Matilda Chocolate Cake

A rich chocolate layer cake with an ultra moist, soft crumb and a silky fudge frosting that sits somewhere between a ganache and classic chocolate icing. Luscious, creamy, and decadent, this is the kind of chocolate cake you’ll want to make again and again.

Last week, I asked my followers on Instagram Stories what cake they would like to see me make, and so many of you said a rich and fudgy chocolate cake inspired by the Matilda cake. So here it is — my version of it.

The cake layers stay incredibly soft and moist, while the frosting has a smooth texture that feels rich and comforting without being too heavy. Since this recipe is all about the chocolate flavor, I highly recommend using good quality chocolate if possible. I used cocoa powder, dark chocolate, and milk chocolate from Valrhona for a deeper and more complex flavor.

I think there’s something especially beautiful about the slightly rustic finish of cakes like this. The soft waves and imperfect texture give it a cozy charm, and somehow the slightly unfinished look makes it even more irresistible. Maybe that’s part of why so many people love this style of cake.

I made the cake layers and frosting the day before, wrapped everything well with cling film, and let the frosting come back to room temperature before assembling the cake the next day. You can also make and assemble everything on the same day if preferred.

Hope you enjoy!

Recipe makes one 8-inch (20cm) cake with 3 layers (each layer is approximately 2cm tall).

Chocolate cake:

280g all-purpose flour

35g cornstarch

110g cocoa powder (I used Valrhona)

2 tsp baking soda

1 tsp baking powder

6g salt

260g caster sugar

180g dark brown sugar

170g neutral oil

2 large eggs

1 egg yolk

180g whole milk

12g white vinegar

120g Greek yogurt, room temperature

2 tsp vanilla extract

320g hot coffee (I used 2 shots of espresso + enough hot water to make 320g total liquid)

1. Preheat the oven to 160°C fan. Grease the sides and line the bottom of three 8-inch (20cm) cake tins with parchment paper.

2. Combine the milk and vinegar and let sit for about 5-10 minutes.

3. In a large bowl, sift together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt.

4. In another bowl, whisk together the caster sugar, brown sugar, oil, eggs, yolk, milk-vinegar mixture, Greek yogurt, and vanilla until smooth.

5. Pour the wet ingredients into the dry ingredients and whisk until almost combined.

6. Add the hot coffee in two additions, whisking well after each addition. The batter will be very fluid.

7. Divide about 580g batter into each prepared cake pan.

8. Bake for about 24–30 minutes, or until the center springs back lightly and a skewer inserted into the center comes out with a few moist crumbs attached.

9. Let the cakes cool in the tins before unmolding. Trim the top of each cake with a knife to create flat layers.

Syrup (for brushing the cake layers):

60g water

20g sugar

Pinch salt

1. Combine all ingredients in a small saucepan.

2. Bring to a gentle simmer until the sugar dissolves completely. Let cool before brushing onto the top of each cake layer.

Chocolate fudge frosting:

200g whipping cream (35% UHT)

2 tsp vanilla extract

280g dark chocolate (I used Valrhona Manjari 64%)

60g milk chocolate (I used Valrhona Jivara 40%)

220g unsalted butter, cubed & room temp

80g icing sugar

10g cocoa powder

3g salt

1. Heat the cream and vanilla in a saucepan over medium-low heat until steaming.

2. Lower the heat and sift in the icing sugar and cocoa powder. Whisk until smooth.

3. Pour the mixture over the semi-melted chocolate and stir until fully melted and glossy.

4. Add the butter gradually in 3-4 additions, stirring continuously until fully emulsified. The frosting will look quite loose at this stage, but it will thicken as it cools.

5. Cover with cling film touching the surface. Let sit at room temperature for about 30-45 minutes, stirring gently once or twice, until thickened to a smooth spreadable consistency. If the frosting still feels too loose, chill briefly in the fridge for about 5-10 minutes before using.

Assembly

1. Brush the first cake layer lightly with the syrup.

2. Spread a layer of frosting (about 170g) and place the second cake layer on top. Repeat with syrup and another layer of frosting.

3. Place the final layer and brush lightly with syrup. Apply a thin layer of frosting over the top and sides of the cake (crumb coat) using an offset spatula. Chill the cake in the fridge for 15-20 minutes.

4. Add a bit more frosting on top and use an offset spatula to create soft organic waves. Repeat the same process around the sides of the cake.