Name: Matilda Bruce Bogtrotter's Ultimate Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1¾ cups (220g) all-purpose flour; ¾ cup (75g) unsweetened cocoa powder; 2 cups (400g) granulated sugar; 1½ tsp baking soda; ¾ tsp baking powder; ¾ tsp salt; 2 large eggs, room temperature; 1 cup (240ml) buttermilk, room temperature; ½ cup (120ml) vegetable oil; 2 tsp pure vanilla extract; 1 cup (240ml) hot strong brewed coffee (or hot water)

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🍫 Matilda Bruce Bogtrotter’s Ultimate Chocolate Cake — A Chocolate-Loving Kid’s Wildest Dream Come True!

1. Introduction

Remember the scene in Matilda where Bruce Bogtrotter stands determinedly in front of the entire school, sandwiched between Agatha Trunchbull’s glare and a solitary slice of chocolate cake? 👩‍🏫🍰 That moment wasn’t just cinematic gold—it launched a thousand bakeries. And today, we’re honoring that unforgettable moment with Matilda chocolate cake, baked to deep, velvety, fudgy perfection.

This isn’t your average layer cake. We’re talking a dense, moist, intensely chocolate-rich center, wrapped in a devilish chocolate ganache that flows like liquid silk. Inspired by Wilma (the teacher who baked it with love, not Agatha’s tyranny), this recipe channels warmth, courage, and the kind of comfort that hits the soul.
For more cinematic magic, try our Harry Potter Treacle Tart next—or if you’re craving savory storytelling, explore The Last of Us Cordyceps Mushroom Toast.

2. Why You’ll Love This Recipe

Deeply chocolate-forward—no weak cocoa here. We use both Dutch-process *and* dark chocolate for layered richness.
One-bowl method (minus ganache prep!) for minimal cleanup—perfect for last-minute cravings or impromptu hero moments.
Ready in under 50 minutes prep + bake time, with zero fancy equipment needed.

Ganache that sets just right—not too stiff, not too runny—thanks to a foolproof ratio we’ve tested *dozens* of times.
Kid-approved (even teacher-approved). Bruce would be proud.

3. Kitchen Tools You Need

While you *can* make this cake in a pinch with basic tools, having the right gear truly elevates the experience—and minimizes stress. Here’s what we swear by:

For bakers who love precision: The KitchenAid Artisan 5-Quart Stand Mixer in Scorched Orange makes mixing the batter smooth and effortless—plus, it doubles as a centerpiece on your counter.

If you’re short on counter space: The Compact 6-in-1 Digital Air Fryer by Amazon Basics is perfect for toasting nuts or reheating leftover cake slices without drying them out.
For seamless cleanup & durability: The T-fal 14-Piece Hard Anodized Nonstick Cookware Set includes a heavy-bottomed saucepan ideal for melting ganache without scorching.
A must-have for crisp slices: The Deluxe 33-Piece Silicone Utensil Set ensures safe, heat-resistant stirring and folding.

Want to go full-on chef Mode? Pair this cake with a rich espresso—try the Breville Nespresso Vertuo Creatista Espresso & Coffee Maker for café-level froth and depth.

4. Ingredient Notes

Truth be told—cake is only as good as its ingredients. Don’t skip these upgrades:

Dark chocolate (70% cocoa minimum): We use a blend of chopped Nestlé Toll House Premium and Ghirardelli 60% cacao chips. *Why?* The blend gives depth without bitterness.

Dutch-process cocoa powder: Not just “cocoa”—this is alkalized, less acidic, and adds a smoother, almost wine-like richness. Look for Droste or Valrhona.
Unsalted European-style butter (likePlugrá or President): Higher fat content = richer crumb and better spreadability for frosting.
Vinilla bean paste instead of extract: Tiny flecks of real vanilla seeds add visual flair and layered aroma (we’ve found it’s worth the splurge).

Room-temperature eggs: Cold eggs can cause the batter to seize. Let them sit 30 minutes before use—or zap them in warm water for 5 minutes.

For your next cinematic bake, explore our Blair Waldorf Macaron Tower or The Best Burger in New York for contrast.

5. How to Make Matilda Bruce Bogtrotter’s Ultimate Chocolate Cake

Follow this three-phase method for cake that’s glossy, fudgy, and unapologetically chocolatey.

Phase 1: Prep & Dry Mix

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan—*don’t skip the parchment*; even a tiny lip helps release the cake intact.

In a large bowl, whisk together:

1¾ cups (220g) all-purpose flour
¾ cup (75g) Dutch-process cocoa powder
1½ tsp baking powder
1 tsp baking soda
½ tsp盐 (yes—we mean salt! A pinch balances the sweetness and boosts chocolate flavor)

Set aside. This step keeps your leaveners evenly distributed and avoids dense pockets.

