Bruce Bogtrotter's Dream: Moist Chocolate Cake with Buttermilk

Adam

Bruce Bogtrotter's Dream: Moist Chocolate Cake with Buttermilk

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.

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Prep Time 25

bake & Cooling & Frosting time 1 20

Total Time 1 45

Servings: 14 slices

Ingredients Equipment Method Notes

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

Equipment

Two 9-inch round cake pans (or one 9x13-inch pan)
Mixing bowls
Hand or stand mixer
Whisk & spatula
Measuring cups & spoons
Saucepan (for melting chocolate)
Wire rack for cooling

Method

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

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.

Step 3 – Bake the Cake

Divide batter evenly between pans.
Bake for 30–35 minutes (round pans) or 40 minutes (9x13) until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks.

Step 4 – Make the Chocolate Frosting

Melt chopped chocolate with butter over low heat. Cool slightly.
Beat with powdered sugar, cream, and 2 tsp vanilla until fluffy and spreadable.

Step 5 – Assemble & Decorate

Spread frosting between layers and all over the cake.
Swirl generously for that Bruce Bogtrotter-worthy look.

Notes

🧊 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 9x13 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.