Bruce Bogtrotter’s Chocolate Cake Inspired by Matilda
The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.
What’s Up, Hungry People
Matilda was hands down one of my favorite movies (and books too!). Coming out during my formative childhood years, it’s definitely one of those movies that has stuck with me ever since I first watched it as a kid—and honestly, it still holds up to today’s standards when it comes to family-friendly comedies.
However, for as much as I enjoyed this movie, six-year-old me was also simultaneously terrified of the elementary school principal, Ms. Trunchbull.
One of the meanest teachers to ever exist on screen, she absolutely tortured the children of Crunchem Hall—especially one kid named Bruce Bogtrotter.
And yes, I am talking about THAT cake scene.
No matter the circumstances under which Bruce was pressured to eat the cake, I would be remiss if I didn’t admit that as a kid, I definitely imagined what it would be like to be allowed to do such a thing (minus the tummy ache that would surely follow).
Since then, I’ve often thought about making this cake – but after getting hundreds of requests over on Tiktok to make it, I finally caved.
Making Bruce Bogtrotter’s Chocolate Cake
For something that Trunchbull considered to be an afternoon snack, this cake is wildly decadent.
Here’s What You Need:
- Cake flour: Has less protein than regular flour, giving the cake a silky texture.
- Unsweetened cocoa powder: Bitter and concentrated chocolate flavor that becomes sweet when mixed with other cake ingredients.
- Sugar, eggs & milk: Standard ingredients for cake making that bring sweetness, structure, and moisture.
- Baking soda: Helps the cake rise and keeps it light and fluffy.
- Vegetable oil: Adds moisture and keeps the cake soft—because nobody wants a dry cake, not even Ms. Trunchbull.
- White vinegar: No, it’s not the lunch lady’s blood and sweat, as the movie implies (lol)—it helps the baking soda do its thing for extra rise.
- Hot black coffee: Cuts through some of the sweetness and deepens the chocolate flavor, making it taste extra rich without being overly sweet.
- Heavy cream & bittersweet chocolate chips: For the ganache—think of it as a fancy frosting that coats every inch of this beast of a cake.
- Fudge frosting: Store-bought or homemade can be used to cover the outside of the cake—just like in the movie.
Let’s Cook
Start by baking the cake and letting it cool to room temperature. Once cool, cover the cakes lightly with plastic wrap and chill them in the freezer for at least 24 hours. Trust me, this step makes the cakes easier to handle and frost. You can make the cake layers up to a week in advance, giving you plenty of time to get your ganache and frosting ready.
Making the Ganache
To make the ganache, heat the heavy cream until it’s steaming but not boiling. Pour it over the chocolate chips and stir until smooth and glossy. Let it cool at room temperature, stirring every so often until it thickens to a spreadable consistency. If you’re in a rush, speed things up by placing the bowl of ganache into a larger bowl filled with ice water—just keep stirring constantly until it thickens up, about 10-15 minutes.
Assembling the Cake
Level the tops of the cakes so they stack nicely. Spread the ganache between each layer, covering the sides as well for a crumb coat. Pop it back in the fridge for about an hour to let everything set before the final frosting. This chilling step keeps the layers stable and makes the cake easier to frost.
Final Frosting
For the outer frosting, use the fudge frosting of your choice—store-bought or homemade. Spread it over the cake in a swirling motion to mimic that iconic cake from the movie. Chill the cake for at least 30 minutes to fully set the frosting—this way, it won’t slide all over when you cut into it. Serve to an unwilling elementary school child—or, you know, anyone else brave enough to handle this much chocolate.
Extra Tips for Matilda’s Chocolate Cake:
- Freezing Is Key: Don’t skip the freezing step! It makes the cakes sturdier and much easier to frost without crumbs getting everywhere. Plus, a chilled cake is easier to slice.
- Ganache Consistency: If your ganache seems too runny, just let it sit a bit longer until it thickens. But don’t put it in the fridge too soon—it can harden unevenly. Room temp is your friend!
- Leveling the Cakes: Use a long serrated knife or a cake leveler to trim the tops. Flat layers make for a more stable cake and an easier frosting process.
Common Questions About the Bogtrotter Cake:
- Can I skip the coffee? Absolutely! If you’re not into coffee, you can replace it with hot water or milk. The coffee just adds a little extra depth to the chocolate flavor.
