Matilda chocolate cake

Recipe: How to make the chocolate cake from Roald Dahl’s Matilda

Posted by for Life

Make like Bruce Bogtrotter and get stuck in.

Bake this gorgeously gooey and terrifically chocolatey cake for the brave people in your life. Taken from Roald Dahl’s Revolting Recipes, this is the ACTUAL recipe for Bruce Bogtrotter’s cake.

We’re not going to insist that you eat it all in one go, though.

Not like the Trunchbull.

Bruce’s Bravery Cake taken from Matilda’s How To Be Brave



• 20cm (8 inches) round cake tin

• baking paper

• glass bowl

• small saucepan

• large mixing bowl

• heavy-bottomed saucepan

• wire rack

• spatula


• 225g (8 oz.) chocolate

• 170g (6 oz.) unsalted butter, softened

• 225g (8 oz.) plus 2 extra tablespoons caster sugar

• 35g (1 oz.) plain flour

• 6 eggs, separated, yolks lightly beaten


225g (8 oz.) chocolate

225g (8 fl. oz.) heavy cream


1. Preheat the oven to 180° Celsius (350°Farenheit).

2. Line the cake tin with baking paper, and butter the bottom and sides of the paper.

3. Ask a grown-up to help you melt the chocolate in a glass bowl set over a saucepan of simmering water or in a microwave on low heat. Mix in the butter and stir until melted.

4. Transfer to a large bowl and add the sugar, flour and lightly beaten egg yolks.

5. Whisk the egg whites until stiff. Gently fold half of the whites into the chocolate mixture, blending thoroughly, then fold in the remaining whites.

6. Pour the batter into the cake tin and bake for about 35 minutes. There will 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). Remove from the oven, and cool in the tin on a wire rack.

7. While the cake is cooling, make the icing. Melt the chocolate with the cream in a heavy-bottomed saucepan over the lowest heat, stirring occasionally until the chocolate is fully melted and blended with the cream. Remove from the heat and cool slightly.

8. When the cake is cool enough to handle, remove it from the tin and discard the baking paper. The cake is prone to sinking slightly in the middle, so flip it upside down before icing it by placing a plate on top of the cake tin and carefully turning over the cake and plate together.

9. Carefully spread the chocolate icing all over the cake with a spatula.

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