Chocolate Dump-It Cake
User Reviews
4.5
Chocolate Dump-It Cake
Description
The Chocolate Dump-It Cake begins by melting granulated sugar, unsweetened chocolate, butter, and water together over medium heat to create a smooth chocolate base. Once slightly cooled, buttermilk and eggs are whisked in for moisture and richness. Dry ingredients including all-purpose flour, baking soda, baking powder, and salt are sifted in increments and gently combined with the wet mixture. Vanilla extract adds aroma.
Poured into a greased 9x13-inch pan and baked at 375°F, the cake bakes until a skewer tests clean, developing a tender and evenly baked crumb. After cooling, a frosting of cream cheese and butter is beaten until creamy, then powdered sugar, cocoa powder, salt, and vanilla are sifted in and mixed to create a rich chocolate cream cheese frosting that spreads smoothly over the cake.
This layered chocolate cake pairs well with coffee or milk and serves as a decadent dessert for gatherings or everyday indulgence. It combines chocolate's depth with the tang of cream cheese frosting for a balanced sweet flavor.
The nutritional values apply per serving, indicating portion sizes for reference.
Ingredients
For the Cake:
- 2 cups granulated sugar
- 5 ounces unsweetened chocolate
- ½ cup butter unsalted
- 1 cup water
- 1 cup buttermilk
- 2 egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
For the Chocolate-Cream Cheese Frosting:
- 8 ounces cream cheese at room temperature
- ½ cup unsalted butter at room temperature
- 3 cups powdered sugar
- ½ cup cocoa powder unsweetened
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Make the Cake: Preheat oven to 375 degrees F. Grease a 9x13-inch baking pan with non-stick cooking spray.
- In a medium saucepan, stir together the sugar, unsweetened chocolate, butter and water. Place over medium heat and stir occasionally until all of the ingredients are completely melted together. Remove from the heat and let cool slightly, about 10 minutes.
- Whisk in the buttermilk and egg. Sift the flour, baking soda, baking powder and salt into the pot in three additions, whisking gently to combine after each addition. Add the vanilla and whisk briefly to blend.
- Pour the batter into the prepared pan and spread into an even layer. Bake until a skewer inserted in the center comes out clean, about 30 to 40 minutes. Allow the cake to cool completely before frosting.
- Make the Frosting: Using an electric mixer, beat together the cream cheese and butter on medium-high speed until creamy, about 3 minutes, scraping down the bowl as needed. Sift in the powdered sugar and cocoa powder, then add the salt. Mix on low speed until well combined, scrape down the bowl, then 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 1 minute.
- Spread the frosting evenly over the top of the cake. The cake can be stored, covered, at room temperature or in the refrigerator for up to 4 days.
Notes
- Nutritional values provided correspond to one serving of the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 86g | 29% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 90mg | 30% |
| Sodium | 525mg | 22% |
| Potassium | 271mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 64g | 128% |
| Vitamin A | 800IU | 16% |
| Calcium | 84mg | 8% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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