Bruce Bogtrotter’s Chocolate Cake | Matilda
The cook disappeared. Almost at once she was back again staggering under the weight of an enormous round chocolate cake on a china platter. The cake was fully eighteen inches in diameter and it was covered with dark-brown chocolate icing.
-Matilda, Roald Dahl
Bruce Bogtrotter’s Chocolate Cake | Matilda
Ingredients
Units Scale
Chocolate Mayonnaise Cake
- 1 cup white sugar
- 1 cup brown sugar
- 1 1/3 cups (good quality) mayonnaise
- 50g | 2 ounces dark chocolate melts
- 2/3 cup unsweetened cocoa powder
- 1 3/4 cups boiling water
- Mixture of 2 3/4 cups plain flour, 1 1/4 teaspoons baking soda, 1/4 teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla essence
Icing
- 280g | 10 ounces dark chocolate melts
- 1 1/2 cups | 340g | 3 sticks softened butter
- 3 cups powdered sugar
- 3 tbsp cocoa powder
- 1 tbsp instant coffee
- 1–2 tbsp boiling water
Instructions
Chocolate Mayonnaise Cake
- Preheat your oven to 350°F or 175°C.
- In a mixer, combine the mayonnaise, white sugar and brown sugar.
- In a glass bowl, stir together the boiling water and cocoa powder.
- In another glass bowl, melt on low in the microwave, the chocolate melts.
- Stir in with the cocoa mixture.
- To the mixer, alternate adding the flour mixture and the chocolate mixture.
- Then add in the eggs and vanilla essence.
- Butter/grease your cake pan.
- Pour half the batter into the cake pan and bake for 20-30 minutes, until a skewer comes out clean from the centre.
- Pop out of the cake pan, grease the pan again, and pour in the rest of the batter.
- Bake for 20-30 minutes, until a skewer comes out clean from the centre.
- Set aside to cool.
- Slice both cakes across in half.
Icing
- In a clean mixer bowl, beat the butter until smooth.
- Pour in the icing sugar and mix.
- Place the chocolate melts in a glass bowl and melt on low in the microwave.
- In another small bowl, pour in the cocoa powder, instant coffee and boiling water. Stir.
- Pour both the cocoa powder mix and the melted chocolate into the mixer.
- Mix until completely combined.
- Spread a cm of icing across the tops of each layer of cake and place in fridge to firm.
- Stack the cake layers on top of each other.
- Cover with the rest of the icing.
- Smooth and serve.
Recipe adapted from http://www.bonappetit.com/recipe/chocolate-mayonnaise-cake
I’ll make Chcoclate cake tomorrow’s dessert
★★★★★
I Will Like Make Some
★★★★★
The recipe calls for 2 tbl spoons of cocoa powder but the video says 3 tsp of cocoa powder. Also it states 1 tbl of instant coffee but the video says 2 tsp of instant coffee. If you go based off the ingredients from the listed recipe your frosting will come out gritty almost like used coffee grounds. Wish we would’ve watched the video first.. please update the frosting recipe. BTW the cake part was absolutely delicious. Oh and we didn’t use the frosting from the recipe after all we ended up using store bought since we had that on hand and hubby couldn’t wait no more..