Making Blyton’s Food: Heroic Chocolate Cake by Jane Brocket


Well I managed to make a cake, but its not strictly Blyton. I reverted to Jane Brocket’s book after my foray into Delia last time, but unfortunately the baking Blyton saviour did not have a Blyton Chocolate cake, and we do know that Joanna, the Five’s busy cheerful cook, makes some smashing chocolate cakes.

So I had a problem. Who’s recipe was I going to follow? I combed all the books we had at home, but only a few yielded a decent chocolate cake recipe. I even tried the numerous cookbooks by Mary Berry, who many of us Brits know from her amazing long spanned career and time on the Great British Bake off, and unfortunately she couldn’t provide a basic chocolate cake. Hense why I’m back at Jane Brocket.

However I have had to use her recipe for Roald Dahl chocolate cake from Matilda and specifically the scene where Bruce Bogtrotter is forced to eat a massive chocolate cake in front of the whole school by Miss Trunchbull. Before  you despair however, this chocolate cake is worthy of our lovely Joanna and if you use the full quantities will make a cake that serves it would even defeat the Five I’m sure!

I halved the quantities because I knew that I didn’t have 12 to 16 people to feed it to right now (given that my entire family unit is now on a weight loss program) and I didn’t want use to scoff the lot. I shall give the amended quantities for the cake I made as well as the one in the book. The larger amount may be best used for a special occasion where there would be lots of people to enjoy it and share! Unless of course you are greedy and can eat that big a cake!

Anyway, onwards with the recipe.

Part One: To make the cake

  • 350g /or to halve: 175g of Soft Brown Sugar
  • 350g /175g soft butter
  • 6/ 3 eggs
  • 270g/135g self-raising flour
  • 80g/40g good quality cocoa powder
  • 1 teaspoon of baking powder (this stays the same)
  • 2-3 or 1-2 tablespoons of full cream milk
  • Optional: Chocolate buttons or Maltesers (or anything you fancy) to decorate

Part Two: To make the Filling and Topping
N/B if you’re doing the half quantities of cake mixture you need to use a QUARTER of the buttercream for the topping because you won’t be able to cut the cake in half if you use a shallow tin for baking.

  • 350g /45g icing sugar
  • 115/29g good quality cocoa powder
  • 150g/40g soft butter
  • 3-4/ 1-2 tablespoons of milk

You will also need 26cm round cake tin, greased with butter and lined with grease proof paper.

Steps:

  1. Preheat oven to 180 degrees C or Gas Mark 4
  2. In a large mixing bowl, cream the sugar and butter until light and fluffy (Muggins here decided that I was going to do this with a wooden spoon, felt very proud when she managed it, feeling like a proper cook and then realized I could have used an electric whisk! Bother!)
  3. Add the eggs to to the mixture one at a time, beating well in after each addition.
  4. Measure out the flour, cocoa and baking powder in a bowl, then sift them into the large bowl (with the other mixture).
  5. Spoon the mixture into the tin and level the surface.
  6. Bale for 50-55 or 30-40min (depending on what quantities you chose to bake with) until a metal skewer or sharp knife inserted in the cake comes out clean.
    a: Check the cake after 30 or 15 mins and if necessary place a sheet of foil over the top to prevent it from burning.
  7. Leave the cake in its tin on a wire rack to cool completely and then turn out
  8. To make the filling and topping, sift the icing sugar and cocoa powder into a large bowl and add the butter and 2 tablespoons of milk.
  9. Mix well with a round-ended knife or electric whisk, adding more milk if necessary to make the butter icing soft and easy to spread (I used a spoon for the whisking).
  10. Taste, and adjust flavour with more icing sugar or cocoa if necessary.
  11. Only do this step if you have enough cake to cut in half!: Carefully cut the cake into two layers. Spread a good quantity of the butter icing on the bottom layer, replace the top layer and cover the whole cake with the rest of the icing.
  12. If you’ve used the half and quarter quantities, just but a layer of icing on the top and around the sides of the cake. Or just on top if you’d rather, like I did.
  13. Optional Step: Arrange chocolate buttons and/or Maltesers on the topping if using.

And there we have it. Your very own delicious, Joanna would be proud of, Roald Dahl inspired (but we know Blyton would love it) chocolate cake.

And my word it is delicious!

Let me know if you make it! I would like to know what everyone else thinks!

 

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2 Responses to Making Blyton’s Food: Heroic Chocolate Cake by Jane Brocket

  1. Francis says:

    I am really impressed with the finished product, Stef. My mother used to make us a lovely chocolate cake for tea in the 1950s and yours looks as good as if not better! You more than pass the Famous Five test – well done!
    Francis

    Like

  2. Sue Hines says:

    Looks delicious I’m saving the recipe

    Like

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