“BRUCE BOGTROTTER” THREE LAYER TRIPLE CHOCOLATE FUDGE CAKE
A few weeks ago, I created a tasty Triple Chocolate Fudge Cake for a client's friend's birthday. While I was baking and assembling the cake, my mind constantly replayed one of the most infamous chocolate cake movie scenes ever.
If you were a kid in the 90's like me, then you probably remember the movie, Matilda, based on the popular Roald Dahl children's book. It featured the cute-as-a-button Mara Wilson as Matilda, and followed her story as she learned to wield her magical powers to defeat the villains of her life. You probably also remember the horrific scene where a kid named Bruce Bogtrotter (a.k.a "Brucey") was forced to eat a MASSIVE, gooey, ooey, triple layer, chocolate cake by the evil school principal, Miss Trunchbull, in front of the whole school. Ring a bell? Read on for the recipe for this devilishly good Triple Chocolate Fudge Cake inspired by Matilda!
In case you've forgotten the scene, here is a reminder for you:
While my version is definitely not as messy as the one in the movie, it sure tastes just as decadent! With three layers of moist dark chocolate cake, fudgy dark chocolate ganache filling, and a smooth chocolate buttercream, all topped with even more chocolate ganache, this cake is definitely a knock out (literally!). Get the recipe below!
“BRUCE BOGTROTTER” THREE LAYER TRIPLE CHOCOLATE FUDGE CAKE
Yield: 10-12 slices
INGREDIENTS
For the Cake:
4 cups all-purpose flour
4 cups sugar
2 cups unsweetened cocoa powder
4 tsp baking soda
4 tsp baking powder
2 tsp salt
2 tsp espresso powder
2 cups heavy cream
1 cup melted butter
4 eggs
4 tsp vanilla extract
2 tsp vanilla bean paste
2 cups boiling water
For the Chocolate Ganache:
1 1/2 cups dark chocolate chips
1/2 cup heavy whipping cream
1/2 cup butter
For the Chocolate Buttercream:
1 1/2 cups butter, softened
1 1/2 cup unsweetened cocoa
6 cups powdered sugar
3/4 cup heavy whipping cream
2 tsp vanilla extract
2 tsp espresso powder
INSTRUCTIONS
Pre-heat oven to 350 degrees Fahrenheit. Prepare three 9 inch, round cake tins. For a how-to guide to preparing cake tins, click here.
For the cake, sift together flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. Add flour mixture to the bowl of a stand mixer. Then add cream, melted butter, eggs, and vanilla to flour mixture. Mix on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the three prepped cake tins, about 3/4 full. You may have leftover batter to make an additional layer if desired. Bake for about 35 minutes, until a toothpick or cake tester inserted in the center comes out clean. Remove from the oven and allow to cool for about 10 minutes. Then, remove from the pan and cool completely on a wire rack. Once completely cooled, wrap each layer up in saran wrap and foil, and place in the freezer for at least 15 minutes, and up to 2 days ahead. This will help prep the cake for assembly and make it easier to level the layers.
While the cake is cooling, make the chocolate ganache filling. Melt the chocolate, cream and butter in a glass bowl over a double broiler, or microwave for about 30 seconds at a time on the highest level until completely melted. Make sure to stir the chocolate in between each 30 second interval. Once melted, continue to stir together until all ingredients are incorporated and the ganache is silky smooth. Set aside.
To make the frosting, cream together the cocoa powder and butter in the bowl of a stand mixer. Then, add the sugar and cream to the butter / cocoa mixture, alternating between the two and using only a couple of tablespoons at a time. Add the espresso powder and vanilla at the end, mixing until combined well.
Before assembling the cake, remove the layers from the freezer. Make sure the layers are level by using a serrated knife to trim the tops. Set the first layer on a corrugated cake round, stand, or platter. Take a couple of spoonfuls of ganache, and slowly smooth out on top of the layer in a circular motion until most of the cake is covered. Place another cake layer on top, and repeat with the ganache. Place final layer on top, and place cake in fridge to let the ganache harden, about 5 minutes. Once ready, remove the cake from the fridge and do a "crumb coat" of frosting on the top and on the sides, using only 1/3 of the frosting. Place in fridge and let set for about 5-10 minutes. Then, spread more frosting on the top and sides, covering the crumb coat. Make sure it is smooth and even. Smooth the leftover ganache on top of the frosting on the very top of the cake. Pipe additional frosting in a design around the ganache if desired.
Serve immediate, or place in fridge to serve the next day.
Recipe adapted from Add a Pinch's "The Best Chocolate Cake Ever".