Bruce Bogtrotter’s chocolate cake
- March 2015
- Serves 15-20
- Hands-on time 1 hour, oven time 35 min,plus cooling and setting
Indulge in a slice of cake inspired by Roald Dahl’s book Matilda. The rich chocolate cake recipe is made with three layers of sponge and a creamy chocolate icing.
For something lighter, but equally literary, why not take a look at these fun pop cakes, inspired by Enid Blyton’s The Magic Faraway Tree?
- 39.1g (20.6g saturated)
- 51.5g (48.3g sugars)
For 20 servings
To make a taller cake, like the one on the cover, use 20cm diameter tins instead, but cook for the same time.
You’ll only need around two thirds of the icing, but the chocolate topping freezes well and can be used for cupcakes, or chilled and rolled in cocoa, nuts or desiccated coconut for rich truffles.
The sponges will freeze, un-iced and well wrapped in cling film, for up to a month. Defrost thoroughly before icing. The finished cake will keep in the fridge for up to 4 days. Bring to room temperature before serving.
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