"
Perfect chocolate indulgence!|Kids begged for seconds immediately!|Surprisingly easy, unbelievably delicious!|Tastes like childhood dreams!|Rich without being too sweet!|Chocolate heaven on a plate!|Just like from the movie scene!|Flakes add perfect crunch factor!
"
Matilda Cake Recipe
Learn how to make the iconic Matilda Cake with this easy recipe! A decadent chocolate sponge cake layered with crunchy chocolate flakes and topped with glossy chocolate sauce. This show-stopping dessert is perfect for celebrations or whenever you need a chocolate fix!
<ul class="ingredients-main-list">
<li class="ingredients-single-item">225g unsalted butter, softened (plus extra for greasing)</li>
<li class="ingredients-single-item">225g caster sugar</li>
<li class="ingredients-single-item">4 large eggs, at room temperature</li>
<li class="ingredients-single-item">175g self-raising flour</li>
<li class="ingredients-single-item">50g cocoa powder</li>
<li class="ingredients-single-item">1 tsp baking powder</li>
<li class="ingredients-single-item">1 tsp vanilla extract</li>
<li class="ingredients-single-item">2 tbsp milk</li>
<li class="ingredients-single-item">100g dark chocolate flakes (or chocolate curls)</li>
<li class="ingredients-single-item">For the chocolate sauce:</li>
<li class="ingredients-single-item">200g good quality dark chocolate (70% cocoa solids)</li>
<li class="ingredients-single-item">150ml double cream</li>
<li class="ingredients-single-item">50g unsalted butter</li>
<li class="ingredients-single-item">2 tbsp golden syrup</li>
<li class="ingredients-single-item">1 tsp vanilla extract</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Preheat your oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with baking parchment. Make sure the parchment extends about 2cm above the rim of the tins to accommodate the rising cake.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy - this should take about 3-4 minutes with an electric mixer. You want it to be really light and airy, so don't rush this step. The mixture should change to a much lighter color and have a fluffy texture.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Add the eggs one at a time, beating well after each addition. If the mixture looks like it's starting to curdle, add a tablespoon of the flour to bring it back together. Then mix in the vanilla extract.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
Sift the flour, cocoa powder, and baking powder together into a separate bowl. Fold this dry mixture into your wet ingredients using a large metal spoon or spatula. Use gentle, cutting movements rather than stirring to keep as much air in the batter as possible. When the flour is almost incorporated, add the milk and fold until you have a smooth batter.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Divide the mixture evenly between the prepared tins and level the surface with the back of a spoon. Bake in the preheated oven for 25-30 minutes, or until the cakes are well risen and a skewer inserted into the center comes out clean.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Allow the cakes to cool in their tins for 10 minutes before turning out onto a wire rack to cool completely. While the cakes are cooling, prepare the chocolate sauce.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
For the chocolate sauce, break the dark chocolate into small pieces and place in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer (don't let it boil). Pour the hot cream over the chocolate and let it sit for 2 minutes without stirring.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
After 2 minutes, gently stir the mixture until the chocolate is completely melted and you have a smooth, glossy sauce. Add the butter, golden syrup, and vanilla extract, stirring until everything is incorporated. Allow the sauce to cool slightly until it thickens but is still pourable – about 10-15 minutes at room temperature.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spoon about a third of the chocolate sauce over the first layer, spreading it evenly but leaving a small border around the edge (as it will spread when you add the second layer).
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 10</h4>
Sprinkle half of the chocolate flakes over the sauce layer, gently pressing them in. Place the second cake layer on top, and pour the remaining chocolate sauce over the whole cake, allowing it to drip down the sides dramatically – just like in the Matilda movie!
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 11</h4>
While the chocolate sauce is still slightly warm, sprinkle the remaining chocolate flakes over the top of the cake. Let the cake stand for about 30 minutes to allow the sauce to set slightly before serving. For the most dramatic effect, serve with a large knife for that iconic Matilda cake-cutting moment!
</li>
</ol>
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Guilty Chef FAQ for
Parker's
Matilda Cake Recipe
What ingredients are used in Matilda Cake from Parker's?
Parker's Matilda Cake features self-raising flour, cocoa powder, eggs, butter and sugar for the sponge. The iconic topping combines high-quality dark chocolate, double cream and golden syrup for the glossy sauce, finished with chocolate flakes for that signature crunch.
How to cook Matilda Cake from Parker's at home?
Learn how to cook Matilda Cake from Parker's by creating two chocolate sponge layers baked at 180°C for about 30 minutes. Once cooled, sandwich them with chocolate sauce and flakes, then pour more sauce over the top, allowing it to drip dramatically down the sides. The finishing touch is a generous sprinkling of chocolate flakes for that authentic movie-inspired look.
How do I achieve that perfect glossy chocolate sauce that drips down the sides?
For the perfect chocolate drip effect, ensure your sauce has slightly cooled but remains pourable (about 10-15 minutes at room temperature). The chocolate should be high-quality (70% cocoa solids) and the cake completely cool before pouring. Apply from the centre outwards for those signature cascading drips.
Can I make this iconic chocolate cake in advance for a special occasion?
Yes! The sponge layers can be baked up to 2 days ahead and stored in an airtight container. You can even freeze them for up to a month. For best results, make the chocolate sauce fresh on the day of serving to maintain that gorgeous glossy finish and dramatic drip effect.
What's the secret to achieving the perfect moist chocolate sponge texture?
The secret lies in proper creaming of butter and sugar until genuinely light and fluffy (3-4 minutes), adding eggs one at a time, and gentle folding of dry ingredients. Don't overbake—remove when a skewer comes out just clean. The milk addition provides moisture while the quality cocoa gives rich flavour.
More Recipes from
Parker's
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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"1 tsp baking powder",
"1 tsp vanilla extract",
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{
"@type": "HowToStep",
"name": "Decorate and serve",
"text": "While the chocolate sauce is still slightly warm, sprinkle the remaining chocolate flakes over the top of the cake. Let the cake stand for about 30 minutes to allow the sauce to set slightly before serving."
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"author": "Sophia Petrakis",
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"@type": "Review",
"author": "Rajiv Sharma",
"datePublished": "2024-04-05",
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"@type": "Rating",
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"@type": "Review",
"author": "Isabella Moretti",
"datePublished": "2024-04-10",
"reviewBody": "I was worried this would be too complicated, but the instructions were so clear. The result was magnificent - rich chocolate flavor without being too sweet. Perfect with a cup of coffee!",
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},
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"@type": "Review",
"author": "Lars Johansson",
"datePublished": "2024-04-12",
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}
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