Chocolate Dump-It Cake
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Author Notes: My mother has many specialties, but her Chocolate Dump-It Cake is most beloved in my family. She kept this cake in the fridge, and it is sublime even when cold. I wrote about this cake in my second book, Cooking for Mr. Latte, but wanted to celebrate it here on food52, as well. - amanda
Serves 10
- 2 cups sugar
- 4 ounces unsweetened chocolate
- 1/4 pound unsalted butter (1 stick), plus more for greasing the pan
- 2 cups all-purpose flour, plus more for dusting the pan
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup milk
- 1 teaspoon cider vinegar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cup Nestle’s semisweet chocolate chips
- 1 1/2 cup sour cream, at room temperature
- Preheat the oven to 375 degrees, and place a baking sheet on the lowest rack, to catch any drips when the cake bakes. Put the sugar, unsweetened chocolate, butter and 1 cup of water in a saucepan. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
- Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan. (If you prefer, you can grease it, line it with parchment and then grease and flour it. This is not necessary, but parchment does make getting the cake out easier.)
- When the chocolate in the pan 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, enlist them to help. Place a ring of wax paper on top of the cake so you have something to grab onto when turning it out.) Let cool completely.
- Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. It is very important that the chocolate and sour cream be the same temperature, otherwise the icing will be lumpy or grainy. (Test it by stirring a little of the sour cream and chocolate together in a bowl; if it mixes smoothly, it’s ready.) Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth. Taste some! It’s good.
- When the cake is cool, you may frost it as is or cut it in half so that you have two layers (when I do this, I use 2 cups chocolate chips and 2 cups sour cream). My mother uses any leftover icing to make flowers on top. She dabs small rosettes, or buttons, on top, then uses toasted almond slices as the petals, pushing them in around the base of the rosette.
- This recipe is a Community Pick!
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2 months ago newkiwi
One of the cook's commenting said she made this recipe as cupcakes. Is there a formula for adjusting bake time?
4 months ago Devi
Could I substitute buttermilk for the milk and vinegar? If not, what milk is best? Thanks.
4 months ago drbabs
Barbara is a trusted source on General Cooking.
Yes, I've used buttermilk and it works well.
4 months ago Dina Moore-Tzouris
Food52 is my favorite cooking blog. Where other blogs and magazines' January features are terrifying looking green juices and weeks of "detox menus", Food52 gives us chocolate cookies and chocolate cake! Here's to a new year of cooking adventures!
4 months ago amanda
Amanda is a co-founder of Food52.
We do like our chocolate and butter around here. Thanks for your note!
6 months ago Bonnie Hamby
My daughter and I made this together today. We have only ever cooked boxed cakes:0) More labor intensive but well worth the time spent together and the AMAZING taste! This is now a new Thanksgiving tradition for us.
6 months ago amanda
Amanda is a co-founder of Food52.
So glad you gave this a try! Happy Thanksgiving.
6 months ago LinnyBee
Hi...I'm in the UK and new to the various types of flours here. I was told to use self-rising flour for most cakes but I don't know if that will work for this one. Do you have any suggestions? Also, chocolate chips are not generally found in stores. Can I substitute chopped chocolate and if so how much? Many thanks!
5 months ago Kt4
I see it's been a while since you posted your questions but I'll give it a go for you anyway... Self-rising flour has baking powder [or maybe it's baking soda?] already in it. You should only use this kind of flour when a recipe calls for it specifically, or if you know how to alter the leavening agents called for in the recipe to compensate. Using "all-purpose flour" is usually what's called for.
Absolutely yes, chopped chocolate can be used in place of chips. I go this route when I want to use a 'specialty' chocolate and often make the chunks larger.
Next time, try posting your questions in the question/answer area of the recipe instead of here in the comments. Answers are usually given there within a couple days [though it can take longer during holidays].
Cheers & good luck,
6 months ago Jolinda
Do you think you could use Cocoa Powder as a substitute for the 4 oz dark chocolate?
6 months ago drbabs
Barbara is a trusted source on General Cooking.
You definitely can. I've done that on vacation when I had cocoa powder and didn't want to buy dark chocolate, too. I think I added another tablespoon or so of butter, and be sure to strain the cocoa powder really well before you add it to the melted butter, or you will have a lumpy mess on your hands. (hard experience...)
7 months ago mayuchico
Hi. the batter came out very lumpy. I should not mix too much, shouldn't I? Is it normal? Or did I do something wrong in the process?
7 months ago amanda
Amanda is a co-founder of Food52.
Let's figure this out -- was it smooth before adding the dry ingredients? Did you add the dry ingredients a little at a time? I find this is very important -- otherwise, the batter will get lumpy because the wet ingredients can't absorb the dry ingredients quickly enough. Also, what implement did you use to mix the dry ingredients into the batter. I sometimes use a big whisk, which helps break up the flour as it mixes in.
6 months ago drbabs
Barbara is a trusted source on General Cooking.
Mayuchico, I've made this cake a bunch of times and the same thing happened to me today. I think i let the wet ingredients cool off too much before adding the milk and eggs. I ended up straining it into a large bowl and pouring it into the cake pan from there. Fingers crossed that it doesn't come out tough!
6 months ago mayuchico
Amanda, I thought I added the dried ingredients a little at a time, but maybe didn't do enough. I will try better. Thank you!
