Ultimate Sweet Tooth Indulgence: Matilda’s Chocolate Cake Recipe

Name: Ultimate Sweet Tooth Indulgence: Matilda’s Chocolate Cake Recipe
Total time: 135 min
Yield: 10
Cuisine: American

Recipe By Slurrp Editorial

If there is one chocolate cake that looks capable of making even the most disciplined sweet tooth surrender, it is the towering, gloriously messy cake from Roald Dahl’s Matilda. This version is intensely chocolatey, soft and moist at the centre, with thick layers of silky chocolate frosting. It is the sort of cake that demands a fork, a generous slice and absolutely no intention of sharing.

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Non Vegdiet

2hr 15minstotal

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Matilda Chocolate Cake – The Most Addictive Chocolate Cake Ever!

5 mins

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Ingredients For Ultimate Sweet Tooth Indulgence: Matilda’s Chocolate Cake Recipe Recipe

252 cups ( g) plain flour
402 cups ( g) caster sugar
75 cup ¾( g) unsweetened cocoa powder
2 tsp Baking powder
1 tsp ½bicarbonate of soda
1 tsp Salt
2 nos large eggs
as required at room temperature
241 cup ( ml) buttermilk
120 cup ½( ml) vegetable oil
2 tsp Vanilla extract
241 cup ( ml) freshly brewed hot coffee
120 cup ½( ml) hot water
250 g Unsalted butter
as required Softened
350 g Icing sugar
as required Sifted
75 g unsweetened cocoa powder
150 g Dark Chocolate
as required melted and cooled slightly
1 tsp Vanilla extract
220 ml –double cream or milk
as required A pinch of salt

Directions : Ultimate Sweet Tooth Indulgence: Matilda’s Chocolate Cake Recipe

STEP 1.Preheat your oven to 180°C. Grease two 20 cm round cake tins and line their bases with baking parchment.
STEP 2.Then in a large bowl, sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt. Add the caster sugar and whisk everything together.
STEP 3.In another bowl, whisk your eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
STEP 4.Now pour the wet mixture into the dry ingredients and whisk gently until just combined. Do not overmix.
STEP 5.Time to add the hot coffee and hot water gradually, stirring as you pour. The batter will be noticeably thin. That is exactly what you want; the hot liquid helps create the cake's exceptionally moist texture.
STEP 6.Divide your batter evenly between the prepared tins.
STEP 7.Now bake for 28–33 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs attached.
STEP 8.Leave the cakes in their tins for 10 minutes, then turn them out onto a wire rack. Allow them to cool completely before frosting.
STEP 9.In the meantime, beat your softened butter for 3–4 minutes until pale and creamy.
STEP 10.Sift in the icing sugar and cocoa powder in batches, beating continuously on a low speed at first to prevent a cloud of sugar from covering your entire kitchen.
STEP 11.Now pour in the melted, slightly cooled dark chocolate, vanilla extract and salt. Beat until thoroughly incorporated.
STEP 12.Gradually add in the double cream or milk, a little at a time, until the frosting becomes smooth, thick and spreadable. Beat for another 2–3 minutes until light and silky.
STEP 13.Place one cooled cake layer on a serving plate. Spread a generous layer of chocolate frosting over its top.
STEP 14.Then place the second cake layer on top and cover the entire cake with the remaining frosting. (Don't worry about making it perfectly smooth; a slightly generous, swooping finish gives it the wonderfully indulgent look associated with the Matilda cake.)
STEP 15.For an especially dramatic finish, allow a little extra frosting to gather around the edges and gently swirl the top with a palette knife.
STEP 16.Remember to chill the cake for 20–30 minutes before slicing so that the frosting settles without becoming completely firm.
STEP 17.But bring it back to room temperature before serving for the softest cake and creamiest frosting.

Nutrition
value

109420

calories per serving

5392 g Fat2878 g Protein12350 g Carbs271 g FiberOther

Current Totals

5392 g Fat
2878 g Protein
12350 g Carbs
271 g Fiber

MacroNutrients

Carbs
12350 g
Protein
2878 g
Fiber
271 g

Fats

Fat
5392 g

Vitamins & Minerals

Calcium
75436 mg
Iron
352 mg
Vitamin A
11878 mcg
Vitamin B1
69 mg
Vitamin B2
126 mg
Vitamin B3
445 mg
Vitamin B6
37 mg
Vitamin B9
6628 mcg
Vitamin B12
294 mcg
Vitamin C
354 mg
Vitamin E
635 mg
Copper
43 mcg
Magnesium
9482 mg
Manganese
25 mg
Phosphorus
68723 mg
Selenium
2136 mcg
Zinc
354 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Slurrp Editorial's community profile

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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