Matilda Chocolate Cake: The Ultimate Fudgy Chocolate Experience

Few desserts hold the same magic as a perfectly baked chocolate cake. From birthday celebrations to cozy Sunday desserts, nothing satisfies quite like a rich, moist, and deeply fudgy slice. Among all chocolate creations, the Matilda Chocolate Cake has become an icon for indulgence — a dreamy, melt-in-your-mouth dessert that balances nostalgia with pure chocolate luxury.

This recipe isn’t just another version of a chocolate cake; it’s the gold standard — a reliable, bakery-quality treat you can make easily at home. Whether you’re an experienced baker or just starting out, this guide will walk you through every trick, substitution, and professional secret to master the ultimate moist chocolate cake recipe that’s worthy of every craving and celebration.

Why This Matilda Chocolate Cake Stands Out

What sets this cake apart isn’t just the ingredients — it’s the technique, texture, and structure that make it consistently perfect. Here’s why bakers and chocolate lovers fall head over heels for this recipe:

• Incredibly Moist and Fudgy – Boiling water and oil create a soft, tender crumb with deep cocoa intensity.

• Beginner-Friendly Yet Professional – Straightforward mixing and foolproof ratios make it ideal for all experience levels.

• Versatile Dessert Base – Dress it up with frosting and decorations, or keep it rustic for a comforting, everyday treat.

• Affordable and Accessible – Made entirely with pantry staples — flour, sugar, eggs, and cocoa — no fancy ingredients required.

• Instant Crowd-Pleaser – Whether for a birthday, dinner party, or potluck, this cake guarantees compliments (and second servings).

Ingredients for the Perfect Chocolate Cake

To achieve the characteristic texture and chocolate depth of the Matilda Cake, you’ll need these core ingredients:

Dry Ingredients

• 1 ¾ cups all-purpose flour – Provides structure while keeping the cake tender. You can substitute with cake flour for a finer texture.

• 2 cups granulated sugar – Sweetens and helps retain moisture.

• ¾ cup unsweetened cocoa powder – Use premium cocoa for intense flavor. Dutch-processed cocoa gives a darker, richer finish.

• 1 ½ teaspoons baking powder

• 1 ½ teaspoons baking soda

• 1 teaspoon salt – Balances sweetness and deepens chocolate notes.

Wet Ingredients

• 2 large eggs, room temperature – Bind and enrich the batter.

• 1 cup whole milk – Adds fat and moisture, crucial for tenderness.

• ½ cup vegetable oil – Keeps the crumb soft for days. Melted butter or coconut oil can be used for a richer taste.

• 2 teaspoons vanilla extract – Enhances overall flavor profile.

• 1 cup boiling water – Activates cocoa powder and ensures a velvety, fudgy texture.

Topping

• ½ cup chocolate fudge frosting – Homemade or high-quality store-bought frosting gives the glossy, silky finish this cake deserves.

Ingredient Insights and Chef’s Notes

• Flour: Avoid overpacking your measuring cup — use the spoon-and-level method for precise quantity.

• Cocoa: When using Dutch-process cocoa, skip any recipes that rely heavily on natural cocoa’s acidity for leavening balance.

• Oil vs. Butter: Oil yields moisture that lasts several days; butter offers flavor. Consider mixing the two (¼ cup each) for balance.

• Boiling Water: Never skip it — the heat “blooms” the cocoa particles, unlocking full flavor complexity. It’s the secret to a true bakery-style finish.

Step-by-Step Instructions for a Perfect Matilda Cake

Every great cake comes down to precision and patience. Here’s how to execute this recipe like a pastry chef:

Step 1: Prep the Pans and Oven

1. Preheat your oven to 350°F (175°C).

2. Grease and flour two 9-inch round cake pans (or one deep 9×13 pan if you prefer a sheet cake).

3. Line the bottoms with parchment paper for a fuss-free release.

Chef’s Tip: For ultra-smooth edges, use baking strips around your pans — they help the cake bake evenly and prevent doming.

Step 2: Combine Dry Ingredients

In a large mixing bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt.

Pro Insight: Sifting removes clumps and aerates the flour, preventing dense spots. For uneven cocoa powder, whisk an extra 30 seconds to ensure blending.

Step 3: Mix Wet Ingredients

In a separate bowl (or directly in your stand mixer), add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes until smooth.

Why this matters: Properly aerating the mixture allows better integration with the dry ingredients, supporting ideal crumb development.

Step 4: Combine and Add Boiling Water

Slowly mix the wet ingredients into the dry ingredients on low speed. Once combined, gradually add the boiling water while mixing continuously.

The batter should appear thin — that’s the secret to a moist Matilda-style texture!

Step 5: Bake Until Just Set

Divide the batter evenly between the pans. Tap gently on the counter to remove air bubbles.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Chef’s Precision: Every oven varies slightly. Begin checking at the 28-minute mark — overbaking is the leading cause of dryness.

Step 6: Cool and Frost

Let the cakes cool in their pans for 10 minutes, then transfer to wire racks to cool completely.

Once cool, frost generously with rich chocolate fudge frosting. For extra elegance, use an offset spatula to achieve bakery-style swirls.