You can do it, Brucey!

Remember that part in Matilda when Ms. Trunchbull makes Bruce Bogtrotter eat that entire chocolate cake? This weekend, for my brother JB's birthday, Luke and I made (what I think of as) Brucey's cake. It was a double layer cake with dark chocolate frosting, and was really moist and delicious. And because JB is a guy who appreciates pretty things, we put a ring of crystalized flowers around the top.

The recipe:

12 tablespoons softened unsalted butter
2 1/2 cups all-purpose flour
heaping 3/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 cup dark brown sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk

1. Preheat oven to 350 degrees. Butter and lightly flour two 9-inch round cake pans. In a bowl, whisk flour, cocoa, baking soda, and salt.
2. In a mixing bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating until well incorporated. Beat in vanilla.
3. Add the flour mixture to the butter mixture in three additions, alternating with buttermilk and beginning and ending with the flour mixture. Scrape bowl as needed.
4. Pour batter into pans.* Bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes before inverting cakes onto rack to cool completely.

*Our pans overflowed a little, so I'd suggest using all but about 1/2 - 3/4 cup of the batter.

For the frosting we used this recipe from Martha Stewart.


What I didn't know until today is that there is a recipe for Bruce Bogtrotter's cake in Roald Dahl's Revolting Recipes.