If you’ve ever seen the 90s movie Matilda, you already know the cake we’re talking about. The legendary scene—where Bruce Bogtrotter is forced to eat an entire, towering chocolate cake in front of the whole school—left an impression on an entire generation. That glossy ganache, rich dark interior, and moist texture gave this dessert a reputation far beyond the screen.
Officially, this dessert is known as Devil’s Food Cake. But for many of us, it will always be the “Matilda Cake”—the kind of chocolate cake that looks so rich and bold, it practically dares you to finish it.
What Makes Devil’s Food Cake Different?
Devil’s Food Cake dates back to the early 1900s and remains a classic for a reason. While a regular chocolate cake may call for a modest amount of cocoa, Devil’s Food Cake takes it to the next level with a much deeper chocolate presence. The extra cocoa, combined with butter and buttermilk, gives the crumb a tender structure while keeping it moist and full-bodied.
The quote from Joy of Cooking says it best:
“When the larger amount of chocolate is used, it is a black, rich Devil’s Food.”
This recipe uses Rainforest Cocoa Powder and Organic Dark Chocolate Couverture Hispaniola 60%, giving it a deeper character without being overly sweet. It’s a layered cake that delivers chocolate flavor in every bite—from crumb to frosting.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1¼ cup Rainforest Cocoa Powder
- 1 cup buttermilk*
- 1 cup boiling water
- 3 large eggs
- ¾ cup butter (room temperature)
- 1 tsp baking soda
- 1 tsp baking powder
For the ganache:
- 1 lb Organic Dark Chocolate Couverture Hispaniola 60%
- 2 cups heavy cream
- 2 tbsp butter (room temperature)
*Buttermilk substitute: Mix 1 cup regular milk with 1 tbsp vinegar. Stir and let it sit for 10 minutes.
Step-by-Step Instructions
1. Prepare the Cocoa Base
Start by sifting your cocoa powder and mixing it into the boiling water. Stir until fully combined and let the mixture cool to room temperature.
2. Mix the Batter
In a large bowl, cream together the sugar and softened butter until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. This step gives the cake a light, airy texture.
In a separate bowl, sift together the flour, baking soda, and baking powder.
With your mixer on low, alternate adding the flour mixture and the buttermilk to the wet ingredients. Keep mixing slowly as the batter thickens. Finally, fold in the cooled cocoa mixture until smooth and uniform.
3. Bake
Grease or line two 9-inch pans with parchment paper. Divide the batter evenly between the pans. Bake at 350°F (175°C) for about 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
Allow the cakes to cool completely before you begin assembling.
Ganache That Speaks for Itself
To make the ganache, chop the dark chocolate couverture into small pieces and place in a heat-safe bowl.
Bring the heavy cream to a boil and pour it over the chocolate. Let it sit undisturbed for 5 minutes. Then, gently stir until smooth. Add the butter and mix until it’s fully incorporated. Let the ganache cool slightly until it thickens into a spreadable consistency.
Assemble the Cake
Once your cakes and ganache are at room temperature, you’re ready to build. First, level the cakes by trimming any domed tops with a serrated knife.
Place one layer on a cake board or plate. Spread a generous amount of ganache on top and gently place the second layer over it. Press lightly to set.
Refrigerate for 15–20 minutes to firm up the layers.
Once chilled, cover the top and sides of the cake with the remaining ganache using a spatula or knife. For an extra touch, pipe decorative edges with a pastry bag, or finish with chocolate shavings or sprinkles.
More Than Just a Movie Cake
This cake may have gained attention thanks to a film, but its roots and recipe hold their own. Whether you're baking it for a celebration, a chocolate lover’s birthday, or simply to enjoy a well-constructed dessert, this Devil’s Food Cake delivers strong character in every bite.
For those who enjoy bold flavor and moist texture, this recipe doesn’t fall short. The use of high-flavanol cocoa powder and couverture chocolate adds both richness and depth—without leaning too heavily on sugar. The result is a balanced cake with staying power.
Want to try it with different chocolate? Our shop features:
- Organic Chocolate
- Dark Chocolate
- Baking Chocolate
- Milk Chocolate
- White Chocolate
- Vegan Chocolate
- Bulk Chocolate
Use what you love, and keep a few extra napkins nearby—this cake is memorable for a reason.