I couldn’t help but hear the ongoing chant of “Bruce! Bruce! Bruce!” when I first took a bite of the chocolate cake I baked. Granted, the scene from Matilda where Trunchbull made Bruce Bogtrotter finish off a giant chocolate cake is slightly nauseating, but c’mon, the cake looked pretty darn good. And I can bet Bruce would have another go at downing a whole cake if I put this one in front of him.
Ask any experienced baker what makes chocolate cake taste so good and they will say, “It’s all in the chocolate.” Callebaut is one of my faves, but Ghiradelli is a good, quick option if you’re at the grocery store. It’s important to use a semi-sweet or unsweetened chocolate when baking because it enhances the chocolate flavor without adding sweetness. And let’s be honest, there’s enough sugar in the recipe to make up for the bitterness unsweetened chocolate has.
You just can’t go wrong with a layered chocolate cake. It’s a classic. I used my nine-inch round cake pans per usual and slathered on the frosting. This recipe is a must-try. It is decadent, rich and undeniably packed with chocolate flavor. And if you down it in one sitting like Bruce Bogtrotter, shoot me a message. I’d like to hear how that turns out.
Recipe adapted from Baking Illustrated