Matilda, Danny DeVito's thunderous directorial follow-up to Hoffa (1992), features an inexplicably tempting chocolate cake, despite its open admission of containing bodily fluids. Sit down and consume this entire confection today alongside Dan Pashman of The Sporkful.

 

Ingredients

  • 1 tablespoon butter

  • 3 cups flour (plus more for dusting)

  • 3 cups sugar

  • 1 1/2 cups unsweetened cocoa powder

  • 1 tablespoon baking powder

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 1/2 cups buttermilk

  • 4 large eggs

  • 1/2 cup vegetable oil

  • 8 ounces cream cheese

  • 12 ounces butter

  • 1 cup unsweetened cocoa powder

  • 1 1/2 pound powdered sugar

  • 1/4 cup milk (optional)

Method

Makes a 3-layer, 9” cake 

  1. Preheat oven to 350F.  Liberally butter three 9” cake pans, and tap a tablespoon of flour around in each, until evenly coated.  Line with a round sheet of parchment paper.

  2. In a large bowl, whisk together flour, sugar, first cocoa powder, baking powder, baking soda, and salt.  In a separate bowl, whisk together buttermilk, eggs, and vegetable oil.  Add the liquid ingredients to the dry, and whisk until smooth.  Divide evenly between the cake pans, and bake for 30-35 minutes, or until a tester comes out clean.  Place pans on racks to cool for at least 30 minutes before flipping onto racks, and allowing to cool completely, another 30-60 minutes.

  3. While cakes cool, beat together butter and cream cheese in the bowl of a stand mixer using the paddle attachment.  Once fluffy, add cocoa powder, and mix until combined.  A cup or two at a time, add powdered sugar, and beat until creamy and smooth.  Add a splash of milk if desired to adjust consistency.

  4. Slice the rounded tops off each layer of the cake, frost, slice, and serve.

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