cake with chocolate frosting between three layers, served on a white scalloped plate.

A few secrets make the cake special

I know there are countless versions of chocolate cakes online, but here’s what I believe makes this specific recipe work so well:

  • A combination of white and brown sugar. The brown sugar adds depth of flavor and moisture
  • Dutch Processed cocoa powder and an optional hint of black cocoa. Dutch cocoa powder does not taste acidic and has a much more rich chocolate flavor. My favorite is the Rodelle Dutch processed cocoa powder from Walmart! For an even darker color, I love adding a small amount of black cocoa powder
  • A combination of buttermilk and sour cream. Both ingredients react with baking soda to give the cake a wonderful rise and add richness to the cake
  • Bloomed cocoa powder in hot water. The cocoa powder is mixed with boiling water and then folded into the batter. The direct contact with hot water blooms the cocoa powder very effectively, uncovering its bold chocolate flavor and aroma
  • Hint of coffee. You’ve heard it before: it enhances the chocolate flavor. Don’t skip it!

The frosting is to DIE for

Just like the Matilda chocolate cake, the star of this cake is the frosting! My Dark Chocolate Fudge Frosting is a hybrid of cream cheese frosting and chocolate ganache, and an absolute dream to work with. A generous amount of dark chocolate gives it a rich and chocolatey flavor, while the cream cheese and heavy cream keep it soft, spreadable and shiny. I’ve also updated the recipe to make it simpler, removing the corn syrup some people were having trouble finding.

A note on the frosting’s consistency

Because melted chocolate is a main ingredient in this frosting, its consistency will change with temperature. I find it best to use after resting for 20-30 minutes at room temperature. If it feels too soft or runny, chill it (usually just 10 minutes in the fridge will do the trick!). If it feels too firm (especially if you refrigerated it, which I don’t recommend), either let it warm up at room temperature, or remove about 1 cup, microwave for 20 seconds until runny and carefully fold through the rest of the frosting to make it softer.

Step by step photos

The detailed recipe is given in the recipe card below, but let’s go over the steps with photos to help you visualize everything.

1. Make the cake

A glass bowl containing flour, white granulated sugar, brown sugar, and flour sitting on a light countertop.

Add the dry ingredients except cocoa powder and coffee to a bowl.

A glass bowl filled with white dry ingredients sits on a light brown countertop. Some finger marks are visible on the surface of the flour.

Whisk to combine and break down any lumps.

A glass bowl with three raw eggs, a dollop of sour cream, and other creamy ingredients on a beige countertop, ready for mixing.

Add the wet ingredients except the hot water to a separate bowl.

A glass bowl filled with pale yellow mixture of eggs and wet ingredients sits on a light brown countertop. The batter is smooth with a few small bubbles on the surface.

Whisk until smooth and combined.

A glass bowl with flour and dry ingredients on top of yellow batter, and a whisk resting inside, ready for mixing on a light countertop.

Add the dry ingredients to the wet ingredients.

A glass bowl filled with smooth, yellow cake batter and a metal whisk resting inside, on a light-colored countertop.

Whisk slowly and gently until just combined, and no lumps are visible.

A glass bowl filled with a mound of finely ground dark brown cocoa powder sits on a light beige textured surface.

In a separate bowl, add the cocoa powder and instant coffee, and pour over the boiling water.

A clear glass bowl filled with glossy, dark chocolate mixture sits on a light-colored countertop. Some chocolate residue is visible on the rim and side of the bowl.

Mix until smooth and shiny. This step blooms the cocoa powder!

A hand holding a whisk stirs chocolate and vanilla batters together in a glass bowl, creating a marbled effect on a light countertop.

Add the bloomed cocoa mixture to the remaining batter.

A glass bowl filled with chocolate cake batter sits on a light countertop, with a wooden spoon resting inside the bowl.

Whisk gently until just combined; taking care not to over-mix.

Three round cake pans filled with chocolate cake batter are arranged on a light-colored countertop, ready to be baked.

Divide the batter evenly between 3 8″ or 9″ pans.

Three round chocolate cakes in white pans are arranged close together on a light, textured surface. The cakes have a smooth, dark surface and appear freshly baked.

Bake until just cooked; avoid over-baking as it can result in a dry texture!

2. Make the frosting

A glass bowl filled with smooth chocolate ganache with a metal spoon resting inside. The bowl is placed on a wooden surface.

