This chocolate dump cake recipe is a real gem. One bite and you will understand it. It’s perfectly sweet, moist and packs a lot of chocolate flavor. It’s an absolute delight to have as an accompaniment to tea or coffee.
I got the recipe from a colleague of mine, Lauren, who raved about this chocolate cake. Supposedly, the recipe is very, very old and had been in her family for close to a 100 years.
Having made this chocolate dump cake four times already, I can totally vouch for its greatness. It’s soft, delicate and moderately moist, with no excessive richness. It’s important to not over-bake this cake, otherwise it will come out dry. So far it hasn’t been an issue – I’ve pulled it out after exactly 40 minutes and it tasted great.
Unlike in most ‘dump cake’ recipes, you will need to mix the ingredients together prior to ‘dumping’ them into a cake pan. No worries, it’s every bit as easy as any dump cake. But by mixing the ingredients you will ensure that no dry patches of flour remain in the cake. I’ve been using this technique while making other dump cakes with great results.
Chocolate Dump Cake
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 2 oz semi-sweet chocolate (good quality)
- 1 tsp baking soda
- 1 tsp baking powder
- 2 Tbsp cocoa powder
- 1/2 tsp sea salt
- 1 cup milk
- 1 tsp vanilla extract
For the garnish:
- 1/2 Tbsp powdered sugar
- 2 tsp chocolate shavings (optional)
- Preheat the oven to 350F.
Melt the chocolate using water bath method. Set aside.
- Cream butter and sugar. Add the melted chocolate, egg yolks and beat well.
- Stir in dry ingredients and milk alternately.
- In a separate bowl, beat the egg whites until soft peaks are formed. Fold into the batter.
- Dump into a greased 9" spring form and bake for about 40 minutes, or until a stick inserted into the center of the cake comes out dry.
- Let the cake cool slightly, garnish with powdered sugar and chocolate shavings (optionally), and serve.
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