If you’re from Detroit, I hope this column brings you many happy and delicious memories! If you know someone from that area, just ask them about the iconic, fun and fabulous-tasting Bumpy Cake and then sit back and watch them smile. Once you’ve heard of Sanders Bumpy Cake, you may become as obsessed as I am over this decadent chocolate cake with white icing “speed bumps” piped along the top and then covered in a rich and creamy pourable chocolate ganache. Think Hostess Cupcakes, only much more fun and just as tasty. Sanders Bumpy Cake has been around since 1875. Ask anyone from Detroit and they will tell you that this is the go to cake often purchased for special occasions like birthdays, anniversaries and holidays. So get the electric mixer out, and see why this is the ultimate treat for Michiganders, and have a blast going over the speed bumps!
| Servings |
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup unsweetened cocoa powder
- 2 teaspoons granulated espresso powder
- 2 cups granulated sugar
- 1 teaspoon salt
- 1/2 cup vegetable oil plus 2 tablespoons
- 1 1/2 cups buttermilk
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3/4 cup shortening
- 1/4 cup butter
- 2 teaspoons vanilla powder (or 1 teaspoon pure vanilla)
- 5 tablespoon half and half or heavy cream
- 6 cups powdered sugar
- 16 ounces bittersweet chocolate, chopped
- 2 cups heavy whipping cream
- 6 cups powdered sugar
- Ganache
- 16 oz bittersweet chocolate chopped
- 2 cups heavy whipping cream
Ingredients For the Cake:
For the Speed Bumps:
For the Ganache:
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- Preheat oven to 350 degrees. Coat a 9 x 13 inch casserole dish with cooking spray. Make the cake. In the bowl of a stand mixer or with electric beaters, combine the flour, baking powder, baking soda, cocoa powder, espresso powder, sugar and salt. Whisk on low to combine. Add the oil, buttermilk, eggs and vanilla. Blend to fully combine, creating a loose batter. Pour into prepared baking dish and bake for about 30-35 minutes or until toothpick comes up clean. Cool for at least 30 minutes and then freeze for several hours.
- Make the speed bumps. Beat together the shortening, butter, vanilla, cream and powdered sugar until firm. Transfer to a piping bag with a large round top and refrigerate for 15 minutes. Pipe rows of speed bump icing in rows lengthwise on top of chilled cake, about ½ inch apart. Return to freezer until speed bumps are frozen solid.
- Make ganache. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not bring to a boil.) Pour cream over chocolate, and then let it sit for 2–3 minutes to gently soften the chocolate. With a rubber spatula, slowly stir until completely combined and chocolate has melted. Let cool slightly. When speed bumps are frozen or very firm, pour ganache over the cake and the speed bumps to cover completely. Refrigerate until ganache has set up. Serve chilled or at room temperature.
