Matilda’s Chocolate Cake Recipe Dessert Recipes
This rich and moist chocolate cake, inspired by the famous scene in Matilda, is a decadent dessert perfect for any occasion. Made with gluten-free flour, flaxseed meal as an egg replacement, and a luscious chocolate frosting, this dessert recipe offers a delightful treat for chocolate lovers.
Equipment
- Three 8-inch round cake pans
- Parchment paper
- Stand mixer with paddle attachment
- Offset spatula
Ingredients
For the Cake:
Flaxseed Mixture:
- 4 tablespoons flaxseed meal
- ¾ cup water
Dry Ingredients:
- 3 cups gluten-free baking flour recommended: Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 2⅔ cups granulated sugar
- 1 cup Dutch-processed cocoa powder
- 1 tablespoon baking powder
- 2¼ teaspoons baking soda
- 1½ teaspoons salt
Wet Ingredients:
- 1½ cups milk any dairy or nondairy milk
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- ¾ cup strongly brewed hot coffee
For the Frosting:
- 1½ cups 3 sticks unsalted butter, at room temperature
- 1½ cups Dutch-processed cocoa powder
- ⅓ cup whole milk warmed slightly
- ¼ cup heavy cream warmed slightly
- 3 tablespoons corn syrup
- 1 teaspoon vanilla extract
- 4½ cups confectioners’ sugar
- ¾ teaspoon salt
Cake Variations:
- Vegan Version: Replace butter with vegan butter and use nondairy milk.
- Regular Egg Version: Use 3 large eggs instead of the flaxseed meal and water.
- Regular Flour Version: Use all-purpose flour instead of gluten-free flour.
Instructions
Prepare the Cake Layers:
- Preheat the Oven: Set the oven to 350°F. Line the bottoms of three 8-inch round cake pans with parchment paper and lightly grease the sides with nonstick spray.
- Create the Flaxseed Mixture: In a small bowl, combine the flaxseed meal and water. Stir well and let it sit for about 5 minutes until thickened.
- Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, mix milk, vegetable oil, vanilla extract, and the prepared flaxseed mixture. Gradually whisk this wet mixture into the dry ingredients until well combined. Stir in the hot coffee until the batter is smooth.
- Bake: Evenly divide the batter among the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs.
- Cool Cakes: Let the cakes cool in the pans for about 10 minutes. Then carefully transfer them to a wire rack to cool completely.
Make the Chocolate Frosting:
- Cream Butter and Cocoa: In a stand mixer with a paddle attachment, beat the butter and cocoa powder on low until smooth.
- Add Milk and Cream: Gradually add the warmed milk, heavy cream, corn syrup, and vanilla extract, beating until well combined.
- Incorporate Sugar: Add the confectioners’ sugar and salt. Beat on low until fully combined, then increase speed until the frosting is light and fluffy.
Assemble the Cake:
- Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top.
- Repeat with the second and third cake layers, frosting the tops and sides of the cake.
- Use the back of a spoon or an offset spatula to create decorative swirls on the surface.
Notes
- For a stronger chocolate flavor, use dark cocoa powder.
- If using regular eggs, the cake will have a slightly lighter texture.
- Ensure the cakes are completely cool before frosting to avoid melting.
Tried this recipe?Let us know how it was!