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!
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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!
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!
The Matilda Cake
- 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
- 3 cups (580 g) dark chcoolate
- 1 cup (250 ml) heavy cream
- 1 tbsp glucose syrup
Learn How To Make it! [VIDEO]
- 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.
- 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.