DessertsDurban Indian

Matilda Chocolate Cake

Make the iconic Matilda Cake at home! Ultra-rich, moist chocolate layers smothered in silky chocolate fudge frosting inspired by Bruce Bogtrotter. Easy step-by-step recipe.

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By DenisiyaPublished on April 14, 2025
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Matilda Chocolate Cake
⏱️
Prep Time25 mins
🍳
Cook Time57 mins
⌛
Total Time82 mins
🍽️
ServingsServes 4-8
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A Cake Worthy of Bruce Bogtrotter: The Matilda Chocolate Cake for My Husband’s Birthday

There’s chocolate cake… and then there’s Matilda chocolate cake. You know the one — the towering, fudgy, impossibly decadent slice from the movie that had us all drooling (and maybe just a little terrified) as poor Bruce Bogtrotter faced the ultimate challenge.

Matilda Chocolate Cake

Well, for my husband’s birthday this year, I knew there was only one way to go: full Bruce. He’s a lifelong chocolate cake lover — I’m talking “order chocolate lava cake even after a huge dinner” level of devotion. So, this year, I decided to bring his dream dessert to life.

And let me tell you: it delivered.

Why the Matilda Cake?

There’s something iconic about that cake — it’s unapologetically rich, dense, and slathered in glossy ganache. It’s not just a dessert, it’s an experience. I wanted to make something that felt special, nostalgic, and completely over-the-top (in the best way) — just like birthdays should be.

The Process

I stuck with my original chocolate cake recipe but made one small (yet mighty) tweak — I added a bit of buttermilk to make it even more moist and tender. The real secret, though? A splash of hot coffee in the batter. It doesn’t make the cake taste like coffee, but it does intensify the chocolate flavor in the most magical way. The buttermilk plays several key roles: it creates a super moist and tender crumb without weighing the cake down, adds a subtle tang that balances out the sweetness, and works with the baking soda to give the cake a lovely rise and fluffiness. Plus, the acidity in buttermilk helps break down gluten, so the final texture is soft and melt-in-your-mouth — never dense or chewy.

I also changed up the ganache to make it more Matilda like.

Then came the ganache. Ohhhh the ganache. I used a mix of milk chocolate and heavy cream, poured over the cooled cake in a thick, silky layer. It dripped down the sides just right — messy, indulgent, beautiful.

Final Thoughts

This cake isn’t for the faint of heart, but if you’re baking for a true chocolate lover, it’s an absolute showstopper. Rich, messy, dramatic — everything a great birthday cake should be.

And best of all, it made my husband feel like a kid again — chocolate-smeared grin and all.

🥗

Ingredients

Scale:
Base Yield: Serves 4-8
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Step-by-Step Instructions

39 Steps
  1. Step 1

    Preheat oven to 175° Celsius or 347° Fahrenheit.

  2. Step 2

    Bring out 3 round cake pans – 21.5×4.5cm.

    Step 2 visual guide
  3. Step 3

    Cut out baking paper to line the bottom of the pans.

    Step 3 visual guide
  4. Step 4

    Grease each pan with butter – under and over the baking paper as well.

    Step 4 visual guide
  5. Step 5

    Next, add the butter to a microwave safe bowl.

    Step 5 visual guide
  6. Step 6

    Heat the butter in the microwave for 30 seconds or until the butter has melted. Set aside & allow to cool.

    Step 6 visual guide
  7. Step 7

    Thereafter, add the all-purpose or cake flour, baking powder, bicarbonate of soda, cocoa powder, salt and castor sugar to a large mixing bowl and mix until combined and set aside whilst we prepare the wet ingredients.

    Step 7 visual guide
  8. Step 8

    To a heat-resistant bowl/jug, add in the instant coffee granules.

    Step 8 visual guide
  9. Step 9

    Pour in the boiling water and milk.

    Step 9 visual guide
  10. Step 10

    Pour the vegetable oil, vanilla essence and crack in the eggs.

    Step 10 visual guide
  11. Step 11

    Add the buttermilk and melted butter (step 10). I used the Lancewood buttermilk.

    Step 11 visual guide
  12. Step 12

    Whisk until combined.

    Step 12 visual guide
  13. Step 13

    Add the wet ingredients (coffee mixture) to the dry ingredients (flour mixture).

