The Ultimate “Bruce Bogtrotter” Cake: A Tribute to Matilda
If you’ve ever watched Matilda, you know the scene. The giant cake. The cheering crowd. The sheer, chocolatey defiance of Bruce Bogtrotter. It is arguably the most famous food moment in cinema history, and for years, we’ve all dreamed of a cake that actually lives up to that onscreen decadence.
I recently put a specific recipe to the test, and let me tell you—this is it. This isn’t just a chocolate cake; it’s a rich, fudgy, triple-layered masterpiece that would make even the Trunchbull sweat.
Why This Recipe is the “One”
Most chocolate cakes are either too airy or too dry. To get that “Matilda” texture, you need a very specific science. This recipe uses Dutch-processed cocoa for that deep, dark color and sour cream to ensure a moist, tight crumb that holds up under thick frosting.
But the real secret? Hot coffee. Pouring boiling coffee into the batter “blooms” the cocoa powder, releasing a level of chocolate intensity you just can’t get with cold liquids.
The Process
1. The “Wet-on-Dry” Method
After whisking your dry ingredients in one bowl and your wet ingredients (minus the coffee) in another, combine them. Then, slowly whisk in that hot coffee. The batter will be thin, but don’t panic! That’s exactly how you get that signature “melt-in-your-mouth” texture.
2. The Triple Layer
By using three 6-inch round pans, you get more height and more surface area for frosting. Bake at 350°F (175°C) for about 30 minutes. Let them cool completely—this cake is so moist it needs to be fully set before you even think about frosting it.
3. The Stovetop Fudge
This isn’t your typical whipped buttercream. This is a stovetop fudge. You melt the chocolate, cream, and butter together over low heat.
- Pro Tip: The recipe calls for pushing the finished frosting through a sieve. Don’t skip this! It ensures the frosting is perfectly smooth and glossy, just like in the movie.
- The Wait: You’ll need to let this frosting set in the fridge for about 4 hours. It transforms from a liquid glaze into a thick, spreadable fudge.
The Finishing Touch
Stack the layers high, swirl that glossy fudge frosting over the top and sides, and finish with a pinch of flaky salt. The salt cuts through the richness and makes the dark chocolate truly sing.
This cake is heavy, indulgent, and unapologetically chocolate. It’s the kind of dessert that demands a glass of cold milk and a very large spoon.
Matilda’s Chocolate Cake
Created by Sue Mun
Serves 6-8
Ingredients:
For the Chocolate Cake:
- 215g all-purpose flour
- 75g Dutch-processed unsweetened cocoa
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 190g granulated sugar
- 150g brown sugar
- 120g canola oil
- 2 large eggs
- 120g whole milk
- 110g sour cream
- 1 1/2 tsp pure vanilla extract
- 235g hot coffee
For the Chocolate Fudge Frosting:
- 337g semi-sweet chocolate chips
- 262g double cream
- 150g unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 112g powdered sugar, sifted
- 1 1/2 tbsp. cocoa powder, sifted
- Flaky salt to sprinkle as decoration
INSTRUCTIONS
Make the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease 3, 6 inch round cake pans, and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the milk, oil, sour cream, eggs, sugar, brown sugar, and vanilla extract.
- Add the wet ingredients into the dry ingredients and mix until combined using a whisk.
- Slowly mix in the hot coffee and mix until combined. Try not to over mix.
- Carefully pour the batter equally between the prepared cake pans. Bake for about 30 minutes or until a toothpick inserted into the center comes out with a few crumbs.
- Remove the cakes from the oven and allow them to cool in the pans for about 15 minutes before removing the cakes from the pans and allowing them to cool off completely on a wire rack.
Make the Chocolate Fudge Frosting:
- In a medium pot, add in the chocolate chips, cream, butter, and vanilla extract. Melt the ingredients over medium-low heat while stirring constantly to prevent any burning. Mix until the chocolate and the butter has completely melted.
- Stir in the sifted powdered sugar, sifted cocoa powder, and the salt.
- Once everything is smooth, push the mixture through a sieve over a medium bowl to remove any potential lumps. Cover the bowl with plastic wrap and allow it to set in the fridge for about 4 hours or until it is firm enough to decorate the chocolate cakes with.