Phase 2: Wet Mix & Emulsify

In a separate bowl or stand mixer, beat:

1 cup (226g) unsalted butter, softened
1½ cups (300g) granulated sugar
2 large eggs + 1 egg yolk (yes, *three*! The extra yolk adds silkiness)
2 tsp vanilla bean paste

Until light and fluffy—about 3 minutes on medium-high.

Now, the magic: add hot coffee (just 1 cup, brewed strong, not instant). It intensifies chocolate flavor without tasting like coffee. Whisk just until smooth—the batter will be loose, like warm pancake batter. That’s *exactly* what we want.

Phase 3: Bake, Cool, ganache

Pour batter into the pan. Smooth the top. Bake 32–36 minutes, or until a skewer comes out with *a few moist crumbs* clinging to it. (Overbaking = dry cake.)

Cool in pan 15 minutes, theninvert onto a wire rack. Let cool *completely* before frosting.

While it cools, whip up the ganache:

8 oz (225g) chopped dark chocolate
½ cup (120ml) heavy cream

Heat cream until steaming (not boiling), pour over chocolate, wait 3 minutes, then stir gently until smooth. Let cool 20 minutes—it will thicken to a peanut-butter-like consistency.

Spread ganache over cooled cake. Optional: sprinkle with sea salt flakes or edible gold dust for a “Wilma’s Finest” finishing touch.

6. Expert Tips for Success

Use a digital thermometer: Cake is done at 200–205°F internal temp. Over 210°F = dry cake.
Never substitute melted chocolate for cocoa powder by volume—they’re not 1:1 interchangeable. The cocoa adds chew, the chocolate adds melt.
Cake *tastes* best at room temp. Chill it only if you’re serving later—let it sit 45 minutes before slicing.

Want extra moisture? Brush cooled cake with simple syrup (1:1 sugar + water, boiled & cooled) before ganache—*especially* if your kitchen is dry.
For Bruce’s dramatic entrance, serve on a vintage cake stand and say, ““You see? I love chocolate. And it loves me.”” 😄

7. Variations & Substitutions

Vegan version: Swap butter for melted coconut oil, eggs for flax eggs (2 tbsp ground flax + 5 tbsp water = 2 eggs), and use oat milk + espresso instead of dairy.

Gluten-free: Swap flour for 1:1 GF blend (we like Bob’s Red Mill)—add ¼ tsp xanthan gum if not included.
Nutty twist: Fold in ½ cup toasted walnuts or toasted pecans before baking.
Espresso boost: Add 1 tsp instant espresso powder to dry ingredients—enhances chocolate *without* making it taste like coffee.

For more adaptable recipes, dive into our Ratatouille Confit byaldi or Best Burger in New York for comfort food on every diet.

8. Storage & Reheating

Store covered at room temp up to 2 days (ganache sets best this way). For longer storage:

Refrigerate: Up to 5 days—bring to room temp before serving to restore texture.

Freeze: Wrap slices tightly in plastic + foil. Freeze up to 3 months. Thaw overnight in fridge.
Reheat slices: 15 seconds in microwave (cover with damp paper towel) or 2 minutes in a T-fal nonstick skillet over medium-low, covered.

And don’t forget—we love JoyJolt Airtight Glass Food Storage Sets for keeping cake fresh and organized.

9. FAQ

Can I make this cake without a mixer?

Absolutely. A sturdy whisk and elbow grease work—just be careful not to overmix after adding flour. Fold gently until just combined.

Why does the recipe call for hot coffee?

Coffee (even decaf) amplifies chocolate’s natural depth, like how salt enhances sweetness. You won’t taste it—just a richer, more complex chocolate profile.

Can I use a 9×13-inch pan instead?

Yes! Bake 28–32 minutes. The cake will be slightly thinner but still fudgy. Reduce ganache by 25%.

What if I don’t have Dutch-process cocoa?

Use natural cocoa (like Hershey’s), but add ¼ tsp baking soda to neutralize acidity. The cake will be slightly tangier and lighter in color—but still delicious.

10. Conclusion

There’s something deeply satisfying about baking a cake that’s as bold as Bruce Bogtrotter’s spirit and as rich as Miss Honey’s kindness. Matilda chocolate cake isn’t just dessert—it’s a moment of courage, sweetness, and defiance in edible form.

So go ahead—stand tall, slice thick, and remember: when life hands you Agathas, respond with chocolate.

Enjoy, and happy baking!

Matilda Bruce Bogtrotter’s Ultimate Chocolate Cake