Classic Chocolaty Fudge Bumpy Cake Recipe
Looking for Classic chocolaty fudge bumpy cake recipe? Here is a recipe for the traditional classic chocolaty fudge bumpy cake. This cake is super chocolaty yummy topped with buttercream icing then covered in liquid fudge chocolate.
CAKE INGREDIENTS
- 250 grams all purpose flour
- 2 grams salt
- 50 grams coco powder
- 350 grams granulated sugar
- 115 grams Hot water
- 230 grams buttermilk
- 100 grams canola oil
- 100 grams eggs
- 6 grams baking soda
- 8 grams natural vanilla extract
FROSTING INGREDIENTS
- 120 grams of unsalted butter
- 120 grams milk or butter milk
- 45 grams of corn syrup
- 4 grams natural vanilla extract
- 50 grams coco powder
- 1 gram salt or pinch of salt
- 460 grams icing sugar sifted
BUTTERCREAM INGREDIENTS
- 100 grams unsalted butter at room temperature
- 250 grams icing sugar
- 1 gram of salt (pinch of salt)
- 4 grams natural vanilla extract
- 20 grams milk
INSTRUCTIONS
- Preheat your oven to 355°F (180°C).
- Grease a 10″x 12″ baking pan.
- Cake Instructions:
- Boil the water either in a pot (stove) or microwave.
- In a large mixing bowl with paddle-attachment (or hand mixer) add the cocoa and pour in the hot water and mix until well combined and smooth.
- Add in the milk and canola oil and mix until combined.
- Add the salt and baking soda and continue to mix for about 40 seconds.
- Add in the eggs, and vanilla extract and mix until well combined and batter looks smooth.
- Add in the sugar and mix for 60 seconds
- add in the flour slowly and mix for 2 minutes or until batter is shiny and smooth.
- Pour batter into greased baking pan
- Bake for 35-45 minutes or until surface of cake springs back.
- Once cake is baked remove from the oven and cool in baking pan for 40 minutes.
- Place into freezer for 2 hours.
- BUTTERCREAM INSTRUCTIONS:
- Add the butter and salt into mixing bowl and mix with paddle attachment until fluffy and light yellowish color. You can also use a hand mixer if you don’t have a stand mixer.
- Once the butter is fluffy add in the vanilla extract and mix until buttercream is smooth light and fluffy.
- Add in the milk and and mix until smooth about 30-40 seconds.
- Fill a pastry piping bag with the buttercream icing with 1/2 inch round tip. Put into refrigerator 15 minutes just before using.
- Remove cake from freezer and pipe the buttercream across the shorter part of the cake about 1 inch apart. Put cake back into freezer for 20 minutes.
- LIQUID CHOCOLATE FUDGE FROSTING INSTRUCTIONS
- in a medium size pot add the corn syrup, buttermilk, cocoa, and salt and cook on medium heat until it start to bubble on the surface, about 3-5 minutes.
- Turn the heat to low and add add the icing sugar. Mix using a whisk until the sugar has completely melted and is smooth and shiny.
- Remove from the pot from heat and add in the vanilla extract and mix with whisk until well combined. Pour this into a large measuring glass and set aside just until it cools down;warm to the touch.
- Remove the cake from the freezer and pour about half of the chocolate frosting To finish: Remove the cake from the freezer and pour half of the warm fudge frosting over the cake in long streaks over the buttercream bumps.
- Lift pan and tilt from side to side until top of cake is coated with the frosting.
- Place back into freezer for 15 minutes.
- Pour the rest of the frosting over the buttercream bumps and tilt again covering the surface of the cake. If the chocolate frosting sets before pouring, microwave for a few seconds then add to cake.
- Once cake is completely coated place into refrigerator for 30 minutes before serving.
Classic Chocolaty Fudge Bumpy Cake Recipe
Looking for Classic chocolaty fudge bumpy cake recipe? Here is a recipe for the traditional classic chocolaty fudge bumpy cake. This cake is super chocolaty yummy topped with buttercream icing then covered in liquid fudge chocolate.
Ingredients
- CAKE INGREDIENTS
- 250 grams all purpose flour
- 2 grams salt
- 50 grams coco powder
- 350 grams granulated sugar
- 115 grams Hot water
- 230 grams buttermilk
- 100 grams canola oil
- 100 grams eggs
- 6 grams baking soda
- 8 grams natural vanilla extract
- FROSTING INGREDIENTS
- 120 grams of unsalted butter
- 120 grams milk or butter milk
- 45 grams of corn syrup
- 4 grams natural vanilla extract
- 50 grams coco powder
- 1 gram salt or pinch of salt
- 460 grams icing sugar sifted
- BUTTERCREAM INGREDIENTS
- 100 grams unsalted butter at room temperature
- 250 grams icing sugar
- 1 gram of salt pinch of salt
- 4 grams natural vanilla extract
- 20 grams milk
Instructions
- Preheat your oven to 355°F (180°C).
- Grease a 10″x 12″ baking pan.
- Cake Instructions:
- Boil the water either in a pot (stove) or microwave.
- In a large mixing bowl with paddle-attachment (or hand mixer) add the cocoa and pour in the hot water and mix until well combined and smooth.
- Add in the milk and canola oil and mix until combined.
- Add the salt and baking soda and continue to mix for about 40 seconds.
- Add in the eggs, and vanilla extract and mix until well combined and batter looks smooth.
- Add in the sugar and mix for 60 seconds
- add in the flour slowly and mix for 2 minutes or until batter is shiny and smooth.
- Pour batter into greased baking pan
- Bake for 35-45 minutes or until surface of cake springs back.
- Once cake is baked remove from the oven and cool in baking pan for 40 minutes.
- Place into freezer for 2 hours.
- BUTTERCREAM INSTRUCTIONS:
- Add the butter and salt into mixing bowl and mix with paddle attachment until fluffy and light yellowish color. You can also use a hand mixer if you don’t have a stand mixer.
- Once the butter is fluffy add in the vanilla extract and mix until buttercream is smooth light and fluffy.
- Add in the milk and and mix until smooth about 30-40 seconds.
- Fill a pastry piping bag with the buttercream icing with 1/2 inch round tip. Put into refrigerator 15 minutes just before using.
- Remove cake from freezer and pipe the buttercream across the shorter part of the cake about 1 inch apart. Put cake back into freezer for 20 minutes.
- LIQUID CHOCOLATE FUDGE FROSTING INSTRUCTIONS
- in a medium size pot add the corn syrup, buttermilk, cocoa, and salt and cook on medium heat until it start to bubble on the surface, about 3-5 minutes.
- Turn the heat to low and add add the icing sugar. Mix using a whisk until the sugar has completely melted and is smooth and shiny.
- Remove from the pot from heat and add in the vanilla extract and mix with whisk until well combined. Pour this into a large measuring glass and set aside just until it cools down;warm to the touch.
- Remove the cake from the freezer and pour about half of the chocolate frosting To finish: Remove the cake from the freezer and pour half of the warm fudge frosting over the cake in long streaks over the buttercream bumps.
- Lift pan and tilt from side to side until top of cake is coated with the frosting.
- Place back into freezer for 15 minutes.
- Pour the rest of the frosting over the buttercream bumps and tilt again covering the surface of the cake. If the chocolate frosting sets before pouring, microwave for a few seconds then add to cake.
- Once cake is completely coated place into refrigerator for 30 minutes before serving.