What is the cake from Matilda called?

It is commonly called Matilda cake, Matilda chocolate cake, or Bruce Bogtrotter cake. Those names refer to the chocolate cake associated with the story's cake scene and to homemade versions inspired by it.

Is this the official Matilda movie cake recipe?

No. This is a proposed homemade interpretation with two chocolate layers and a ganache frosting. It is not presented as the recipe used by the film production or a licensed bakery copycat.

What frosting goes on Matilda cake?

Homemade versions vary. This recipe uses semisweet chocolate, heavy cream, and butter to make a rich, spreadable ganache with a fudge-style finish. It is different from cocoa buttercream made with confectioners' sugar.

Can I make Matilda cake without coffee?

Yes. This recipe uses hot water. No coffee is needed. Chocolate can contain caffeine, so omitting coffee does not make the entire dessert caffeine-free.

What size cake pans should I use?

Use two 9-inch round pans at least 2 inches deep. Smaller pans change batter depth and baking time. Do not transfer the full batch into smaller containers without checking capacity and adapting the preparation.

Why is the chocolate cake batter so thin?

The hot water makes this batter pourable. Do not automatically add extra flour to thicken it. Confirm the measurements and use the specified pans rather than changing the balance after mixing.

Why is my ganache frosting too runny?

It may still be warm, or the chocolate and cream may differ from the specified products. Let it cool until spreadable, checking and stirring. Apply it only to fully cooled layers.

Can I make the cake a day ahead?

Yes. Cool the cake layers completely before wrapping or frosting. Keep the assembled cream-frosted cake covered in the refrigerator and follow the storage guidance above.

Can I make this recipe eggless or dairy-free?

Those changes need a suitable formulation. The listed cake uses eggs and buttermilk, and the ganache contains cream and butter. No tested egg-free or dairy-free replacement method is supplied here.

How many servings does this Matilda cake recipe make?

About twelve slices from a two-layer 9-inch cake. Actual servings depend on how you cut it. No numerical nutrition panel is supplied without calculating from the specific ingredients and portion sizes used.

Matilda Cake Recipe with Chocolate Fudge Frosting

Description

A homemade Matilda-inspired two-layer chocolate cake with rich chocolate ganache frosting, made in two 9-inch pans.

Ingredients

Scale

Chocolate cake layers

2 cups all-purpose flour (240 g)
2 cups granulated sugar (400 g)
3/4 cup unsweetened natural cocoa powder (about 65 g)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine table salt
2 large eggs
1 cup plain dairy buttermilk (240 mL)
1/2 cup neutral oil (120 mL)
1 teaspoon alcohol-free vanilla flavoring
1 cup hot water (240 mL)

Chocolate ganache frosting

16 oz semisweet baking chocolate (about 450 g), around 55-60% cacao, finely chopped
1 1/2 cups heavy whipping cream (360 mL)
4 tablespoons unsalted butter (about 57 g), cut into small pieces

Instructions

Heat a conventional oven to 350°F. Grease two 9-inch round pans at least 2 inches deep and line their bottoms with parchment.
Whisk the flour, sugar, natural cocoa, baking soda, baking powder and salt in a large bowl, breaking up lumps.
In a separate bowl, whisk the eggs, buttermilk, oil and alcohol-free vanilla. Stir into the dry ingredients just until combined, scraping the bowl.
Gradually and carefully stir in the hot water. The batter will be thin; do not add extra flour.
Divide evenly between the pans. Bake about 30-35 minutes, checking near 30 minutes. A toothpick near the center should have no wet batter, and the center should be set.
Cool in the pans on a rack for about 10-15 minutes. Turn out carefully, remove parchment and cool completely.
For the frosting, place chopped chocolate in a dry heatproof bowl. Heat the cream until steaming with small bubbles at the edges, without boiling vigorously. Pour over the chocolate and leave about 3 minutes.
Stir gently until smooth. Stir in the butter pieces until incorporated. If needed, use very gentle additional heat to melt remaining chocolate pieces.
Cool the ganache until spreadable and able to hold a soft ridge. Stir occasionally; refrigerate briefly in short intervals if needed. Cake layers must be completely cool before assembly.
Place one layer on a serving plate and spread about one quarter of the ganache over it. Add the second layer, coat lightly to catch crumbs, then spread the remaining ganache over the top and sides with broad swirls.

Notes

Proposed home formulation, not kitchen tested or an official movie recipe. Yield about 12 slices. Active time includes frosting and assembly; a 2-hour cooling allowance is flexible, and actual readiness controls. Some ganache preparation and cooling can overlap with baking or cooling the layers. Use the specified natural cocoa and semisweet baking chocolate as the starting formulation; dietary substitutions are not tested one-for-one swaps. No added coffee or alcohol-based vanilla. Keep the finished cream-frosted cake covered in the refrigerator at 40°F or below and use within 3 days or shorter ingredient guidance. Limit time outside refrigeration to 2 hours, or 1 hour above 90°F.

Prep Time: 35 minutes
Cooling Time:
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice

Keywords: matilda cake recipe,matilda chocolate cake,Bruce Bogtrotter cake,chocolate fudge frosting