Chocolate cake

If you grew up reading Roald Dahl books as a child, Matilda was surely one of your favourites. One of the iconic scenes from that book was when protagonist-and-villian of the book Miss Trunchbull challenged a portly, cheeky student named Bruce Bogtrotter to finish an entire chocolate cake as punishment for stealing a slice.

Here’s an excerpt from that chapter – just imagine the cake as you read it! “There you are, cook,” the Trunchbull cried. “Bogtrotter likes your cake. He adores your cake. Do you have any more of your cake you could give him?” “I do indeed,” the cook said. She seemed to have learnt her lines by heart. “Then go and get it. And bring a knife to cut it with.” 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.

The particular imagery of this luscious, huge chocolate cake has sparked the imagination of bakers around the world and today, we bring you a chocolate cake recipe that would make Bruce Bogtrotter proud. It is a three-layer chocolate sponge cake with rich dark chocolate ganache, in between layers of cherry jam and topped with fresh cherries (if you so desire). Moist, decadent, and perfect for a celebratory occasion (like momentarily defeating Miss Trunchbull) – shall we get started?

Love all things chocolate? Us too. Check out this simple brownie recipe, banana-choco peanut cake, or how about a coffee-chocolate log cake?


For the cake:
  9 room temperature eggs
  525 g self-raising flour
  525 g caster sugar
  525 g salted butter, softened
  22 g baking powder
  1 jar of cherry jam

For the butter icing frosting:
  200 g milk chocolate
(tip - always use a knife with a serrated blade and chop with the mid-section of the knife for finely chopped chocolate)
  400 g butter, softened
  800 g icing sugar
  120 g cocoa powder
  60 ml milk

  150 ml double cream
  150 g dark chooclate (in small pieces)
  Fresh cherries and chocolate pieces (to decorate – optional)


Making the chocolate sponge and icing:

  1. Pre-heat oven to 180C
  2. Grease and line 2 x 20cm cake tins.
  3. Fit the 5L Stainless steel bowl onto the Titanium Chef Patissier and put all the cake ingredients in the mixing bowl. Combine them at a low, steady speed, with the splash guard on.
  4. Increase speed to medium setting and leave it on for 4-5 minutes till the machine comes to an auto stop. Scrape the sides of the bowl gently with a spatula to ensure the sides of the bowl are clean.
  5. Divide the cake mixture equally into the three cake tins and put in the oven for 45 – 50 minutes or until a skewer inserted in the middle comes out clean. You should ensure that the tins go in at the same tray level in your oven to ensure your cakes are baked at a consistent height.
  6. Remove the cakes from the oven and cool them completely before removing them from the tins. After cooling down, carefully slice the domed tops off each cake so the cakes are at the same level. You should use a large knife for this.
  7. To make the chocolate buttercream icing, pour the milk chocolate pieces in the 7L EasyWarm™ bowl and choose the Melt Chocolate function in the preset menu and let the Titanium Chef Patissier do the job.

    Put the softened butter in the 5L bowl, attach the creaming beater and beat on high speed for 2 minutes. Then, on a medium speed, add the icing sugar and cocoa powder a little at a time. Once combined, turn the speed down to low and slowly add the milk.

  8.  Pour the cooled melted chocolate into the butter mixture, and when completely combined, turn the speed to high and beat with a creaming beater for 5 minutes until the frosting is light and fluffy.

  9.  Time to build the cake with the Cake Decorating Set !

  10.  Spread jam on top of each sponge with the 20cm Straight Stainless Steel Palette Knife. Then, spread an even layer of the chocolate buttercream icing onto each sponge and gently stack the sponges on top of each other.

  11.  With the remaining butter icing, use the 20cm Angled Stainless Steel Palette Knife to spread around the sides of the cake, completely covering the three layers – including the top. Achieve best results with the 28 Diameter Stainless steel rotating cake stand.

 Place the whole cake in the fridge for about 20 minutes to allow the icing to crust over ans wait for the cake to cool.


Making the ganache

  1. To make the ganache, stir the double cream and chocolate pieces with the creaming beater the 7L EasyWarm bowl bu choosing the Choc. Melting function in the preset menu and let the stand mixer create the perfect ganache. Pour the ganache into a glass bowl to cool until just warm.

Lastly, bringing it all together:

  1. Pour the ganache over the cold cake so that it just trickles over the edge of the cake. Start from the middle and do it slowly so it pools over the side. Decorate with cherries, chocolate, berries, or anything you want!