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Matilda’s Chocolate Cake (Bruce Bogtrotter–Worthy!)

Rich, moist chocolate cake inspired by Bruce Bogtrotter's legendary scene in Matilda.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk room temperature
  • 0.5 cup vegetable oil
  • 2 eggs large, room temperature
  • 2 tsp vanilla extract
  • 1 cup boiling water
Frosting
  • 1 cup unsalted butter softened
  • 3.5 cups powdered sugar
  • 0.5 cup unsweetened cocoa powder
  • 0.25 cup heavy cream adjust as needed
  • 2 tsp vanilla extract
  • pinch salt

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until combined.
  4. Slowly add wet ingredients to dry, mixing gently. Gradually stir in boiling water until smooth.
  5. Divide batter between prepared pans. Bake 30–35 minutes or until a toothpick comes out clean. Cool on wire racks.
  6. Beat butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream. Add vanilla and salt; beat until fluffy.
  7. Place one cake layer on plate, frost top, add second layer, and frost entire cake. Decorate if desired.
  8. Slice and serve immediately, or store in airtight container for up to 3 days.

Notes

For extra flavor, add chocolate chips or a shot of espresso to the batter.