6 months ago mayuchico
drbabs, thank you for the comment. I felt relieved a bit I was not the only one:) I think the wet ingredients wait too long too before egg and milk. My son loves this cake, so I will try again!
9 months ago wwitbeck
Hi, My batter seems a little soupy.. Is that normal or will I just have to find out in 40 minutes??
Thanks
9 months ago amanda
Amanda is a co-founder of Food52.
Should definitely be soupy. And this cake bakes in 32 minutes in my oven -- so make sure you check it before 40. Let me know how it goes!
9 months ago wwitbeck
Hi, My batter seems a little soupy.. Is that normal or will I just have to find out in 40 minutes??
Thanks
9 months ago debragay
I need to make this cake in a non-dairy form. What do you suggest?
9 months ago amanda
Amanda is a co-founder of Food52.
I've never tried it but I might use coconut milk in place of the regular milk.
6 months ago sadiemae
You might try lactose free milk if that's the problem. Coconut milk will change the taste of the cake.
6 months ago P J
I am allergic to dairy... there are so many milk alternatives: Almond, Rice, Coconut, etc.
Also, Enter G, makes an Egg Replacer that works great in baking (can be purchased at specialty grocery stores, and possibly at Publix.
Good Luck! :)
6 months ago P J
You also have to remember to use dark chocolate or one without milk in it. :)
9 months ago tracey181
Does it have to be refrigerated?
9 months ago amanda
Amanda is a co-founder of Food52.
No, it doesn't need to be refrigerated. Also, it's best made within 24 hours of serving.
over 1 year ago JackKnightCooks
I also forgot to say, my cousin has called this the "When Harry Met Sally" of chocolate cakes, and thank you Ms Hesser for posting it on here, my family thanks you
over 1 year ago amanda
Amanda is a co-founder of Food52.
Will tell my mother this -- very funny.
about 1 year ago JackKnightCooks
Oh good, I am pleased you found it funny.
over 1 year ago JackKnightCooks
This is one of the most requested cakes in my repertoire, it is especially popular with children I find, One of my favourite ways of serving it is as a coffee cake.
over 1 year ago Kitchen Butterfly
Water's missing from the ingredients list!
over 1 year ago amanda
Amanda is a co-founder of Food52.
It's in step 1. Our recipe writing style is to put all water amounts in the steps of the recipes. A style relic of my days at the NYT.
over 1 year ago Kitchen Butterfly
Thanks - of course saw it as soon as I posted the comment. In your NYT cookbook, it does list the water in the ingredients though....
over 1 year ago Kitchen Butterfly
So, I've made this cake 3 times. The first time i made 2 cakes - frosted one with a hazelnut chocolate ganache and the other with a white chocolate/mint frosting. Both were hits but the white choc one took itself over the edge (ref recipe Jenny share/chocolate cupcake souffles/Smitten Kitchen).
I didn't have apple cider vinegar so I used champagne vinegar; the milk was a combo of heavy cream and skimmed milk - no full cream milk in the house and I used light and dark brown sugars. This resulted in serious chocolatey toffeee/caramel flavours - DIVINE. My neighbours LOVED it!
Second time I made this, I added 2 cups of water (it was early in the morning). I was gutted. The cake baked in the same time......no changes except it turned out more like red velvet cake in taste.
The third time, it was back to the highly request white chocolate-mint frosting and tomorrow, I'm making a giant cupcake for my niece's birthday. The frosting will be a marshmallow mint one as I've run out of white chocolate, and its not easy to lay my hands on in the Nigerian city of Port Harcourt.
This page on my NYTime cookbook....is greased!
over 1 year ago susaneas
can you make this cake in a regular (non-tube) cake pan? what size?
over 1 year ago amanda
Amanda is a co-founder of Food52.
Yes, but I'd do it in two 9-inch pans, otherwise it's difficult to get it to cook in the center without overcooking the edges (it's a wet batter).
over 1 year ago DeArmasA
Just had to add new kudos. Made this again for my husband's birthday party and the crowd went WILD! fwiw, I used my mother's trick of substituting Kahlua for vanilla in all chocolate recipes. No clue if it was better or the same, but thank you again for creating and sharing this amazing dessert!
over 1 year ago amanda
Amanda is a co-founder of Food52.
Thanks for the note -- and the update!
over 1 year ago sarabclever
I came to this recipe via Flour's take on it, in cupcake form. It was the perfect recipe for a children's party--I made the batter (and some buttercream) Friday night and baked up the cupcakes the Sunday of the party. Fresh-baked and low stress the day of, when all the other last minute problems come up.
over 1 year ago RSWhite
The "Chocolate Dump-It Cake" has become my husbands birthday cake ever since I read Cooking for Mr. Latte five years ago. This cake has come to mean so much to us because now it's a family tradition. Thanks, Amanda!
over 1 year ago amanda
Amanda is a co-founder of Food52.
Very touched to hear this. I'm going to tell my mother. Thanks.
almost 2 years ago TheWimpyVegetarian
I made this yesterday as one of the cakes for my granddaughter's 4th birthday party. It was a huge hit with the kids and adults alike. All 5 grandkids "helped" frost it, and all ended up with chocolate icing all over their faces. They had so much fun. Thanks for a perfect birthday cake!!
almost 2 years ago amanda
Amanda is a co-founder of Food52.
Great to hear it -- I just made the icing this past weekend, and my kids did the same!