Matilda Cake (Step-by-Step Recipe)
A rich, ultra-chocolatey cake with soft layers and silky ganache filling — inspired by the famous chocolate cake from Matilda.
Ingredients
(20–22 cm / 8–9 inch pan)
Cake
3 eggs
200 g sugar (1 cup)
120 ml oil (½ cup)
240 ml milk (1 cup)
200 g plain flour (1½ cups)
50 g unsweetened cocoa powder (½ cup)
1 tablespoon baking powder
1 teaspoon baking soda
1 pinch salt
1 teaspoon vanilla essence
Filling & Covering (Chocolate Ganache)
300 g semi-dark chocolate, chopped
300 ml heavy cream
Syrup / Almíbar (optional but recommended)
1 cup water
½ cup sugar
Step-by-Step Instructions
- Prepare the Cake Pan
Preheat oven to 175°C (350°F).
Grease a 20–22 cm cake mold.
Line the bottom with parchment paper for easy removal. - Make the Cake Batter
In a large bowl, beat the eggs and sugar until light and slightly fluffy.
Add the oil, milk, and vanilla essence. Mix well.
Sift together:
flour
cocoa powder
baking powder
baking soda
salt
Gradually add the dry ingredients into the wet ingredients.
Mix until smooth and lump-free. Do not overmix. - Bake
Pour batter into the prepared pan.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes.
Transfer to a wire rack and cool completely. - Prepare the Syrup (Almíbar)
In a small saucepan, combine water and sugar.
Bring to a gentle boil for 2–3 minutes.
Remove from heat and let cool.
This keeps the cake extra moist. - Make the Chocolate Ganache
Heat the cream in a saucepan until hot but not boiling.
Pour over the chopped chocolate.
Let sit for 2 minutes.
Stir until smooth and glossy.
Allow it to cool slightly until spreadable. - Assemble the Cake
Slice the cake into 2 or 3 layers.
Brush each layer with the syrup.
Spread a generous layer of ganache between each layer.
Cover the entire cake with the remaining ganache. - Chill & Serve
Refrigerate the cake for 30–60 minutes before slicing.
For the best texture, let it sit at room temperature for about 15 minutes before serving.