Chocolate Matilda Cake
This Chocolate Matilda Cake is the ultimate chocolate indulgence – rich, moist and packed with intense chocolate flavour! While it’s not quite as enormous as Bruce Bogtrotter’s chocolate cake, this easy copycat version absolutely delivers on the same fudgy texture and over-the-top chocolatey goodness. Chocolate Matilda Cake is the perfect recipe for birthday celebrations, Easter, or anytime you’re craving something seriously chocolatey!
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Ingredients
For the chocolate fudge cake:
- 200 grams White caster sugar
- 150 grams Light brown sugar
- 350 grams Self-raising flour or 350g plain flour plus 2 tsp baking powder
- 1 teaspoon Bicarbonate of soda
- 70 grams Menier 100% cocoa powder
- 1 teaspoon Espresso powder optional but recommended!
- 200 millilitre Vegetable or sunflower oil
- 150 millilitre Buttermilk or 150ml whole milk mixed with the juice of 1 lemon. Let it sit for 10 minutes before using.
- 4 medium Eggs room temperature. Or 3 large eggs.
- 1 teaspoon Vanilla extract optional but recommended!
- 150 millilitre Boiling water
For the chocolate fudge frosting:
- 150 grams Unsalted butter room temperature
- 300 grams 70% dark chocolate finely chopped
- 150 grams Icing sugar sifted
- 397 grams (1 can) Condensed milk
- 0.5 teaspoon Salt
Instructions
Start by making the chocolate fudge cake:
- In a large mixing bowl, whisk together all the wet ingredients (apart from the boiling water) until fully combined. Set aside.200 millilitre Vegetable or sunflower oil, 150 millilitre Buttermilk, 4 medium Eggs
- In a separate bowl, whisk together all the dry ingredients until thoroughly combined. Make sure there are no lumps hiding in the mix. Give it a proper stir, scooping right down to the bottom of the bowl to ensure everything’s evenly blended.200 grams White caster sugar, 350 grams Self-raising flour, 70 grams Menier 100% cocoa powder, 1 teaspoon Espresso powder, 1 teaspoon Bicarbonate of soda
- Add the dry ingredients to the wet in two stages, gently whisking after each addition until the batter almost comes together. Pour in the boiling water and whisk slowly until you have a smooth, glossy chocolate mixture. The batter should be runny and thin.150 millilitre Boiling water
- Divide the mixture evenly between the tins (using weighing scales helps with accuracy) and bake for 30–35 minutes, or until the sponges are well risen and spring back when lightly pressed in the centre. Leave the cakes to cool completely in the tins. Then carefully turn out upside down onto a wire rack and peel off the greaseproof paper.
Make the chocolate fudge frosting:
- Measure all of the ingredients into a large non-stick saucepan and place over very low heat.
- Stir continuously until the butter and chocolate melt and the frosting is smooth and glossy. It's important not to overheat the mixture otherwise the chocolate will start to separate and the frosting will turn oily. As soon as there are no lumps of chocolate, remove from the heat and pour into a shallow bowl.
- Cover the bowl with clingfilm, patting down the middle so the clingfilm touches the surface of the frosting (this stops it from drying out). Leave to cool for 30 minutes.
- Stir the frosting and check the texture. If it looks oily or split, add 1-2 tablespoons of cold milk or cold condensed milk, and stir to combine. This will bring the frosting back to a silky smooth texture.
Assemble and decorate:
- Place one sponge on a cake stand. Spread a thick layer of frosting on top and sandwich with the second sponge.
- Coat the top and sides of the cake in frosting using an icing spatula. The best technique for coating the sides is to drag the frosting upwards in smooth strokes and use the spatula to smooth it all out. Don’t worry about perfection – Chocolate Matilda Cake can be a little messy.
- Finish by pressing chocolate chips around the base and sprinkling some on top of the cake. Slice and enjoy!
