Make Ahead
Chocolate Dump-It Cake
Popular on Food52
416 Reviews
[email protected]
October 7, 2023
This is such a great recipe and easy to put together! I would love to make a vegan recipe if you think it possible as multiple family members are vegan and I want them to enjoy this. Do you think it’s possible?
Lisa K.
June 26, 2023
Great moist cake. I didn’t have a tube pan so I baked it in 2 9” cake pans for 25 minutes.
Shala
June 11, 2023
I made this cake with my 6 yo today and it is moist and delicious. The sour cream's tang cuts the sweetness and gives it a lovely balance. My husband declared this a "triumph" despite us having to bake it in a bundt and it sinking a touch. We live in altitude so I am going to work on (and then post) a version that accounts for those of us who are living a mile high. Even without the altitude modifications, though, this is a winner and a cloud-pleaser.
Loropallo
February 24, 2023
This is an amazing recipe. Every time I make it my family raves. It’s easy to make, super moist and the icing is easy as well! Definitely worth trying! A new classic to pass down!
Sarah H.
February 8, 2023
Amanda, We sifted the dry ingredients, but when we added it there were clumps -- like little pockets of flour. Maybe I should have immersion blended when this happened? But because I needed it to come out well on my first try (and it did!!) I went through the PITA of straining the cake batter in a mesh strainer. Thoughts?
We did LOVE!
We did LOVE!
Amanda H.
February 21, 2023
Sorry -- that sounds like a pain in the neck! When you add the flour and begin folding the dry ingredients into the wet, there will be (and should be) lots of little flour lumps but if you continue folding, they'll go away, promise!
Sarah H.
February 21, 2023
You are so nice to write. GREAT! Excited to make this cake many more times :)
Markmoriarity
February 4, 2023
This my go to chocolate cake now.
Since your Instagram post back in 2020, I’ve made this at least 6 times.
The frosting is tangy and delicious, the cake is perfect, never fail to please.
Since your Instagram post back in 2020, I’ve made this at least 6 times.
The frosting is tangy and delicious, the cake is perfect, never fail to please.
Lovisa W.
February 4, 2023
I am making this cake to take to a friend's house for dinner tonight. I made the cake yesterday using buttermilk (it needed to be used) instead of milk and vinegar. I also thought I had unsweetened chocolate, but didn't. I used Guittard unsweetened cocoa instead with grapeseed oil (3 to 1 tablespoon ratio per each oz of chocolate). I cooked the cake in two 9" pans on 350 for 30 minutes. I let the cakes cool completely before wrapping them. The cakes were very moist and smelled amazing! Everything had been going well until I started the icing today. I used half creme fraiche and half sour cream with Ghirardelli semi-sweet chips. The chips melted into a big lump of chocolate and looked dry. I was happy to watch your video to clue me in on what texture I should be looking for. I re-melted the chocolate with about 5 tablespoons of unsalted butter. Finally, the icing had a glossy silky texture like yours. I forgot to cut the tops of my cake to make them completely level. It's been a long time since I've made a layer cake. My cake came out a bit crooked, but overall I am pleased with the cake. If you are bad at icing a cake like I am then I recommend going with the 2 cups of chocolate chips and 2 cups of sour cream. I just barely had enough frosting to cover the cake. I can't wait to try it! I hope my friends enjoy it too.
mel52
December 28, 2022
My cake sank in the middle so badly! It looks like the "too much sugar" fault if you Google. Thinking about it now, weight for weight 2 cups of sugar to 2 cups flour is pushing the boundaries for what a cake can handle, and I guess I over packed the sugar and under packed the flour. Super annoying, please just put weights for baking recipes 😭
Amanda H.
December 29, 2022
Sorry to hear about the sinking! We don't have the resources to go back and retrofit every recipe to metric, unfortunately. I wish we could, and hope you can understand. Thanks for trying the recipe.
m M.
February 26, 2023
Rather than retrofit, perhaps you could provide a cups to grams equivalent?
Mel52, I use 120 grams to 1 cup for flour and 198 grams to 1 cup sugar. Alternately, you can check the nutritional information on the package as it usually provides the conversion..
I haven’t made this cake (but plan too shortly!), so not sure it will work for this recipe. Amanda, It would be very much appreciated to know what your typical cup of flour, sugar… equals in grams.
Thanks for all you do!
Mel52, I use 120 grams to 1 cup for flour and 198 grams to 1 cup sugar. Alternately, you can check the nutritional information on the package as it usually provides the conversion..
I haven’t made this cake (but plan too shortly!), so not sure it will work for this recipe. Amanda, It would be very much appreciated to know what your typical cup of flour, sugar… equals in grams.
Thanks for all you do!
Amanda H.
March 19, 2023
Hi m M. -- I used two different sets of measuring cups and 1 cup flour was 120 grams in one set and 126 grams in the other; and 1 cup sugar was 204 grams in one set and 218 grams in the other. And I measured each ingredient twice in each set.
I guess I proved your point that metric measurements would be more consistent!
I guess I proved your point that metric measurements would be more consistent!
