Description
A classic chocolate cake topped with rows of vanilla buttercream “bumps” and finished with a smooth, glossy fudge icing for a rich and nostalgic dessert.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup hot water or brewed coffee
- 1/2 cup unsalted butter (for buttercream)
- 1/4 cup vegetable shortening
- 3 cups powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract (for buttercream)
- Pinch of salt
- 3/4 cup heavy cream (for fudge icing)
- 1 1/2 cups granulated sugar (for icing)
- 6 tablespoons unsalted butter (for icing)
- 6 tablespoons unsweetened cocoa powder (for icing)
- Pinch of salt (for icing)
- 1 teaspoon vanilla extract (for icing)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Whisk together flour, baking soda, salt, and cocoa powder.
- Beat butter and sugar until light and fluffy, then add eggs one at a time and mix in vanilla.
- Alternate adding dry ingredients and buttermilk, mixing well.
- Stir in hot water or coffee until batter is smooth.
- Pour into pan and bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
- Beat butter and shortening for buttercream until creamy, then add powdered sugar, vanilla, salt, and cream to reach a thick consistency.
- Pipe long rows of frosting “bumps” across the cooled cake and chill for 30 minutes.
- In a saucepan, combine cream, sugar, butter, cocoa powder, and salt. Heat until smooth and slightly thickened.
- Remove from heat, stir in vanilla, and let cool slightly.
- Pour fudge icing over the cake, gently spreading by tilting the pan.
- Chill until set, then slice and serve.
Notes
- Chill buttercream before adding icing to keep bumps intact.
- Coffee enhances chocolate flavor without tasting like coffee.
- Use a zip-top bag if no piping bag is available.
- Store at room temperature for up to 4 days or refrigerate for up to 1 week.
- Freeze slices for up to 3 months.
- Ensure sugar dissolves fully in icing to avoid grainy texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 626
- Sugar: 55 g
- Sodium: 280 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 80 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
