Tuesday, February 4, 2025

Ep 113-117: Detroit Bumpy Cake Recipe - The Baby Doll Serial Killer: The John Eric Armstrong Homicides by Bates with Cliff

 



DETROIT BUMPY CAKE RECIPE






DETROIT BUMPY CAKE

 

Ingredients

For the Cake:

1 Tbsp unsalted butter

1/2 cup plus 2 tablespoons unsweetened Dutch process cocoa powder

1/2 cup hot black coffee

1/2 cup canola oil

1 cup buttermilk

1 1/2 tsp baking soda

1/2 tsp salt

1 Tbsp pure vanilla extract

2 large eggs, lightly beaten

3/4 cup dark brown sugar, firmly packed

3/ cup white sugar

2 cups all-purpose flour


For the Buttercream Frosting:

1/4 cup unsalted butter

1/4 cup vegetable shortening

2 /2 cups confectioners' sugar

1 tsp vanilla extract


For the Pourable Fudge Frosting:

1/2 cup buttermilk, room temperature

2 1/2 cups confectioners' sugar

1 tsp vanilla extract

1 cup sugar

1/3 cup unsweetened Dutch process cocoa powder

1/3 cup dark corn syrup

1/ tsp salt

16 Tbsp (2 sticks) unsalted butter, cut into tablespoon-sized pieces

 

Directions


1. Set oven rack to the middle position and preheat oven to 375°F (190°C). Grease a 9- by 13-inch pan or baking dish with butter. Add 2 tablespoons cocoa powder to pan; shake and tap pan gently until the butter is completely coated in cocoa. Tip out excess.

2. In the bowl of a stand mixer, combine 1/2 cup cocoa and coffee, beat on medium speed for 30 seconds. Add oil, beat for 30 seconds; add buttermilk, beat for 30 seconds; add baking soda, beat for 30 seconds; add salt, beat for 30 seconds; add vanilla, beat for 30 seconds; add eggs, beat for 30 seconds; add sugars, beat for 30 seconds. Add flour and beat about 5 minutes to remove any lumps. Batter may begin to bubble.

3. Pour batter into prepared pan and use spatula to smooth top. Bake until cake tester comes out clean, 35 to 40 minutes. Transfer to a rack and allow to cool for at least 30 minutes. Transfer to the freezer for at least an hour and up to overnight.

4. For the Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and shortening on medium speed until light and fluffy, about 3 minutes. Add confectioners’ sugar and mix to fully incorporate, about 1 minute. Add vanilla extract and mix until blended, about 30 seconds. Transfer frosting to a piping bag fitted with a large round tip. Refrigerate for at least 15 minutes to firm up frosting.

5. Pipe frosting crosswise into seven 1-inch-wide lines spaced 1-inch apart (each "bump" should run the length of the cake, 9 inches long). Return cake to freezer for at least 30 minutes to set the frosting.

 6. For the Fudge: In a large bowl, whisk together buttermilk, confectioners' sugar, and vanilla and set aside. In a medium saucepan, combine sugar, cocoa, corn syrup, salt, and 1 stick of butter. Stir occasionally to fully incorporate butter as it's melting then bring mixture to a boil over medium-high heat.

7. Cook until mixture registered 240 F (116 C) on a candy or instant-read thermometer (tip: A small amount dropped into cold water should form a soft, malleable ball). Remove from heat. While whisking constantly, add hot mixture to buttermilk mixture. Add remaining butter pieces and continue whisking until fully mixed, and it has cooled (frosting must be only SLIGHTLY warm). 

8. Remove frosted cake from freezer. Pour cooled frosting over the cake in long strokes to cover the buttercream rolls completely. NOTE: Frosting will be thin & saucelike. Working quickly and evenly, the 'frosting runoff' will create fudgy pockets along the surface beside the bumps that will firm up in the freezer. Return cake to freezer for at least 30 minutes to set. A smaller paring knife works best for cutting pieces, while keeping the cake's unique bumpy look.

Chill leftover and store leftover in the refrigerator or freezer. 


Alexandra Penfold, Detriot Bumpy cake (Chocolate w. Vanilla Buttercream and Chocolate Fudge) Recipe, Serious Eats, Aug. 29,2023.













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