    Step 13 visual guide
  14. Step 14

    Combine well but do not over mix. It should form a rich & chocolatey cake batter.

    Step 14 visual guide
  15. Step 15

    Evenly divide the cake batter into the prepared cake tins.

    Step 15 visual guide
  16. Step 16

    Bake for 25 minutes at 175° Celsius or 347° Fahrenheit.

    Step 16 visual guide
  17. Step 17

    Gently stick a skewer or a knife through the cake, if it comes out clean then the cake is ready, if not then allow it to bake for a few minutes longer with supervision.

  18. Step 18

    Allow the cake to sit in the baking tin until completely cooled. This cake is super moist & fragile so if you remove it from the pan whilst still hot, it will break.

    Step 18 visual guide
  19. Step 19

    Now it’s time to prepare the chocolate ganache.

  20. Step 20

    Break the chocolate into pieces & add to a microwave safe bowl. I used Cadbury Dairy Milk Chocolate for this ganache.

    Step 20 visual guide
  21. Step 21

    Add in the butter, vanilla essence and salt.

    Step 21 visual guide
  22. Step 22

    Roughly mix so that the ingredients are distributed.

    Step 22 visual guide
  23. Step 23

    To another heat-resistant bowl, pour in the fresh cream and add in the confectionery (icing) sugar.

    Step 23 visual guide
  24. Step 24

    Mix until combined.

    Step 24 visual guide
  25. Step 25

    Heat in the microwave for 2 minutes, stirring after each minute.

    Step 25 visual guide
  26. Step 26

    Pour the hot fresh cream over the bowl of chocolates and let it sit for a minute.

    Step 26 visual guide
  27. Step 27

    After a minute, mix until a smooth ganache forms.

    Step 27 visual guide
  28. Step 28

    Cover the ganache with plastic wrap so that it is on the ganache to prevent a film from forming. Freeze the ganache for 30 minutes or until it’s thick to a consistency that you prefer.

    Step 28 visual guide
  29. Step 29

    Now that the ganache is ready, carefully flip the cakes over and remove the baking paper.

    Step 29 visual guide
  30. Step 30

    Prepare a cake tray by adding a dollop of the ganache to the base – this will help keep the cakes in place.

    Step 30 visual guide
  31. Step 31

    Place one of the cakes over. I like to place them bottom side up for a more even top.

    Step 31 visual guide
  32. Step 32

    Add some of the ganache over the cake and spread out evenly.

    Step 32 visual guide
  33. Step 33

    Stack another cake over and repeat with a layer of ganache and continue until the third cake is on top.

    Step 33 visual guide
  34. Step 34

    You may use a spoon or a spatula to twirl the ganache on the final layer.

    Step 34 visual guide
  35. Step 35

    Spread the remaining ganache on the sides of the cake. It doesn’t have to be perfect, the great thing about this cake is that it’s meant to be a bit messy.

    Step 35 visual guide
  36. Step 36

    That’s the Matilda Chocolate Cake all done.

    Step 36 visual guide
  37. Step 37

    Slice and enjoy!

    Step 37 visual guide
  38. Step 38

    The layers turned out beautiful and this way you get the chocolate ganache with each bite.

    Step 38 visual guide
  39. Step 39

    Store this Matilda Chocolate Cake in an airtight container in a cool place for up to 1 week.

    Step 39 visual guide
Video Tutorial

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Frequently Asked Questions & Cooking Tips

Expert kitchen guidance and troubleshooting for making the best Matilda Chocolate Cake

Why the Matilda Cake?

There’s something iconic about that cake — it’s unapologetically rich, dense, and slathered in glossy ganache. It’s not just a dessert, it’s an experience. I wanted to make something that felt special, nostalgic, and completely over-the-top (in the best way) — just like birthdays should be.

How should I store Matilda Chocolate Cake to maintain freshness?

Store in an airtight container at room temperature for up to 1 to 2 weeks. For milk-based sweetmeats like burfee or soji, refrigerate in an airtight container for up to 7 to 10 days.

Can I substitute butter with margarine or oil?

Pure butter or ghee provides the authentic rich aroma and texture characteristic of traditional Indian sweetmeats and bakes. Margarine can be used in a pinch, but butter delivers superior flavor.

Denisiya - Founder & Chef at EatMee Recipes
About the Creator

Meet Denisiya

Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.

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