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Chocolate Fudge Bumpy Cake Recipe

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4.1 from 7 reviews

Chocolate Fudge Bumpy Cake is a rich and indulgent American dessert featuring moist chocolate cake layers filled with fluffy vanilla buttercream and topped with a glossy chocolate fudge glaze. With its distinctive piped buttercream 'bumps' and luscious fudge topping, this cake offers a delightful combination of textures and deep chocolate flavor, perfect for celebrations or any time you crave a decadent treat.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons fine sea salt
  • 1 ½ teaspoon baking soda
  • 1 ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 tablespoon vanilla extract
  • ⅓ cup coffee
  • ⅓ cup water

For the Filling:

  • ½ cup unsalted butter
  • 2 ½ cups powdered sugar
  • Pinch of fine sea salt
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons whole milk

For the Chocolate Topping:

  • ¾ cup unsalted butter, cut into tablespoons, divided
  • ½ cup buttermilk
  • ½ cup cocoa powder
  • ¼ cup dark corn syrup
  • ½ teaspoon fine sea salt
  • 3 cups powdered sugar
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with baking spray and set aside to ensure easy removal of the cake after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, fine sea salt, baking soda, granulated sugar, and light brown sugar until well combined and evenly distributed.
  3. Combine Wet Ingredients: In a medium bowl, whisk the vegetable oil, eggs, buttermilk, and vanilla extract together until mixture is smooth and homogenous.
  4. Incorporate Wet into Dry: Pour the wet ingredients into the dry mixture and stir gently until no dry patches remain. Be careful not to overmix to maintain cake tenderness.
  5. Prepare Coffee Mixture: In a small saucepan, bring the coffee and water to a boil. Measure out ⅔ cup of this hot liquid into a heat-proof measuring cup.
  6. Add Hot Liquid to Batter: Carefully whisk the hot coffee mixture into the cake batter gradually until smooth, taking care not to splash as it’s very hot. This process may take a few minutes to fully combine.
  7. Bake the Cake: Pour the batter into the prepared baking dish and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
  8. Cool and Freeze: Remove the cake from the oven and allow it to cool completely on a wire rack. Once cooled, place the cake into the freezer for 1 hour to firm up before filling.
  9. Make the Filling: While the cake freezes, place the unsalted butter in a medium bowl. Add powdered sugar gradually using an electric mixer until fully incorporated and thick. Add the pinch of salt, vanilla extract, and whole milk, then whip on medium-high speed for 3 minutes until fluffy but still thick.
  10. Pipe the Filling: Transfer the filling to a piping bag or a large sturdy plastic bag with about a ½ inch opening cut in one corner. Pipe 7 thick rows of buttercream across the shorter side of the frozen cake, spacing rows about 1 inch apart.
  11. Freeze the Filled Cake: Return the cake to the freezer and chill for at least 30 minutes or until the filling is completely frozen, ensuring the filling holds its shape when topping is added.
  12. Prepare the Chocolate Topping: In a medium saucepan over medium heat, combine half the butter, buttermilk, cocoa powder, dark corn syrup, and fine sea salt. Whisk constantly until the mixture reaches a low boil. Reduce heat and simmer gently for 3 minutes while continuing to whisk to prevent scorching.
  13. Finish the Topping: Remove from heat and whisk in the remaining butter, one tablespoon at a time, until fully melted and incorporated. Gradually whisk in the powdered sugar, spoonful by spoonful, until smooth. Stir in the vanilla extract until blended.
  14. Top the Cake: Remove the cake from the freezer and pour the chocolate topping over it, carefully concentrating on covering the buttercream 'bumps' so they are fully coated. Then pour the remaining topping evenly over the entire surface.
  15. Set the Topping: Return the cake to the freezer for 15 minutes, or until the fudge topping is fully set and firm.
  16. Serve: Slice the cake and serve immediately. For an extra indulgent experience, warm individual slices briefly in the microwave to enjoy a gooey, molten texture.

Notes

  • Let the Cake Cool Completely: Applying buttercream or fudge to a warm cake will cause melting and a messy finish, so wait until fully cooled.
  • Use a Piping Bag: A piping bag makes it easy to create the signature 'bumpy' rows of buttercream filling across the cake. A large round piping tip works best.
  • Monitor Heat When Making Fudge: Stir fudge topping constantly over medium heat to prevent scorching and burning.
  • Avoid Overmixing Batter: Stir wet and dry ingredients just until combined to avoid a dense cake texture.
  • Choose Quality Cocoa Powder: Using a high-quality unsweetened cocoa powder significantly enhances the chocolate flavor.
  • Reheat for Gooey Texture: Warm slices briefly in the microwave before serving for a molten fudge experience.

Find it online: https://cookedbygrace.com/chocolate-fudge-bumpy-cake-recipe/