Name: Chocolate Dump It Cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 2 cups Granulated sugar; 5 ounces Unsweetened chocolate; ½ cup Unsalted butter; 1 cup Water; 1 cup Buttermilk; 2 units Eggs; 2 cups All-purpose flour; 2 teaspoons Baking soda; 1 teaspoon Baking powder; 1 teaspoon Salt; 2 teaspoons Vanilla extract; 8 ounces Cream cheese (at room temperature); ½ cup Unsalted butter (at room temperature); 3 cups Powdered sugar; ½ cup Unsweetened cocoa powder; ¼ teaspoon Salt; 1 teaspoon Vanilla extract

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When I think of comfort food, the first thing that comes to mind is a slice of Chocolate Dump It Cake. This delightful dessert has a unique charm that transforms a simple gathering into a heartwarming celebration. I remember the first time I made it; there was a gathering of friends, and I wanted to impress them with something easy yet delicious. I stumbled upon this cake recipe and decided to give it a go. As it baked, the aroma filled my kitchen, igniting a sense of nostalgia and excitement. The best part? The minimal effort required to create a dessert that looks and tastes as if it belongs at a fancy dinner party. The Chocolate Dump It Cake quickly became a staple in my home, bringing joy and sweet smiles to everyone who tries it.

Recipe Snapshot

Total Time:
1 hr 10 mins

Prep Time:
30 mins

Cook Time:
40 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
4 g

Diet:
Gluten-Free, Low FODMAP

Fat:
17 g

Tools Used:
Wooden Spoon, Mixing Bowl, Frying Pan, Whisk, Blender, Baking Sheet, Oven

Why You’ll Love This Chocolate Dump It Cake

It’s Incredibly Easy to Make

One of the main reasons I adore Chocolate Dump It Cake is its simplicity. You don’t need to be a professional baker to whip this up. Just dump the ingredients into a pot, melt them together, mix, and bake. It’s a foolproof recipe that guarantees delightful results every time.

Rich and Decadent Flavor

The combination of unsweetened chocolate and cream cheese frosting creates a rich, decadent flavor that’s hard to resist. Each bite is a perfect balance of sweetness and depth that will satisfy any chocolate lover’s cravings.

Perfect for Any Occasion

Whether it’s a birthday party, family gathering, or just a casual weeknight dinner, this cake is an ideal dessert. It’s versatile enough to be enjoyed year-round, making it a go-to recipe whenever I need to bring something delicious.

Great for Leftovers

If there are any leftovers (which is rare), they keep well for several days. The flavors even seem to deepen and improve after a day in the fridge, making the Chocolate Dump It Cake great for meal prep or unexpected guests.

Fun to Dress Up

You can get creative when it comes to serving this cake. Top it with fresh berries, a drizzle of chocolate sauce, or even a scoop of ice cream. There are endless ways to dress it up for special occasions!

Ingredients You’ll Need for Chocolate Dump It Cake

When it comes to the ingredients for Chocolate Dump It Cake, they work in perfect harmony to create a dessert that’s both rich and satisfying. The key players are granulated sugar, unsweetened chocolate, and buttermilk, which together contribute to the cake’s moist texture and deep chocolate flavor. Let’s take a closer look at what you’ll need!

2 cups (400g) granulated sugar: This sweetener helps create the perfect balance of sweetness in the cake.
5 ounces (141.75g) unsweetened chocolate: The star ingredient that provides a rich, deep chocolate flavor.
½ cup (113.5g) unsalted butter: Adds moisture and richness to the cake.

1 cup (250ml) water: Helps combine the ingredients and adds moisture during baking.
1 cup (240ml) buttermilk: This ingredient is key for tenderness and adds a nice tang to balance the sweetness.
2 eggs: Binds the ingredients together for a lovely cake structure.

2 cups (250g) all-purpose flour: The backbone of the cake, providing structure and stability.
2 teaspoons baking soda: A leavening agent that helps the cake rise.
1 teaspoon baking powder: Works alongside baking soda for a fluffy texture.

1 teaspoon salt: Enhances flavor and balances sweetness.
2 teaspoons vanilla extract: Adds a wonderful aroma and flavor to the cake.
8 ounces (226.8g) cream cheese, at room temperature: The base for the luscious frosting.
½ cup (113.5g) unsalted butter, at room temperature: Essential for a creamy and smooth frosting.

