Chocolate Dump-It Cake

By • June 14, 2010 • 126 Comments

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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 Hesser

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 cups Nestle’s semisweet chocolate chips
  • 1 1/2 cups sour cream, at room temperature
  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
Jump to Comments (126)

Comments (126) Questions (11)

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12 days ago Lee

I am an inexperienced baker of cakes, especially at this 7700 ft elevation. I tried this recipe and, while the flavor was good, the cake itself was thick and heavy. Yes, the ingredients were fresh. I thought it tasted like Duncan Hines' Devil's Food cake mix (which I like). Maybe that thick, heavy quality is the way it's supposed to be. . . ??

Tad_and_amanda_in_the_kitchen

12 days ago Amanda Hesser

Amanda is a co-founder of Food52.

It's a very moist cake but I wouldn't describe it as heavy. I'm wondering if a little more leavening might help -- but I'm just guessing because I don't know much about high elevation baking.

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about 1 month ago thi

Thanks!

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about 1 month ago thi

For the unsweetened chocolate, is it powder or solid chocolate?

Tad_and_amanda_in_the_kitchen

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Solid chocolate!

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3 months ago Maria

Could I freeze this cake already iced? Thank you!

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3 months ago tamater sammich

I'm pretty sure I froze this cake. Most cakes I double up, and freeze, with or without icing. Important to let it cool off completely, so you don't have ice crystals all over it . Sometimes freezing dries baking, but a few moments in the microwave seems to 'nicen' it up.

Tad_and_amanda_in_the_kitchen

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

I would not freeze it iced. You can freeze the cake base, no problem, but I'd then thaw it and ice it.

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4 months ago Lesley

This cake was delicious! It was delicious and got better after a few days. I had to stop myself from devouring it all. I didn't make this frosting, so I can't comment on it. I am making this again, without a doubt.

Tad_and_amanda_in_the_kitchen

4 months ago Amanda Hesser

Amanda is a co-founder of Food52.

So glad you liked it -- hope you'll try the frosting sometime; it's a winner for both ease and taste!

Stringio

4 months ago Phil Adams

Could I make this cake in layers instead, or a sheet (13x9)? If so, what size would work? Thanks!

Tad_and_amanda_in_the_kitchen

4 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Sure -- my sister does that. She uses 2 cake pans and simply divides the batter between them. They will bake more quickly and they won't have a hole in the center, like you get with a tube pan, but this approach works perfectly well. Not sure about a sheet pan however.

Stringio

4 months ago Phil Adams

Thanks! 8 inch or 9 inch pans?

Tad_and_amanda_in_the_kitchen

4 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I would do 9 inch but if you only have 8 inch, that would be fine, too.

Stringio

4 months ago Phil Adams

Thanks, Amanda! I'm going to make it Thursday night for my colleagues at work on Friday. Looking forward to trying this recipe.

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7 months ago amanda hollingworth

Im struggling with cups and grams as when I tried to convert, the measurements seem to be different depending on whether it's flour or sugar or liquid...Help

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7 months ago tamater sammich

Amanda, I'm wondering if you know; you can 'google' (I use Duck Duck Go) for measurement conversions. The websites are free. I'd give you a link, but I now have my own little metric-imperial conversion calculator. It's invaluable to me. It's easy to use, does liuid & dry measurements, and costs $16.00 at Lee Valley. That's Canadian, but am sure you can find one.

Amanda Hesser, maybe you can sell these great little things in your online store?

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Good idea -- we're actually about to start selling a book of conversions (nicely designed and handy!). Agree that a calculator would be nice, too. Thank you for the idea!

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7 months ago Kate G

In the quiet of my kitchen, I am baking this cake again for my son for his birthday. Today I am making it in the daylight instead of the quiet of. The night after dinner dishes are done and kids in bed. For 9 years I have made this lovely cake and first made it for a baby shower days after hearing Amanda on NPR talking about her cookbook. Thank you for sharing your recipe and being part of our family tradition.

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

What a touching note -- thanks for letting me know this, Kate. I hope your son has a wonderful birthday!

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7 months ago Chethana

What can I use instead of cider vinegar?

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Any vinegar will work -- you just want acid to add to the milk.

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7 months ago tamater sammich

You could use lemon juice if you have no vinegar.

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7 months ago Chethana

Thnx :)

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about 1 month ago Jennell

Could you not use buttermilk in place of milk and vinegar?

