BRUCE BOGTROTTER'S CAKE

From the book "Roald Dahl's Revolting Recipes" - I have this book, my intention is to read Roald Dahl's books with the kids (love his books) and then make the recipes from the books with them. But the one recipe from the book that I've already made over and over is this one. It's not a big cake to look at, but so rich and thick you can get many servings out of it.

In case you've forgotten, Bruce Bogtrotter was the little boy that stole a piece of chocolate cake from the Trunchbull in Matilda (a favorite movie of mine). As punishment, he then had to consume an entire cake in front of the whole school!

SERVES 1 TO 8! (that's what the recipe says, I cut the cake into 16 pieces - not wedge-shaped, but like a grid - 4X4)

YOU WILL NEED:

8 ½–inch round cake pan
wax paper
Pyrex bowl
large mixing bowl
sauce pan
wire rack

8 ounces good–quality semisweet chocolate
1 ½ sticks (12 tablespoons) unsalted butter, softened
1 cup plus 2 tablespoons sugar
¼ cup all–purpose flour
6 eggs, separated, yolks lightly beaten

ICING:

8 ounces good–quality semisweet chocolate
8 ounces heavy cream

1. Preheat the oven to 350°F.

2. Line the cake pan with wax paper and butter the bottom and sides of the paper.

3. Melt the chocolate in a Pyrex bowl set in 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 pan 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 let cool in the pan 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 lowest heat, stirring occasionally until the chocolate is fully melted and blended with the cream. Remove from heat and let cool slightly.

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

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

RUSSIAN STRAWBERRY BIRTHDAY CAKE

I was told this is a traditional birthday cake in Russia. Also from Jenny Landaker (then, not sure of current last name)

My absolute most favorite cake! I'm actually not much of a cake fan in general, but the three on this blog are exceptional. I was going to make this cake for kids for their birthdays, but it takes awhile to make and they usually want themed birthdays anyway, so I make it for myself on my birthday!

NOTE: Tastes best when made a day in advance

Dough:

3 Eggs

1/4 cup Butter

1 cup Sugar

1 tablespoon Honey

2 teaspoons Baking Soda

3 cups Flour

Cream:

20 ounces Sour Cream

1 1/2 cups Sugar

1/2 cup Walnuts

Strawberries

Dough: Melt eggs, honey, butter and sugar on double-boiler. Add baking soda and mix with mixer until foamy and white. Remove from heat and add 1 cup flour and mix. Then gradually add 2 cups of flour and knead. Keep dough covered with damp dish towel. Coat a 10-inch round pan and spread dough as thin as possible. Bake at 350 degrees for 5 minutes or until golden-brown. Let cool. Repeat several times (I've gotten 17 layers with this dough).

Cream: Mix sour cream and sugar. Put in-between each layer along with thin slices of strawberries. Top with cream, strawberries and walnuts.

...Have fun!

THE BEST CARROT CAKE

From Valerie Johnson:

3 eggs

3/4C veg oil

3/4C buttermilk

2C flour

2C sugar

2tsp baking soda

3 tsp cinn

1/2 tsp salt

2 tsp van extract

2 1/2C finely shredded carrot

1 1/4C raisins (I used white raisins)

1 8oz can crushed pineapple

1 C chopped walnuts

1 C coconut

1. In large bowl beat eggs,oil and buttermilk.

2.Combine flour sugar baking soda cinnamon,salt,add to egg mixture and mix well.

3. Stir in vanilla,carrots,raisins,pineapple,walnuts ,coconut,mix well.

4. Pour into greased 13 x 9 pan. I used 2 round cake pans ( or spring form)

5.Bake at 350 for 45-50 minutes. If you use the round pans it will take less time about 30 -40 minutes. Just keep an eye on it and as soon as the pick comes out clean get it out and be careful not to overbake.

6. cool

Frosting

1 8 oz cream cheese

2TBS butter

2 TBSP cream (can use milk)

1 TSP vanilla

3-3 1/2 C powdered sugar

Beat ingredients together til smooth (if necessary add a little more powdered sugar) If you split the cakes in half as I did I doubled the frosting. I split the cakes in half. I spread them with apricot preserves, could use jam I suppose and some frosting. When the cakes were assembled than I frosted the whole thing. I made some orange and green frosting and made carrots on top and sprinkled walnuts on the sides.