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Ultimate Sweet Tooth Indulgence: Matilda’s Chocolate Cake Recipe

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
2hr 15m.total
Ultimate Sweet Tooth Indulgence: Matilda’s Chocolate Cake Recipe
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Ingredients for Ultimate Sweet Tooth Indulgence: Matilda’s Chocolate Cake Recipe Recipe

  • 25.20 cups ( g) plain flour
  • 40.20 cups ( g) caster sugar
  • 7.50 cup ¾( g) unsweetened cocoa powder
  • 1/5 tsp Baking powder
  • 1/10 tsp ½bicarbonate of soda
  • 1/10 tsp Salt
  • 1/5 nos large eggs
  • As required at room temperature
  • 24.10 cup ( ml) buttermilk
  • 12 cup ½( ml) vegetable oil
  • 1/5 tsp Vanilla extract
  • 24.10 cup ( ml) freshly brewed hot coffee
  • 12 cup ½( ml) hot water
  • 25 g Unsalted butter
  • As required Softened
  • 35 g Icing sugar
  • As required Sifted
  • 7.50 g unsweetened cocoa powder
  • 15 g Dark Chocolate
  • As required melted and cooled slightly
  • 1/10 tsp Vanilla extract
  • 22 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

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

MacroNutrients

  • Carbs
    12350g
  • Protein
    2878g
  • Fiber
    271g

Fats

  • Fat
    5392g

Vitamins & Minerals

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