3 cups (360g) powdered sugar: Sweetens the frosting and gives it that perfect texture.
½ cup (43g) unsweetened cocoa powder: Deepens the chocolate flavor in the frosting.
¼ teaspoon salt: Balances the sweetness in the frosting.
1 teaspoon vanilla extract: Adds flavor to the frosting.

Step by Step Guide for Chocolate Dump It Cake

Making Chocolate Dump It Cake is a delightful experience. The steps are straightforward and easy to follow, so you’ll feel like a pro in no time. Let’s dive into the process and create something truly delicious!

Preheat your oven to 375 degrees F (190 degrees C). This ensures the oven is hot enough to bake the cake evenly once we pour in the batter.
Prepare your baking pan by greasing a 9×13-inch baking pan with non-stick cooking spray. This will help your cake come out smoothly without sticking.
In a medium saucepan, stir together the granulated sugar, unsweetened chocolate, unsalted butter, and water. Place over medium heat and stir occasionally until all the ingredients are completely melted together. Once melted, remove from heat and let cool slightly for about 10 minutes. This step is crucial to avoid cooking the eggs when combined.

Next, whisk in the buttermilk and eggs into the cooled mixture. It’s important to ensure the mixture isn’t too hot before adding the eggs, or they might scramble.
In another bowl, sift together the all-purpose flour, baking soda, baking powder, and salt in three additions, gently whisking to combine after each addition. This helps to aerate the flour and make the cake lighter.
Now, add the vanilla extract to the batter and whisk briefly to blend everything together. The batter should be smooth and glossy at this stage.

Pour the batter into the prepared pan, spreading it into an even layer with a spatula. This will help the cake bake evenly.
Bake in the preheated oven for about 30 to 40 minutes, or until a skewer inserted in the center comes out clean. This is the moment we’ve been waiting for!
Once baked, allow the cake to cool completely in the pan before frosting. This will ensure the frosting doesn’t melt when applied.

For the frosting, using an electric mixer, beat together the cream cheese and unsalted butter on medium-high speed until creamy, about 3 minutes. Scrape down the bowl as needed.
Sift in the powdered sugar and unsweetened cocoa powder, then add the salt. Mix on low speed until well combined, then scrape down the bowl. Increase to medium-high speed and beat until smooth and whipped, about 1 minute.
Add the vanilla extract and beat on medium-high for an additional minute until fluffy.

Spread the frosting evenly over the top of the cooled cake using a spatula. This cake can be stored, covered, at room temperature or in the refrigerator for up to 4 days, but it’s best enjoyed fresh!

Things Worth Knowing

Monitor the oven temperature: Always use an oven thermometer to ensure your oven is at the correct baking temperature for optimal results.

Cooling time is key: Allowing the cake to cool completely before frosting will prevent the frosting from melting.
Room temperature ingredients: Using room temperature ingredients, such as eggs and butter, helps to create a smoother batter.
Sifting dry ingredients: This helps to aerate them, leading to a lighter and fluffier cake.

Variations to Try

If you’re feeling adventurous, there are plenty of variations you can explore with Chocolate Dump It Cake. These tips can help you customize the dessert to fit different occasions or dietary preferences.

Storage: Keep any leftovers covered at room temperature for up to 4 days, or refrigerate for longer freshness.
Freezing: You can freeze individual slices of cake for up to 3 months. Just make sure to wrap them tightly.

Frosting options: Experiment with different frostings like whipped cream or a ganache for a unique twist.
Mix-ins: Add chocolate chips or nuts into the batter for added texture and flavor.
Serving suggestions: Serve with a scoop of ice cream or a dollop of whipped cream for an extra treat.

Flavor variations: Add a few tablespoons of coffee or espresso powder to enhance the chocolate flavor.

Accompaniments for Chocolate Dump It Cake

To elevate your Chocolate Dump It Cake experience, consider these delightful accompaniments:

Fresh Berries: Strawberries or raspberries add a vibrant touch and a burst of freshness.

Whipped Cream: A dollop of homemade whipped cream can enhance the cake’s richness.
Ice Cream: Pairing it with vanilla or chocolate ice cream makes for an indulgent dessert.
Hot Fudge Sauce: Drizzling hot fudge over the cake adds an extra layer of chocolate goodness.

Seasonal Fruits: In summer, consider serving with peaches or cherries for a refreshing combination.
Nut Toppings: Chopped nuts on top provide a delightful crunch and contrast to the cake’s softness.

