Cherry Chocolate Matilda cake

Dark Chocolate and a luscious cherry compote. It’s bold, nostalgic, and just a little bit indulgent. Exactly how cake should be. The mayonnaise in this is quite a surprise, as previous recipes I’ve used call for a buttermilk, which when I decide at 8pm at night to bake a cake, I don’t want to go out to the shops to buy. So, mayonnaise is the secret weapon here, and it works along with the vegetable oil – ensuring a deliciously moist cake. You’ll see the liquids are shown as weights, which I now find easier when baking.

Perfect for celebrations or simply when only proper chocolate cake will do. Inspired by the unforgettable scene from Matilda, this is the ultimate chocolate cake moment, rich, oversized, and just a little bit rebellious. It’s the kind of bake that feels nostalgic, indulgent, and made to be shared…or not. I’ll leave that up to you to decide!

Ingredients

Chocolate Cake

• 230g plain flour
• 30g cornflour
• 100g cocoa powder
• 2 tsp bicarbonate of soda
• 1 tsp baking powder
• 1/2 tsp salt
• 200g castor sugar
• 205g dark brown sugar
• 108g vegetable oil
• 230g mayonnaise
• 3 large eggs + 1 egg yolk
• 128g milk
• 1 tbsp vinegar
• 2 tsp vanilla extract
• 240g hot coffee (I used 2 heaped tsp instant coffee)

Cherry Chocolate Fudge Frosting

• 450g butter, room temperature (salted or unsalted is fine)
• 165g icing sugar
• 3 tbsp golden syrup
• 1 tsp vanilla extract
• 175g warm water
• 75g cocoa powder
• 270g Dark Chocolate, melted and slightly cooled. I used our Cherry dark chocolate from our seasonal collection, but you can use our Classic dark buttons. Either works beautifully.

To Fill

• Cherry compote (I used Bonne Maman, as I didn’t have time to make a homemade version, but either works well)

Method

Make the cake

Preheat your oven to 180°C (160°C fan). Grease and line three 20cm round cake tins. If you have cake strips, dampen and wrap them around the tins for even baking. I’ve only recently started to use these and they do make a difference.

In a medium bowl, whisk together the flour, cornflour, cocoa powder, bicarbonate of soda, baking powder and salt. Leave to one side.

In a jug, combine the milk with the vinegar and vanilla extract. Leave it to sit.

In a large mixing bowl, whisk together both sugars, the oil and mayonnaise until smooth. Add the eggs and egg yolk, mixing until fully combined.

Pour in the milk mixture and stir.

Add half of the dry ingredients and mix gently, followed by the hot coffee. Finish with the remaining dry ingredients, mixing until smooth. The batter will be quite thin. This is exactly what you want for a beautifully moist crumb.

Divide evenly between the tins and bake for 30 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs.

Allow the cakes to cool in their tins a little before turning out onto a wire rack to cool completely.

Make the frosting

While the cakes are baking, begin the topping.

Beat the butter until smooth and creamy. Add the icing sugar, golden syrup, and vanilla, mixing until combined.

In a separate bowl, whisk together the warm water and cocoa powder until smooth, then add this to the butter mixture.

Finally, pour in the melted Cherry Dark Chocolate and mix until glossy and fully incorporated.

The frosting will be quite soft at this stage. Chill in the fridge for around 45 minutes, then give it a good stir. It should hold its shape and be easy to spread.

Assemble the cake

Ensure your cake layers are completely cool before assembling. Level the tops if needed, but for this I split the layers through the middle as they were deep and I preferred a thinner layer (which allows for more layers) 😋 But you do you, and work it to suit.

Place one layer onto a cake stand or plate. Spread a generous layer of frosting, followed by a spoonful of cherry compote. Repeat with the next layer.

Add the final cake layer, then chill the stacked cake for around 20 minutes to help it set.

Finish by covering the entire cake with the remaining frosting, smoothing or swirling as you like, and top with chocolate flakes.

To serve

Slice generously and enjoy that rich chocolate sponge, silky cherry chocolate frosting, and bursts of sweet cherry throughout. It’s indulgent, comforting, and just a little bit dramatic in the best way.

This is the kind of cake that doesn’t whisper. It announces itself.