Hi Clare,

After reading a description of this cake on-line my mouth was watering, sounds like a good reason to head to England! There aren't many recipes out there, though. Maybe these two will help. The first one is called Bumpy Cake which sounds like what you might be looking for. The second recipe is a little vague, but describes the layers of the cake. Good Luck!

SANDERS' CHOCOLATE BUMPY CAKE #36961
posted by 1Steve 8/13/2002

This is a very sweet rich and decadent dessert. It looks very fancy when done but is pretty easy for a novice cook to put together. The recipe says it serves 24 but I think that would be stretching it a bit as the slices would be rather thin to get that many. Especially if you have a sweet tooth ;-)

1 hour 20 minutes (20 min prep, 1 hr cooking)
24 servings or 1 9x13 inch cake

Update to: 9x13 inch cake US Metric

For Cake:
1/2 cup hot black coffee or water
1/2 cup cocoa
1/2 cup oil
1 cup buttermilk
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
2 cups sugar
2 cups flour

For BUTTERCREAM ICING:
2 cups butter
2 cups sifted powdered sugar
2/3 cup sweetened condensed milk
2 large egg whites
1/2 cup sifted powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup powdered sugar

For POURABLE FUDGE FROSTING:
1/2 cup buttermilk
1 cup sugar
1/3 cup dark corn syrup
1/3 cup cocoa
1 dash salt
1/2 lb butter, divided
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

For Cake: In large bowl, combine coffee and cocoa; 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 sugar; beat for 30 seconds. Add flour; beat for 5 minutes. Batter will be very bubbly. Pour batter into greased (9x13 inch) pan and bake at 375ºF for 35-40 minutes.

For SANDERS' BUTTERCREAM ICING: Place butter in mixing bowl, add 2 cups powdered sugar; mix at low speed to obtain smooth paste. Whip at medium speed, adding milk slowly and gradually, until light and fluffy. Using a very clean bowl and beater, whip egg whites until stiff while adding the 1/2 cup powdered sugar slowly. Mix this meringue slowly into the above mixture. Add vanilla and remaining 1/2 cup powdered sugar. This last amount of sugar can be doubled if stiffer icing is desired.

For POURABLE FUDGE FROSTING: Over medium-high heat, combine buttermilk, sugar, corn syrup, salt and half the butter. Bring mixture to a boil. When mixture reaches the soft-ball stage, remove from heat. Add remaining butter, powdered sugar and vanilla. This will have a"pouring consistency".

TO ASSEMBLE CAKE: prepare cake as directed.

When cake is cooled, place cake in freezer for at least 30 minutes.

Prepare buttercream icing, then shape into (1 inch) rolls, placing on frozen cake, 1 inch apart across the top of the cake.

Return to the freezer for at least an additional 15 minutes.

Apply cooled fudge frosting to top of cake, covering buttercream rolls completely.

Return to freezer for several minutes or more to set frosting.

"Chocolate Lumpy Bumpy Cake"

There are a couple of ways it could be made:

Chocolate sponge cake or chocolate brownie layer then; chocolate mousse then; white chocolate mousse or cream or cheese cake then; chocolate sauce or chocolate ganache then; sprinkled with nuts.