- Can I use regular flour instead of cake flour? You can, but it might change the texture a bit. If you’re in a pinch, you can make a cake flour substitute by replacing two tablespoons of flour with cornstarch for every cup of flour.
- Do I really need to freeze the cakes? Yes, freezing helps firm up the cakes, making them easier to frost without them falling apart. It’s worth the extra time, trust me!
Watch It On TikTok
@fictionalfeastfelicia Replying to @micahhaleyy the chocolate cake scene from Matilda has been burned into my brain since childhood – I actually blame the movie for making me dislike chocolate cake just because of this scene. it took me until I was like 24 until I tried chocolate cake again and another near decade to actually enjoy it thanks to this recipe! I hope I did Bruce bogtrotter's mom justice 🍫 #fictionalfeast #reciperequest #fictionalfeastfelicia #brucebogtrotterchocolatecake #trunchbullchocolatecake #foodfrommatilda #moviefoods #bogtrotterscake #fictionalfeasts #reciperequests ♬ Little Bitty Pretty One – Thurston Harris
What fictional feasts should I make next? Head on over to Tiktok or leave a comment below with your suggestions!
Bruce Bogtrotter may have dreaded every bite of that towering chocolate cake, but there’s no need for fear in your kitchen. This cake is pure indulgence, and it’s guaranteed to leave a lasting impression on your taste buds. Whether you’re recreating Matilda’s iconic scene or just looking for a show-stopping dessert, this recipe will bring a little piece of Crunchem Hall to your table. Don’t skimp on the ganache or the frosting—go big, just like Trunchbull demanded. Serve up a slice (or two), and let the nostalgia take over. And hey, if you finish the whole thing without bursting into tears, I think you’ve outdone Bruce.
The Chocolate Cake from Matilda
Equipment
- cake stand
- freezer space
Ingredients
- 4 cups cake flour
- 3 cups sugar
- 1 cup unsweetened cocoa powder
- 2 tablespoons baking soda
- 3 eggs room temperature
- ½ cup vegetable oil
- 1 tablespoon vanilla
- ¼ teaspoon white vinegar
- 2 cups milk
- 12 oz black coffee hot
FOR GANACHE FILLING & FROSTING TOPPING:
- 1 ½ pints heavy cream
- 20 oz 60% dark chocolate chips
- 32 oz chocolate fudge frosting room temperature, for topping cake
Instructions
- Preheat the oven to 350°F. Prep three 9-inch round baking pans with parchment cut to fit the bottom. Grease the sides, bottom, and top of the parchment with cooking spray oil.
- In a large mixing bowl, whisk together the dry ingredients for the cake (cake flour, sugar, cocoa powder, and baking soda). Slowly stir in the wet ingredients (eggs, vegetable oil, vanilla, white vinegar, milk, and hot coffee) until there are no lumps or dry patches. Be sure to scrape the bottom and sides of the bowl as you stir.
- Pour the cake batter into the prepared baking pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Remove the cakes from the oven and cool in the pans until the cakes are room temperature.
- Cover the cakes lightly with plastic wrap, then transfer them to the freezer. Freeze the cakes for 24 hours – or up to a week in advance. DO NOT SKIP FREEZING THE CAKES.
- Up to 5-6 hours before serving, make the ganache. In a saucepan over medium heat, heat the heavy cream until just steaming but not bubbling hot. Pour the hot cream over the chocolate chips in a large bowl. Stir until the chocolate chips are completely melted and the chocolate is glossy.
- Cool the ganache to room temperature, stirring every 15-20 minutes until the ganache reaches a spreadable, frosting-like consistency.
- Level the tops of two layers of cake so that they are flat. Place one cake on a cake stand and spread the ganache from edge to edge and over the sides as a crumb coat. Place the next layer on top and repeat with the remaining ganache. Finally, place the last layer on top and fill in the gaps around the layers with the ganache. Chill for one hour.
- About an hour prior to serving, use the fudge frosting to frost the cake from top to bottom in a swirling motion to mimic what is seen in the movie. Chill for at least thirty minutes prior to serving to fully set the frosting. Serve to an unwilling elementary school child and enjoy!
