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Celebrating 25 years of Matilda with the iconic Bruce chocolate cake!

It’s been 25 years since the much loved Matilda movie graced our screens, so Juliet is on hand to help us recreate the amazingly marvellous chocolate cake from the famous scene, so we can all make like Bruce Bogtrotter and get stuck in!

Matilda chocolate cake

Makes a 23cm double layer cakeServes 8-10



450g dark chocolate chips, or finely chopped chocolate

330g double cream

120g salted butter

180g icing sugar, sifted


275g dark chocolate (70-72%)

275g salted butter

350g light brown Muscovado sugar4 medium eggs plus 2 yolk

2 tsp vanilla extract or bean paste

125ml soured cream

250g self raising flour

50g cocoa powder


1. Grease, base and side line two 23cm round cake tins. Preheat the oven to 160C fan.

2. To make the ganache frosting, place the chocolate chips in a large  heatproof bowl. Boil the cream and pour over the chocolate chips, then place a large plate over the bowl, to trap the heat. After a few minutes, use a wooden spoon to stir in one direction to bring the cream and chocolate together. Leave to cool.

3. To make the sponge, melt the chocolate, sugar and butter together in the microwave on a medium heat, or on a bain-marie, until all melted together and smooth.

4. Whisk the eggs, vanilla and soured cream together in a bowl.

5. Using a whisk, or a fork, mix together the flour and cocoa powder making sure it is completely distributed. Add the egg mixture to the chocolate mixture and mix well. Fold in the flour and cocoa mixture gently until combined.

6. Divide equally into the lined cake tins and bake for approximately 20-25mins until just firm but still has a little wobble - don’t over bake, the absolute secret to a perfect chocolate cake is to slightly under bake it (if you stick a knife in there should still be a little mixture sticking to it so it is a little fudgy). Cool in the tin for 5 minutes before turning onto a cooling rack and removing the paper. 

7. While the cake is cooling, melt the butter and leave to cool, but not set.

8. Beat the icing sugar into the cooled ganache then add the melted butter and whisk in.

9. To assemble the cake, the frosting should be set to a palatable consistency, not runny. If the cakes have a little hump from the rise, trim down a bit to level. 

10. Place a cake onto your plate or stand and spread over a thick layer of the frosting, then add the second layer of cake, with the smooth side that was in the bottom of the tin uppermost. Pile on the frosting and use a palette knife to spread over the top and sides, you can leave it a fairly rough finish - just make sure the entire cake is covered with a layer of the fudge frosting. Eat before the Trunchbull catches you! 

TipThis frosting can be made in advance and lasts for up to 2 weeks at room temp, and can be gently re heated for a few 10 second blasts to bring it back to a spreadable consistency so it’s something you can get ahead on if you wish.

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