There's something magical about the Matilda's chocolate cake from Roald Dahl's Matilda - that impossibly rich, moist, and towering creation that Bruce Bogtrotter was forced to eat in its entirety. While Miss Trunchbull's methods were questionable, there's no denying that this chocolate cake has captured imaginations for generations. Today, we're recreating this iconic dessert that's every bit as decadent as the one from the beloved story and film.
Why This Matilda's Chocolate Cake
This isn't just any chocolate cake - it's a towering masterpiece of deep, dark chocolate layers filled and covered with silky chocolate frostings. The cake gained legendary status in the famous scene where Bruce Bogtrotter successfully devoured an entire cake, much to Miss Trunchbull's dismay. Our version stays true to the movie's imposing appearance while being absolutely delicious enough to make you want to finish every crumb (though we recommend sharing!).
Jump to:
- Why This Matilda's Chocolate Cake
- Ingredients
- Instructions
- Storage Instructions
- Dietary Notes & Variations
- Equipment for Matilda's Chocolate Cake
- The Secret to Matilda’s Chocolate Cake: A Whisper from the Oven
- FAQ
- Matilda’s Chocolate Cake: A Slice of Nostalgia You’ll Never Forget
- Related
- Pairing
- Matilda's Chocolate Cake
Ingredients
the Chocolate Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup dark cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 large eggs, room temperature
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup hot strong coffee
- ½ cup sour cream
the Chocolate Frostings:
- ½ cups unsalted butter, softened
- ½ cups powdered sugar
- ¾ cup dark cocoa powder
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 8 ounces semi-sweet chocolate, melted and cooled
Instructions
Preparing Your Workspace
- Preheat your oven to 350°F (175°C)
- Grease and line two 9-inch round cake pans with parchment paper
- Dust the pans with cocoa powder instead of flour to prevent white marks
Making the Cake Batter
- Sift together flour, cocoa powder, baking soda, and salt in a large bowl
- In a separate bowl, beat eggs and sugar until light and fluffy (about 3 minutes)
- Gradually add oil, beating until well combined
- Mix in buttermilk and vanilla extract
- Slowly incorporate the dry ingredients into the wet mixture
- Stir in hot coffee and sour cream until just combined
Baking the Cake
- Divide batter evenly between prepared pans
- Bake for 30-35 minutes, or until a toothpick comes out clean
- Cool in pans for 10 minutes
- Remove from pans and cool completely on wire racks
Preparing the Frosting
- Beat butter until creamy and smooth
- Gradually add powdered sugar and cocoa powder
- Pour in heavy cream and vanilla extract
- Beat until light and fluffy
- Fold in melted chocolate until well combined
Assembling the Cake
- Level cake layers if needed
- Place first layer on cake stand
- Spread thick layer of frosting on top
- Add second layer
- Cover entire cake with remaining frosting
- Create decorative swirls using an offset spatula
Storage Instructions
- Keep at room temperature for up to 3 days, covered
- Refrigerate for up to 1 week
- Freeze unfrosted layers for up to 3 months
Dietary Notes & Variations
- Make it dairy-free by using plant-based milk and vegan butter
- For gluten-free, substitute with a 1:1 gluten-free flour blend
- Add a layer of chocolate ganache for extra decadence
Equipment for Matilda's Chocolate Cake
- Two 9-inch round cake pans
- Stand mixer or hand mixer
- Offset spatula
- Cake turntable (recommended)
- Wire cooling racks
The Secret to Matilda’s Chocolate Cake: A Whisper from the Oven
Every legendary dessert has a secret, and Matilda’s Chocolate Cake is no exception. But here’s something the books and movies won’t tell you—this cake isn’t just about the ingredients. It’s about the magic that happens when deep, dark chocolate meets the gentle patience of baking. The moment you pour that steaming coffee into the batter, something alchemical takes place—unlocking the richest cocoa flavors, creating a cake so moist and indulgent it almost feels forbidden.
And here’s the real secret: let your cake rest overnight before serving. I know, I know—it’s pure agony waiting to dig into that luscious chocolate masterpiece. But trust me, something incredible happens as the flavors deepen, the moisture settles, and the frosting melds into the layers like a chocolate embrace. The result? A cake so velvety, so irresistibly fudgy, it’ll have you closing your eyes with every bite.
