How to make the Bruce Bogtrotter chocolate cake by Juliet Sear on This Morning

Juliet Sear showed how to make the Bruce Bogtrotter chocolate cake on This Morning to celebrate 25 years of Matilda.

The ingredients for the frosting are: 450g dark chocolate chips, or finely chopped chocolate, 330g double cream, 120g salted butter and 180g icing sugar, sifted.

For the sponge cake: 275g dark chocolate (70-72%), 275g salted butter, 350g light brown Muscovado sugar, 4 medium eggs plus 2 yolk, 2 tsp vanilla extract or bean paste, 125ml soured cream, 250g self raising flour and 50g cocoa powder.




See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.