Chocolate Dump-It Cake

by Koko on May 9, 2016

in Baking, Cake, Recipe

choc dump it cake

Hi friends! I have another fun dessert for you today. This one is a Chocolate Dump-It Cake. The term comes from the ase of literally dumping everything in a bowl and baking it! This is probably my favorite go to chocolate cake. It’s one of those “through it in the oven 45 minutes before company comes over and voila, you have dessert” cakes. It is moist, chocolate-y and perfect with a big scoop of ice cream. I sliced four pieces of this cake for a small dinner party, sliced the rest of the cake up, froze it in tupperware and reheated it piece by piece when we wanted some. This cake is perfect for freezing and saving for later! Enjoy!

Chocolate Dump-It Cake

Ingredients:

  • 2 cups sugar
  • 4 ounces (1/4 pound) unsweetened chocolate, chopped 
  • 1 stick unsalted butter, plus more for greasing the pan
  • 1 cup water
  • 2 cups all-purpose flour, plus more for dusting the pan
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 teaspoon cider vinegar
  • 2 eggs
  • 1 teaspoon vanilla
  • (For Frosting) 1 ½ cups Nestle’s semisweet-chocolate chips
  • (For Frosting) 1 ½ cups sour cream, at room temperature

Directions:

  1. Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
  2. Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. It will curdle, but that is ok! Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
  3. When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky — if someone is around to help, enlist him.) Let cool completely.
  4. Meanwhile for the frosting, melt the chocolate chips in a double boiler (here is how to make an easy one: http://bakingbites.com/2009/09/how-to-make-a-double-boiler/ ) then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
  5. When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. (I frost it as is to make it easy!)

Recipe adapted from The New York Times, May 12, 2002 

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