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Best Moist Matilda's Cake

This is the best moist Matilda's Cake ever! Three layers of soft chocolate cake sandwiched together with smooth glossy chocolate sour cream frosting that will send you straight to dessert paradise. Matilda cake is rich and indulgent chocolate inspired by the famous Bruce Bogtrotter chocolate cake scene from the movie Matilda. This chocolate cake has become iconic for its intense rich chocolate flavor and perfect to satisfy any chocolate craving.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

Ingredients
 
 

CHOCOLATE CAKE LAYERS

  • 360 g warm coffee or water for instant coffee use 2 teaspoon of instant coffee
  • 360 g all-purpose flour
  • 2 tablespoon cornstarch
  • 300 g granulated sugar
  • 150 g dark brown sugar
  • 75 g unsweetened Dutch cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon salt
  • 165 g vegetable oil e.g. canola oil or avocado oil
  • 270 g sour cream 14-18% room temperature
  • 3 large eggs room temperature
  • 3 teaspoon vanilla extract

CHOCOLATE SOUR CREAM FROSTING

  • 300 g powdered sugar
  • 160 g unsweetened Dutch cocoa powder
  • 250 g semi-sweet dark chocolate chips
  • 2 tablespoon acacia honey or corn syrup or glucose syrup
  • 220 g sour cream 14-18%
  • 220 g butter room temperature
  • ½ teaspoon vanilla extract

Instructions
 

CHOCOLATE CAKE LAYERS

  • Preheat the oven at 170ºC/340ºF conventional oven and line 3x 20 cm/8 inch baking pan with parchment paper.
  • Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.
    360 g warm coffee or water
  • In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
    360 g all-purpose flour, 2 tablespoon cornstarch, 300 g granulated sugar, 150 g dark brown sugar, 75 g unsweetened Dutch cocoa powder, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 ½ teaspoon salt
  • In another mixing bowl add all of the wet ingredients, including the coffee, and with a hand whisk, whisk them together until combined.
    165 g vegetable oil, 270 g sour cream 14-18%, 3 large eggs, 3 teaspoon vanilla extract
  • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter. Using a rubber spatula, scrape down the sides of the bowl, and give the cake batter a final mix so everything has been incorporated.
  • Pour the cake batter into the prepared baking tins and bake them for 28-30 minutes or until a cake tester comes out clean.
  • Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

CHOCOLATE SOUR CREAM FROSTING

  • Sift together the powdered sugar and cocoa powder and set it aside.
    300 g powdered sugar, 160 g unsweetened Dutch cocoa powder
  • Melt the dark chocolate and acacia honey together until smooth. Add the sour cream to the melted chocolate in 3 parts, and stir it together until smooth, to slowly temper the chocolate and sour cream. Set it aside.
    250 g semi-sweet dark chocolate chips, 2 tablespoon acacia honey, 220 g sour cream 14-18%
  • Note: should the chocolate seize up in the sour cream, place it in the microwave for 10-15 seconds and it’ll be smooth again.
  • Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    220 g butter
  • Add the chocolate/sour cream mixture to the butter and mix until combined.
  • Then add the powdered sugar/cocoa powder and vanilla extra in 2 parts. Whipping until each addition is fully incorporated on low speed. Scrape down the sides of the bowl and give the buttercream a final mix for 1-2 minutes at low speed.
    ½ teaspoon vanilla extract

ASSEMBLING

  • Start by cutting the very top of the cooled down cake layers so they have an even top. Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
  • Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in the remaining frosting.
  • TIP: For clean slices, heat up a sharp knife under hot water, dry it off, and cut your slices.

Nutrition

Carbohydrates: 117gProtein: 9gFat: 47gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 105mgSodium: 770mgPotassium: 366mgFiber: 4gSugar: 81gVitamin A: 775IUVitamin C: 0.5mgCalcium: 182mgIron: 3mg
Keyword chocolate buttercream, chocolate cake, fudge frosting, matilda
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