American Chocolate Bumpy Cake

Votes: 1

Time: 3 hours 15 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 783, total fat 42 G., saturated fats 17 G., proteins 6 G., carbohydrates 101 G., fiber 4 G., cholesterol 109 mg, sodium 381 mg, sugar 79 G.

Confectionery company Sanders In Detroit, USA, they produce all kinds of candies and sweets, but they are most famous for their chocolate cake, "Bumpy," whose name can be translated as "bumpy." This legendary dessert was created over 100 years ago completely by accident, when pastry chef Fred Sanders almost ran out of the buttercream he used to cover his cake. Devil's Food CakeThen he decided to simply spread thick stripes of frosting (bumps) on top and then cover it all with chocolate icing. The result was a moist chocolate cake with long stripes of vanilla buttercream and a delicious chocolate icing. Be sure to clear some space in the freezer: the cake needs to be frozen before and after frosting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chocolate cake

3/4 cup cocoa powder
1 tbsp instant espresso powder
3/4 cup vegetable oil
1 cup of hot water
1/4 cup whole milk
1 tbsp vanilla extract
1.5 tsp of baking soda
3/4 tsp baking powder
3/4 teaspoon coarse salt
3 large eggs
2 cups granulated sugar
2 cups premium flour
Cooking spray to grease the pans
Special equipment: pastry bag, 1 cm round tip, caramel thermometer

Sugar-butter cream

2 cups powdered sugar
110 g (8 tbsp) unsalted butter, room temperature
A pinch of coarse salt
1 tbsp vanilla extract
1–2 tbsp whole milk, if needed

Chocolate glaze

1 and 3/4 cups powdered sugar
0.5 cup buttermilk or 10% drinking cream
1 tbsp vanilla extract
0.5 cup cocoa powder
1/3 cup dark corn syrup
A pinch of coarse salt
220 g (1 cup) unsalted butter, cut into small pieces, at room temperature

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, powdered sugar, cream, cocoa, coffee, sour milk

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with cooking spray.
Chocolate cake:

In a large bowl, combine the cocoa powder and instant espresso. Pour in the vegetable oil, water, milk, and vanilla extract and mix until smooth. Add the baking soda, baking powder, salt, and eggs and whisk until smooth. Stir in the sugar. Add the flour and mix until smooth. Pour the batter into the prepared baking pan.

Bake until a toothpick inserted into the center comes out with a few crumbs, 33–35 minutes. Transfer to a wire rack to cool completely, about 1 hour. Freeze until set, about 1 hour.
Sugar-butter cream:

Meanwhile, insert a 1 cm round tip into a pastry bag. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, and salt (or in a large bowl if using a hand mixer). Mix on low speed until smooth. Add the vanilla, increase the speed to medium-high, and beat until smooth and thick but pliable. Adjust the consistency with milk if necessary. Transfer the buttercream to the pastry bag. If the buttercream becomes too soft and warm, refrigerate until completely set, about 10 minutes.
Turn the cake over so the short side is facing you and pipe 7 horizontal rows of buttercream on top, spacing them 2.5–4 cm apart. Return the cake to the freezer until the buttercream is set, about 30 minutes.
Chocolate glaze:

In a medium saucepan, combine the powdered sugar, buttermilk, and vanilla. Add the cocoa powder, corn syrup, and salt and bring to a boil over medium heat, stirring constantly. Attach a candy thermometer to the pan, reduce the heat to medium-low, and cook until the mixture reaches 230°F (115°C). Remove the pan from the heat and add the butter a few pieces at a time, stirring constantly, until the glaze is smooth. Let cool slightly, about 10 minutes.
Pour half the frosting over the buttercream layers, tilting the pan slightly so the entire surface is covered and the frosting runs down the sides of the cake. Freeze the cake until the frosting sets, about 10 minutes. Spread another layer of chocolate frosting and refrigerate the cake for 20 minutes to set before serving. Use a sharp knife to slice the cake, as the frosting is sticky, especially around the edges. The cake can be stored, covered, in the refrigerator for up to 1 week..