Lumpy bumpy cake

[bakinginspo]

Hello,

Does anyone have a recipe book that contains a recipe for lumpy bumpy cake, please?
Similar to this kind of cake:
www.sidolidesserts.co.uk/shop/chocolate-flavour-lumpy-bumpy/

Thank you so much!

Anyone?
I'm not asking for the recipe btw- just the name of the recipe book would do!
Thanks so much to anyone who has any hints.

I've never heard of that before but it looks gorgeous! I hope somebody can come up with a recipe for you.

Thank you! Doesn't it just look so decadent and delicious! I really want to try it but googling hasn't yielded any decent recipe so far ...

I reckon you could "create your own" in terms of a recipe for this. I think you'd need a spring form or loose bottomed pan, then you'd want a cake that will be reasonably robust - I'd imagine something like the sponge for a Swiss roll would be what you need there. A standard chocolate mousse would be fine I think (the sort with egg whites is my preferred option - I think the chocolate would give it enough stability without gelatin) and then you could use a non baked cheesecake for the topping - I'm not sure if theirs is vanilla or white chocolate.

In terms of recipes:

Mary berry's can't go wrong chocolate cake is my go to for a sponge but it's a full size two layer cake made with only two eggs so I think it would require a big tin.

Mousse wise a chocolate variation on this white chocolate one would be my choice: www.google.com/amp/s/www.deliciousmagazine.co.uk/recipes/white-chocolate-mint-mousse/amp/ but thinking about it further, one made with gelatine might give a less solid cake?

Then cheesecake wise if you want a white chocolate one on top this one is good:

www.bbcgoodfood.com/recipes/malt-chocolate-cheesecake

And a ganache would just be your ratio of dark chocolate to cream - a thin, pourable ganache is usually 2:1 cream to chocolate but you could reduce the cream quantity to make it thicker.

Thank you so much @Gladioli23, this is genius!!! I thought about being experimental with it but couldn't quite picture the cheese cake sitting on mousse. I will give it a try with the recipes you've suggested

This is probably a good kick in the bum for me! I normally have little trust in myself and so feel like if I don't follow a recipe to the letter, the outcome can't possibly be tasty. Maybe I can learn to dare to experiment a bit more!

(Still if there is anyone out there who remembers seeing this cake in a recipe book they have, or knows something about where it comes from/in what sort of direction I could do some further digging, I'd still love to hear this too!)

Ahah, I think I am pretty much the opposite in terms of recipes.

I don't usually just make things up from scratch, but I pretty regularly read maybe 10-15 recipes for a dish then take the one I think will work best as the base and then adapt it based on my favourite parts of the others.

e.g. my chocolate brownie recipe is technically nigella from how to be a domestic goddess but I exchange a chunk of the white sugar for dark brown to give it a more molasses-y taste, then also switch in 15g of cocoa powder to replace the butter, and switch out a chunk of the nuts for white chocolate chunks ... At which point one sort of has to wonder if it's the same recipe any longer? All my recipe books are full of edits like that!