Matilda Chocolate Cake

Ingredients List

Metric measurements

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

The Cooked Fudge Frosting

Dark chocolate (60% to 99% cacao): 90 g, finely chopped
Granulated sugar: 600 g
Cornstarch: 170 g (Serves as the primary thickening agent for the fudge style)
Dutch-processed cocoa powder: 65 g
Sea salt: 2.5 mL
Vanilla paste or extract: 10 mL (or up to 15 mL measured by preference)
Hot brewed coffee: 675–700 g
Unsalted butter: 75 g (Incorporated at the very end to achieve a glossy sheen)

Step-by-Step Cooking Instructions

1. Clabber the Milk (Homemade Buttermilk)

Place a small mixing container or coffee mug directly onto your digital kitchen scale.
Weigh out exactly 333 g of whole milk into the container.
Add 30 g of distilled white vinegar directly into the milk.
Give the mixture a quick stir and set it aside to sit undisturbed at room temperature.
The acid in the vinegar will curdle the milk slightly, creating an instant buttercream or buttermilk substitute that increases the moisture level of the cake crumb.

2. Sift and Whisk the Dry Cake Foundation

Set up a large mixing bowl to compile the dry components of the cake.
Weigh out and add 375 g of all-purpose flour directly into the bowl.
Add 18 g of optional cornstarch to the flour. This structural addition helps lower the gluten potential of all-purpose flour, creating a softer texture. Skip this ingredient if you prefer an exceptionally dense, heavy mud-cake texture.
Pour in 525 g of granulated sugar. While this volume appears large, it balances the bitter profile of the intense dark cocoa and hot coffee.
Add 83 g of premium Dutch-processed cocoa powder.
Weigh and add 14 g of baking soda along with 7 g of baking powder to provide the necessary leavening power.
Drop in 6 g of fine sea salt.
Whisk all the powders together thoroughly until the mixture is uniform and free of heavy white flour streaks.

3. Build the Cake Batter

Crack 3 large eggs directly into your seasoned dry flour bowl.
Pour in the reserved clabbered milk and vinegar mixture prepared in step one.
Add 12.5 mL of rich vanilla paste (or high-quality extract) into the bowl.
Mix the batter by hand using a sturdy wire baking whisk. Avoid using electric hand mixers or stand mixers, as this batter comes together easily without mechanical assistance.
Stir gently just to partially combine the eggs and milk into the flour before adding the remaining liquids.
Stream in 320 g (roughly 350 mL) of neutral canola or vegetable oil.
Carefully pour in 355 mL of hot, freshly brewed coffee. The heat blooms the cocoa powder particles, melting any tiny clumps and unlocking a deep chocolate taste.
Whisk the mixture. Do not worry if the resulting batter looks thin or watery. A loose, watery consistency is normal for this specific style of chocolate cake and guarantees a moist texture.
Continue stirring until the batter mimics a smooth, rich hot chocolate drink with no pocketed dry flour lumps at the base of the bowl.

4. Portion and Bake the Cake Layers

Preheat your kitchen oven or countertop mini oven to a steady temperature of 155 °C.
Prepare your selected cake pans. If using flexible silicone cake molds or standard metal tins, apply a generous coating of non-stick baking spray. Skipping this step can cause the lower crust of the cake layers to stick or tear during removal.
Place a prepared cake mold onto the kitchen scale, tare it to zero, and use a soup ladle to evenly divide the wet batter.
Aim to pour roughly 465–550 g of chocolate batter into each pan to ensure uniform baking heights. This recipe provides enough volume to fill three shallow silicone pans or standard deep cake tins.
Carefully place the filled pans into the preheated oven.
Bake at 155 °C for 70 to 75 minutes.
Check for doneness by inserting a toothpick into the center of the cake layers; it should emerge clean. Remove the pans from the oven and let the baked cakes cool completely before attempting to unmold or frost them.

5. Cook the Stovetop Fudge Frosting

In a wide saucepan or pot, combine 600 g of granulated sugar, 170 g of cornstarch, 65 g of Dutch-processed cocoa powder, and 2.5 mL of sea salt.
Add 10 mL of vanilla paste into the pot.
Measure and pour 675–700 g of hot brewed coffee into the dry mixture to serve as the liquid base for the cooked fudge frosting.
Place the saucepan over medium heat on the stove.
Whisk continuously as the mixture warms up. Do not walk away from the stove during this process; the heavy presence of cornstarch can cause the bottom layer to stick and scorch quickly if left unagitated.
Continually scrape down the sides of the saucepan using a heat-safe rubber spatula to prevent dry cocoa powder from burning against the perimeter.
As the liquid heats, you will feel a distinct physical resistance against your whisk. The frosting will transform from a thin liquid into a glossy paste.
Once the pudding-like frosting becomes thick and starts bubbling, remove the pot completely from the hot burner.

6. Emulsify and Polish the Fudge

While the cooked frosting mixture remains piping hot off the stove, drop in 90 g of your finely chopped dark chocolate pieces.
Use a spatula to fold the chopped chocolate into the hot pudding base until it melts completely.
Add 75 g of unsalted butter directly into the warm chocolate fudge mixture.
Stir the butter until it finishes melting and incorporates into the frosting. The fat from the butter provides the signature mirror-like shine and rich mouthfeel required for an authentic Matilda-style finish.
Pour the hot finished fudge frosting into a separate cold bowl and allow it to cool down and chill thoroughly until it sets.

7. Keading and Frosting the Cake Layers

Place your first cooled chocolate cake round onto a rotating cake turntable or serving platter. If any layers tore slightly while exiting the molds, position the most damaged layer at the very bottom of the stack to preserve structural stability.
Evaluate the consistency of your chilled fudge frosting. If it has set too firmly to spread smoothly, pop it into the microwave for a few seconds to soften slightly, increasing its glidability without melting it down.
Spoon a generous portion (approximately three large ice cream scoops) of the thick fudge frosting directly onto the center of the bottom cake layer.
Spread the frosting evenly out to the edges using an offset metal spatula. Avoid dropping loose cake crumbs directly between the internal layers, as this can cause the upper cake tiers to slide or crack under pressure.
Carefully center the second cake layer on top of the first frosted layer. If the cake develops a hairline fracture or begins to split apart, press the cake sides together and use the thick, structural nature of the fudge frosting to patch up the seams and stabilize the assembly.
Spread another three scoops of frosting over the second tier, then place the final chocolate cake layer cleanly on top.
Coat the entire exterior top and sides of the multi-tiered cake with the remaining glossy fudge frosting. Take your time smoothing out the surface to plug any visible air holes.
Garnish the top surface of the cake by scattering fine chocolate cake crumbs—repurposed from any pieces that stuck to the baking molds—across the center for a clean decoration.
Slice using a large kitchen knife and serve immediately while fresh and moist.