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BRUCE’S CHOCOLATE CAKE
The ultimate chocolate cake extravaganza. One of the most iconic moments in food cinema; infuriating, empowering, slightly gross and definitely mouth watering. As humiliating as the scene starts out for Bruce, he ends it as the hero… The cake looks bloody delish and I would quite like everyone to cheer in celebration at my overindulging on chocolatey goodness (I’m very good at it).
If we hit the pause button and pop our 3D glasses on, it looks like Bruce is chowing down on a dark chocolate sponge which has been split into three layers. There seems to be a pale chocolate buttercream sandwiched between the layers and a dark chocolate ganache swirled over the top and sides.
In this version, we're going to scale things down and make a smaller and slightly less obnoxious iteration but, if catering for a bigger crowd, the recipe can be scaled up to a size fit for Miss Trunchbull.
If you want to simplify things, then forget the buttercream for the middle. Just make a larger quantity of ganache which you can then use to sandwich between the layers as well as spread all over the top and sides of this bad boy bake. If you want to stick to being a purist and do both icings, then get that arm ready to whip some butter into shape…
YOU CAN DO IT (insert your name here)!
GOOOO (whatever your name is)!
GO TO:
DECORATING THE CAKE
GANACHE FROSTING
I recommend you start off your journey with the ganache as it requires a few hours to chill and set in the fridge before it’s ready to use.
Chocolate ganache is easy, versatile and can be easily scaled up or down as it uses a simple 2:1 ratio of chocolate to cream. Dreamy.
You can use this same ganache chilled and then rolled into balls to make another Matilda food feature… chocolate truffles. Bonus chocolate course!
INGREDIENTS
200 g dark chocolate
100 ml double cream
Pinch of salt
GANACHE METHOD
Grate the chocolate and place into a large heat proof bowl. As we are working with such small quantities here, grating is more effective than chopping the chocolate.
Warm the cream on the stove until small bubbles just begin to appear. nb: Be careful as if it’s too hot then it will split the chocolate. Don’t allow the cream to boil and if it gets too excitedly bubbly give it a few minutes to cool before you move on.
Pour the warmed cream over the chocolate and leave to sit for 2-3 minutes. Don’t stir it, just let it sit and hang out with the chocolate, getting it all melty and delicious.
When the cream and chocolate have had a few minutes alone to get to know each other, add a pinch of salt to bring out the flavour of the chocolate and mix until fully combined.
Transfer to the fridge and leave to thicken and set for 3 hours to set. Remove from the fridge for 15 mins before icing.
SPONGE
A moist sponge is the biggest challenge when making a chocolate cake so this recipe uses a combo of soured cream and oil as this creates a lighter and more moist sponge. (Sorry butter, no shade!)
This sponge calls for a strong shot of joe, but please feel free to use decaf if you want to avoid the caffeine. Or, if you don't like coffee (nb: we can’t be friends) then you can leave it out entirely. But just so you know, you won’t taste it, the coffee will just enhance the flavour of the chocolate.
To lighten your load on the big day, the sponge can be made a day or two before. Once thoroughly cooled, just store wrapped in cling film or in an airtight container.
SCALING UP
This recipe is for a small version but if you have more mouths to feed, it can be scaled up, just stick to 1tsp of bicarb and baking soda and double everything else. Make sure you split the mixture between three cake tins so you still get the cinematically accurate number of layers. You don’t want to end up in The Chokey! Doubled up and split into 3 cake tins, each sponge should take 20-25 mins to cook.
WET INGREDIENTS
1 large egg
100 ml soured cream
100 ml veg oil
Strong shot of espresso
¾ tsp vanilla extract
DRY INGREDIENTS
100 g plain flour
20g cocoa powder
¾ tsp baking powder
¾ tsp bicarb
½ tsp salt
60g light brown sugar
60g caster sugar
METHOD
Pre-heat the oven to 180°C / 160°C fan and grease a 6 inch cake tin.
Sift together the flour, cocoa powder, salt, baking powder and bicarb into a large bowl.
Add both of the sugars to the bowl and mix until combined.
In a measuring jug, mix together all the wet ingredients.
Slowly pour the wet ingredients into the bowl of dry ingredients and mix together with an electric hand mixer Continue until the mixture is fully combined and there are no lumps.
Pour the batter into the cake tin and bake for 40-45 mins until a skewer comes out clean.
Leave the cake to cool in the tin for 10 mins before removing and placing on a wire rack to cool completely. nb: Do not attempt to ice the cake until it is fully cooled - patience is a virtue and all that!
CHOCOLATE BUTTERCREAM
Saying this once more for the cheap seats in the back… if you want to reduce your workload, you can skip the buttercream and instead make a larger quantity of ganache to sandwich between your sponge layers. You want the Crunchem Hall classic?! Ok, let’s go…
BUTTERCREAM INGREDIENTS
100g unsalted butter
150 g icing sugar
50g cocoa powder
2 tbsps milk
1tsp vanilla extract
METHOD
Beat the butter with an electric hand whisk or stand mixer for 2-3 mins until light and fluffy.
Mix the cocoa powder in with the sugar and add to the butter a spoonful at a time, mixing continuously.
Once thoroughly combined, add the milk and vanilla and beat the mixture for 2-3 mins until the buttercream reaches a spreadable consistency.
Leave at room temperature until you are ready to assemble.
nb: If making ahead of time, store covered in the fridge and bring to room temperature for several hours before assembling. Once back up to room temp, the buttercream will require another go with the mixer for a few minutes until it is ready to spread.
DECORATING THE CAKE
Slice the fully cooled sponge into three layers. Not one, not two, but three layers. Authenticity people! Using a cake leveller will make it so much easier to achieve even layers.
Add a small blob of buttercream to your plate or cake stand and top with the first sponge layer. This will prevent your cake from slip sliding all over the show.
Use a palette knife to spread half of the buttercream over the sponge.
Top with the next sponge layer and repeat.
Add your final sponge layer and then with a palette knife spread the ganache over the top and sides of the cake, covering it entirely.
Take a step back. Admire her. Lick the bowl.
FIN.
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