For the frosting, start by microwaving the heavy cream and dark chocolate until they form a smooth ganache.

A glass bowl contains a pile of cocoa powder mixed with powdered sugar and a sprinkle of salt, sitting on a wooden surface

In a large bowl, add the cream cheese, powdered sugar, cocoa powder and salt.

A glass bowl filled with thick, creamy chocolate frosting sits on a wooden surface

Whisk until the mixture is smooth and creamy with no lumps.

A glass bowl with chocolate frosting being mixed, while more chocolate ganache is being poured in from another container on a wooden surface.

Add the warm (NOT hot!) ganache into the frosting.

A glass bowl filled with smooth, glossy chocolate frosting is being mixed with a pink spatula on a wooden surface.

Whisk for ~60 seconds or until the ganache is fully mixed in. The frosting will be soft and runny at this point.

A glass bowl filled with smooth, rich chocolate frosting being mixed with a pink spatula on a dark wooden surface.

Let the frosting rest at room temperature for 30 minutes and it will become spreadable.

3. Assemble

A round chocolate cake layer on a marble surface with a large dollop of chocolate ganache in the center, ready to be spread

When the cake and frosting have cooled, trim the domes from the cakes and layer them generously with the frosting.

A round chocolate cake covered smoothly with glossy chocolate ganache, sits on a white marble surface.

Cover the whole cake with the frosting. You can use a spatula to create a rustic look like pictured below!

Serve & enjoy!

A round chocolate cake with glossy chocolate fudge frosting sits on a marble and wood cake stand, with chocolate crumbs scattered around.

Pro tips before you make it

A few important tips:

  • Weigh the dry ingredients, especially the flour, for the best results. I love this inexpensive scale from Amazon
  • Use Dutch Processed cocoa powder
  • Never overmix the cake batter. Always whisk slowly and only until the ingredients are combined and you don’t see big lumps
  • Don’t overbake the cakes. Check with a toothpick around the 20 minute mark, you want it to have light, moist crumbs on it. Overbaking will cause the cake to become dry and crumbly
  • Let the cakes fully cool down before you handle and frost them. They are quite soft and delicate. I like to keep them in the fridge for 1 hour before I work with them
  • Use high quality dark chocolate for the frosting. I have the best results with Callebaut 55% dark chocolate!
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side picture of matilda chocolate cake on a marble cake stand with a few slices taken out revealing what the cake looks like inside. it has 3 layers of moist and rich chocolate cake and shiny fudge frosting

Best Matilda Chocolate Cake Recipe

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.80 stars from 86 reviews

The best Matilda chocolate cake you’ll ever have: rich, fudgy, moist and chocolatey with a silky and delectable chocolate fudge frosting

Yield:12 servings

Prep Time:
45 mins
Cook Time:
22 mins
Chilling Time:
30 mins
Total Time:
1 hr, 40 mins

Ingredients

Chocolate Cake:

  • 2 cups all purpose flour (260g), sifted
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 cup granulated sugar (200g)
  • 2/3 cup light brown sugar (135g)
  • 1 tsp salt
  • 3 large eggs
  • ⅔ cup vegetable oil (133g)
  • 1/3 cup buttermilk (80g) – mix 1/3 cup whole milk (80g) + 1 tsp vinegar to make your own
  • 1 cup sour cream (240g)
  • 3/4 cup cocoa powder, Dutch Processed preferred (75g)  
  • 2 tsp instant coffee
  • 3/4 cup boiling water (180g)

Dark Chocolate Fudge Frosting:

  • 300g dark chocolate, chopped – I recommend 55-60% like this one
  • 1 1/4 cup heavy cream (300g)
  • 8 oz cream cheese, room temperature (226g)
  • 1/3 cup cocoa powder (33g)
  • 1 cup powdered sugar (100g)
  • 1/4 tsp salt

Instructions

Chocolate Cake:

