Bruce Bogtrotter’s Chocolate Cake

Bruce Bogtrotter’s Chocolate Cake
Staff Writer
Emma Laperruque

Poor Bruce Bogtrotter; all he wanted was a piece of chocolate cake. After he steals a slice from the kitchen, though, the principal Ms. Trunchbull creates a punishment that could rival even the Coney Island hot dog contest: eat a piece of double chocolate cake, then eat the entire double chocolate cake. Thanks to brave Matila — “You can do it, Brucey!” — Bruce’s peers cheer him on, and the little guy pulls through. Our recreation of Ms. Trunchbull’s cake would have been a lot kinder to Bruce’s stomach. A dark chocolate bundt is decorated only with a dusting of powdered sugar — this way you can enjoy an extra big slice and not feel overwhelmed.  

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8
Servings
770
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups all-purpose flour
  • 1 Cup unsweetened cocoa powder
  • 2 Teaspoons baking soda
  • 1 Teaspoon baking powder
  • 3/4 Teaspoons salt
  • 1/2 Cup unsalted butter (1 stick)
  • 1 3/4 Cup sugar
  • 3 eggs
  • 1 Cup buttermilk
  • 1/2 Cup coffee
  • 1 Tablespoon vanilla extract
  • 1/4 Cup confectioner's sugar

Directions

Preheat the oven to 350 degrees. Grease and flour a bundt pan.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugar until fluffy and light. Add in the eggs, one at a time, mixing after each addition. Pour in the buttermilk and mix to combine. Pour in the coffee and vanilla, and mix to combine. With the mixer on slow, slowly add in the dry mixture, and mix until just combined.

Transfer the batter to the bundt pan and bake for 40-45 minutes, until a cake tester or piece of spaghetti inserted in the center comes out clean.

Cool on a wire rack for 20 minutes, then, with a brave spirit, flip the cake onto a serving plate. Using a fine-mesh sieve, dust with confectioner's sugar, and serve. 

Nutritional Facts

Total Fat
30g
43%
Sugar
7g
8%
Saturated Fat
9g
38%
Cholesterol
21mg
7%
Carbohydrate, by difference
106g
82%
Protein
15g
33%
Vitamin A, RAE
81µg
12%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
63mg
6%
Choline, total
11mg
3%
Fiber, total dietary
14g
56%
Folate, total
145µg
36%
Iron, Fe
13mg
72%
Magnesium, Mg
22mg
7%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
232mg
33%
Selenium, Se
22µg
40%
Sodium, Na
375mg
25%
Thiamin
1mg
91%
Water
22g
1%
Zinc, Zn
1mg
13%

Chocolate Cake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Chocolate Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.