🎉 Introduction
If you’ve ever watched Matilda, you’ll remember the unforgettable moment when Bruce Bogtrotter devoured that massive chocolate cake — rich, fudgy, and utterly decadent. This recipe brings that exact indulgence to your own kitchen with a cake that’s moist, deeply chocolatey, and finished with a luscious chocolate frosting.
The secret lies in buttermilk, hot coffee, and sour cream — these three ingredients guarantee a moist crumb and an intense cocoa flavor. Whether you’re baking for a birthday, a dinner party, or just because you need chocolate therapy, this cake will be the one you dream about.
🧰 Equipment Needed
- Two 9-inch round cake pans (or one 9×13-inch pan)
- Mixing bowls
- Hand or stand mixer
- Whisk & spatula
- Measuring cups & spoons
- Saucepan (for melting chocolate)
- Wire rack (for cooling)
🛒 Ingredients
🥚 Fresh Produce:
- 2 large eggs
🌾 Dry & Pantry:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 2 tsp baking soda
- ¾ cup dark unsweetened cocoa powder
- 2 cups granulated sugar
- 4 cups powdered sugar (for frosting)
- 1 ¼ tsp salt
- 8 oz semi-sweet chocolate, chopped
- 4 tsp vanilla extract
🥄 Oils & Fats:
- ½ cup vegetable oil
☕ Liquids:
- 1 cup hot coffee
🥛 Dairy:
- 1 cup unsalted butter (softened)
- ¼ cup heavy cream
- ½ cup sour cream
- 1 cup whole milk
👩🍳 Directions
Step 1 – Prep the Pans
- Preheat oven to 350°F (175°C).
- Grease and line cake pans with parchment.
Step 2 – Make the Cake Batter
3. In a large bowl, whisk flour, baking powder, baking soda, cocoa powder, sugar, and salt.
4. In another bowl, whisk eggs, oil, sour cream, milk, and 2 tsp vanilla.
5. Gradually mix wet into dry until combined.
6. Stir in hot coffee slowly until batter is smooth and slightly runny.
Step 3 – Bake the Cake
7. Divide batter evenly between pans.
8. Bake for 30–35 minutes (round pans) or 40 minutes (9×13) until a toothpick comes out clean.
9. Cool in pans for 10 minutes, then transfer to wire racks.
Step 4 – Make the Chocolate Frosting
10. Melt chopped chocolate with butter over low heat. Cool slightly.
11. Beat with powdered sugar, cream, and 2 tsp vanilla until fluffy and spreadable.
Step 5 – Assemble & Decorate
12. Spread frosting between layers and all over the cake.
13. Swirl generously for that Bruce Bogtrotter-worthy look.
🍽️ Servings & Timing
- Servings: 12–14 slices
- Prep Time: 25 minutes
- Bake Time: 35 minutes
- Cooling & Frosting: 45 minutes
- Total Time: ~1 hour 45 minutes
🧊 Storage & Reheating
- Store covered at room temp (2 days) or in the fridge (5 days).
- Freeze unfrosted layers up to 2 months.
- For best flavor, bring to room temp before serving.
🥄 Variations
- Extra Fudge Factor: Stir chocolate chips into the batter.
- Mocha Twist: Add 1 tsp espresso powder to frosting.
- Sheet Cake Style: Bake in a 9×13 pan for a casual version.
- Whipped Cream Frosting: Swap chocolate frosting for whipped cream + cocoa dusting.
❓ 10 FAQs
- Why add coffee to chocolate cake?
Coffee enhances cocoa flavor without tasting like coffee. - Can I skip sour cream?
Use Greek yogurt as a substitute. - Do I need both baking powder and soda?
Yes, they balance lift and texture. - How do I keep it moist?
Don’t overbake and use buttermilk (milk + sour cream here). - Can I make cupcakes with this recipe?
Yes, bake ~20–22 minutes for 24 cupcakes. - What if I don’t have semi-sweet chocolate?
Use dark or milk chocolate, but adjust sugar accordingly. - Can I frost while cake is warm?
No, let it cool or frosting will melt. - Can I make it ahead of time?
Yes, bake layers a day ahead and frost before serving. - What if I don’t have a mixer?
A whisk works, but mixer makes smoother frosting. - What should I serve with it?
Vanilla ice cream or whipped cream.
🏁 Conclusion
This Bruce Bogtrotter’s Dream Cake is everything a chocolate lover could want: rich, moist, fudgy, and topped with decadent frosting. Inspired by a storybook moment but made for real-life indulgence, it’s a showstopper dessert that’s worth every bite.
Bruce Bogtrotter’s Dream: Moist Chocolate Cake with Buttermilk
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Grease and line cake pans with parchment.
- In a large bowl, whisk flour, baking powder, baking soda, cocoa powder, sugar, and salt.
- In another bowl, whisk eggs, oil, sour cream, milk, and 2 tsp vanilla.
- Gradually mix wet into dry until combined.
- Stir in hot coffee slowly until batter is smooth and slightly runny.
- Divide batter evenly between pans.
- Bake for 30–35 minutes (round pans) or 40 minutes (9×13) until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks.
- Melt chopped chocolate with butter over low heat. Cool slightly.
- Beat with powdered sugar, cream, and 2 tsp vanilla until fluffy and spreadable.
- Spread frosting between layers and all over the cake.
- Swirl generously for that Bruce Bogtrotter-worthy look.
Notes
Coffee enhances cocoa flavor without tasting like coffee. Can I skip sour cream?
Use Greek yogurt as a substitute. Do I need both baking powder and soda?
Yes, they balance lift and texture. How do I keep it moist?
Don’t overbake and use buttermilk (milk + sour cream here). Can I make cupcakes with this recipe?
Yes, bake ~20–22 minutes for 24 cupcakes. What if I don’t have semi-sweet chocolate?
Use dark or milk chocolate, but adjust sugar accordingly. Can I frost while cake is warm?
No, let it cool or frosting will melt. Can I make it ahead of time?
Yes, bake layers a day ahead and frost before serving. What if I don’t have a mixer?
A whisk works, but mixer makes smoother frosting. What should I serve with it?
Vanilla ice cream or whipped cream. 🏁 Conclusion
This Bruce Bogtrotter’s Dream Cake is everything a chocolate lover could want: rich, moist, fudgy, and topped with decadent frosting. Inspired by a storybook moment but made for real-life indulgence, it’s a showstopper dessert that’s worth every bite.
