Carrying on with the theme of the weekend before last, the Saturday was the wedding of some very lovely and fabulous people, a completely adorable and obviously meant for each other couple. Their wedding was totally them, infinitely gorgeous and Roald Dahl themed. I was touched when, at the hen do, the bride to be asked me to make a Bruce Bogtrotter cake (once I was reminded what that was – it is the big chocolate cake that Bruce gets caught stealing a slice of and then gets made to eat the entire cake in front of the school as a punishment, in Matlida).
A quick Google search found me the recipe and who was I to change anything about it?! So here it is, in its original form. It is an absolutely delicious chocolate cake; rich, smooth and torte like (exactly how I like chocolate cake, I’m not a chocolate sponge fan). This may just be my go to chocolate cake recipe in future. Who knows.
- 225 g of dark chocolate
- 175 g pf butter
- 225 g of caster sugar
- 4 tbsp of plain flour
- 6 eggs (separated)
For the ganache:
- 225 g of dark chocolate
- 225 ml of double cream
- Melt the cake’s chocolate and butter together (either in the microwave or bain marie, until smooth. Set aside to.cool slightly.
- Preheat the oven to 170°C.
- Grease and line two 8 inch round loose bottomed cake tins.
- Stir the sugar, flour and egg yolks into the chocolate mixture until well combined, smooth and glossy.
- Whisk the egg whites into stiff peaks.
- Fold into the chocolate mixture, half the egg whites at a time, until just combined to save as much air in the mixture as possible.
- Evenly distribute the mixture between the two prepared tins and bake for 40 minutes. Lower the temperature to 150°C if the top begins to cook too quickly and begins to burn. It is cooked when a skewer inserted into the centre comes out clean.
- Leave the cakes to cool in the tin for a few minutes and then remove to cool completely on wire racks.
- Whilst the cakes are cooling, make the ganache. Don’t put the ganache on the cakes until they are completely cooled. Make the ganache by placing the cream and chocolate into a glass bowl over a simmering pan of water and stir until the chocolate is completely melted into the warm cream. Don’t let the mixture get too hot, the cream will split. Place the ganache in the fridge (covered in cling film) to firm up.
- Once the cake in completely cooled, ice it with the ganache, sandwiched with a lovely thick layer of it.
- Your cake is ready to eat and enjoy (in one sitting like Bruce, if you’re brave enough!)