YCandy
August 24, 2022
I have made this cake for my own birthday 2 years running. There is no better cake & my friends agree I should keep making my own cake :). Only change is that I use a chocolate buttercream icing. Amazing with vanilla ice cream.
elise
August 22, 2022
Thank you for this cake; I have made it many times and love it. I am wondering if there is a substitute for fresh milk as I am lately not keeping milk on hand - have you tried reconstituted powdered milk, canned evaporated, oat milk, or anything else? I love your recipes and videos.
Barbara
August 8, 2022
Nestle chocolate chips don’t taste like they used to…I find Trader Joe’s chocolate chips to taste just like the original Nestle product
wendie M.
April 13, 2022
Hey, y’all, this is a beloved family recipe. Be mindful in your responses. Cheers:)
Hannah
February 16, 2022
We loved the cake which was on the denser side. But we did not enjoy the sour cream frosting. If I make the cake again, I’ll be using a traditional fudge frosting instead.
Jodi P.
February 5, 2022
Unfortunately, the “helpful” cooking videos with adds that F52 forces on patrons now made this recipe page too distracting and irritating to want to consider baking this particular cake recipe - hard pass.
Stephanie G.
February 5, 2022
The cooking videos and ads are off to the side and don't interfere with the page and I just mute their sound. It's not like that for you?
Seriously, this cake is super yummy! You should give it a try!!
Seriously, this cake is super yummy! You should give it a try!!
Sara G.
February 12, 2022
You can simply select “jump to recipe” which appears at the top of the page
Amy
April 13, 2022
I often click print which opens up a different page. I don’t print the recipe, but work from that page which has zero ads. Try it!
Steele226
January 22, 2022
Have you ever made this with white chocolate?
Amanda H.
January 22, 2022
I haven't but could be fun to try. You might need to make some alterations because white chocolate is just cocoa butter and sugar and unsweetened chocolate, which the recipe calls for, is a mix of cocoa solids and cocoa butter and does not contain sugar. I might cut back the sugar in the recipe by 1/2. Not sure what the absence of cocoa solids will do to the cake but worth experimenting!
Melissafitz
January 2, 2022
My attempt at this cake was last minute so perhaps the result was adversely affected by that — the cake is tasty but a little dense and not very tall. Maybe I didn’t mix the flour in enough? (The pot I mixed it in was a bit too small, so my mixing ability was limited). Also I’m not 100% sure the oven got to temp before I started the bake. Anyway — it’s yummy so I’ll give it another try and will keep my past mistakes in mind! Thanks, Amanda!
Amanda H.
January 2, 2022
Thanks for trying it out! It is a denser cake but a couple of tips may help: 1.) measure your flour by spooning it into your measuring cups and leveling off with a knife; if you measured another way, you may have had too much flour in the cake, which will make it dense. 2.) if your pan is too small, you can always pour the wet mixture into a large bowl before adding and folding in the dry ingredients. And agree with you that the oven temp is key. Hope this is helpful!
Melissafitz
January 2, 2022
Thank you so much for your thoughts!! I measure by weight — 140gr per cup. My oven has been taking longer to preheat lately, so I’ll be a bit more patient next time. Meanwhile, it is a delicious cake and was a lovely breakfast! :)
Sophia
September 19, 2021
We love this cake! It’s my son’s new favorite and has requested it for his birthday. How far in advance can I prepare it?
Amanda H.
September 27, 2021
Up to two days if covered and refrigerated; let it come to room temperature before serving. Alternatively, I sometimes bake the cake a day ahead and ice it the day of serving.
KoraAdam
June 10, 2021
Wondering if you think this could work in a 9 x 13 pan? I’d like to make it for a family party, but temps in the 90s with high humidity here, so would love to keep it simple and a bit sturdier in the pan…
Amanda H.
June 13, 2021
Hi KoraAdam -- I haven't tried it but based on comments that people have left, it seems like the cake is pretty flexible and works in different pans. You may need to adjust the baking time tho! Hope it goes well!
mdt
February 8, 2022
It works well in two 8" rounds and I had no issues removing it. Don't see why it wouldn't work in a 9x13. You might need to be a little careful removing it.
Sonia
May 16, 2021
Hi! I've made this cake about 6 times, and every time, it gets rave reviews! Thanks for sharing your family recipe.
I have now been asked to make it in cupcake form. How much batter should I use for each? Would filling the molds halfway up the sides be too much? Thank you!
I have now been asked to make it in cupcake form. How much batter should I use for each? Would filling the molds halfway up the sides be too much? Thank you!
Amanda H.
May 17, 2021
Hi Sonia -- happy to hear this! For cupcakes, I'd suggest filling the cups 1/3 to 1/2 full but no more or I think they'll run over -- and I'm not sure how long they'll take to bake; I'd check after 10 min. You may want to bake off a single cupcake first as an experiment before doing the rest. Also, then you have one to snack on while you bake the rest. :)
Sonia
May 19, 2021
Thank you your advice! I will definitely bake a test cupcake first...strictly in the interest of making sure it doesn't run over! In fact to make extra sure, I might make a second!! ;-)
LYNNL
May 16, 2021
I have a question about tube pans. Two piece tube pans drive me nuts. Always leaking. Do you use a one piece tube pan? Or do you have a great hint for no leaking in a two piece pan?