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about 1 month ago Jennell

Never mind. I found the answer further down...

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7 months ago Radhika

Any idea how many cupcakes this same recipe would make? Also would it need any changes? Thanks in advance, would love to try this!

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Not sure how many cupcakes it makes; you'll need to cut back the baking time a little -- I'd check them after 15 minutes.

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7 months ago Lauren

My mom requested chocolate cake for Mother's Day and I decided to forgo my usual go-to, from Molly Wizenberg, and make this instead. So glad I did! Extraordinarily moist, flavorful and easy to make. Loved the frosting, too. Followed the directions to a T, baked it in a parchment lined tube pan (which I bought yesterday for $2 at Goodwill) and it came out looking exactly like the photo. I served each slice with a jumble of fresh berries on top (strawberries, raspberries and blueberries), which was the perfect accompaniment. Bravo to Amanda's mom for this stellar dessert. I can't wait to make it again, and try out variations (already thinking about filling it with raspberry jam).

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for your comment -- I'll let my mom know!

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8 months ago Christine

This was a thumbs-up in our house, even among the sworn cake-haters! I'm glad to finally find a great, easy-to-make chocolate cake.

Tad_and_amanda_in_the_kitchen

8 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Who hates cake?!

Stringio

8 months ago Allison Stabile

What a great cake. I can't wait to make this.

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8 months ago tamater sammich

Made it, loved it...used multigrain flour, didn't have any sour cream, so used a full fat yogurt. I LOVE these forgiving recipes that make a great base for subs when you can't get to the store.
Oh, and I had no chocolate chips, and since I didn't miss them, I'll keep leaving them out when I make this in the future…mmmmm, which will be times a-plenty, I bet.

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8 months ago Karen Ferguson

wow...this looks DIVINE. My mum will love it for Mothers Day.

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8 months ago Karen Ferguson

ps. thank you for sharing your Mum's recipe, btw. :-)

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8 months ago Barb Raber

Would a 6-inch bundt pan work for this recipe?

Tad_and_amanda_in_the_kitchen

8 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I think it would be too small, unfortunately. You could use two 8-inch cake pans.

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8 months ago Teri B.

Just scrolled through the comments and saw that buttermilk works too. Thanks!

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8 months ago Teri B.

Is it possible to substitute butttermilk for the sour milk?

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8 months ago jenjamshap

Never mind... I see it. SORRY!

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8 months ago jenjamshap

When does the Cider vinegar come in?

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9 months ago Kari B

I have been waiting to make this , and my daughter's sweet 16 is the perfect excuse!

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10 months ago Kelly D

Planning on making this as a 50th birthday cake for hubbie this week, as a layer cake. Sounds like two 9-inch pans is the way to go/this recipe makes the correct amount of batter for that? One poster says 27 min - any other tips re: timing? (I have a convection oven - never sure whether I should use it for cake baking or not. Thoughts?)

Tad_and_amanda_in_the_kitchen

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Convection will decrease the cooking time so unless you're confident about testing for doneness, then I'd keep the convection off. If you have a tube pan, the cake bakes best this way, and you can cut it into layers, but if you don't, two 9-inch pans is the way to go. I haven't tested the timing for this, so I'd start checking after 20 minutes, just to be safe! Happy birthday to your husband! I'm honored that you're baking this cake for such an important birthday!

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10 months ago sarah patton

Best chocolate cake I've ever made. I used to use the one on the Hershey's Unsweetened Cocoa box but that one sometimes comes out gooey and oily (calls for oil.) Frosting is divine. It seized up a bit but was still workable. I used creme fraiche because I live in Europe and right consistency for sour cream is hard to find. Also can't find unsweetened chocolate but I used bittersweet and a little less sugar - cake consistency was great.

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10 months ago Pat in SoCal

On a day when I really needed everything to come together the first time this cake took the cake! It went together PERFECTLY. Twp 9" round pans baked for 27 minutes and were perfect. Frosting glossy and easy to use. I don't even care what it tastes like at this moment...although I'm sure it will be ymmy. It looks gorgeous and I needed a good presentation piece for MIL 92nd birthday dinner. Thanks!

Tad_and_amanda_in_the_kitchen

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Anyone who lives to 92 deserves a good birthday cake -- glad it turned out, and hope the dinner was fun!

