Literary Eats

The cook disappeared. Almost at once she was back again staggering under the weight of an enormous round chocolate cake on a china platter. The cake was fully eighteen inches in diameter and it was covered with dark-brown chocolate icing.

“Put it on the table,” the Trunchbull said.

There was a small table centre stage with a chair behind it. The cook placed the cake carefully on the table.

“Sit down, Bogtrotter,” the Trunchbull said. “Sit there.”

The boy moved cautiously to the table and sat down. He stared at the gigantic cake.

“There you are, Bogtrotter,” the Trunchbull said, and once again her voice became soft, persuasive, even gentle. “It’s all for you, every bit of it. As you enjoyed that slice you had yesterday so very much, I ordered cook to bake you an extra large one all for yourself.”

- Matilda (1988), Roald Dahl

This week, we take a look at another Roald Dahl book, Matilda. One of Matilda‘s most memorable scenes features the poor Bruce Bogtrotter, who was tasked with an unusual punishment: finish an entire chocolate cake in front of the school.

Instead of going for a recipe straight from the source — Roald Dahl’s Revolting Recipes — we opt for a decidedly grown-up version of the childhood favorite. Ours is a rich layer cake featuring the best quality chocolate and a hint of coffee, finished with a smooth dark chocolate ganache. Brucie, very much a glutton for punishment, succeeded in setting a decadent example by eating the whole cake in one sitting. It’s not hard to see why: just one wedge of this dark, moist cake will have you coming back for seconds.

Double Chocolate Layer Cake
Recipe adapted from Epicurious

For cake layers (two 10×2 inch round cake pans)

• 3 ounces fine-quality semisweet chocolate such as Callebaut
• 1 1/2 cups hot brewed coffee
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder (not Dutch process)
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 cups well-shaken buttermilk
• 3/4 teaspoon vanilla

Preheat oven to 300°F. Grease both cake pans (a spray like Pam works), line bottoms with rounds of wax paper, and grease paper.

Finely chop chocolate. In a bowl, combine chopped chocolate with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. (Note: The mixture will turn out very thin.)

In a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In separate bowl, beat eggs with an electric beater until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

For ganache frosting

• 1 pound fine-quality semisweet chocolate such as Callebaut
• 1 cup heavy cream
• 2 tablespoons sugar
• 2 tablespoons light corn syrup
• 1/2 stick (1/4 cup) unsalted butter

Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.