Bumpy Chocolate Cake Layers (Printable Version)
# What You'll Need:
→ Chocolate Cake
01 -
240 g all-purpose flour
02 -
5 g baking soda
03 -
30 g unsweetened natural cocoa powder
04 -
300 g granulated sugar
05 -
115 g unsalted butter, softened
06 -
2 large eggs, room temperature
07 -
10 ml vanilla extract
08 -
240 ml buttermilk
09 -
240 ml hot coffee or hot water
→ Vanilla Buttercream
10 -
115 g unsalted butter, softened
11 -
65 g vegetable shortening
12 -
300 g sifted powdered sugar
13 -
5 ml vanilla extract
14 -
15-30 ml heavy cream or milk
15 -
pinch of salt
→ Chocolate Fudge Icing
16 -
120 ml heavy cream
17 -
150 g granulated sugar
18 -
55 g unsalted butter, cut into pieces
19 -
25 g unsweetened cocoa powder
20 -
pinch of salt
21 -
5 ml vanilla extract
# Step-by-Step Directions:
01 -
In a bowl, sift together flour, baking soda, and cocoa powder to ensure even distribution.
02 -
In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then whisk in vanilla extract.
03 -
Alternately mix the dry ingredients and buttermilk into the butter mixture, beginning and ending with the dry ingredients. Stir in the hot coffee or hot water until the batter is smooth.
04 -
Pour the batter into a greased 23x33 cm pan and bake at 175°C for 30 to 35 minutes. Remove and let cool completely.
05 -
Beat softened butter and vegetable shortening until smooth. Gradually incorporate powdered sugar, then add vanilla extract, salt, and just enough heavy cream to achieve a thick, pipeable consistency.
06 -
Transfer buttercream to a piping bag fitted with a large round tip. Pipe long, even stripes (bumps) across the cooled cake surface. Refrigerate the cake for 30 minutes to firm up the frosting.
07 -
In a saucepan over medium heat, combine heavy cream, sugar, butter, cocoa powder, and salt. Stir continuously until thickened. Remove from heat and stir in vanilla extract. Allow to cool slightly.
08 -
Pour the slightly cooled fudge evenly over the buttercream bumps, tipping the pan gently to coat without spreading the icing. Chill the cake until the fudge sets.
09 -
Use a hot knife to slice the cake for clean edges. Serve chilled or at room temperature.
# Helpful Notes:
01 -
Measure flour by spooning into your cup and leveling with a knife to avoid dryness in the baked cake.
02 -
If buttermilk is unavailable, combine 1 tbsp lemon juice or vinegar with 240 ml milk and let it sit for 5-10 minutes.
03 -
Substitute hot water with hot coffee to enhance chocolate flavor without a coffee taste.
04 -
Chill the cake after piping the buttercream to keep its shape before adding the fudge icing.
05 -
Allow fudge icing to cool slightly before pouring over the frosting to prevent melting.