Giant Matilda Cake
If you’re a fan of nostalgic childhood treat: Matilda, then this Giant Matilda Cake is the perfect giant treat to treat yourself to! Mine is made up of a moist and deliciously dense devils food cake, filled with fluffy chocolate frosting and slathered with silky smooth chocolate ganache! Here is Giant Matilda Cake!
Bruce Bogtrotter may have been forced to eat the entire cake, but I’ve made it, it’s delicious, so the joke was on the teacher forcing him to eat it! I made the huge 14 inch version, but I’ve left instructions on how to make the 8-inch version so you don’t have to beg every single person you know to take a slice!
My favourite thing…
I love chocolate, so I’m biased, ok? Haha. I just love anything chocolate full stop. And this cake hits the spot. I also love the ganache in this recipe too. It’s what I used to cover the cake. It’s silky smooth and fudgy. And it’s really easy to make.
Let’s talk texture though because it’s just amazing. This is a dense and moist chocolate cake. But it’s not heavy!
Does the recipe only make the giant cake from the movie? What if I want to make it smaller?
When I was developing this recipe, I was kind of agonising over whether to make it the actual size from the movie or if I should make it something that most people will want to make. Well, I did both! There are instructions in the recipe card on how to make the 8″ version and the giant version!
The ingredients listed in the ingredients list will make a 3 layered 8-inch cake. To make the 14-inch cake you will need to triple the recipe. You will also need to make it in 3 batches, it’s too much batter to make all at once.
What does the cake taste like?
One of the best things you can with chocolate desserts, especially cake is to add a little coffee or a coffee shot. Adding a little coffee makes all the difference and helps elevate the chocolate flavour in the cake.
Tips for making the cake.
- When covering the cake in the ganache, make sure you work quickly, especially if it’s a cold day. The ganache will set quite quickly.
- Alternatively, if it’s a warm day, turn the air conditioner on 30 minutes before decorating to prevent the cake from collapsing under it’s own weight. Shes a big, full bodied cake.
Other Recipes You Might Like!
Tim Tam Tart – a celebration of chocolate combined with the famous Australian cookie: Tim Tams!
Cookie Dough Cake – Looking for a yummy cookie cake? You’ve found it! Chocolate chip cookies are the star of the show on top and inside the cake.
Chocolate Ganache – Looking for my easy to make chocolate ganache recipe to use on other desserts? Here it is!
White Chocolate Ganache – I also have it in a white chocolate version too!
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I hope you guys enjoyed this simple but delicious Giant Matilda Cake recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!
N x
The Matilda Cake
This is a GIANT, moist and very chocolatey cake that is inspired by the very same cake from the film Matilda!
Serves 30
Ingredients
- 1 1/2 cups / 340 g unsalted butter
- 1 1/2 cups / 375 ml coffee, (1 1/2 cups boiling water mixed with 2 tbsp instant coffee powder)
- 1 cup / 100 g cocoa powder
- 1 cup / 200 g brown sugar
- 1 cup / 210 g granualted sugar
- 1 tbsp vanilla extract
- 1 tsp salt
- 6 large eggs
- 3 egg yolks, chilled
- 2 cups / 300 g all-purpose flour
- 1 tsp bicarb soda
Chocolate American Buttercream Frosting
- 1 1/2 cups / 375 g unsalted butter
- 3 cups / 375 g powdered sugar
- 2 tsp vanilla extract
- 1 tsp full cream milk
- 1/4 cup / 25 g cocoa powder
Chocolate Ganache
- 3 cups / 580 g dark chcoolate
- 1 cup / 250 ml heavy cream
- 1 tbsp glucose syrup
Learn How To Make it! [VIDEO]
Instructions
DevilsFood Cake
- Please note: The ingredients listed in the ingredients list will make a 3 layered, 8-inch cake.The cake in the video is 14-inches and feeds 40. To make the 14-inch cake, you will need to triple all ingredients in this recipe including frostings. You will also need to make it in three batches if making the 14-inch cake. You can't make the 14-inch cake all in one bowl.Preheat your oven to 180 °C / 350F. Spray three 8-inch cake tins with oil spray and line the bottoms with baking paper.
- To prepare the coffee, add the boiling water into a heat proof jug or bowl along with the instant coffee and mix until well combined and coffee is dissolved.
- To a medium sized heat-proof bowl, add the butter and microwave for 30 seconds at a time (covered) until melted. Add the coffee and stir to combine. Set aside to cool slightly.
- Add the granulated sugar to a large mixing bowl, along with the brown sugar, cocoa powder (sifted), bicarb soda and salt. Use a whisk to combine. Add the butter coffee mixture and stir to combine. Add the vanilla extract and eggs and stir until smooth.Add the flour and whisk until no dry ingredients are showing, taking care not to over whip.
- Divide the batter evenly amongst the three cake tins. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hours or overnight.
ChocolateAmerican Buttercream Frosting
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes untilthe butter is fluffy and turns pale in color.
- Stop your mixer and scrape down the side of the bowl using a spatula. Add the powdered sugar, cocoa powder and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
- Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until thebutter turns pale in color and becomes fluffy again. Add vanilla extract and mix for a couple minutes.
Chocolate Ganache Frosting
- Add the chocolate, cream and glucose syrup to a large microwave-safe bowl. Microwave on high for 30 seconds at a time, mixing between each interval until smooth. Once fully melted, cover with plastic wrap and leave to set at room temperature.