Amanda H.
May 16, 2021
Lynnl -- one thing I do if the pan is leaky is place it on a sheet pan before putting it into the oven. This way you limit the damage. However, I will say that shopping around for a sturdier tube pan is worth it. I have one that I picked up 10+ years ago and it's never leaked.
Windischgirl
May 16, 2021
I’ve wrapped the outside bottom of my two piece pan in foil AND placed it on a baking sheet. Note the foil can affect the baking time, so keep an eye on the cake and test it early for doneness.
Vjean
April 13, 2021
The cake did not rise evenly and sank a bit, but once finished (upside down!) looked fine. Could high altitude cause the rising problem? Used a tube angel food cake pan. The icing started to solidify when I was making it, but I heated it over a pan of hot water, added some milk and got it back to the right consistency. My dump cake does look dumpy! Will try it again sometime.
Jodi
June 1, 2022
Yes, high altitude will affect baking this cake. I live at 6500 ft. and have to decrease my oven temp by 25 degrees and cook a little longer (up to 10 mins more). The amount of time depends on the pan used, so check regularly. The cake is great and worth trying again!
scrickmore
April 4, 2021
I’ve made this twice....both attempts failed. First time my pan was too small and batter oozed over the top. My mistake.
Second time I used a bigger pan. I checked doneness at 30 minutes. Looked good, but not done, went back to check and caked had collapsed/caved in. What went wrong? Why did it collapse?
Second time I used a bigger pan. I checked doneness at 30 minutes. Looked good, but not done, went back to check and caked had collapsed/caved in. What went wrong? Why did it collapse?
Amanda H.
April 4, 2021
Hello! Sorry to hear this -- was your second cake made in a tube pan? While the cake can be made in two regular cake pans (one for each cake layer), it's best made in a tube pan so the heat surrounds more of the cake. Let me know!
Amanda H.
April 11, 2021
I'm sorry -- I'm a bit stumped by this. Is there any chance your baking soda or baking powder are old? Another potential cause could be if you dip and sweep your flour, you might be doing it *so* well that there's not quite enough flour -- but this seems like a long shot.
Jenny T.
March 25, 2021
I was wondering, since I do not have a tube pan, can I use a regular pan for baking this cake and if so what size pan and does the cooking time remain the same or not? I want to bake this for my husband's birthday. Thank you!
Amanda H.
March 28, 2021
If you use a regular 9" pan, I recommend using two (one for each layer), because they will bake better. If you do this, the baking time will be shorter; I'd check after 15 minutes and then keep checking every couple of minutes if they're not done at 15 min. Hope this helps!
Lesparnes
February 20, 2021
Great cake. Just wondering what the vinegar does?
Made it in a Bundt and didn’t make 2 layers, just made less yummy frosting .
Added a bout a tablespoon of instant espresso. Learned that from Ina Garten.
Made it in a Bundt and didn’t make 2 layers, just made less yummy frosting .
Added a bout a tablespoon of instant espresso. Learned that from Ina Garten.
Amanda H.
February 21, 2021
The vinegar helps the milk curdle to replicate sour milk, which is what the original recipe called for. And thank you for the instant espresso tip!
Danielle C.
February 16, 2021
do leftovers (if there are any!) need to be refrigerated? thanks
Amanda H.
February 16, 2021
You have leftovers? :) Technically, yes you should refrigerate the leftovers because the icing has sour cream in it. Let it come to room temp before eating!
Jill S.
February 14, 2021
I made this cake today for Valentines Day. Love it! I actually made 2 nine inch cakes and used 2 cups sour cream and 2 cups cc for icing. Now I had to sit on my hands so not to mix the frosting early lol. I love the tanginess the sour cream gives the frosting. Now doubt I will make this again.
Amy
February 14, 2021
I used the same pans! 22 min at 375 in my oven. I actually waited too long for mixing frosting ingredients and the chocolate chips were solid lol! Had to re-warm but then it mixed beautify. Frosting a bit tangy for my family but overall a tasty cake. Thank you!
Stephanie G.
February 4, 2021
This cake is super yummy! It’s really chocolate-y and moist.
I wasn’t patient enough with the icing and the chocolate seized up. I ended up going ahead and mixing in the sour cream and then microwaving for 10 seconds then mixing, I had to repeat that at least 4 times - but it turned out perfect! I will definitely be making this cake frequently!!
I wasn’t patient enough with the icing and the chocolate seized up. I ended up going ahead and mixing in the sour cream and then microwaving for 10 seconds then mixing, I had to repeat that at least 4 times - but it turned out perfect! I will definitely be making this cake frequently!!
Judy
January 31, 2021
Love the cake but I am curious why you left the 1 cup of water out of the ingredients list. I knew I saw water when I saw the video, had to check back into the directions to find out where the water went.
Amanda H.
January 31, 2021
Great question -- it's just a recipe writing style rule we follow, where water is never listed as an ingredient (because it's not something you have to shop for) and is instead just included in the instructions.
Smaug
February 4, 2021
Personally I'd rather see it in the ingredients, especially in that quantity, as it would help in getting a clearer view of the recipe from the ingredients list (not that you shouldn't read the instructions before starting). Besides, I never have to shop for tomatoes, peppers, most herbs etc.; I still think they need to be included in recipes.
