From Thursday, 4 Mar 2021

Bruce Bogtrotter’s Chocolate Cake – World Book Day

Hosted by Rob Baker

60 mins
It's a little harder
  • Ingredients

    For the Cake
    • 6 medium eggs - separated
    • 450g plain chocolate
    • 1tsp vanilla extract
    • 450g caster sugar
    • 8tbsp plain flour
    • 350g butter
    For the Icing
    • 250g plain chocolate - chopped
    • 250g double cream
  • This World Book Day, we asked you what famous literary recipe you wanted to recreate in the Kids Club Kitchen and you voted in your droves! You ultimately chose to make Bruce Bogtrotter’s (or technically Miss Trunchbull’s) decadent chocolate cake from Roald Dahl’s Matilda. Unlike poor Bruce, we wouldn’t recommend you try and eat the entire cake in one go. Perhaps you might choose to share it with your family instead.
    1. Start by preheating your oven to 180C/160C fan/gas 4, and grease and line two 8” round cake tins.
    2. Place a large, heatproof bowl over a pan of barely simmering water and add the chocolate and butter. Stir regularly until the chocolate and butter have completely melted together.
    3. Remove the bowl from the heat, before stirring through the sugar, the flour and finally, the egg yolks and the vanilla extract.
    4. In the bowl of your stand mixer, whisk the egg whites until they are white and fluffy.
    5. Using a large spoon, begin to fold the egg whites into the cake mixture, a little at a time until they are fully combined.
    6. Very carefully, divide the mixture between the two prepared tins and bake in the oven for around 35 minutes. Leave to cool in the tin for around 10-15 minutes, before transferring to a cooling rack to cool completely.
    7. For the chocolate ganache icing, heat the cream until almost boiling, before pouring it over the chocolate. Leave to stand for around a minute, before stirring until all of the chocolate has melted.
    8. Using a spatula, spread some of the icing over one of the cakes and then place the other cake on top.
    9. Cover the entire cake with a generous layer of chocolate ganache icing and leave to set.

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