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10 months ago crunchygooey

I have neither tube or bundt pan - any idea if this will work in a round cake pan? Thanks - love love love this site!

Tad_and_amanda_in_the_kitchen

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, it will work -- you may need to bake it for slightly longer, and the outer perimeter may get a little overbaked, but it will still be good! My sister often divides the dough among two 9-inch cake pans so that you get two layers with out having to cut one cake into two layers. Doing it this way also allows the cake to cook more evenly. So glad you like the site!

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10 months ago crunchygooey

Delicious and surprising - kind of like a light and fluffy brownie. Not too sweet with just the right amount of salt. I made one 9" round and 12 cupcakes. Both turned out nicely but I do wish I would've lined the bottom of the cake pan with parchment because it did stick a bit. I used buttermilk instead of vinegar and milk and served it with a big dollop of whipped cream. So good. Will try the ganache next time...and there will certainly be a next time!

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10 months ago Mulzee

This cake just changed my life. I'm not kidding. It was everything I wanted from a chocolate cake. I had to substitute a couple of the ingredients but still remained more or less close to the original recipe. I used a bundt pan and dusted with cocoa and it came out perfectly. I did not have malt vinegar readily available so I substituted for 1 tablespoon lemon juice, it seemed to work just fine. Also, I couldn't find unsweetened chocolate at my grocery store (I was shocked), so I used cocoa powder with a little extra butter added as advised. This cake was delicious once it was made but even better the day after. Definitely recommended to add strawberries for decoration and deliciousness. Thank you for this recipe!

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10 months ago Nancy Quattrone-Payne

Lisa if you do use a bundt pan use cocoa instead of flour for dustng, looks better with a chocolate cake

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about 1 year ago Lisa Poe Taylor

Will this work in a bundt pan? If size is about the same are tube and bundt pans interchangeable?

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, it should but I'd butter and flour the bundt pan very well, and don't let it cool in the pan or it'll stick.

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about 1 year ago Annie Slocum

Can you bring the frosting back if it starts to seize up? I have only added about 1/2 cup or more of the sour cream.

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Keep adding the sour cream (assuming it's at room temp) and whisking. I find the icing sometimes seizes early on and then relaxes as you incorporate the sour cream. I whisk pretty briskly. Good luck!

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about 1 year ago Annie Slocum

That advice worked perfectly! Thank you! Would you refrigerate this cake if you were serving it tomorrow? Made today? Loved the velvety texture of the sour cream frosting!

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

I do refrigerate it, and then bring it to room temp before serving. So glad the frosting worked out!

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about 1 year ago kbehroozi

I've also re-warmed it and mixed briskly and gotten the frosting glossy and spreadable again.

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about 1 year ago nicole kaplan

made it today, many changes and still lovely. i used 2% milk and 2% greek yogurt to replace the sour cream. the frosting was quite lovely with the yogurt.
for the cake mixt, i added 1/3 of the choc mix into the dry ingredients, started to whisk and then slowly added the remaining chocolate and then the milk mixture. no lumps this way. also for the frosting, i melted the chocolate 2/3 in the microwave so it's not super hot but still hot when it finished melting by stirring. i then added half of the yogurt and whisked with gusto immediately. then i whisked in the remaining yogurt. this way you don't have a melting issue with the yogurt or a chipping issue with the cold dairy hitting the chocolate

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over 1 year ago gillian

This cake sounds delicious. I live in a hot and humid climate. Will the cake and icing withstand the heat? Any suggestions? Thanks!

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

In the summer, my mother would often make the cake the day before and refrigerate it -- then let it sit out for an hour before serving.

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almost 2 years ago newkiwi

One of the cook's commenting said she made this recipe as cupcakes. Is there a formula for adjusting bake time?

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

I don't have a formula, but I'd start checking at 10 minutes, and simply use the cake test: insert a toothpick in the center of the cupcakes and it should come out mostly dry.

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almost 2 years ago Devi

Could I substitute buttermilk for the milk and vinegar? If not, what milk is best? Thanks.

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almost 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Yes, I've used buttermilk and it works well.

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almost 2 years 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!

Tad_and_amanda_in_the_kitchen

almost 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

We do like our chocolate and butter around here. Thanks for your note!

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about 2 years 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.

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

So glad you gave this a try! Happy Thanksgiving.

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about 2 years 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!