FAQ

The beauty of Chocolate Dump It Cake lies in its simplicity and the way the ingredients blend together. Unlike traditional chocolate cakes that may require more intricate preparation, this cake is all about ease. The method of dumping the ingredients into a pot and melting them creates a unique flavor and texture that sets it apart. The resulting cake is rich, moist, and topped with a delightful cream cheese frosting that adds a tangy contrast to the deep chocolate.

Yes! While I recommend sticking to the original ingredients for the best results, feel free to experiment. You could consider using a dairy-free butter substitute if you’re looking for a dairy-free option. However, be cautious with the buttermilk, as it plays a critical role in the cake’s moisture and flavor. You can create a buttermilk substitute by mixing regular milk with a splash of vinegar or lemon juice. Just remember that any substitutions might alter the final flavor and texture slightly.

The Chocolate Dump It Cake can be stored covered at room temperature for up to four days. If you want to keep it longer, I recommend refrigerating it, which can help it last up to a week. Just make sure it’s well covered to maintain freshness. The flavors actually deepen after a day in the fridge, which makes it even more delightful.

This cake contains standard baking ingredients and is not specifically formulated for any special diets. That said, you can adapt it to some dietary needs with simple swaps. For example, you could look for gluten-free flour to make it gluten-free or a sugar substitute for a lower sugar option. Always check the labels to ensure compliance with dietary restrictions and preferences.

Conclusion

The Chocolate Dump It Cake is truly a special dessert that combines simplicity with indulgence. It’s a fantastic choice for any occasion, whether you’re celebrating a birthday or simply enjoying a cozy night in. I encourage you to give this delicious cake a try; it’s bound to become a favorite in your home too!

Chocolate Dump It Cake

The ultimate comfort food for chocolate lovers! This Chocolate Dump It Cake is rich and decadent, featuring a luscious cream cheese frosting that takes it to the next level. Perfect for any occasion, this easy weeknight dessert will leave everyone craving more!

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Desserts

Cuisine American

Servings 12 servings

Calories 350 kcal

Equipment

Wooden Spoon
Mixing Bowl
Frying Pan
Whisk
Blender
Baking Sheet
Oven

Ingredients

2 cups Granulated sugar
5 ounces Unsweetened chocolate
½ cup Unsalted butter
1 cup Water
1 cup Buttermilk
2 units Eggs
2 cups All-purpose flour
2 teaspoons Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
2 teaspoons Vanilla extract
8 ounces Cream cheese at room temperature
½ cup Unsalted butter at room temperature
3 cups Powdered sugar
½ cup Unsweetened cocoa powder
¼ teaspoon Salt
1 teaspoon Vanilla extract

Instructions

Preheat your oven to 375 degrees F (190 degrees C). This ensures the oven is hot enough to bake the cake evenly once we pour in the batter.
Prepare your baking pan by greasing a 9x13-inch baking pan with non-stick cooking spray. This will help your cake come out smoothly without sticking.
In a medium saucepan, stir together the granulated sugar, unsweetened chocolate, unsalted butter, and water. Place over medium heat and stir occasionally until all the ingredients are completely melted together. Once melted, remove from heat and let cool slightly for about 10 minutes. This step is crucial to avoid cooking the eggs when combined.

Next, whisk in the buttermilk and eggs into the cooled mixture. It’s important to ensure the mixture isn’t too hot before adding the eggs, or they might scramble.
In another bowl, sift together the all-purpose flour, baking soda, baking powder, and salt in three additions, gently whisking to combine after each addition. This helps to aerate the flour and make the cake lighter.
Now, add the vanilla extract to the batter and whisk briefly to blend everything together. The batter should be smooth and glossy at this stage.

Pour the batter into the prepared pan, spreading it into an even layer with a spatula. This will help the cake bake evenly.
Bake in the preheated oven for about 30 to 40 minutes, or until a skewer inserted in the center comes out clean. This is the moment we’ve been waiting for!
Once baked, allow the cake to cool completely in the pan before frosting. This will ensure the frosting doesn’t melt when applied.

For the frosting, using an electric mixer, beat together the cream cheese and unsalted butter on medium-high speed until creamy, about 3 minutes. Scrape down the bowl as needed.
Sift in the powdered sugar and unsweetened cocoa powder, then add the salt. Mix on low speed until well combined, then scrape down the bowl. Increase to medium-high speed and beat until smooth and whipped, about 1 minute.
Add the vanilla extract and beat on medium-high for an additional minute until fluffy.

Spread the frosting evenly over the top of the cooled cake using a spatula. This cake can be stored, covered, at room temperature or in the refrigerator for up to 4 days, but it’s best enjoyed fresh!