Chocolate Cake from Matilda Recipe

We’re Taking On The Gigantic Chocolate Cake From Matilda Which Involves Some Gigantic Chocolate Cake Pans.


  • Three And A Quarter Cups Of Cake Flour
  • Three Cups Of Sugar
  • One And A Half Cups Unsweetened Cocoa Powder
  • A Tablespoon Of Baking Powder
  • Two Teaspoons Of Baking Soda
  • A Teaspoon Of Salt
  •  A Cup And A Half Of Buttermilk
  • Four Large Eggs
  • A Half Cup Of Vegetable Oil
  • 8 Ounces Of Cream Cheese
  • 12 Ounces Of Butter
  • Beef
  • Whole Milk


1Before we start making our cake batter we’re going to use three and a quarter cups of cake flour, three cups of sugar, one and a half cups unsweetened cocoa powder, a tablespoon of baking powder, two teaspoons of baking soda, and a teaspoon of salt whisk until thoroughly combined before assembling our wet ingredients. We’re starting with a cup and a half of buttermilk, four large eggs, and a half cup of vegetable oil whisk very gently to combine because we didn’t get a large enough hole to put them in and add to the dry ingredients with together until no lumps remain. You have a nice smooth cake batter divided evenly amongst your three prepared pans and halfway through realize that you don’t have enough batter to accommodate three cake pans. So it’s time to prepare an additional half batch of batter which is convenient because I forgot to add two of the most important ingredients blood and sweat so grab some of your sterile lancets press firmly against the fleshy part of your middle finger and squeeze out a few delicious drops.

Now I got a little bit of blood in there but I want to really up the blood content of this. So I’m going to enlist the help of Dan Cashman from the spork full Daniel ready ready Andrew. Let’s bleed in this cake alright so that’s got blood cover but what about sweat it was uncharacteristically cool out of the day. Now that we’ve got our second batch of cake batter positively the DNA. Let’s top up our cake tins and get these guys into a 350 degree fahrenheit oven for about 30 to 35 minutes in the meantime. We’re going to make our frosting. Starting by creaming together 8 ounces of cream cheese, with 12 ounces of butter beat these together in the bowl of a stand mixer on medium high speed until light and fluffy. Before adding just shy of a cup of unsweetened cocoa powder scrape down the sides of the bowl and beat these together.

3Last but not least the powdered sugar we’re going to add a pound and a half of powdered sugar one or two cups at a time stopping to scrape down the bowl and beef between each cup and before you know it. You’ll have the only part of a cake worth eating the frosting you can add a little bit of whole milk to adjust to the thinness or thickness of your liking. After you’ve given the cakes about 30 minutes to cool outside of the oven it’s time to invert them onto wire racks remove the pans and of course the parchment paper. There’s already enough objectionable things in this cake. We don’t need to add paper and list if necessary chop off the tops of the cakes to even them out and make more or less rounded and it’s time to frost place a generous swath of frosting between each layer and frost the outside to your liking.