Chocolate Chip Mummy Cake
  • 3½ cups cake flour
  • 1½ cups whole milk (room temperature)
  • 6 egg whites + 3 eggs (room temperature)
  • 3 teaspoons vanilla extract
  • 2½ cups sugar
  • 2 tablespoons baking powder
  • 1½ teaspoon salt
  • 1 cup+ 2 tablespoons butter (cut into 1" pieces)
  • 2 cups mini chocolate chips
  • 3 tablespoons flour
  • 2 oreos
  • ¼ cup chocolate chips melted to dip Oreos into
  • icing eyes-click for how to
  1. Make Fudge Sauce, link to the recipe in notes.
  2. Be sure milk and eggs are at room temperature and take the butter out of the fridge now too.
  3. place mini chips in a separate bowl with 3 tablespoon flour and mix to coat chips.
  4. Preheat oven to 350 degrees.
  5. Prepare 3 8" round pans with parchment and a baking spray.
  6. Blend milk, eggs, and vanilla in a medium bowl.
  7. In a large bowl with mixer add flour, sugar, baking powder and salt.
  8. Mix on low and add butter until blended.
  9. Pour half the milk mixture into the flour mixture and beat on medium for 2 minutes.
  10. Add the remaining milk mixture and mix for one minute.
  11. Separate batter evenly in the three cake pans.
  12. I stir in the chocolate chips into each cake pan, I prefer to hand mix them in. If they are in the mixer they tend to start to meld and break apart.
  13. You can hand mix them into the batter before separating it also.
  14. Each cake has about 3 cups of batter.
  15. Bake cakes for 25-35 minutes or until toothpick comes out nearly clean. Don't over-bake as cake dries out easily. Keep an eye on it testing each minute after 25 minutes.
  16. Allow cakes to cool, then turn them out onto cooling racks to completely cool.
  17. wrap cakes in plastic wrap and place in freezer to chill.
  18. This makes it easier to decorate large cakes.
  19. You can freeze them for an hour, two or overnight or longer if needed.
  20. Unwrap cakes when you remove them from the freezer and allow them to thaw for 15 minutes.
  21. To assemble cake:
  22. Place first cake onto cake plate, )ideally on top of a swivel rounder for easy decorating)
  23. Pipe around the edge of cake creating a damn for fudge to stay on the cake and not drip outsides.
  24. Place ½ cup or so of fudge. Spread evenly with offset spatula.
  25. Place the second layer of cake and repeat with frosting damn and fudge.
  26. Then place the third layer of cake on top and crumb coat cake.
  27. Place in the fridge so it firms up.
  28. Spread a nice even layer onto the cake of buttercream frosting.
  29. Place the rest of the frosting into a piping bag fitted with a #402 tip.
  30. Hold tip so the curve is toward the cake creating a ruffle type of edge. Go around the cake from bottom to top, creating the mummy cloth-like look.
  31. Then decorate the top.
  32. I left space for the eyes and then piped over them once they were set in place.
  33. Melt the chocolate chips to dip the Oreos into and place them on wax paper to set up in the fridge for 5 minutes or until set.
  34. Place the Oreos on the cake.
  35. Then added royal icing eyes on top of the chocolate covered Oreos.
  36. Alternatively, you can create the eyes with anything you have, m&m's, frosting, any round cookie dipped in chocolate.
Fudge Filling:
You'll need to make 2 batches of this butercream recipe
Recipe by Created by Diane at