Miss Trunchbull’s Chocolate Cake
When I was nine years old, I remember how terrified I was watching the atrocious scene of Bruce devouring the giant chocolate cake in Matilda, the classic 1996 fantasy-comedy (based on Roald Dahl’s book) about a telekinetically gifted girl who must learn to stand up for herself against the adults around her.
In one of the scenes, Bruce, one of the students at Matilda’s school, is punished for stealing a piece of cake and is forced by Miss Trunchbull, the school’s cruel, tyrannical headmistress, to eat an entire (I imagine 20-inch pan) chocolate cake.
Okay, the first slice Bruce ate actually looked pretty tasty. The three layers of spongy chocolate cake and the gooey chocolate filling smudged around his mouth made my blood rush and my mouth water, like I wanted to take a bite of that decadence. But honestly, one bite would’ve been enough. When Miss Trunchbull brings out the rest of the cake, that’s when my watery mouth turned dry. As the scene went on, as Bruce kept eating, I felt like the movie had completely changed genres to thriller.
Ever since I was little, I’ve had a love for baking. When I turned twelve, my mom and I baked my birthday cake together—one of my most cherished memories. So, this past December during winter break (which also happens to be my birthday), I decided to bake my own birthday cake.
Most of that break was spent baking, reading A Little Life, and slumping on the couch scrolling through Instagram. That’s when I stumbled across clips of Matilda, specifically Bruce’s chocolate cake scene, and I knew exactly what I was going to bake for my birthday. So, below, friends, is a recipe for Miss Trunchbull's triple chocolate cake—one I’ve tried and can confidently say might be one of the best cakes I’ve ever tasted in my life.
“The real secret to this rich, decadent chocolate cake lies in the whipped chocolate ganache that’s used as the filling and decoration, instead of whipped cream or frosting.”
Chocolate Cake Recipe
2 cups granulated white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup coffee (instant or brewed)
1 cup milk
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
Instructions
In a large bowl, combine all dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, coffee, milk, oil, and vanilla extract.
Combine the wet and dry ingredients and whisk until fully mixed.
Spray your pans (I used two 8-inch pans) with non-stick cooking spray or grease with butter and flour.
Pour the batter into pans and bake in a preheated overn at 350 degrees fahrenheit for 35 minutes.
Here’s a hack if you don’t want to spend too much time baking or if you’re worried the recipe might not work: USE A BOX CAKE MIX!
Seriously, any kind will do. The real secret to this rich, decadent chocolate cake lies in the whipped chocolate ganache that’s used as the filling and decoration, instead of whipped cream or frosting.
Whipped ganache uses more chocolate than a typical glaze, giving it a thicker, gooier consistency, denser than whipped cream but lighter than frosting. Chocolate whipped cream is fluffier and airier, while frosting (which I personally can’t stand) is made from butter, cream, sugar, and is just way too sweet for me. It tastes like sugary, airy butter (not my thing).
Whipped Chocolate Ganache Recipe
1500 grams milk chocolate (about 8 cups)
500 ml heated heavy cream (about 2 2/3 cups)
Instructions
While the cake is cooling (make sure it’s completely chilled before decorating or the ganache will melt), break the chocolate into chunks.
Heat the cream and pour it over the chocolate. Cover the bowl to let the chocolate soften.
Whisk until smooth. If there are still chunks, microwave for 30 seconds and stir again.
Cover the bowl with plastic wrap and chill in the fridge until the ganache firms up.
Once firm, use a hand mixer to whip the ganache until it becomes lighter in color and fluffy. If you’re not using the ganache right away, refrigerate it, but remember to re-whip it before use.
As a broke college student, I only made 1/3 of the ganache recipe (500 grams of chocolate and about 160 ml of cream) and that was just enough to cover the entire cake. The ganache truly takes this cake to the next level.
Recipe Credit: dolcebakesla.com
I don’t have a ton of tips for assembling the cake. You can slice each layer in half to make four layers or just keep it at two—it works either way. A little pro tip though: pour some chocolate milk between the layers to keep them moist. After decorating, refrigerate the cake for 10-15 minutes, but don’t leave it too long, as the ganache sets hard. Let it come to room temperature before serving.
Then, all that’s left to do is take a bite. Just like Bruce.
Now, one slice of this cake doesn’t feel like enough. I know my stomach and sweet tooth will always want at least half a slice more and give the rest to the people you love. I’m just glad I made it for my birthday party, because if I’d been forced to eat the whole thing like Bruce, I probably wouldn’t have survived.
