(light music) - Greetings, my beautiful lovelies. It's Emmy. Welcome back. Today, I'm gonna be
tackling a chocolate cake that comes from one of my
favorite books and it is this, and this is Roald Dahl's "Matilda." So as most of you know, I have two sons, a four-year-old and a six-year-old. We love to read and we love books, so whenever we're at a thrift store, we always head to the book
aisle to see what we can find. And we found this treasure. And this is "Roald Dahl's
Revolting Recipes." So this cookbook is inspired
by all kinds of foodie treats found in Roald Dahl's stories, including strawberry-flavored
chocolate-coated fudge from "Charlie and the Chocolate Factory"; lickable wallpaper; Mr. Twit's, beard food; hot frogs; Candy coated pencils for sucking in class; Snozzcumbers from "The BFG." I love "The BFG", it's such a great story. And of course we have
Bruce Bogtrotter's cake. Now, if you've ever read "Matilda," this comes from the great
scene where Trunchbull makes Bruce Bobtrotter eat
the entire chocolate cake. So I've made this recipe once before. My son requested it for his fifth birthday and it is absolutely delicious. So the first thing we're gonna
do is get some chocolate: I've got eight ounces of
semi-sweet chocolate here. I've got a bar and also
some chocolate chips. We're going to melt this. You can melt this over a double boiler, or you can do it in the microwave, in about 30 second increments. We don't want to burn our chocolate, so let me go melt it in the microwave. ♪ Di di di ♪ So if you're like me
and you love Roald Dahl, which is your favorite Roald Dahl book? I think as a child, "Charlie and the Chocolate
Factory" was my favorite because it was just so
fantastical and filled with sweets and just a wonderful rags-to-riches story. And then I would say "BFG" and
"Matilda" are a close second. I love both of those books very much. Because I want to make sure
my cake comes out of the pan, I'm going to be using, pardon me. Nope! (microwave beeping) Whoa. Okay, so while we're waiting
for our chocolate to melt, let's prepare our pan. This is the same pan that I
used in my jiggly cake recipe. If you haven't seen that one, that's definitely worth checking out. Stick the parchment to the pan
with a little bit of butter at the bottom. All right! Now we've got our lined pan. I've also discovered when
it comes to making meringues or beating up egg whites, it's best to have your
eggs at room temperature. So these have been sitting on my counter for about an hour or so. I found that it helps whip them up better. Okay. So I'm gonna take the yolks out. Whoa. (horn blares) See, that's not what
you want to happen, no. So now I have to discard that because we don't want
any fat in our whites. Let's try that again. (intense frantic music) There it is. Beautiful. Okay, and now we're going
to add a stick and a half of butter or 12 tablespoons of butter. Two tablespoons of sugar plus one cup. This just contains the
tiniest bit of flour. A quarter cup. Lightly beat our egg yolks. Add that to the mix. This is looking lovely. I wish you could smell this! Alrighty, now we're going
to beat up the egg whites until they're nice and stiff. What? Assemble your mixer
properly first, you know. This is an important step. We want to make sure our
eggs are nicely whipped because this is gonna be the
leavening agent for our cake. That's what's gonna give us our lift. Now we're gonna add about half of this, to the chocolate mixture. Fold that in. Now I'm gonna combine this into this. Now fold that together. Oh yeah. Okay. So into the oven and
bake for about 35 minutes and it says there'll be a
thin crust on top of the cake. And if tested with a toothpick, the inside will appear undercooked. Don't worry. The cake will get firmer as it cools. Bye cake, see you later. So while the cake is baking, we're gonna go ahead and make
what they're calling icing, but it's kind of like a ganache. It's super simple. All it is is heavy cream, eight ounces of semi-sweet chocolate. So I've got some chocolate chips here. (Emmy vocalizing) Oh, yes. Yes indeed. Yes yes indeed. Chocolate and cream. Chocolate and cream, chocolate cream. Gorgeous. (light music) Alrighty. So here's my cake. I took it out of the oven
about 15 minutes ago. And now I'm going to take
off the springform pan. Remove the paper. Yes. Very gently. So I'm gonna let this
cool a little bit longer before I invert it. And then we're gonna glaze it. Here is the cake. It is still slightly warm. I've inverted it and I put it on a rack and I peeled the parchment off the bottom, and what I've noticed is that the center is pretty soft still. So the instruction said to
