matilda chocolate loaf cake

For when nothing else feels right in your world - make a chocolate cake.

about this recipe

This Matilda-inspired cake is overly rich (definitely requires a glass of milk) and spongey-soft with a honey-based whipped fudge frosting (because we love Miss Honey).

For the frosting, we combine brown butter, cream, honey and brown sugar over heat before pouring over chocolate and cocoa powder. Then you stir it all together vigorously until it’s glossy and smooth. Once cooled, whip until thickened and spreadable. It tastes like honey fudge, literally.

Dutch-process cocoa, it’s the only way

Use Dutch-process cocoa and Dutch-process cocoa only. If you use Hershey's or natural cocoa, it's just not going to do this cake justice both flavor and texture-wise, as natural cocoa tends to yield drier cakes.

If you happen to have black cocoa, you can sub in about 10-15 grams of it for a darker color and sweeter flavor. But please use it in combination with Dutch-process cocoa, she's the star.

That's my cocoa rant. (:

…and brown butter

Brown butter is used in both the cake and frosting, along with oil as a fat base for the cake. After multiple bakes, the best results were consistently the tests that called for both oil and butter together.

The oil helps maintain the moisture, and the butter drives home the flavor.

lastly, a hot cup of joe

Lastly, definitely make sure the coffee you use is hot, as it will be used to help bloom the cocoa powder for the most intense chocolate flavor. I use instant espresso and boiled water, however I’ve also thrown cold brew into the microwave and it'll work just as well. You can use whatever you want - so long as it’s hot roasted bean water.

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This post is free for everyone. As we tread deeper into the final months of the year, remember to take care of yourselves this holiday season. I know the holidays can bring a lot of stress and unwanted feelings around tough conversations, especially after a devastating election.

Have patience with yourself, and don’t allow anyone to belittle you or make you feel bad for being an empathetic person. Empathy is a basic human emotion, it is not “too radical”, and it is not “weak” to care for yourselves and others in the way that you know is best and natural for you.

We don’t have to engage with or make space for anyone who makes us feel like we aren’t allowed to exist as we are. Keep showing up.

“There is little point in teaching anything backwards. The whole object of life, Headmistress, is to go forwards.” - Miss Honey

brown butter

• 165 grams salted butter to be used for both the cake and frosting

Matilda-inspired chocolate cake

• 105 grams brown butter

• 220 grams light brown sugar

• 1 teaspoon kosher salt

• 70 grams Dutch-Process cocoa powder

• 100 grams coffee hot

• 2 large eggs 100 grams

• 120 grams whole milk

• 1 teaspoon white vinegar

• 120 grams neutral oil avocado, canola, vegetable or even a light buttery olive oil

• 160 grams all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

fudge frosting

• 30 grams brown butter 3 tablespoons

• 60 grams heavy cream

• 80 grams honey

• 25 grams brown sugar

• large pinch sea salt

• 35 grams semi-sweet chocolate chopped or chips, doesn’t matter

• 30 grams Dutch-process cocoa powder

• pure vanilla extract

Tools You’ll Need

• 9x5” loaf pan

• parchment paper

• 1 large whisk

• 1 rubber spatula

• 1 electric handheld mixer

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1. Preheat your oven to 335 F.

2. Prepare a 9x5” loaf pan, lined with parchment for easy removal.

3. To a small saucepan, add 165 grams salted butter. Cook over medium high heat until browned and fragrant, stirring continuously to prevent burning. This process can take 5-7 minutes.

4. Transfer the browned butter to a large heat proof bowl. You should have a total amount of 135 grams of browned butter. Allow to cool for about 10 minutes, and set the dirty saucepan aside for later. If you have a little more or less than 135 grams, no need to adjust the amount, it’s fine!

5. While the butter is cooling, prep all the other ingredients.

6. To a small bowl, combine 160 grams all-purpose flour, ½ teaspoon baking powder and ½ teaspoon baking soda. Whisk until well combined and set aside.

7. Transfer 3 tablespoons or 30 grams brown butter back into the saucepan. Reserve for later.

8. To the remaining 105 grams browned butter, add 220 grams light brown sugar and 1 teaspoon kosher salt. Stir until just combined.

9. Next, add in 70 grams Dutch-process cocoa. Pour 100 ml hot coffee directly over the cocoa and whisk together well.

10. Whisk in 2 large eggs.

11. Continuously whisk in 120 grams whole milk, 1 teaspoon white vinegar and 120 grams oil until thoroughly combined.

12. Whisk in the flour mixture, stirring until just combined. Pour the batter into the prepared cake pan.

13. Bake the loaf cake for 50-55 minutes at 335 F. Once baked, remove the cake from the oven and allow to cool in the pan for 10 minutes.

14. After 10 minutes, remove the cake from the pan and allow to cool on a wire rack.

Prepare the Fudge Frosting

1. To the saucepan with the reserved brown butter, add 60 grams heavy cream, 80 grams honey, 25 grams brown sugar and a large pinch of sea salt.

2. Set the pan over medium heat. Stir the mixture until well combined.

3. While the pan is heating, in a separate bowl combine 30 grams Dutch-process cocoa and 35 grams semi-sweet chocolate.

4. Once the heavy cream and honey mixture begins to boil, remove from the heat and pour it directly over the cocoa powder and chocolate. Allow to rest for 1 minute.

5. Using a whisk, stir the cream and chocolate mixture. You will need to use some vigor to get rid of any clumps.

6. Stir in pure vanilla extract.

7. Continue to stir until a glossy, smooth fudge is achieved. Cover and transfer to the fridge to cool completely, about 30-45 minutes.

8. Once cooled, use an electric handheld mixer to whip the fudge until it’s thickened and stiffer. If you find your fudge is not whipping, place it back into the fridge for another 10 minutes to cool down more.

9. Cover and set aside at room temperature until ready to use.

Assemble the Cake

1. Liberally spread the fudge frosting over the top of the cooled cake.

2. Sprinkle the top with cocoa powder and flakey sea salt if desired, and enjoy.

Thank you so much for reading. Enjoy and take care y’all.

Channey <3