Name: Matilda's Chocolate Cake – Dessert Recipes You’ll Crave
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup hot strong brewed coffee; Chocolate frosting of choice (store-bought or homemade)

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This chocolate cake is what I bake when life needs a little drama—the delicious kind. If you’ve ever watched Matilda and secretly wished you were Bruce Bogtrotter, this one’s for you. It’s rich, it’s ridiculously chocolatey, and yes, it feels a little sinful in the best way. I make this when I want a chocolate dessert that doesn’t whisper sweetly—it shouts, unapologetically. This cake checks all the boxes for recipe chocolate lovers, reminds me of my grandma’s Chocolate Dump Cake, and still manages to feel like one of those easy chocolate dessert recipes I can make half-asleep. Whether you’re into chocolate coffee recipes, hunting mint chocolate recipes that don’t taste like toothpaste, or just need a recipe for the family that never fails, this one delivers. Let’s bake like no one’s watching—and maybe wear stretchy pants.

1) Key Takeaways
2) Easy Matilda’s Chocolate Cake Recipe
3) Ingredients for Matilda’s Chocolate Cake
4) How to Make Matilda’s Chocolate Cake
5) Tips for Making Matilda’s Chocolate Cake
6) Making Matilda’s Chocolate Cake Ahead of Time
7) Storing Leftover Matilda’s Chocolate Cake
8) Try these dessert recipes next!
9) Matilda’s Chocolate Cake
10) Nutrition

1) Key Takeaways

This is the ultimate dessert for chocolate lovers who crave drama and depth in every bite.
It uses simple pantry ingredients but delivers bold, rich flavor every time.
The hot coffee enhances the cocoa flavor without tasting like coffee.
Perfect for birthdays, movie nights, or “just because” baking sessions.

2) Easy Matilda’s Chocolate Cake Recipe

When I say “easy,” I mean it. This recipe for Matilda’s Chocolate Cake leans into that perfect intersection where homemade and no-fuss meet. You’re not whipping egg whites or praying over a delicate ganache here. You’re just mixing, baking, and maybe sneaking a fingerful of batter.

What I love most is how it gives serious chocolate dump cake energy but feels more polished. This is one of those dessert recipes that tricks folks into thinking you spent all afternoon in the kitchen when really, you just kept it simple. Trust me, the moist layers (yes, I said it) and that dark cocoa flavor with a kiss of coffee? They hit right every time.

Whether you’re making dessert for the family or need a showstopper at your book club, this one’s a keeper. And yes, you can totally frost it straight from the bowl with a spoon. I won’t tell.

3) Ingredients for Matilda’s Chocolate Cake

All-purpose flour: This gives the cake structure without making it heavy. Stick with the standard stuff; no need for anything fancy here.

Unsweetened cocoa powder: Go dark if you like intensity. This is where that deep chocolate flavor lives. I’ve tried Dutch-processed and natural, and either works just fine.

Granulated sugar: It brings sweetness and helps keep the crumb tender. You’ll use a good bit, but it balances out the cocoa perfectly.

Baking soda and baking powder: These two keep the cake from falling flat. They do the heavy lifting while you relax and lick the spoon.

Salt: Just a pinch to balance the sweetness and wake up the chocolate. Don’t skip it.

Eggs: They bind everything together and add richness. Room temperature is best, but if you forget, it’s not the end of the world.

Whole milk: Creamy and smooth, it adds moisture and body. I wouldn’t sub in almond milk unless you like sad cake.

Vegetable oil: Keeps the crumb soft. Butter adds flavor, but oil gives better texture for this cake.

Vanilla extract: Just a splash boosts all the other flavors. Real vanilla if you’ve got it, but imitation works in a pinch.

Boiling water: Helps bloom the cocoa and makes the batter nice and glossy. Don’t skip this step—it’s the secret weapon.

Hot brewed coffee: No, your cake won’t taste like coffee. It’ll just taste more chocolatey. Wild, I know.

Chocolate frosting: Go homemade or store-bought. No shame either way. Slather it on thick and don’t hold back.

4) How to Make Matilda’s Chocolate Cake

Step 1: Preheat your oven to 350°F. Grease and flour two round 9-inch pans. I line the bottoms with parchment too—makes the cakes pop right out.

Step 2: In a big bowl, whisk flour, cocoa, sugar, baking soda, baking powder, and salt. Use a large bowl. Things get splashy.

Step 3: Crack in your eggs. Add the milk, oil, and vanilla. Mix until smooth. Don’t overthink it. Just stir until there are no big lumps.

Step 4: Pour in the hot water and coffee slowly. Stir carefully. The batter will be thin. That’s a good sign.

Step 5: Divide the batter evenly between your pans. Bake for 30 to 35 minutes or until a toothpick comes out clean.

Step 6: Cool the cakes in the pans for 10 minutes, then flip them out onto racks to finish cooling. Let them breathe.

Step 7: Frost those babies when they’re cool. Pile it on thick and don’t apologize for the mess. That’s part of the charm.

5) Tips for Making Matilda’s Chocolate Cake

Use good cocoa. This is where most of the flavor comes from, so don’t skimp. Your tastebuds will notice. I go with a rich Dutch-process or whatever’s in my pantry when I’m desperate.

Don’t skip the coffee. I get it, not everyone’s into caffeine, but this brings the flavor out without making it taste like a latte. If you’re still unsure, use decaf. You’ll get the same dessert recipes-level richness.

Let it cool. I know it’s hard. Your kitchen smells like heaven and you want a slice now. But give it time. The frosting will stay put and the cake will slice like a dream.

6) Making Matilda’s Chocolate Cake Ahead of Time

This cake works beautifully for planning ahead. I bake the layers a day early, wrap them in plastic wrap once cool, and keep them at room temp.

You can frost it a few hours before serving or the night before if you pop it in the fridge. Just bring it back to room temp so the texture is right and the frosting isn’t stiff.

It’s one of those dessert recipes that actually tastes better the next day, like it had a chance to think about its life choices and came back even richer.

7) Storing Leftover Matilda’s Chocolate Cake

I store leftovers covered on the counter for two days or in the fridge for up to five. Just bring to room temp before serving for best texture.

If I’m freezing it, I wrap slices individually in plastic wrap and freeze in a bag. That way, I can pull out just one piece when the craving hits—which is often.

This is the kind of dessert that doesn’t last long in my house. But when it does, it stays delicious through the last bite.

8) Try these dessert recipes next!

9) Matilda’s Chocolate Cake