Bumpy Cake

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Ingredients

Chocolate Cake

  • 1 cup 125 g all-purpose flour
  • ¾ cup 150 g granulated sugar
  • ¼ cup 25 g unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 large egg
  • ½ cup 120 ml buttermilk
  • ½ cup 120 ml vegetable oil
  • 1 tsp vanilla extract
  • ½ cup 120 ml hot coffee or hot water

Buttercream “Bumps”

  • ½ cup 115 g unsalted butter, softened
  • 2 cups 240 g powdered sugar
  • 1 tsp vanilla extract
  • 2 –3 tbsp heavy cream

Chocolate Fudge Topping

  • 1 cup 170 g semi-sweet chocolate chips
  • ½ cup 120 ml heavy cream
  • 1 tbsp corn syrup optional, for shine

Instructions

  • Prepare the Cake
  • Preheat oven to 350°F (175°C).
  • Grease and line a 9×13-inch baking pan.
  • In a bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
  • Add egg, buttermilk, oil, and vanilla, mixing until smooth.
  • Slowly pour in hot coffee while stirring until the batter is thin.
  • Bake
  • Pour batter into the prepared pan.
  • Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely in the pan.
  • Make the Buttercream Filling
  • Beat butter until creamy.
  • Add powdered sugar and vanilla, mixing until fluffy.
  • Add heavy cream gradually until smooth and pipeable.
  • Create the Signature “Bumps”
  • Transfer buttercream to a piping bag with a round tip.
  • Pipe thick lines (bumps) across the cake lengthwise.
  • Place cake in the refrigerator for 20–30 minutes to firm up the frosting.
  • Prepare the Chocolate Topping
  • Heat heavy cream until hot but not boiling.
  • Pour over chocolate chips and let sit 1 minute.
  • Stir until smooth and glossy.
  • Mix in corn syrup if using.
  • Finish the Cake
  • Pour chocolate topping over the cake.
  • Spread gently so the frosting bumps remain visible underneath.
  • Chill 30–60 minutes until the topping sets.

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