Miss Trunchbull’s Chocolate Cake is a devilishly decadent, rich chocolate cake recipe that’s surprisingly simple to whip up. This recipe is your secret weapon for a show-stopping dessert that’s perfect for celebrations or just because.
Key Ingredients for Miss Trunchbull’s Chocolate Cake
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (Dutch-processed recommended for darker color and smoother flavor)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon white vinegar, let stand for 5 minutes)
- 1/2 cup vegetable oil (or other neutral oil like canola or sunflower)
- 2 teaspoons vanilla extract
- 1 cup hot water or hot brewed coffee (coffee enhances chocolate flavor)
- For the Ganache Frosting:
- 12 ounces semi-sweet chocolate, finely chopped
- 1 1/2 cups heavy cream
- 2 tablespoons unsalted butter, softened (optional, for extra shine)
How to Make Miss Trunchbull’s Chocolate Cake
Prepare to be amazed by how incredibly easy it is to create this moist, intensely chocolatey confection. Miss Trunchbull’s Chocolate Cake is a testament to true flavor without fuss. Its rich, tender crumb and luscious ganache frosting will satisfy even the most discerning palate, making it a truly satisfying treat. Expect to spend about 20 minutes in active preparation and 35-40 minutes baking time.
Step-by-Step Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps of cocoa powder.
- Add Wet Ingredients (Except Hot Liquid): To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes, until well combined and smooth. Scrape down the sides of the bowl as needed.
- Incorporate Hot Liquid: Carefully pour in the hot water or hot brewed coffee. The batter will be quite thin, this is normal! Mix on low speed until just combined. Don’t overmix at this stage.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the counter a couple of times to release any large air bubbles.
- Bake the Cakes: Bake for 35 to 40 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure they are entirely cool before frosting.
- Prepare the Ganache Frosting: While the cakes are cooling, make the ganache. Place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not let it boil.
- Pour Cream Over Chocolate: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to soften.
- Whisk the Ganache: Gently whisk the mixture starting from the center and working your way outwards, until smooth and glossy. If using, stir in the softened butter for extra sheen.
- Thicken the Ganache: Let the ganache sit at room temperature, stirring occasionally, until it reaches a spreadable consistency. This can take anywhere from 30 minutes to 1.5 hours, depending on room temperature. If it thickens too quickly, you can gently warm it over a double boiler or in short bursts in the microwave.
- Assemble and Frost: Once the cakes are completely cool and the ganache is spreadable, place one cake layer on your serving plate. Spread a generous amount of ganache over the top. Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining ganache.
Why You’ll Love This Miss Trunchbull’s Chocolate Cake
You’ll adore Miss Trunchbull’s Chocolate Cake for its incredibly moist, dense crumb that boasts an almost fudgy texture, making every bite an indulgence. This isn’t just any chocolate cake; it’s an experience! Mimicking the richness of a bakery-style chocolate fudge cake, but without the hefty price tag, makes this homemade version a true winner for your wallet and your taste buds. The velvety smooth chocolate ganache frosting adds a luxurious finish that will have everyone begging for seconds.
Forget complicated recipes that leave you frustrated; this Miss Trunchbull’s Chocolate Cake is designed for success, even for novice bakers. It’s a remarkably straightforward recipe that delivers a truly exceptional chocolate flavor that’s both intense and comforting. So, gather your ingredients and prepare to bake a cake that’s sure to become a family favorite – dive in and make this delightful Miss Trunchbull’s Chocolate Cake today!
Storing and Reheating Tips
To store Miss Trunchbull’s Chocolate Cake, cover it loosely with plastic wrap or store it in an airtight cake container. It will stay fresh at room temperature for up to 3 days, provided your kitchen is not excessively warm. For longer storage, refrigerate the cake. It can be kept in the refrigerator for up to a week. When refrigerating, the ganache may firm up considerably.
To reheat a slice of refrigerated cake, you can let it come to room temperature for about 30-60 minutes before serving. Alternatively, for a quick warm-up, you can microwave a single slice for 10-15 seconds on low power until it’s just slightly warmed through. It thaws beautifully from frozen as well; simply thaw in the refrigerator overnight and then allow it to come to room temperature.
Final Thoughts
Miss Trunchbull’s Chocolate Cake is an undeniably delicious and simple recipe that promises a truly satisfying chocolate experience. Don’t be intimidated by its grand name; this cake is a triumph for home bakers of all levels! Give it a try, and prepare for a chorus of delighted sighs.
Miss Trunchbull’s Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps of cocoa powder.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes, until well combined and smooth. Scrape down the sides of the bowl as needed.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Carefully pour in the hot water or hot brewed coffee. The batter will be quite thin, this is normal! Mix on low speed until just combined. Don’t overmix at this stage.1 cup hot water or hot brewed coffee
- Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the counter a couple of times to release any large air bubbles.
- Bake for 35 to 40 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure they are entirely cool before frosting.
- While the cakes are cooling, make the ganache. Place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not let it boil.12 ounces semi-sweet chocolate, 1 1/2 cups heavy cream
- Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to soften.12 ounces semi-sweet chocolate
- Gently whisk the mixture starting from the center and working your way outwards, until smooth and glossy. If using, stir in the softened butter for extra sheen.2 tablespoons unsalted butter
- Let the ganache sit at room temperature, stirring occasionally, until it reaches a spreadable consistency. This can take anywhere from 30 minutes to 1.5 hours, depending on room temperature. If it thickens too quickly, you can gently warm it over a double boiler or in short bursts in the microwave.
- Once the cakes are completely cool and the ganache is spreadable, place one cake layer on your serving plate. Spread a generous amount of ganache over the top. Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining ganache.