  1. Preheat oven to 350F (no fan) and prepare 3 8″ pans with parchment paper and butter
  2. In a bowl, combine the flour, baking powder, baking soda, granulated sugar, light brown sugar and salt. Whisk together until no lumps remain
  3. In a separate bowl, whisk together the eggs, vegetable oil, buttermilk and sour cream until smooth
  4. Add the dry ingredients to the wet in 2 additions, and gently whisk and fold until they are just combined and no big lumps remain. Do not over-mix
  5. In a separate small bowl, add the cocoa powder and instant coffee. Pour over the boiling water and whisk until a smooth shiny mixture forms
  6. Pour the cocoa mixture onto the remaining batter, and gently fold until a chocolate cake batter forms
  7. Divide the batter evenly between the 3 prepared cake pans
  8. Bake for ~22-24 minutes until a toothpick inserted in the center comes out with light moist crumbs attached
  9. Let the cakes cool in the pans for 20 minutes, then carefully remove them and place on a wire rack. Let them cool completely (I recommend at least 1 hour)

Dark Chocolate Fudge Frosting:

  1. While the cakes cool, make the frosting. Add the dark chocolate and heavy cream to a microwave safe bowl. Microwave in 20 second increments, stirring in between, until the chocolate melts and a smooth, shiny ganache forms. Make sure there are no chocolate lumps in it. The ganache should be warm, not hot. Let it cool down for 5-10 minutes
  2. To a separate bowl, add the room temperature cream cheese and sift in the cocoa powder, powdered sugar and salt. Whisk on medium speed until the mixture becomes smooth and creamy (1-2 minutes). Scrape the bowl once or twice as you do this
  3. Pour in the warm ganache, and whisk on low speed for about 60-90 seconds until a smooth mixture forms. Scrape the bowl in the middle to ensure everything is well combined. Do not over-mix
  4. At this point, the frosting will be very soft and runny. Just cover the bowl and let it rest at room temperature for 20-30 minutes, and it should reach a firmer, spreadable consistency. I don’t recommend chilling this frosting in the fridge as it can easily become too firm. If that happens, remove about 1 cup and microwave it for 20 seconds or until runny, then slowly fold through the rest to make it softer

Assembly:

  1. Once the cakes and frosting have cooled down, it’s time to assemble
  2. Use a large serrated knife to carefully trim off the domes from the cakes
  3. Layer them on top of each other with a generous layer of the frosting in between (don’t be stingy!). Cover the cake with a thin layer of frosting (crumb coat) and refrigerate for 20 minutes. Then slather on the remaining frosting all over
  4. Serve & enjoy! This cake is best eaten at room temperature

Video Tutorial

Notes

  • Cocoa powder: If you can’t find Dutch processed cocoa powder, you may use natural, 100% unsweetened cocoa powder. If you want a deep, dark chocolate cake, you can also substitute 10g of the Dutch processed cocoa powder with 10g of Black cocoa powder
  • Sour cream: If you can’t find sour cream, you can try making it at home with my homemade sour cream recipe. Some readers have also had success with full fat yogurt
  • Chocolate for the frosting: This frosting recipe has been especially developed for dark chocolate and has a beautiful flavor which complements the cake. I recommend anywhere between 50-60% for the perfect sweetness and consistency. If you use a higher dark chocolate (e.g., 70-80%) for flavor preference, I recommend increasing the heavy cream to 1 1/2 cups (360g) – this will definitely be a dark frosting! On the flip-side, I do not recommend using milk chocolate as the frosting will not firm up properly. If you still want to use milk chocolate, reduce the heavy cream to 1 cup (240g)
  • Shiny frosting: As the chocolate in the frosting sets, it might start to look dull. Before serving, use a blow dryer at the lowest setting and gently wave it 1 foot away from the cake. This will warm up the frosting enough for it to become shiny!
  • Coffee: I do not recommend skipping the coffee as it enhances the chocolate flavor. You won’t taste it! However, if you have an intolerance, you may skip it
  • Storage: This cake is best eaten at room temperature, or even slightly warmed up in the microwave (by the slice). You can keep it in an airtight container in a cool place for 2-3 days. Any longer and transfer to the fridge for up to 1 week combined. If refrigerating, I recommend microwaving for 10-20 seconds before eating
  • Make ahead: You can prepare this cake in advance and keep it at room temperature (~70F) for 1-2 days! Just make sure it is properly covered. I let it chill for 15-20 minutes so the frosting sets, then wrap in cling wrap and keep at room temperature

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Comments

  1. Fatma

    what a scrumptious sweet indulgence I’ve ever baked thaank u zoha it’s an amazing recipe my whole family loved it .everyone keeps asking me when m baking the matilda cake again.
    I just got a little tense working with frosting, it was very delicate otherwise all was well from the cake
    to the frosting.