Maybe that’s why Bruce Bogtrotter couldn’t stop eating—it wasn’t just a challenge. It was a love affair with chocolate. And now, you get to taste that same magic in your own kitchen.ke this recipe, make sure to follow this top tip!
FAQ
Why is Matilda Cake famous?
Matilda’s Chocolate Cake is iconic because of its unforgettable scene in Matilda, where Bruce Bogtrotter is forced to eat an enormous, rich chocolate cake as punishment. The cake symbolizes defiance, indulgence, and the sweet taste of victory. Its decadent layers and fudgy frosting have made it a legendary dessert that chocolate lovers still crave today.
Why did Bruce Bogtrotter have to eat the cake?
Bruce Bogtrotter was forced to eat the entire chocolate cake as punishment by Miss Trunchbull in Matilda. She accused him of stealing a slice and turned it into a cruel challenge. However, Bruce triumphantly finishes the cake, turning what was meant to humiliate him into an inspiring moment of resilience and rebellion against authority.
What movie is the kid forced to eat chocolate cake?
The famous chocolate cake scene is from Matilda (1996), based on Roald Dahl’s novel. In the film, Miss Trunchbull forces Bruce Bogtrotter to eat an entire oversized chocolate cake as a punishment. The scene is legendary, capturing themes of power, rebellion, and ultimate victory—making the cake itself a symbol of resilience and indulgence.
How big was the chocolate cake in Matilda?
The chocolate cake in Matilda was enormous—large enough to be an almost impossible challenge for Bruce Bogtrotter to finish. It was thick, dark, and covered in rich chocolate frosting, designed to appear overwhelmingly decadent. Though its exact size isn’t stated, its towering layers made it a daunting but ultimately triumphant feast for Bruce!
Matilda’s Chocolate Cake: A Slice of Nostalgia You’ll Never Forget
Some desserts are just food, but Matilda’s Chocolate Cake? It’s an experience. It’s the kind of cake that makes you stop mid-bite, close your eyes, and savor the rich, velvety chocolate melting on your tongue. It’s the kind of cake that feels like a hug from childhood—warm, indulgent, and wrapped in the magic of a story that has lived in our hearts for generations.
Maybe that’s why this cake isn’t just famous; it’s legendary. It reminds us of Bruce Bogtrotter’s defiant triumph, of standing up to the impossible and taking pure joy in something as simple as chocolate cake. Each bite is a little rebellious, a little nostalgic, and entirely too good to resist.
And while this cake is undoubtedly the star of the show, why stop there? Take your baking journey further with a Swiss Gipfeli Recipe—a delicate, flaky pastry that’s perfect for cozy mornings—or dive into the vibrant, nostalgic crunch of Strawberry Crunch Cupcakes for a playful twist on classic flavors.
Whatever you bake next, let it be something that makes you feel. Because the best recipes aren’t just about taste—they’re about the memories and emotions we pour into them. And Matilda’s Chocolate Cake? It’s one you’ll never forget.
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Pairing
These are my favorite dishes to serve with Matilda's Chocolate Cake
Matilda's Chocolate Cake
Equipment
- 2 9-inch round cake pans Greased and lined with parchment
- Stand mixer or hand mixer For mixing batter and frosting
- Offset spatula For smooth frosting application
- Cake turntable (recommended) For easier frosting
- Wire cooling racks To cool cake layers evenly
Ingredients
the Cake:
- 2 cups all-purpose flour Sifted
- 2 cups granulated sugar
- ¾ cup dark cocoa powder Unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs Room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee Enhances chocolate flavor
- ½ cup sour cream Adds moisture
the Chocolate Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar Sifted
- ¾ cup dark cocoa powder Softened
- ¼ cup heavy cream Adjust for consistency
- 2 teaspoons vanilla extract
- ¼ teaspoon salt Enhances flavor
- 8 oz semi-sweet chocolate melted and cooled
Instructions
the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- Mix dry ingredients: flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add wet ingredients: eggs, milk, oil, and vanilla. Mix until combined.
- Stir in hot coffee and sour cream until smooth.
- Divide batter between pans. Bake 30-35 minutes.
- Cool in pans 10 minutes, then remove to wire racks.
the Frosting:
- Beat butter until creamy.
- Gradually add powdered sugar and cocoa powder.
- Mix in cream and vanilla.
- Beat until fluffy. Fold in melted chocolate.
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