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Who is this Bruce Bogtrotter you ask. If you did, you probably did not read Roald Dahl’s book called Matilda. Bruce is a boy in Matilda’s class who got caught eating the headmistress’ chocolate cake. As a punishment, he was forced to eat the whole cake in front of the class. This cake has been made famous in Roald Dahl’s Revolting Recipes.

Matilda is about a young girl who loves to read. She grows up as a bit of a misfit in a family who spends a lot of time watching TV. The main focus of the story is on Matilda’s time at school with a horrible headmistress, Miss Trunchbull, who hates children and on her growing friendship with her class teacher, Miss Honey. She overcomes obstacles caused by her family and school and helps her teacher to reclaim her life.

A few years ago this story was turned into a musical with music written by Tim Minchin. Matilda has been a big hit in the West End and Broadway and has over 50 awards.

Matilda The Musical Bake Off Competition

As part of the Matilda the Musical Bake Off Campaign, they are holding a competition with a Matilda themed bakeoff. You can find the details on how to enter here. On that page, you can see the entries submitted already.

For ideas, you could bake a cake in the shape of a book, or even Matilda herself. I can bake but my cake decorating skills are not up to scratch so I didn’t attempt the cake. Instead, I made a big gooey chocolate cake for Bruce Bogtrotter.

One lucky entrant will win an exclusive Matilda Bake Off weekend including:

A pair of tickets to Matilda The Musical at the Cambridge Theatre, London.
A personalised Afternoon Tea for 2 at the Radisson Blu Edwardian, Mercer Street London (including a cake inspired by your recipe made especially for you!)
A luxurious night’s stay at the Radisson Blu Hotel, Mercer Street London.

See more at: http://uk.matildathemusical.com/bake-off/

Closing date: 4 Oct 2015.

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Bruce Bogtrotter’s Rich Chocolate Cake

Ingredients

225 gs good quality dark chocolate I used Lindt 90% chocolate for the cake and 70% for the icing
175 g unsalted butter softened ( I used Lurpak Cooks Range Baking butter)
225 g tablespoons sugar
40 g plain flour
6 medium eggs separated, yolks lightly beaten

ICING

225 g good quality milk/dark chocolate
225 ml double cream
2 tbsp icing sugar optional if you used dark chocolate

Instructions

Preheat the oven to 180°C.
Line 2 x 20cm round cake tins with baking parchment and butter the bottom and sides of the paper.
Melt the chocolate in a bowl over a pan of simmering water or in a microwave on low heat. Mix in the butter and stir until melted.
Transfer to a large bowl and add the sugar, flour, and lightly beaten egg yolks.
Whisk the egg whites until it gets to the stiff peaks stage. Gently fold half of the whites into the chocolate mixture, blending thoroughly, then fold in the remaining whites.
Pour the batter evenly into the cake tins and bake for about 35- 45 minutes, depending on your oven or until a skewer comes out clean.
Remove from the oven, and let cool in the tin for a short while before removing from tin and cooling on a wire rack.
While the cake is cooling, make the icing. Melt the chocolate with the cream in a cast iron pan over lowest heat, stirring occasionally until the chocolate is fully melted and blended with the cream. It will start to look a bit glossy.
Remove from heat and let cool slightly. This icing won't get solid but will he harder to spread if you leave it to cool for too long.
When the cakes are cool enough to handle, remove cakes from the tins and discard the paper.
Place the first layer on a plate and spread a layer of icing on the top. Place the second layer on top and cover with the remaining icing.
Carefully spread the chocolate icing all over the cake with a spatula.The quantity made is enough to create a generous coating over the cake and create a lovely dribble over the edge.
Decorate as you like. I added crushed honeycomb on top of mine for a little extra something.