Growing up, I was an avid fan of all the Roald Dahl books from The BFG to The Witches. Oh and Charlie and the Chocolate Factory an all time favorite! I was always amazed with the story Matilda, seeing such a small smart girl being rejected by her characteristic family. I was very excited to hear when the movie came out for it and surprisingly, the movie did the book justice. If you’ve either read or seen the movie, there’s one part where Bruce Bogtrotter is punished for eating Ms. Trunchbull’s “afternoon snack.” Here is a refresher.
Today I made a chocolate cake and as I was discussing it with A, I realized it reminded me of the cake that Bruce had to eat. Of course, mine was no where near that big but still quite chocolaty.
This cake is sooo simple and the frosting even simpler! I’ve had a bad hand with frosting and haven’t made any except for cream cheese frosting (which is a cinch!) in a long while. It was extremely smooth and frosted the cake with easy perfection. I would however next time include some berry puree in between layers or add some mini chocolate chips but I was too lazy to do so. Why complicate an easy cake?
Bruce Brogtrotter Cake (from here)(re-named the cake)
2 cups granulated sugar
1 & 3/4 cups all-purpose flour
3/4 cup Hershey’s Special Dark Cocoa
1 & 1/2 teaspoons baking powder
1 & 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable or canola oil
1 cup boiling water
Preheat oven to 350F and grease & flour two 9 in circle cake pans.
Combine all dry ingredients and stir. Add in the oil, milk, eggs and beat. Mix in the boiling water (batter will be thin). Pour into cake pans and cook for about 35 min till inserted toothpick comes out clean. Let the cakes cool for about 10 min and invert on to cooling racks.
Bruce Bogtrotter Frosting
6 tablespoons butter, softened to room temperature
2 & 2/3 cups confectioner’s (powdered) sugar
1/2 cup Hershey’s Special Dark Cocoa
1/3 cup heavy whipping cream
Combine all ingredients in a bowl and beat with a mixer. Add a little more cream if frosting is too thick .
Once the cakes have completely cooled, frost the bottom layer. Add the top layer and complete frosting sides and top. Garnish to your liking.
I had some extra cream left over so I decided to make some clotted cream aka malai. Clotted cream is an English delicacy and is used to eat with scones during afternoon tea. It is also used in the Southeast Asia, eaten with a little sugar and bread in the morning. My madre use to eat it all the time as a kid and I decided to make some for her.
Any amount of cream (I used 1/2 cup since that’s all I had left over)
Put the cream on low heat. A thick yellow layer will form as it heats up. Once this layer is thick, spoon that layer into a container. A new layer will form up soon and continue this process until all cream is gone. Cover and store overnight in the fridge. In the morning you’ll have some nice clotted cream that you can spoon onto your scones/muffin/bread.
Some info about this process and the science behind it, visit here. It explains why that little layer forms when you heat up some milk or hot chocolate.