Geek Feast Blog Hop – Bruce Bogtrotter’s Chocolate Cake!

I love a good blog hop, especially when it involves FOOD! In this case, foods inspired by your favorite geeky books. Stick around for some fun eats and some cool giveaways!

My treat of choice was a no-brainer. Bruce Bogtrotter’s Chocolate Cake, from the classic story Matilda by Roald Dahl.


This cake has special meaning because it was the first dessert my husband made for me when we had just started dating ten years ago. Back then, I was on an ultra-low carb diet for health reasons, so he made it sugar free. It was special, but I wouldn’t recommend that version!

In the grand spirit of marriage, we teamed up to make the cake for the blog hop. It’s gluten-free, which is much easier to do, since the recipe only requires a little flour. So enjoy the ride!

Bruce Bogtrotter’s Cake
Serves 1 to 8!
(from Matilda)

8 ounces good quality semisweet chocolate
1 1/2 sticks unsalted butter at room temperature
1 cup plus two tablespoons sugar
1/4 cup all-purpose flour
6 eggs separated, yolks lightly beaten


Preheat oven to 350 degrees.
Line a 9 inch cake pan with parchment paper, and grease and flour the pan (including the paper).

Except that we never use the flour, and nothing bad happens, so feel free to skip the flour step.


Also, you should separate the eggs, because you whip them separately. Since we were making two cakes, I separated twelve eggs. With no special device and no shell.  I might be slightly too proud of this fact.



Melt the chocolate in a bowl set atop a saucepan of simmering water.  Mix in butter and stir until melted.

Or you could just put the chocolate pieces in a microwave bowl and slowly nuke them in the microwave, stirring between nuking sessions, and get the exact same result. Which is what we do, because we don’t have a double boiler.


Transfer to a large bowl and add the sugar, flour and lightly beaten egg yolks.

We used all-purpose gluten free flour and it works out fine.

In a separate bowl, beat the egg whites until stiff. Gently fold half of the whites into the chocolate mixture, blending thoroughly, then fold in remaining whites.

The folding is where my husband stepped in, because I am a rather impatient baker, and all of my limited patience was used up separating the twelve eggs and microwaving the chocolate.


Pour the batter into the cake pan and bake for about 35 minutes.

Also, feel free to ‘clean’ the batter bowl with a spoon, because this batter tastes like spoonfuls of yummy chocolate heaven. If it doesn’t…then you might have done something wrong in the previous steps.


There will be a thin crust on top of the cake, and if tested with a toothpick the inside will appear undercooked. Don’t worry; the cake will get firmer as it cools. Remove from oven and let cool in the pan on a wire rack.

So, we might have over-filled our pans, and there was that lovely crusty stuff on the edges. I just trimmed that off and stashed it in a container to munch on later. Because.


While the cake is cooling, make the frosting.

8 ounces good quality semisweet chocolate
8 ounces heavy cream

Melt the chocolate with the cream in a heavy-bottomed saucepan over lowest heat, stirring occasionally until the chocolate is fully melted and blended with the cream. Remove from heat and cool slightly.

Again, the microwave and a bowl works like a treat. Just be careful to microwave the chocolate only a little at a time,  add the cream in small amounts, and mix thoroughly.

When the cake is cool enough to handle, remove it from the pan.  Flip the cake upside down before frosting.


Carefully pour the frosting, with a spoon, over the cake. Smooth out with a spatula.

It’s more of a ganache than a frosting, but it’s awesome. I had a bit more than I realized, so I basically made them into awesome chocolate waterfalls. Which is fine, because the frosting hardens in the fridge, and then slices just fine when the cake is ready to cut.


Voila! As of right now, one cake has disappeared thanks to a school luncheon today, and we’ll be taking the other to church on Sunday. I hope you get a chance to try making this terrific, chocolatey dessert!

Now for the GIVEAWAY!

You may or may not have noticed that my posts have been sporadic as of late. This is because I’ve been neck-deep in prepping the second edition of the world-building textbook! World-Building From the Inside Out has a fresh title, three new appendices of additional content, AND a workbook filled to the brim with helpful questions and direction for making memorable worlds by building unique cultures.


I’m giving away a print copy of the textbook and the workbook as a packaged deal! Gift wrapped and mailed right to your door (because it’s Christmas and wrapping is fantastic). I’m also cool with mailing it to whoever else you want, if you want to pass this set along as a gift. All you have to do is comment on this post with your favorite food. This giveaway will run until Friday at midnight. So please, feel free to comment, share in the food fun, and enter to win!

Check out the Main Geek Feast post for a chance to win the Geeky Chef cookbook bundle and a $10 Amazon gift card! And check out the following fine blogs, many of whom are running their own giveaways (in addition to featuring awesome recipes).

Blog Participants:





3 thoughts on “Geek Feast Blog Hop – Bruce Bogtrotter’s Chocolate Cake!

  1. Yum! Oh must try this! And Matilda was one of my favorite stories when I was in fourth grade. I remember my teacher reading it out loud to us and I fell in love with Roald Dahl’s books.

    Thanks for participating!

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