Sanders’ Chocolate Bumpy Cake π«π
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 24
Yield: 1 9×13 inch cake
Calories: 552.1 per serving
Fat Content: 29.2g
Saturated Fat Content: 15.9g
Cholesterol Content: 80mg
Sodium Content: 430.2mg
Carbohydrate Content: 71.1g
Fiber Content: 0.8g
Sugar Content: 58.6g
Protein Content: 3.9g
Description:
This Sanders’ Chocolate Bumpy Cake is a decadent dessert that’s perfect for any occasion. It’s rich, sweet, and oh-so-delicious, with layers of moist chocolate cake, creamy buttercream icing, and a pourable fudge frosting. Despite its fancy appearance, this cake is surprisingly easy to make, even for novice bakers. Just be warned, with its irresistible sweetness, you might find it hard to stop at just one slice!
Ingredients:
- 1/2 cup black coffee
- 1/2 cup water
- 1/2 cup buttermilk
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- 2 eggs
- 2 cups sugar
- 2 cups all-purpose flour
- 2/3 cup butter
- 2 cups powdered sugar (divided)
- 1/3 tsp salt
- 1/3 cup buttermilk
- 1 cup sugar
- 1/2 cup dark corn syrup
- 1/2 cup butter
- 1 tsp vanilla extract
Instructions:
-
Prepare Cake:
- In a large bowl, combine black coffee and cocoa. Beat on medium speed for 30 seconds.
- Add oil and beat for another 30 seconds.
- Add buttermilk and beat for 30 seconds.
- Mix in baking soda, salt, vanilla extract, eggs, and sugar, beating for 30 seconds after each addition.
- Gradually add flour, beating for 5 minutes until batter is smooth and bubbly.
- Pour batter into a greased 9×13 inch pan and bake at 375ΒΊF for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
-
Prepare Sanders’ Buttercream Icing:
- In a mixing bowl, cream together butter and 2 cups of powdered sugar until smooth.
- Gradually add buttermilk while mixing at medium speed until the mixture is light and fluffy.
- In a separate clean bowl, whip egg whites until stiff, slowly adding 1/2 cup powdered sugar.
- Gently fold the meringue into the butter mixture.
- Stir in vanilla extract and the remaining 1/2 cup of powdered sugar. Add more powdered sugar if a stiffer icing is desired.
-
Prepare Pourable Fudge Frosting:
- In a saucepan over medium-high heat, combine buttermilk, sugar, corn syrup, salt, and half of the butter.
- Bring the mixture to a boil, stirring constantly.
- Once the mixture reaches the soft-ball stage (about 235-240Β°F on a candy thermometer), remove from heat.
- Stir in the remaining butter, powdered sugar, and vanilla extract until smooth and pourable.
-
Assemble the Cake:
- Allow the cake to cool completely, then place it in the freezer for at least 30 minutes to firm up.
- Shape the buttercream icing into 1-inch rolls and place them evenly across the top of the frozen cake.
- Return the cake to the freezer for an additional 15 minutes to set the buttercream.
- Pour the cooled fudge frosting over the top of the cake, covering the buttercream rolls completely.
- Return the cake to the freezer for several minutes or until the frosting is set.
Serving:
- Once the frosting is set, slice the cake into squares and serve chilled. Enjoy the indulgent sweetness of this irresistible Sanders’ Chocolate Bumpy Cake!
Keywords:
Low Protein, Kid Friendly, Christmas, Weeknight, For Large Groups, Oven, Freezer, < 4 Hours