    1. Zoha

      I am so so pleased to read this! Thank you for trying the recipe and for your kind review <3

  2. Larisa

    Hi Zoha, i have just made a batch of this cake baked in 2 x 8inch tins & it worked perfectly but the frosting i’m having trouble stopping the chocolate from seizing. i’ve made it twice & it seized up so badly.

    can you pls tell me what ‘corn syrup’ is? i’m using glucose syrup which I thought was the same (here in Australia) but i’m thinking that’s why the chocolate is seizing. Awaiting your help

    1. Peter

      Glucose syrup comes in many forms, but really it’s just glucose in various amounts of water. Water and chocolate famously don’t mix well, so it’s likely that that is why. Corn syrup is usually a bit easier to work with in that respect. Improve your chances by using a lower water content glucose syrup (the stuff that is almost solid) or make sure you heat everything up to the same temperature before you combine them. At the very least don’t have the syrup cold in any way. Chocolate crystallizes in different ways pr temperature, so you could actually be melting the chocolate, then dropping the temp immediately – causing it so seize. Something similar happens when you melt white chocolate too quickly (white chocolate is really just cocoa butter with powdered sugar instead of cocoa).

    2. Ell

      I am also having the same issue. 2 attempts at melting the chocolate and the corn syrup seems to be doing the same thing. I’m also in Aus and using glucose syrup

    3. Zoha

      Hi Larisa! I think corn syrup and glucose syrup should be similar, or you can use honey. I doubt that’s the issue. What chocolate are you using, how are you melting it, and when exactly do you notice it sieze up?

      1. Larisa

        Hi Zoha, i used belgian block chocolate both times. First attempt was on the stove in pan on direct low heat. The second time on a double boiler. Both times the chocolate seized quite badly. I think it might be the syrup. Will try with honey next time but i’m nervous. Do you think a little butter or shortening heated with the chocolate might stop the chocolate from seizing?

        1. SHAMIMA

          I added in abit of cream into the saucepan with the chocolate. The choc was becoming a bit stodgy. Seemed to work

        2. Larisa

          PS, the cake was a huge success & was truly devine. I received a lot of compliments. The frosting is what makes this cake decadent, but it’s not overly sweet. 🙏

  3. Sabba Siddiqui

    Made the Matilda cake finally came out perfectly moist the frosting came out great and absolute crowd pleaser. Only thing I would say is I wish I just melted the chocolate in the microwave rather than a pan as I think that would have just been easier and quicker but other than that 10/10.

    1. Mary Luz

      Hello what size cake pan is needed? Thank you.

    2. Zoha

      Hi Sabba! There’s a reason I don’t recommend melting chocolate directly in the microwave (unless you’re melting with cream). Different microwaves have different strengths and it’s very common for chocolate to overheat, seize and even burn if you try melting in the microwave.

  4. Akane Kokojo

    The chocolate flavour was amazing in this frosting and was really good with vanilla ice cream, only problem is that the cake didn’t taste good by its self purely because the cake wasn’t sweet enough and the texture was off (stodgy). Maybe it’s the way I made it but I did follow every step accordingly. FROSTING WAS AMAZING THOUGH

    1. Molly

      Hello, wondering if I could I use olive oil instead of vegetable oil? ☺️

      1. Zoha

        You could but the flavor will be significantly different!

    2. Zoha

      Hi Akane! So sorry the cake didn’t work out for you. It shouldn’t be stodgy and I wonder if you underbaked it. Would be happy to help troubleshoot if you decide to try again!

  5. Malak

    Was so hesitant to try this recipe because I’ve been using another amazing one for chocolate cake for years and everybody says it’s the best cake they ever tasted. But I tried this because zoha’s recipes have been a huge success for me. This is now my go-59 recipe for chocolate cake. My husband who has a very meticulous palate says it’s best chocolate cake he has ever had. I agree.

    I used a kitchen scale to measure absolutely everything. This recipe is perfect.

    1. Zoha

      You have NO idea how happy this review just made me. Thank you so much, Malak!!

  6. Fahiema A

    Hi Zoha

    Best chocolate cake EVER! Quick question though, can I substitute dark chocolate with milk chocolate for the frosting? 🌸

    1. Zoha

      Thank you! I personally don’t recommend that as the frosting will become too sweet.