MeghanSK
January 31, 2021
This has been a favourite recipe of mine since reading Cooking for Mr. Latte! I am living outside the US now and not sure where to find unsweetened chocolate. I do have 72% chocolate... is there anyway I can substitute the unsweetened chocolate with that? Perhaps by using a less sweet sugar like coconut sugar? Or perhaps a 50/50 mixture of cocoa powder with vegetable oil & the 72% chocolate?
Amanda H.
January 31, 2021
Hi Meghan, 72% chocolate isn't super sweet, so I'd just cut back on the amount of sugar you use. I'd do 1 1/2 cups rather than 2 cups.
Dorte
January 31, 2021
How much is 1 cup ? Gram ?
Laurendiane
January 31, 2021
Cups Grams
1/2 cup 64 g
2/3 cup 85 g
3/4 cup 96 g
1 cup 128 g
I hope this helps. Please let me know.
1/2 cup 64 g
2/3 cup 85 g
3/4 cup 96 g
1 cup 128 g
I hope this helps. Please let me know.
Carol H.
February 4, 2022
It depends on what ingredient you are measuring! One cup of sugar (brown or white) is 200 grams, while one cup of all purpose flour is around 128 grams. It's a mass vs. volume thing--sugar is heavier than flour. King Arthur has a great conversion table for a huge variety of ingredients on its website. I actually printed it out and keep it handy in my kitchen. Good luck!
Elisa V.
January 27, 2021
I loved it! The cake is so light, moist, and fluffy! Yum. I loved the frosting but my family had mixed feelings on it. For future reference, any offer suggestions for frosting or icing for this cake? Thanks!
Penny G.
January 10, 2021
I'm about to take this cake out of the oven. I saw the video on Facebook one evening, and found the recipe intriguing. After reading the comments whilst waiting for it to bake, I was a little worried that when I checked it at 27 minutes, I might find a soupy mess! However, while it does need just a few more minutes to finish baking, it's not soupy at all, has risen beautifully, and I am super excited to try that unique frosting, as well! I think I am going to wait until morning, or at least very late this evening, to even attempt to frost it. I chuckled Amanda, as you said that you worry every time because of how loose this batter is...and then, when it was mixed, I understood-perfectly! Thank you so much for sharing an heirloom quality recipe with the rest of us! My little house smells divine, and I can hardly wait to try this!
Robin L.
January 10, 2021
I made this a second time yesterday. Turned out great! The only thing for me that is a good challenge is the frosting. Getting them both at room temp just takes time, no rushing that. I’ll make it again I’m sure.
Amanda H.
January 10, 2021
Yes -- and because I'm impatient, it took me years to learn my lesson and wait to get it right!
Penny G.
January 10, 2021
I didn't wait, LOL! The cake was completely cool...the frosting IS a little tricky, but luscious! Absolutely worth making! And...the picture I took of it...that's food porn, friends!!
priya
December 31, 2020
I have this cake in the oven in a Bundt pan. Since the pan makes cakes with decorative edges, is there a way to thin out the icing so it’s more pourable? Maybe with buttermilk, or stirring in the sour cream while the chocolate is still warm?
Amanda H.
January 1, 2021
Priya, I'm sorry I didn't see your message until now. I think adding room temperature milk or buttermilk would be the way to go. Hope all turned out well -- let me know!
priya
January 1, 2021
I used buttermilk and it worked perfectly! It was pourable enough to drizzle a little down the sides and then harden.
Amanda H.
January 1, 2021
So glad you followed your instincts and it worked out! Thanks for letting me know!
Addie K.
December 30, 2020
I've made this a couple times very successfully, but the last few times I made it my dry ingredients aren't incorporating well and it's lumpy - would this perhaps be because I am not allowing the wet to cool enough? Any tips on how to avoid this would be appreciated, I love this recipe!
Amanda H.
January 1, 2021
I don't think it has to do with temperatures. Have you tried adding the dry ingredients more slowly -- say, in 1/3 cup increments? That may help. Also, if you're using a spatula to fold in the dry ingredients, try using a large whisk, which will help break up the lumps.
EatPrayandEatAgain
November 12, 2020
My children absolutely loved this cake, and it was easy to assemble. So moist and decadent. Thanks for sharing.
Ginger S.
November 2, 2020
OMG, I am so very glad I came upon this moist firm beyond tasty Dump It cake recipe! It turned out better than expected. I’m a bit weird regarding texture and so pleasantly surprised because it is firm moist bouncy!!!!LOL. You have to make it to understand how really special it is! Thanks Amanda.
Ginger S.
November 9, 2020
So, the first cake disappeared in 2 days made it again today...same ingredients yet, yet the finished cake too fluffy, first one was firmer, but still moist?
Only thing I did different was cook 8 more minutes as center was too wet???Hmpf!!!
Only thing I did different was cook 8 more minutes as center was too wet???Hmpf!!!