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about 2 years 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,

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about 2 years ago Jolinda

Do you think you could use Cocoa Powder as a substitute for the 4 oz dark chocolate?

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about 2 years 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...)

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about 2 years 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?

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

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.

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about 2 years 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!

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about 2 years 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!

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about 2 years 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!

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10 months ago Pat in SoCal

Adding wet to dry is usually an easier way to avoid lumps. It does take another bowl...but that's no big deal. And I suggest using a big bowl so you can wisk with abandon!

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over 2 years ago wwitbeck

Hi, My batter seems a little soupy.. Is that normal or will I just have to find out in 40 minutes??
Thanks

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

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!

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over 2 years ago wwitbeck

Hi, My batter seems a little soupy.. Is that normal or will I just have to find out in 40 minutes??
Thanks

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over 2 years ago debragay

I need to make this cake in a non-dairy form. What do you suggest?

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I've never tried it but I might use coconut milk in place of the regular milk.

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about 2 years ago sadiemae

You might try lactose free milk if that's the problem. Coconut milk will change the taste of the cake.

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about 2 years 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! :)

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about 2 years ago P J

You also have to remember to use dark chocolate or one without milk in it. :)

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over 2 years ago tracey181

Does it have to be refrigerated?

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

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.

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almost 3 years 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

Tad_and_amanda_in_the_kitchen

almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Will tell my mother this -- very funny.

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almost 3 years ago JackKnightCooks

Oh good, I am pleased you found it funny.

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almost 3 years 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.

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almost 3 years ago Kitchen Butterfly

Water's missing from the ingredients list!

Tad_and_amanda_in_the_kitchen

almost 3 years ago Amanda Hesser

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.

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almost 3 years 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....

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almost 3 years 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!

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almost 3 years ago susaneas

can you make this cake in a regular (non-tube) cake pan? what size?

Tad_and_amanda_in_the_kitchen

almost 3 years ago Amanda Hesser

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).

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almost 3 years 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!

Tad_and_amanda_in_the_kitchen

almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for the note -- and the update!

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about 3 years 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.

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over 3 years 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!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Very touched to hear this. I'm going to tell my mother. Thanks.

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over 3 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!!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

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!

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over 3 years ago jmddc

This sounds delicious and I suspect it will become a staple in my house once I make it. Which will be soon!
p.s. Can I move in with your mom? Your dinner descriptions are killing me!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, sure! I'll tell her to expect you next week.

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over 3 years ago Katie D.

One of my toddler's favorite phrases is "Dump it!" This looks like the perfect recipe for his birthday next month!

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over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Definitely. It was always my birthday cake growing up.

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over 3 years ago cakegirl

My go-to chocolate cake recipe...my daughter brings her friends over after school to eat this cake, and I sell it by the slice at a farmers' market in the summer. Many thanks for the recipe, Amanda!!

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over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Like that you're spreading the dump-it cake love. Will tell my mother.

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almost 4 years ago oishii desu

Can't wait to try this one; sometimes you need just a fabulous hunk of moist chocolate cake and nothing else will do!!

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over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I feel that way most days.

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almost 4 years ago DeArmasA

Amanda - thank you for sharing this. I made it for my husband for his birthday and he thinks it the best cake he's ever had and says it's now *his* birthday cake. Even touted it on FaceBook! I personally don't like chocolate cake but this is really delicious!!

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almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

A double-endorsement -- thank you!

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over 4 years ago luvcookbooks

Meg is a trusted home cook.

this is my daughter's favorite cake
she sleeps with your book at her bedside
in fact, i have to point out to her that it's my copy

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almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

So cute!

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over 4 years ago testkitchenette

As a side note, a few years before she died (in 2006 at age 94) my grandmother thoroughly enjoyed reading your CfMrL book.

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over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

This is so nice to hear -- thank you.

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over 4 years ago testkitchenette

We had this again for my sister and sister in law's birthday celebration this past week and it was of course a hit. We served it with ice cream form a local parlor (Coyle's Ice Cream, Bay Shore, NY).

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over 4 years ago testkitchenette

Making this for my husband's 40th birthday!

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over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I make it for my husband's birthday every year. Enjoy!

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over 4 years ago kbehroozi

My copy of Cooking for Mr. Latte is dog-eared and chocolate-stained from making this cake so many times. I like to carefully slice the cake in half and fill it with raspberry jam or cherry preserves. Thank you, Amanda!