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.
1 Tbsp butter
3 cups flour (plus more for dusting)
3 cups sugar
1 1/2 cups unsweetened cocoa powder
1 Tbsp baking powder
2 tsp baking soda
1 tsp 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)
Makes a 3-layer, 9-inch cake
Preheat oven to 350°F. 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.
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.
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.
Slice the rounded tops off each layer of the cake, frost, slice, and serve.