Lorraine
October 26, 2020
I made this cake for my sisters birthday and now I have a request to make it again for Halloween, and because I can’t leave things alone as perfect as they are, I want to add 1/2 cup of chopped almonds and half a cup of chopped dried prunes. Do you think it will work?
Lorraine
November 3, 2020
I added one cup of toasted almonds and chopped prunes and apricots, it was just delicious. love this cake
Corinne C.
October 24, 2020
I came across your facebook page making this cake and loved the name, ha. Loved that you are your authentic self, keeping it real. I made this for a birthday celebration last night and it was a huge hit. Huge! Even my worst critic (family :)) loved it and had 2 slices. We don't care for american frosting (too too sweet) and this frosting was perfection. The cake was everything you want it to be, moist, perfect crumb, spongy dense. And for me the best part is that it is so easy and like you said, no one will ever think it is not a fancy cake. It's my go to now. Making it again for a birthday celebration next weekend. Thank you for generously sharing your Mum's recipe. Cheers.
Amanda H.
October 24, 2020
So glad you liked it. And I agree with you about most American frostings being too sweet!
RaquelO
October 23, 2020
My absolute favorite chocolate cake. I used my Bundt pan since that's what I had. I also ended up making a glaze since I forgot to get sour cream. The cake wasn't too sweet, had a deep chocolate flavor (I don't like desserts where all I can taste is sugar.) It had an excellent crumb and kept well during the course of the week as we made our way through it even after sharing with the neighbors! Can't wait to make it again.
Anna S.
October 11, 2020
I did not like this cake. I was expecting a fluffy moist cake but instead it was dense and heavy. I also did not like the frosting....the tang from the sour cream was awful. Just not what I expected at all.
Jeannine A.
February 6, 2021
If the texture wasn’t what you expected, I don’t have a suggestion for that. I did want to suggest for other readers that if the tang doesn’t sit well with your taste buds, creme fraiche might be an alternative as it has a different fat content and therefore has a lighter tang.
KimDixon1000
September 20, 2020
Do I need to refrigerate this cake?
Amanda H.
September 20, 2020
Yes, I think it's a good idea to because there's sour cream in the frosting.
Sally S.
September 19, 2020
Love this cake! The frosting is wonderful! Was wondering what size your cake pan is that you use. Is it the one from William Sonoma that has the removable bottom? Also, have you ever used buttermilk instead of the milk/vinegar ingredient?
Amanda H.
September 20, 2020
I use an old tube pan -- standard size tube pan -- with a removable bottom. I haven't tried it with buttermilk but a few commenters have and it sounds like it's worked out well!
Indira I.
October 12, 2020
I used a removable bottom pan, and I made a mess trying to get it into the oven. Since the batter is very wet, be wary of leakages! Maybe even put a plate underneath to catch drips.
Amanda H.
November 10, 2020
Both have removable bases, but I believe the pan that Indira is referring to is a regular springform pan, rather than an angel food cake pan, which has a tube in the center.
jenkaa55
September 18, 2020
This is my new, hands-down favorite chocolate cake! I made it for a family dinner with our daughter and grandkids and it was a huge hit, especially for our four-year-old grandson! I baked it in a bundt pan and did not frost it. It’s amazing! Not too sweet but with wonderful texture and chocolate flavor! Highly recommended!!!
Indira I.
September 12, 2020
Hi, if making in a round 8” pan with 3.25” depth how would you modify the ingredients and cook time so that the cake doesn’t sink? Any advice will be much appreciated as this is the first cake I’ll be baking.
Amanda H.
September 12, 2020
No need to modify the ingredients, it will likely take longer to bake, so set your timer for 30 minutes, then add 5-minute increments as needed.
Indira I.
September 16, 2020
Thanks, Amanda. Also if cooking in a convection oven (fan assisted) would you lower the temp? I'm baking the cake ahead of an event. Would you do the frosting the day of or beforehand and chill? Thanks :)
Amanda H.
September 18, 2020
Yes, I might lower the temp by 10 degrees but not more. You can frost the cake the day before but bring it to room temperature before serving.
Indira I.
September 19, 2020
Thanks, Amanda. It turned out well! The middle was a bit gooey for some reason... so when I cut into the two layers... I was left with gooeyness in the middle ( I used a 8”cake pan with no hole, and used 1/3 Demerara sugar, the rest as powdered sugar). So I skipped the icing between the layers and only did the top and sides. It was still good, and well received on my moms bday. She turned 63, and loved it! Thank you for sharing... from your mother to now mine!
Amanda H.
September 20, 2020
Indira, thanks so much for reporting back! When you make it again, try baking it another 5-7 minutes so the middle cooks through. Thanks again for trying the recipe, and happy birthday to your mom!
fatenak
September 3, 2020
thank you for this recipe. I made the cake it came out very moist and luscious . I used butter milk instead of milk and vinegar. My kids liked it and my grandchildren asked to make it again. I like it warm, after I kept in the fridge I served myself with big piece ,microwaved for 20 second and i dived in it was divine....
Jill H.
September 1, 2020
The perfect cake! Made this using 1/2 brewed coffee 1/2 water for the water amount. So moist and delicious but I made it in 2 round cake pans and next time I would use parchment as it was hard getting it out of the pan. Really good the next day cold
Laurendiane
August 26, 2020
I do not have a tube cake pan. Can I use 9 x 13 cake pan (rectangle).
