Extremely Enormous Chocolate Cake


Extremely Enormous Chocolate Cake

This amazing showstopper is inspired by Bruce Bogtrotter’s chocolate cake in Roald Dahl’s Matilda. Just like him, you may find yourself digging out handfuls of chocolatey goodness until you’ve enjoyed every last bite like a champion!



For the cake:

170g butter, softened
400g caster sugar
3 large eggs
340ml buttermilk
1 tsp vanilla extract
280g plain flour
125g cocoa powder
2 tsp baking powder
½ tsp salt
Chocolate shavings for the sides


For the frosting:

340g butter, softened
125g cocoa powder, sifted
700g icing sugar
340g chocolate, melted and cooled




  1. Preheat the oven to 180°C.
  2. Line three 8” cake tins with baking paper.
  3. In a mixing bowl, cream together the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time and beat in well. Mix in the buttermilk and vanilla.
  5. In a separate bowl sift together the flour, cocoa powder, baking soda, baking powder and salt. Gradually fold this into the egg mixture until just combined and smooth.
  6. Divide the batter evenly between the prepared cake tins and bake for approximately 22-25 minutes until a toothpick comes out clean.
  7. Remove from the oven and cool for 10 minutes before carefully removing the cakes from their tins. Leave to cool completely.
  8. Make the frosting: in a mixing bowl cream the butter and cocoa powder until well combined. Gradually mix in the icing sugar and melted chocolate by adding a little of each at a time and folding into the mixture. Beat until smooth.
  9. Spread each cooled cake with frosting and assemble together. Spread the remaining frosting around the sides.
  10. Take handfuls of chocolate shavings and gently pat them into the frosting, working your way around the edge of the cake.

View the Matilda collection here.