Everyone had a “Trunchbull” in their lives. So, chocolate cake for all!

I am 47 years old and NOW I can say: I eat bullies for breakfast!”

Yep, bullying doesn’t have color, nationality or language. It’s everywhere, no matter if you are a local, an immigrant, if you are in Norway or Egypt. There will be always someone picking on you just….because.

I was born in Italy and grown up in a small village in Piedmont. Being half Italian and half British didn’t really help my social skills. Well, my “run for your life” skills, perhaps or “make the others run for their lives”.

Nothing particularly serious, though. I have amazing memories of my childhood, not regretting those years.

Now that I live in other Countries, like now in Scotland (I’ve been years in Egypt and Alaska-USA), and my kids come home saying that they had some problems with local bullies, I am relieved to tell them that I can feel their pain, I had the same experiences and I can assure that it will go, making us stronger. And yes, they will eat bullies for breakfast too 🙂

Matilda, Rohal Dahl’s amazing book, is about that, but unfortunately, the bullies in the story are not children but adults. How amazing is to defeat a bully, an adult, with just a…CHOCOLATE CAKE? Join my “Mrs Trunchbull’s chocolate cake” making and, with an enormous pride, we all can say “I had a bully for breakfast”.

Everyone had a “Trunchbull” in their lives. So, chocolate cake for all!

Recipe by SamCourse: Cuisine: AmericanDifficulty: Medium


Prep time


Cooking time




  • CHOCOLATE SPONGE: butter and flour for coating and dusting the cake pan

  • 4 cups plain flour

  • 3 cups caster sugar

  • 1 1/2 cups raw cocoa powder

  • 1 tablespoon baking soda

  • 1 1/2 teaspoons baking powder

  • 4 large eggs

  • 1 1/2 cups of Greek yogurt

  • 1 1/2 cups warm water

  • 1/2 cup vegetable oil

  • 2 teaspoons vanilla extract


  • 2 cups butter softened

  • 250gr cream cheese softened

  • 1 1/2 cups raw cocoa powder

  • 3 teaspoons vanilla extract

  • 7-8 cups icing sugar

  • About 1/4 cup milk as needed


  • Preheat oven to 170 Celsius.
    Butter two 11-inch cake rounds and dust with flour and tap out the excess.

  • Mix together flour, sugar, cocoa, baking soda, baking powder, until combined.
  • In a separate bowl, mix all the “wet ingredients: eggs, yogurt, warm water, oil, and vanilla. Beat until well combined.
  • Mix wet and dry ingredients until smooth.
  • Divide equally in two tins and bake for 35-45 minutes until a toothpick inserted into the center comes out clean.

  • Cool on wire racks and complete the cake with the frosting.

  • In a bowl, beat together butter and cream cheese until fluffy.
    A stand mixer will help you to reach the best result.
  • Add in cocoa powder and vanilla extract. Beat until combined.
    Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerator.

  • Decorate your cake and…enjoy it with a nice cup of coffee (or tea)

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