Sandi
August 26, 2020
Hi there — Actually, a 9”x9” Square pan is what you’d want to use. Increase baking time, up to about 50 minutes. Start checking between 40–50 mins.
Lauren L.
August 24, 2020
Love this recipe! Husband and I think it tastes even better after sitting over night. I didn’t have a ring pan so I used a regular 9 inch pan and baked it for about 50 mins. Turned out perfectly!
SusanHan
August 10, 2020
Thank you so much for this wonderful recipe! I baked twice beautifully! first one I halve the quantity, second one baked in 9" square cake, both came out perfect! sour cream is really a kick!
Dave O.
August 9, 2020
I’m anxious to try this recipe and I wondered about the texture/crumb of the cake. Can you post a picture of a cut slice?
SusanHan
August 10, 2020
hi mine are soft and gooey! you can check the photos at instagram #chocolatedumpitcake
Ginger S.
January 10, 2021
Hi Dave. This cakes texture to me is, moist, yet of a firm consistency. Pound cake has a fine firmness this is way more moist. I prefer chilled too! I just love it. Every time I make it for others they take home the recipe. For holidays I did powdered sugar topping for snow look with cherry pie filling scattered on top. I don’t do frosting.
Jeanne L.
August 8, 2020
I'm getting ready to make this for the first time today. Once the cake is done, do I need to refrigerate it or can it sit out on the counter for a few days?
Amanda H.
August 8, 2020
Because there's sour cream in the icing, it's best to keep it in the fridge -- just take it out 30 minutes before serving it. Although I will say that I also like it cold.... :)
Katarina_B
September 12, 2023
Hi!
I have to chime in. I also love this cake cold. I love it just baked and I love it the next day straight out of the fridge. My boyfriend doesn't really like any kind of traditional frostings, but this one he piles on. This is a great and very quick cake to bake.
I have to chime in. I also love this cake cold. I love it just baked and I love it the next day straight out of the fridge. My boyfriend doesn't really like any kind of traditional frostings, but this one he piles on. This is a great and very quick cake to bake.
miralopz
July 23, 2020
Lovely and luscious cake, similar to a German Chocolate Pound Cake that my grandma taught me to make in a bundt pan in the 70s, except for the chocolate type and buttermilk instead of soured milk. Love recipes where the chocolate and butter are melted together!! This frosting, though, is genius! Thanks for sharing!
Ronald J.
July 18, 2020
I made this twice and it’s not turned out.
The first time I just took it out of the oven after 35 minutes and let it cool and it was uncooked in the center.
The second time I did check after 35 minutes and it didn’t cook, did another 10 minutes. Won’t set up for me. My oven is calibrated to the correct temps.
The first time I just took it out of the oven after 35 minutes and let it cool and it was uncooked in the center.
The second time I did check after 35 minutes and it didn’t cook, did another 10 minutes. Won’t set up for me. My oven is calibrated to the correct temps.
Amanda H.
July 18, 2020
Huh! Is there any chance your baking soda or baking powder are old? Or that you forgot to add the eggs? I can't think of any other potential cause.
Meg G.
August 15, 2020
I've just had the same experience! Cooked it for 40 minutes, and it was completely wet/runny in the middle. Only the very top/bottom are cooked
LaurenSBurge
August 29, 2020
I think I’m in the “won’t set” club. It’s been in now for 37 mins and it’s still not set. :(. The edges are getting dry. Wish we knew why this is happening
Mary
July 16, 2020
Just made this cake for the first time after watching your video Amanda. It’s amazing, texture/taste/flavor all 10/10. I especially love the creamy icing. I chose to top it with toasted almonds which looked really pretty. Thank you for sharing a childhood memory!
Gabriele M.
July 14, 2020
Made this today with a former student. Didn’t cut it in half. Turned out beautifully. Can’t wait to dig in.
Gabriele M.
July 17, 2020
Amanda, I made this with one of my former students, a 4th grader. She did a great job, doing almost all of it by herself. I helped with frosting the cake. She took 1/2 of the cake home with her. She is already quite the baker. We both learned that you can make frosting with sour cream and melted chocolate. We loved the cake. My son (19) polished off a quarter of the cake after I went to bed.
CarmelJennifer
July 9, 2020
I made this cake yesterday for possibly the 25th time since first reading it in Cooking for Mr Latte. It’s always a winner. This is my ideal texture in a cake. Pretty dense and substantial, yet also somehow light and moist.
I make substitutions when necessary, most often for the unsweetened chocolate.
I don’t find it necessary to get extra bowls dirty. Instead of sifting together the dry ingredients I add them individually to the mixer bowl, making sure to sprinkle them around the bowl. I also mix the milk and vinegar together in the measuring cup.
This time I made it in the shape of a simple snacking cake, but usually I like to bake it in round tins for a layer cake.
I make substitutions when necessary, most often for the unsweetened chocolate.
I don’t find it necessary to get extra bowls dirty. Instead of sifting together the dry ingredients I add them individually to the mixer bowl, making sure to sprinkle them around the bowl. I also mix the milk and vinegar together in the measuring cup.
