The Ultimate Matilda Chocolate Cake (Ultra Moist & Fudgy)

Ultra-Moist Dark Cocoa Sponge

• 4 large eggs at room temperature
• 300g dark brown sugar (for deep molasses moisture and dark color)
• 90ml neutral vegetable oil
• 170g plain whole milk yogurt
• 40ml warm brewed espresso or strong black coffee (boosts cocoa flavor)
• 10ml pure vanilla extract
• 260g all-purpose flour, sifted
• 45g 100% Dutch-processed unsweetened cocoa powder, sifted
• 8g baking soda
• 8g baking powder
• 1 pinch fine sea salt (3g)

Creamy Fudgy Chocolate Filling

• 450g semi-sweet dark chocolate (50-60% cocoa), finely chopped
• 360g heavy whipping cream or table cream
• 80g granulated sugar
• 100g cold unsalted butter, cubed

Glossy Ganache Frosting

• 300g semi-sweet chocolate, finely chopped
• 150g heavy whipping cream

Baking the Cake Layers

1. 1

   Preheat your oven to 180°C (350°F). Butter two 7-inch or 8-inch round cake pans and line the bottoms with parchment paper circles.

2. 2

   In a large mixing bowl, vigorously whisk the whole eggs and brown sugar for about 3 minutes until thick, pale, and frothy.

3. 3

   Whisk in the vegetable oil, whole yogurt, warm espresso, and vanilla extract until completely silky and emulsified.

4. 4

   In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

5. 5

   Gently fold the dry ingredients into the wet mixture in two additions using a spatula or whisk, mixing just until no flour streaks remain. Do not overmix.

6. 6

   Divide batter evenly between the two prepared pans and bake for 35 to 40 minutes at 180°C (350°F), until a toothpick inserted into the center comes out clean with a few moist crumbs.

7. 7

   Cool completely in pans on a wire rack before turning out and slicing into even layers.

Preparing the Fudgy Filling

1. 8

   Gently melt the chopped chocolate in a heatproof bowl set over simmering water (or in the microwave in 30-second bursts).

2. 9

   In a stand mixer or with a hand mixer, beat the melted chocolate, heavy cream, and sugar for 3 minutes until lightened and fluffy.

3. 10

   Gradually add cold butter cubes one at a time while mixing, until the ganache transforms into a glossy, thick, spreadable chocolate fudge.

Assembling and Frosting

1. 11

   For the frosting, heat the heavy cream until steaming and pour over the chopped chocolate. Let rest for 1 minute, then stir smoothly from the center outwards until mirror-shiny.

2. 12

   Stack cake layers with thick spreads of fudgy chocolate filling in between.

3. 13

   Cover the top and sides generously with glossy chocolate ganache, creating those classic dramatic rustic swirls seen in the movie.