  7. Nimra batool

    Hi zoha, tried the recipe n it turned out amazing.. super soft n delicious 🌺
    I’ll definitely try other recipes

    1. Zoha

      Yay! Thank you Nimra!

  8. Karen

    Absolutely amazing!
    I haven’t baked a cake for years and was not sure how this would turn out. I used two 9″ cake tins as that was all I had to hand. It was perfect…
    I received so many compliments from guests saying that it was the best chocolate cake that they ever had!!
    Hats off to you Zoha, the sponge was light and the frosting was perfect not stodgy at all. Will definitely try other recipes from your site.

    1. Zoha

      AWWW thank you so so so much!!! This comment makes me so incredibly happy

  9. Maryam Bilal

    This is my go-to chocolate cake now.
    Melt in the mouth with an amazing frosting.

    1. Zoha

      So happy to hear that!

  10. Velda

    What kind of dark chocolate? chocolate chips? semi sweet?
    I usually make a buttermilk chocolate sheet cake but your cake looks amazing.

    1. Zoha

      Thanks so much! For the frosting I recommend using 70% dark chocolate, and bars are always better than chips.

  11. Ayesha

    Hey Zoha I made this cake for my daughter’s birthday and we all loved it. Thanks for the great recipe.

    1. Zoha

      Happy bday to her! <3

  12. Amarah

    Hi, this recipe looks lovely! I wanted to ask what size cake tins you use, and how many you need for this cake? Thankyou!

  13. Mila

    Hello Zoha,
    I will be making this cake tomorrow for my brother’s birthday. I am so excited. Is it okay to double the ingredients and bake 3 layer 10 inch cake? Thank you☺️

  14. Patricia

    thank you so much

    1. Zoha

      Ofcourse!

  15. Esha Naaz

    Hi Zoha! I made the Matilda cake yesterday and omggg everyone freaking loved it!! Its such a delight! This was my first time baking a layered cake and it definitely wont be my last. Thank you for this lip smacking recipe.
    Quick question- how can make this recipe in lesser quantity. Can I make it in two 9 inch layer pans? Do I need to half the ingredients? 🙂

    1. Zoha

      Aww amazing!! Thank you so much. You can do half the quantities and bake in 2 8″ or 9″ pans (they will be thinner, so reduce baking time) or 3 6″ pans!

  16. Roshini

    Hey Zoha..I’m a recent follower of yours and when you posted the Matilda cake the other day, I knew I had to try it!!
    And try it I did and that too for my daughter’s birthday this past weekend! To say it was a super hit with everyone would be an understatement. It’s such a decadent but yet not a heavy cake and just so delicious!!

    Thank you for all the hard work you put in, in trying these recipes so the rest of us can enjoy it perfectly!! 😊

    1. Zoha

      Thank you SO SO much, Roshini! Glad you liked this and happy birthday to your daughter!

  17. Blessy

    Would this recipe work if i halved the ingredienst to make a smaller cake?

    1. Zoha

      Yeah! Use 6″ pans instead of 9″ pans and half the quantities. You may need to slightly adjust the baking time

      1. Zubin

        If I half the recipe how many eggs should I use?

  18. Shafia

    Assalamu alaikum zoha!
    Do you have a video recipe of this cake?
    And do you provide online baking classes?

      1. Larisa

        Hi Zoha, I love this recipe. It’s my go to when I need a chocolate cake.

        Will this recipe work in 4 x 6 inch tins?

        The layers are quite low when I make it in the 8 inch pans & I would like to make a smaller but taller cake.

        1. Zoha Malik

          Hi Larisa! Yes, that should work, but I think the cake might become a little too tall. I’d recommend multiplying all quantities by 0.75!

  19. Karla Amaya

    question would I be able to use this recipe for jumbo cupcakes instead. if so would here be any changes in the baking.

    1. Zoha

      Hi Karla! Check out my Olympic Chocolate Muffins. They’re similar and already tested for muffins 🙂

  20. Eileen

    I’ve tried many MANY chocolate cake recipes and THIS is the one. Do not change anything. Go with it and enjoy. Thank you for the recipe.

    1. Tanaaz

      Hi Zoya! I wanted to know what can be a substitute for corn syrup? I’ve followed your classic tiramisu recipe and it turned out so good!! I hope this recipe will turn out good!

      1. Zoha

        You can try honey!

    2. Zoha

      AHHHH THANK YOU!!

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