This time I made it in the shape of a simple snacking cake, but usually I like to bake it in round tins for a layer cake.
Mmmm
July 7, 2020
@ I made this cake for my brother's Birthday and it was so moist and delicious that I just had to make it again but this time for my cousin's birthday. She was about to order from a bakery when i called her so we can share the chocolate cake with the cool sour cream frosting; perfect for summer. I did mess-up the frosting so I made it twice. The batch was stiff and non-spreadable; I happened cool the chocolate and sour cream properly. The second time work-out just find and delicious. Thanks :-)
Amanda H.
July 8, 2020
I've had the icing seize and it's not pretty! Usually happens when the melted chocolate and sour cream aren't the same temperature. Glad the second batch worked out!
Mmmm
July 7, 2020
I made this cake for my brother's Birthday and it was so moist and delicious that I just had to make it again but this time for my cousin's birthday. She was about to order from a bakery when i called her so we can share the chocolate cake with the cool sour cream frosting; perfect for summer. I did mess-up the frosting so I made it twice. The batch was stiff and non-spreadable; I happened cool the chocolate and sour cream properly. The second time work-out just find and delicious. Thanks :-)
Mmmm
July 7, 2020
I made this cake for my brother's Birthday and it was so moist and delicious that I just had to make it again but this time for my cousin's birthday. She was about to order from a bakery when i called her so we can share the chocolate cake with the cool sour cream frosting; perfect for summer. I did mess-up the frosting so I made it twice. The batch was stiff and non-spreadable; I happened cool the chocolate and sour cream properly. The second time work-out just find and delicious. Thanks
Mmmm
July 7, 2020
I made this cake for my brother's Birthday and it was so moist and delicious that I just had to make it again but this time for my cousin's birthday. She was about to order from a bakery when i called her so we can share the chocolate cake with the cool sour cream frosting; perfect for summer. I did mess-up the frosting so I made it twice. The batch was stiff and non-spreadable; I happened cool the chocolate and sour cream properly. The second time work-out just find and delicious. Thanks
Daniel
July 7, 2020
Hi Amanda, Im going to have a go with your recipe but I live in Australia. Is there any chance to have the recipe in grams? I have try converting it on google but all web pages say something different so I'm lost. thanks
Susan W.
July 8, 2020
Daniel, Hello from Texas! I converted the recipe. 414g.sugar,113g.chocolate powder,113g.butter,258g.flour,8g.baking powder,5g.sea salt,250ml.milk,5g.vinegar,5g.vanilla,225g.chocolate chips,341g.sourcream,Bake at 190celsius.
Susan W.
July 8, 2020
Daniel, Not sure if I replyed to you or the author. I converted the recipe for you.
Gyhu21
July 7, 2020
So easy, so delicious! My new go to chocolate cake. Didn’t have sour cream so subbed non-fat Greek yogurt for the frosting and still turned out great. Thank you Amanda!!
Amanda H.
July 7, 2020
Oh, hey! Glad to know that Greek yogurt works well -- lots of people ask this. Thank you for answering!
Ace
July 7, 2020
I don’t have unsweetened chocolate. Can I use unsweetened cocoa powder? If so how much?
Amanda H.
July 7, 2020
I haven't tried it but this site recommends a formula for substituting cocoa powder for unsweetened chocolate: https://www.myrecipes.com/how-to/cooking-questions/cocoa-powder-instead-chocolate#:~:text=To%20replace%20one%20ounce%20of,already%20used%20in%20the%20recipe.
margaret H.
July 5, 2020
Saw the video on Instagram and decided to make this cake for the 4th of July to celebrate my mom's birthday. She always likes a chocolate cake and I am always looking for the perfect recipe. This was great, and sooooo easy to make! I baked it in two 8in cake pans at 350 for just short of 30min and they came out perfect and moist. It is not a dense cake but more sponge texture. Next time I will split between 3 pans and make a double batch of the frosting to make a tall cake with my perfect ratio of frosting to cake ;) I like a bit more frosting. And the frosting, OMG so perfect for this cake (which is a bit more sweet tasting). It is very similar to a ganache but with a slightly tangy finish, I wasn't sure what to expect but it was wonderful. As a side note I used Aldi Choceur dark chocolate (red package) in place of the chocolate chips as I have found it to work well for recipes and melts well into a ganache or similar applications. Stick it in the fridge and enjoy cold during this hot weather! This will be a go to quick recipe that will be made many times from now on. Thank you for sharing!
Amanda H.
July 5, 2020
Now you're making me want to do a multi-layer version -- I'm usually too lazy! My mother used to do 2 layers; she'd pipe decorations around the base and top edge, and then flowers on the top (the icing at the center and toasted, sliced almonds for the petals)/
Lisa C.
July 5, 2020
Made this cake for 4th of July. I had seen the recipe a few times floating on Facebook and gave it a try. It was absolutely delicious. Moist and chocolatey. I didn't realize when I was making the frosting that I had opened the milk chocolate chips instead. I used them but added a little bit of semi sweet and it was perfect. My children kept wondering what was in the frosting but I wouldn't tell them. Does this have to be refrigerated because of the sour cream in the frosting? Thank you for a great recipe.
