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.
- 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
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.