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4.5 from 126 votes

Chocolate Dump-It Cake

An old-fashioned recipe for a cake mixed together in one pot, topped with a tangy cream cheese-chocolate frosting.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
20 mins
Total Time
1 hr 30 mins
Servings: 12 servings
Calories: 615 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake:
  • 2 cups granulated sugar
  • 5 ounces unsweetened chocolate
  • ½ cup unsalted butter
  • 1 cup water
  • 1 cup buttermilk
  • 2 eggs
  • 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 unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Make the Cake: Preheat oven to 375 degrees F. Grease a 9x13-inch baking pan with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 are based on one serving

Nutrition Information

Calories 615kcal (31%) Carbohydrates 86g (29%) Protein 7g (14%) Fat 30g (46%) Saturated Fat 18g (90%) Cholesterol 90mg (30%) Sodium 525mg (22%) Potassium 271mg (8%) Fiber 3g (12%) Sugar 64g (128%) Vitamin A 800IU (16%) Calcium 84mg (8%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 615

% 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.