This Matilda Chocolate Cake recipe brings the magic of Roald Dahl’s classic tale to life with a rich, moist, and deeply chocolatey dessert. Inspired by the iconic scene where Miss Trunchbull is tricked into eating a chocolate cake, this version is perfect for birthdays, storytime celebrations, or anytime you need a little literary sweetness.
Key Takeaways
- Rich and fudgy texture: Made with melted chocolate and cocoa powder for an intensely chocolate flavor that melts in your mouth.
- Inspired by Roald Dahl’s Matilda: A tribute to the famous cake scene that delights fans of all ages.
- Easy to make at home: Uses simple ingredients and straightforward steps—no fancy equipment needed.
- Perfect for special occasions: Ideal for birthdays, book clubs, or themed parties celebrating children’s literature.
- Customizable and fun: Add sprinkles, edible glitter, or a “chokey”-inspired decoration for a playful twist.
- Great for sharing: Serves 10–12 people, making it a crowd-pleasing centerpiece for any gathering.
- Freezer-friendly: Bake ahead and freeze for up to 3 months—perfect for busy schedules.
📑 Table of Contents
A Slice of Literary Magic: The Story Behind the Cake
Who could forget the moment in Matilda when the clever young girl uses her telekinetic powers to flip a chocolate cake onto Miss Trunchbull’s head? It’s one of the most satisfying scenes in children’s literature—a delicious act of rebellion wrapped in chocolatey goodness. That moment sparked imaginations around the world, and now, you can recreate that magic in your own kitchen with this Matilda Chocolate Cake recipe.
Roald Dahl’s stories are known for their whimsy, humor, and heart, and this cake captures all of that. It’s not just a dessert—it’s a celebration of courage, kindness, and the joy of standing up to bullies (even if it’s with a fork and a slice of cake). Whether you’re reading the book with your kids, hosting a Matilda-themed party, or simply craving something decadent, this cake brings a touch of literary wonder to your table.
Why This Matilda Chocolate Cake Stands Out
This isn’t your average chocolate cake. It’s rich, deeply chocolatey, and has a moist, fudgy texture that makes every bite feel like a hug from your favorite book. The secret? A combination of high-quality melted chocolate and Dutch-process cocoa powder, which gives it that intense flavor without being overly sweet.
Ingredients That Make the Difference
Let’s talk about what makes this cake so special. First, we use real chocolate—preferably 60–70% dark chocolate—melted into the batter. This adds depth and richness that cocoa powder alone can’t achieve. Then, we blend in Dutch-process cocoa powder, which has a smoother, less acidic taste compared to natural cocoa.
We also use butter and sugar for tenderness, eggs for structure, and a touch of vanilla extract to round out the flavors. A small amount of espresso powder (optional but recommended) enhances the chocolate without making the cake taste like coffee—it’s a trick professional bakers swear by.
Simple Steps, Stunning Results
Don’t let the rich flavor fool you—this cake is surprisingly easy to make. There’s no need for a stand mixer or fancy techniques. Just melt the chocolate and butter together, whisk in the wet ingredients, fold in the dry, and pour into a prepared pan. In about 35–40 minutes, you’ll have a cake that’s golden on the edges, slightly cracked on top, and irresistibly moist in the center.
Pro tip: Let the cake cool completely before frosting. This prevents the frosting from melting and ensures clean slices—perfect for serving at a party or packing for a school event.
Step-by-Step Recipe: How to Make the Perfect Matilda Chocolate Cake
Ready to bake? Here’s everything you need to know to make this show-stopping cake at home. Gather your ingredients, preheat your oven, and let’s get started.
Ingredients
- 1 cup (226g) unsalted butter
- 6 ounces (170g) high-quality dark chocolate, chopped
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- ⅓ cup (30g) Dutch-process cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon espresso powder (optional, but recommended)
- ½ cup (120ml) whole milk, room temperature
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- Melt the chocolate and butter in a heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.
- Whisk in sugar, eggs, and vanilla into the chocolate mixture, one egg at a time, until well combined.
- Sift together dry ingredients: flour, cocoa powder, baking powder, salt, and espresso powder (if using).