bake it around 35 minutes. And I actually baked mine
for about 39 minutes, but I think I should
have even given it longer because the middle looks very soft. Oh, yep, yep, yep. I'm having memories of
my mirror glaze cake. Oh, that's hot. Here's my beautiful
cake, I can't stand it. It looks gorgeous. Let's give it a taste! Oh boy. This is gonna be decadent. Oh boy. So that's like a volcano cake, guys. Do you see this? Oh my gosh. Look at that. That's a volcano cake,
which I've made, by the way. Wow. That's amazing, look at that. It's an epic flow. All right. Let's give my utter debacle a taste. Itadakimasu! Oh. That middle is like brownie batter. Mm. That is delicious. It's like a lava cake. Okay. Let's try the outside portion, which is actually cooked. Right there. Let's give that a go. That is absolutely decadently
wonderfully chocolaty. Great. (upbeat music) Well, hello there. You didn't think I'd just
leave it at that, did you? I am back with another cake. Now that cake was lovely and
it tasted absolutely delicious, but in "Matilda," the cake
did not ooze like a lava cake. Although if you do make it that way, it's absolutely delicious. But I wanted a Bruce Bobtrotter's cake, a cake that is sliceable. You must eat it by the slice. So I was up late last night
and baked another cake. As you may have noticed,
this is a smaller cake. This is a half batch. I decided to do that because
I had some leftover glaze from my first cake. And it wasn't enough to do an entire cake. So I thought I'd do just a little mini. So did the same exact
thing, mixed everything the same exact way. Just used half the measurements
and I used a smaller pan. This is a six and a half inch pan. And I also baked it longer. This cake baked for a total of 40 minutes. In the instructions, it said 35. For that size cake, I
would say 40 to 45 minutes, just until you stick your
toothpick in and it comes out with some crumbs, but not wet. If it comes out wet and
brownie batter-like, it is not ready. If it jiggles in the
middle, it is not ready. Even if they say it should
be soft in the middle, ignore that because it will
just, (blows raspberry) like mine did. Also, it's probably a good
idea not to cut the cake when it's warm. I found when I put my first
kick into the refrigerator and I took it out later to slice it, it sliced much better. Although the middle was still
much more kind of pudding-like rather than cake-like. So let's see how round two turned out. I made this last night,
it is completely cooled. I have my glaze. This is just warm. I put it in the microwave. I warmed it up and I've let
it cool, so it's just warm. (upbeat music) So the instructions don't say this, but I'm gonna go ahead and
pop this in the refrigerator and allow it to cool a little
bit before I cut into it. So my glaze will be nice and set up. All right. Be right back. Alrighty, so here's the cake. It's been chilling in my refrigerator. It looks absolutely gorgeous. Let's cut into this. Yep. Oh yes. Feeling much better than the first one. Yes. So satisfying. (upbeat music) It's cooked all the way through. I don't see any oozing, goozing... My glaze has stayed in place. I think this one's the one guys. All right, here we go. Itadakimasu. Mm. Triumphant. So this is the third
time I've made this cake. The first time I made it was
for my son's fifth birthday. And it was in between my
first and third attempts. It wasn't oozy in the middle, but it was definitely
kind of pudding-like. This one is definitely the best attempt. This is perfect right here. The cake inside is moist and
dense without being too fudgy or undercooked. The taste is absolutely phenomenal. It's like a brownie, but just a little bit lighter. It's not as sweet, but it's definitely got
that really kind of dense quality to it because there's
very little flour in there. Absolutely decadent. Lovely. Lovely. Lovely. If you have someone in your
life who adores chocolate, make this for them. They will thank you. Ah. Out of sight, wonderful. That butter and chocolate
combination the best. So there you have it. Bruce Bogtrotter's cake from
the lovely book, "Matilda". If you want to see more of
these Roald Dahl recipes, chime in down below
what you'd like to see, and I'm super excited to make this. I've had so much fun, just
flipping through all of the pages and talking with my
boys about which recipes that we want to make next. All right. Hope you guys enjoyed that one. I hope you guys learned something. Share this video with your friends. Follow me on social media,
subscribe and like this video. And I shall see you in the next one. Toodaloo, take care. Bye! (upbeat music) All right.
