If you are from Michigan you know what a bumpy cake is. The cake was created by Sanders Chocolate company in Detroit Michigan, Recently it has been reported that the company may fall short on its production of the cake due to a closing of the manufacturing facility that currently produces it. You are in luck because the following recipe will help you make one of your very own
Pre-heat the oven to 350 degrees and grease a 9″ x 13″ pan or us individual disposal baking pans as I did in the photo.
Cake Ingredients;
2 cups of all purpose flour
1 3/4 sugar
2 large eggs
1/2 cup cocoa powder
1/2 cup Hot coffee
1/2 vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Buttercream;
2 1/2 cups confectioner’s sugar
1/2 cup unsalted butter at room temperature
1 teaspoon vanilla extract
2 – 3 tablespoons milk
1/4 teaspoon salt
Fudge Frosting;
4 cups confectioner’s sugar
8 tablespoons unsalted butter
1/2 cup cocoa powder
2 tablespoons corn syrup
1/2 cup buttermilk
1 teaspoons vanilla extract
1/4 teaspoon salt
Cake Batter;
In a stand mixer fitted with a whip attachment add the cocoa powder, coffee, vegetable oil and buttermilk and mix until combined. add in the vanilla, eggs and baking soda, mix together. Add the sugar and flour beat 2 – 3 minutes at a medium speed. Place the batter into the pan. Bake for 30 to 40 minutes until the center is tested with a fork and the fork comes out cleanly. Allow the cake to cool slightly then brush on simple syrup. (making simple syrup by adding the water and sugar to a small saucepan on the stove and bring to a boil until the sugar is dissolved, allow to cool. Place into a squeeze bottle. This can be stored for up to a month in the refrigerator)
Buttercream; In a stand mixer fitted with a whip attachment, add the butter and salt and mix on high until fluffy. Add in the confectioners sugar and vanilla extract and mix on high while adding enough of the milk to make the buttercream fluffy. Place the buttercream into a pastry bag fitted with a large round tip.(1/2″ – 3/4″) Apply the frosting in a straight line across the top of the cake. Place the cake into the freezer for at least 1 hour.
Fudge Frosting; In a saucepan whisk the buttermilk, corn syrup, butter, cocoa, and salt. Over a medium heat bring to a boil 2 to 3 minutes. Turn the heat down low and add in the confectioner’s sugar and allow it to completely melt. Remove from the heat and pour into a heat proof cup. stir in the vanilla extract. Allow to cool until it is slightly warm.
To frost; Remove the cake from the freezer and pour the warm frosting slowly by drizzling over the cake to completely covering the buttercream and cake. Store in the refrigerator until serving.
Special Note; If you don’t have buttermilk you can make your own several ways.
1. 1 cup milk (room temperature) and 2 tablespoons of lemon juice mixed together.
Allow to sit 10 minutes whisk well
2. 1 cup milk (room temperature) and 2 tablespoon vinegar mixed together.
Allow to sit 10 minutes whisk well
3. 1 cup milk (room temperature) and 2 teaspoons cream of tarter mixed together.
Allow to sit 10 minutes whisk well
Enjoy
Chef Brian Klauss
bakekrazy 