Bruce Bogtrotter Chocolate Fudge Cake
Wednesday, 10 June 2015
"Eat!" she shouted, banging her thigh with the riding-crop. "If I tell you to eat, you will eat! You wanted cake! You stole cake! And now you've got cake! What's more, you're going to eat it! You do not leave this platform and nobody leaves this hall until you have eaten the entire cake that is sitting there in front of you! Do I make myself clear, Bogtrotter? Do you get my meaning?"
I can imagine the taste of that chocolate fudge cake every time I read Matilda, Chapter 11 - Bruce Bogtrotter and the Cake. The way it might stick to the back of the throat in all its chocolatey glory and how it would pair just perfectly with a tall, frosty glass of milk. Roald Dahl always had such a way with food description - remember the chocolate river of Charlie and the Chocolate Factory? Or those revolting Snozzcumbers of The BFG? I even remember The Twits' bird pie - but I think that's partly because I was horrified by such a creation... Anyway - such descriptions have stayed with me and still continue to enchant and delight me whenever I revisit my favourite childhood books. And I'm still obsessed with the idea of Bruce Bogtrotter's cake.
So I'm thrilled to find a recipe that really is how I imagine Bruce Bogtrotter's Chocolate Fudge Cake to taste like - it's just a little bit smaller (I mean who has cake tins 18 inches wide?!). This recipe is originally one from Carnation Caramel and I love the flavour and texture that the caramel adds. The icing is deliciously sticky and rich whilst the sponge is light and full of cocoa. The sprinkles add a burst of delightful colour and are compulsory when this cake is served for a birthday, which this particular creation was. HB, Al!
And even though no self-respecting food blogger should be posting a thick, sticky totally non-diet-friendly chocolate fudge layer cake in the Summer time, I say balls to that.* Why should those with birthdays in June be subjected to a fruit salad laden with candles? They should not. Also, this cake is blummin' delish. So all-year-round eating is certainly recommended.
*If you did come here on the hunt for Summer recipes then you could always try this raspberry and lemon ice cream or this baked sweet potato falafel + herbed cous cous dish. Sorry for saying balls.
Anyway - let's whip this baby up.
For Bruce Bogtrotter Chocolate Fudge Cake you will need (makes one 2-tier cake):
For the cake
175g self-raising flour
2 and a 1/2 tbsp cocoa powder
1 tsp bicarbonate of soda
150ml corn oil
1 tsp vanilla extract
1 tbsp carnation caramel (from a 397g tin)
For the icing
The rest of the carnation caramel (from a 397g tin)
125g dark chocolate
1 tbsp icing sugar
5 tbsp sprinkles (optional)
Begin by lining two 18cm sandwich tins and preheating your oven to 180c.
Then sieve the flour, cocoa powder, bicarb and sugar together in a large bowl.
Stir together until combined.
Then in a separate bowl whisk the eggs, milk, oil, 1 tbsp of the caramel and 1 tsp of vanilla extract together.
Once whisked, pour the wet mixture into the prepared dry mixture.
Stir until smooth and just about ready to swim in...
Pour equal measures of the cake batter into your prepared tins and bake for 20-25 minutes.
Once baked, remove from the oven and leave to cool in the tins. Once cool, transfer to a cooling rack (remove the baking parchment too) and leave to cool completely. If you add icing to warm cakes it will just melt and that's kinda' heart breaking.
So once your cakes are cooled, prepare the icing. Melt the chocolate in a heatproof bowl.
Once melted take off the heat and stir in the rest of the tin of caramel and 1 tsp of vanilla extract.
Once smooth sieve in the icing sugar. It's important to sieve the icing sugar at this stage or you will risk ending up with lumps in your icing.
Stir once more until smooth.
Then put your first cake on a serving plate a evenly spread a few spoonfuls of the icing over the top.
Put your second cake on top and spoon on more icing. You can cover just the top layer if you'd prefer, but as this is a Bruce Bogtrotter cake, I wanted to cover the sides in icing too.
I mean really lay this stuff on thick - you won't regret it.
Add sprinkles if your feeling festive or fancy!
Sit back and admire your handiwork!
I mean - top marks for you!
You can store this cake in the fridge but is best served at room temperature.
It's also pretty darn amazing when warmed up in the microwave, too. Definitely add vanilla ice cream. Definitely.