Four Layer Double Fudge Chocolate Cake

I’ve been trying to recreate that iconic chocolate cake from Matilda for as long as I can remember and I think I just about nailed it. This four layer double fudge chocolate cake has become a family favorite and I’m sure you will love it too.

I’ve long been envious of the kid from Matilda when he was forced to eat that chocolate cake in front of the whole school. That scene was by far one of my favorites when I was a kid and ever since then I’ve been thinking of the best way to replicate that cake. Whatever recipe I developed, it had to be rich, fudgy and moist but most of all delicious.

Copycat Matilda Chocolate Cake

• Rich, chocolatey and moist
• 4 layers of deliciousness
• Filled with chocolate
• Topped with a Swiss meringue buttercream
• The perfect cake for brunch

Ingredients for Chocolate Cake

• Flour
• Sugar
• Cocoa Powder
• Baking Soda
• Baking Powder
• Salt
• Vanilla Extract
• Eggs
• Whole Milk
• Sour Cream
• Vegetable Oil
• Hot Water
• Egg Whites
• Unsalted Butter
• Semi- Sweet Chocolate

How to make a 4 layer chocolate cake

This recipe for this four layer double fudge chocolate cake is quite simple despite the mouthful. The most time consuming portion of this recipe is the Swiss meringue. Don’t let the meringue discourage you from making it, I promise it is worth the effort. The buttercream is perfectly sweet, smooth and goes so well with this cake.

1. Preheat oven to 350 degrees Fahrenheit. Spray 4-8 inch cake pans with non-stick baking spray.
2. In a medium bowl whisk together the dry ingredients until well combined. Set aside while you whisk the wet ingredients together.
3. Pour the wet ingredients into the dry ingredients and whisk until fully combined.
4. Separate the batter between the 4 cake pans and bake for 18-20 minutes or until a toothpick comes out clean.
5. Make the ganache by melting together warm heavy cream and chocolate.
6. Lastly, start the Swiss meringue buttercream while the cake is baking. Over a heavy bottomed pot filled with water, place a heat safe bowl over the pot.
7. Add egg whites and sugar in the heat safe bowl and heat until 145 degrees, being sure to stir constantly. Transfer to the bowl of a stand mixer. Whip to stiff peaks then slowly add in butter until fully incorporated. Lastly, add in melted chocolate.

Tips for the perfect chocolate cake

Here are a few tips I swear by when making this chocolate cake.

• Always have your ingredients at room temperature. This helps all the ingredients combine together better and you won’t need to overmix.
• Measure your ingredients correctly. Having too much or too little of an ingredient will greatly change the outcome of the cake.
• Don’t over bake. Check the cake closer to the 18 minute mark. If just a few moist crumbs are on the toothpick, go ahead and pull it out. The cake will continue to bake from the residual heat for another few seconds.

My meringue broke, what now?

Having issues with your meringue buttercream? I get it!, I’ve certainly been there, trust me. Here are a few tips that I find helpful to make perfect Swiss meringue buttercream each and every time.

• Have butter a slightly colder than room temperature. If your butter is too warm and soft, it will break the meringue. Meaning you’ll have to put it in the fridge for at least 20 minutes until the butter has had enough time to chill. Then re-whip.
• Meringue won’t reach stiff peaks. Often times this is to a greasy bowl or a bowl that has some sort of residue in it. You’ll want to make sure your mixing bowl is squeaky clean.
• Be Patient. This process is a bit long but trust me, the silky smooth buttercream will be all worth it.

Looking for more cake recipes?

Check out this Single Layer Chocolate Cake or a Milk and Honey Cake.