If you’ve ever watched Matilda and dreamed of diving face-first into Bruce Bogtrotter’s legendary chocolate cake, you’re not alone.
The now-iconic Matilda cake — thick, fudgy, and unapologetically indulgent — is trending once again, with searches for “Matilda cake recipe” soaring across Google and TikTok.
There’s something slightly rebellious about baking a cake this outrageous. Maybe it’s the way it dares to be over-the-top, with layer upon layer of chocolate and no apology in sight. Maybe it’s the Bruce Bogtrotter moment we’ve all secretly wanted — minus Miss Trunchbull glaring over our shoulder.
Either way, making a Matilda cake isn’t just about dessert. It’s about embracing your inner child, grabbing a spatula like it’s a sword, and declaring: yes, I will eat a slice the size of my head, thank you very much.
Ready to channel your inner Bruce? Here’s how to make the iconic Matilda cake at home…
Matilda Cake Recipe: The Ultimate Chocolate Layer Cake
Ingredients:
For the Cake:
- 225g unsalted butter, softened
- 225g dark chocolate (70% cocoa), melted and cooled slightly
- 400g caster sugar
- 4 large eggs
- 200g plain flour
- 75g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 250ml whole milk
- 1 tsp vanilla extract
- 150ml sour cream
For the Chocolate Ganache Filling:
- 300ml double cream
- 300g dark chocolate, finely chopped
For the Chocolate Frosting:
- 250g unsalted butter, softened
- 400g icing sugar
- 100g cocoa powder
- 2 tbsp whole milk
- 1 tsp vanilla extract
- Pinch of salt
Method:
1. Prep your tins.
Preheat oven to 180°C (160°C fan). Grease and line three 8-inch cake tins. (For real drama, go four layers — just divide the batter accordingly.)
2. Make the cake batter.
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well. Stir in the melted chocolate and vanilla.
In a separate bowl, sift together the flour, cocoa, baking powder, bicarb, and salt. Mix the milk and sour cream in a jug.
Add the dry ingredients to the wet mix in thirds, alternating with the milk mixture. Beat until smooth and glossy.
3. Bake the cakes.
Divide the batter evenly between the tins and bake for 25–30 minutes, or until a skewer comes out clean. Cool in tins for 10 mins, then turn out onto a wire rack.
4. Make the ganache.
Heat the cream until just simmering, then pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy. Chill slightly until spreadable.
5. Make the frosting.
Beat butter until creamy. Sift in icing sugar, cocoa, and salt. Add milk and vanilla, then beat until fluffy and spreadable.
6. Assemble like Bruce would.
Layer your cakes with ganache between each one. Then coat the entire cake in a generous layer of chocolate frosting. Go big. Go glossy. Don’t hold back.
Serving Tip:
Best served with a smug grin and a glass of milk — bonus points if you cut your slice with theatrical flair. Store leftovers in an airtight container for 3–4 days… if it lasts that long.