- Alternate adding dry ingredients and milk to the chocolate mixture, beginning and ending with the dry mix. Mix just until combined—don’t overmix.
- Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting Ideas
While the cake is delicious on its own, a layer of chocolate frosting takes it to the next level. Try a classic chocolate buttercream made with melted chocolate, butter, powdered sugar, and a splash of milk. For a fun Matilda twist, add red food coloring to mimic the “blood” from the book’s infamous scene—just a few drops will do!
Alternatively, go for a ganache glaze: heat 1 cup of heavy cream until steaming, pour over 6 ounces of chopped chocolate, let sit for 2 minutes, then stir until smooth. Drizzle over the cooled cake for a glossy, decadent finish.
Serving Suggestions and Presentation Tips
This Matilda Chocolate Cake is a showstopper, so why not make it look the part? Here are some fun ways to serve and present your cake to impress your guests—and honor the spirit of the story.
Themed Decorations
Turn your cake into a literary masterpiece with simple decorations. Use edible glitter to add a magical sparkle, or pipe “Matilda” in chocolate script across the top. For a playful nod to Miss Trunchbull’s dreaded “chokey,” create a tiny edible closet out of fondant or chocolate—just make sure it’s food-safe and clearly labeled!
Another idea: place a small paper book or a fondant bookmark next to the cake with the quote, “So Matilda’s strong young mind began to bubble within her like a pan of milk on the fire.” It’s a sweet touch that book lovers will adore.
Serving Ideas
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for a classic combo. Pair with a glass of cold milk—just like Matilda might have enjoyed after a long day of reading.
For parties, consider making chocolate cupcakes using the same batter. They’re easier to serve and just as delicious. Top each with a mini chocolate book or a fondant apple (a nod to Miss Honey’s classroom).
Make-Ahead and Storage Tips
One of the best things about this Matilda Chocolate Cake is how well it stores—making it perfect for busy bakers or last-minute events.
Make-Ahead Options
You can bake the cake up to 2 days in advance. Wrap it tightly in plastic wrap once cooled and store at room temperature. Frost it the day you plan to serve for the freshest taste.
Alternatively, freeze the unfrosted cake for up to 3 months. Wrap it in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before frosting and serving.
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
If you’ve used a ganache glaze, refrigeration is recommended to keep the glaze firm. Just let it sit out for 15–20 minutes before slicing.
Why This Cake Is More Than Just Dessert
This Matilda Chocolate Cake is more than a recipe—it’s a celebration of imagination, resilience, and the power of stories. Every bite reminds us of a little girl who loved books, stood up for what was right, and used her smarts to change her world.
Baking this cake is a way to connect with that magic. Whether you’re sharing it with kids, reading the book together, or simply treating yourself after a long day, it’s a delicious reminder that even the smallest acts—like baking a cake—can bring joy and courage.
So go ahead, preheat that oven, melt that chocolate, and bake a cake that’s as bold and brilliant as Matilda herself. After all, as Roald Dahl once said, “So please, oh please, we beg, we pray, go throw your TV set away.” And maybe replace it with a good book… and a slice of chocolate cake.
Frequently Asked Questions
Can I make this Matilda Chocolate Cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your cocoa powder and other ingredients are certified gluten-free to avoid cross-contamination.
Can I use milk chocolate instead of dark chocolate?
You can, but the cake will be sweeter and less rich. For a balanced flavor, use a mix of 4 ounces dark chocolate and 2 ounces milk chocolate.
How do I know when the cake is done baking?
Insert a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), the cake is ready. Overbaking can dry it out, so keep a close eye during the last 5 minutes.
Can I make this cake in a different pan size?
Yes! Use two 8-inch round pans for a layered cake (reduce baking time to 25–30 minutes), or a 9×13-inch pan for sheet cake (bake 30–35 minutes). Adjust frosting accordingly.
Is this cake suitable for kids to help make?
Absolutely! Kids can help measure ingredients, stir the batter, and decorate the cake. Just supervise when melting chocolate and handling the hot oven.
What’s the best way to transport the cake?
Use a cake carrier or place the cake on a sturdy plate covered with a large inverted bowl. If frosted, chill it first to set the frosting and prevent smudging.