- To soften the ganache to spreading or piping consistency, microwave on high for 10 seconds at a time, mixing well between each interval, until it becomes soft enough to spread easily but firm enough to hold its shape. If you soften it too much, don’t panic, just let it sit at room temperate again until it firms up enough to use.
Assembly
- Use a large, serrated knife or cake leveller to trim and flatten the top of your cake layers. Add a bit of buttercream frosting on your serving plate and add the first layer. Add 1/3 of the frosting on the cake layer and use an offset spatula to smoothen out. Then add the next layer and repeat. Add the third layer then the remaining frosting and spread thinly and evenly around the cake.I used a bench scraper for the side to get things extra neat. Chill in the fridge for hour.
- Add the ganache to the top of the cake and spread around the top and over the sides. It doesn’t have to look perfect. In fact, it’s supposed to look a little rustic and homey.
Notes
Storage
Cake can be stored in an airtight container for up to three days.
Nutrition
Calories : 294kcal
Carbonhydrates: 31g
Protein: 3g
Fat: 19g
Saturated Fat: 12g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 6g
Trans Fat : 1g
Cholesterol: 75mg
Sodium: 97mg
Potassium : 113mg
Fiber: 2g
Sugar : 23g
Vitamin A: 505IU
Vitamin C: 1mg
Calcium: 23mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
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34 comments
Hello! Haven’t made the cake yet, but have a quick question: what is glucose syrup? Is it like Karo? The ingredient list for the Ganache calls for it, although the recipe instructions don’t mention it. Thank you!
Hi Debra! Yep you can use Karo 🙂 Sorry about that I’ll hop on and fix it. It goes in with the rest of the ingredients before melting. N x
Hi Debra! Yep it’s like Karo. Sorry about that I’ll hop on and fix that, but it goes in with the rest of the ingredients before melting. Hope that helps! N x
Mine did not turn out at all. Was solid and not Cake like, the baking soda is not in the written directions. The icing and ganache were great. And it’s 6 eggs plus 3 egg yolks for the 8 in?
Hi Courtney! Sorry to hear that! Apologies about the missing bicarb soda in the method. Have added that in there!
Couple questions
1. Did you change the method or ingredients in the recipe?
2. Was the cake chilled when you served it?
Hi,
I really want to make this as a 9inch for my fathers 80th. It looks EPIC!!! Im struggling to work out the ingredients though. Any ideas?
Hi Isabelle! You can try halving the recipe if you don’t want to make the huge cake shown in the photo and video. Use the 9-inch cake tins, it will just result in a shorter cake. Hope that helps! N x
Looks amazing! I want to try the 8-inch size but I can’t seem to find the measurements for it. You keep mentioning that it’s there; I’ve been through the page several times, but still can’t find it.
Hi Marwa! The recipe in the recipe card is for the 8-inch cake. Hope that helps! N x
HI! read the blog watched the video just want to ask when did you put the glucose syrup? on the video it was vanilla extract on the ganache
Hi Val! Sorry about that! Just updated the recipe. It goes in with the cream and chocolate! 🙂 N x
the most perfect cake of all the time!
Amazing! N x
hi! so its an 8-inch-recipe but serves still 45??
Hi Irina! It’s 30. Sorry, I’ve gone in and updated the recipe! N x
You will be delighted to know it works well for a gluten free version. Need more gluten free cakes, please.
Happy baking.
Waves to you all from Yorkshire in England
That’s amazing Janet! What type of flour did you use? N x
hola quisiera saber cuanto es en gramosla taza y media de mantequilla?
¡Hola! Una taza y media de mantequilla equivale a 370 g. ¡Espero que ayude! Nx
Sorry, but I’m a little bit confused. To make the large cake are you saying to make the recipe for the 8” cake, and do that three times? One full recipe for each of the 14” cake pans?
Now I’m confused lol. So to make a 6 layered, 8-inch cake, you need to make the recipe using the measurements listed. To make the 14″ cake you’ll need top triple the recipe. Hope that helps! N x
A couple questions- your recipe calls for 6 eggs and 3 egg yolks, but I only see instructions and video for the 6 eggs? Also the baking soda- the recipe lists in the ingredients, but not in the instructions or the video? I’m winging it today, but would love a little clarity 🙂
Hi Sarah, have gone in and updated the recipe! N x
Hi. Do you have the recipe in grams please or even ounces , thank you
Yep, if you click the metric button in the recipe card you can see them! 🙂 N x
I am making this Matilda cake tonight or tomorrow morning (7/27) I am confused regarding the 2 tablespoons of instant coffee and also 1.5 cups of coffee. But the instructions only discuss boiling water with the instant coffee. Do you use either brewed coffee (1.5 cups) OR 2 tablespoons instant coffee with boiling water?
Hi Carol! I’ve gone in and made it less confusing. So the recipe now calls for 1 1/2 cups of coffee (1 1/2 cups boiling water mixed with 2 tbsp of instant coffee powder) Hope that helps! N x
do you have to chill iit for 4 hours before assembly? or can i half the time and chill until served?
Depends on if it’s a cold day or warm day. Warm day: 4 hours, Cool day: 2 hours should be ok. Hope that helps! N x
AMAZING!!! Now the most requested cake in our house!
That’s so lovely to heat Heather! N x
Can the cake be frozen?
Hi Kate, yep the cake can be frozen before it’s frosted and put together. Wrap the cooled cake in plastic wrap and then freeze for up to three months. Thaw completely at room temperature before putting the cake together.