Amanda H.
July 5, 2020
Glad it worked out with the mix of chocolates! And yes, I'd refrigerate it due to the sour cream. I actually like eating the leftovers cold. :)
Karen M.
June 30, 2020
Delicious: I used coffee inplace of water. I took whipping cream, whipped it & added DRAINED Pineapple Tidbits to the whipped cream...oh my gosh...the taste was AMAZING! Just cut a slice of cake & dropped the whipped cream mixed with the tidbits on top of the cake. THANK YOU SO VERY MUCH!!!! Karen
Farina M.
June 28, 2020
I made this after seeing on instagram - the cake is sooo good. I made it in a bundt pan and it worked fine - I did not have milk so used 1/2 and it was so moist - also used espresso powder - will definitely make again...kinda foolproof - did not make icing cake hardly needs it!
Krugie1
June 28, 2020
I made this cake as a two layer cake and it was just delicious. I added a tablespoon of expresso powder to the mix for some added depth of flavor. Decorated and served with fresh raspberries and it was a huge hit. I will definitely make this again. Thank you for sharing a family treasure.
gina L.
June 27, 2020
Amanda you are adorable- I love the relaxed way you cook and teach. Question I don't have a flat tube pan since it's frosted can I use two layer cake rounds?
Amanda H.
June 27, 2020
Hi Gina! Yes, you can definitely use two layer cake rounds; you might have to adjust the baking time a bit but should work out well. Enjoy!
Eileenmac
June 26, 2020
Thé cake is perfection. Yum! But the frosting is butter and not good at all. Something light like a glaze or just ice cream or whipped cream so much better.
Sandi
June 26, 2020
Hi Amanda — not sure if you’re still monitoring this cake recipe’s comments, but I hope so, as I have a question:
Is there any reason why the butter, sugar, water & chocolate can’t be put into a microwavable bowl & heated in the microwave instead of in a pan on the stovetop?
It would make working with the batter much more easier, since we can use a large, roomy bowl... =0)
Is there any reason why the butter, sugar, water & chocolate can’t be put into a microwavable bowl & heated in the microwave instead of in a pan on the stovetop?
It would make working with the batter much more easier, since we can use a large, roomy bowl... =0)
Amanda H.
June 26, 2020
Hi Sandi — I don’t see why not! The goal is just to have the sugar, butter and chocolate melt, and mix together. Lots of ways to accomplish this and I think a microwave makes a lot of sense.
Sandi
June 27, 2020
Great! Thanks for the quick reply, Amanda! I look forward to making this cake without the stovetop & using either two 8x8” or 9” pans or a 9x13 (don’t have any tube pans), as soon as I find some Baking Powder at the grocery stores! UGH!!
Also, I’ve read that 350-degrees for about .50-hour should work for these alternate pans, so Fingers Crossed! =0)
Also, I’ve read that 350-degrees for about .50-hour should work for these alternate pans, so Fingers Crossed! =0)
Susan
June 26, 2020
Did anyone use a two piece angel food cake pan? It sounds as if the batter is thin and worry it might come seeping out the bottom....yikes! Its all I have.
Amanda H.
June 26, 2020
Mine is a two piece as well; it doesn’t leak but if your pan is thin or warped, it may. You can put a baking sheet in the oven and place the tube pan on top.
Susan
June 26, 2020
Thanks for the quick reply. I bought it nearly 50 or 60 years ago (gasp) and remember I wanted a good one, so it will probably be fine. Just thought I should check, just in case. The 9x13 is probably more me. We'll see.
Amanda H.
June 27, 2020
I haven't tried it but I think it would work very well just as long as you thoroughly butter and flour the pan!
Virginia H.
June 28, 2020
I did and don't try it! Luckily I had a pan underneath and so much dripped out I couldn't believe it. Fortunately, I had a bundt type silicone pan (from living on a boat for 12 years), I thanked my sister in heaven for buying a bunch of that stuff! It is now baking and looking great, maybe the scrapings can be used on it later and yes, I tried them out, pan licker that I am! I will make it again, and try some of the suggestions I read.
I watched the video last night too and I love Food 52.
I watched the video last night too and I love Food 52.
Camille
May 20, 2020
I made this as 3 layers and it came out beautifully. Baking time was about 25 minutes. The texture and moisture level is excellent.
The chocolate flavor in the cake itself is veeery light however... it’s a very sweet cake and not very strong in flavor.
I didn’t make the frosting in this recipe (I used a different one, for lack of sour cream) so maybe that was my fatal mistake! Still, I’ll probably look for a fudgier and more chocolate-dense recipe next time.
The chocolate flavor in the cake itself is veeery light however... it’s a very sweet cake and not very strong in flavor.
I didn’t make the frosting in this recipe (I used a different one, for lack of sour cream) so maybe that was my fatal mistake! Still, I’ll probably look for a fudgier and more chocolate-dense recipe next time.
micboring
April 28, 2020
Dump cakes are supposed to be very simple. You literally dump the ingredients into a pan. This misses the point. I will not trust Food 52 again.
Virginia H.
June 28, 2020
If you have all your ingredients lined up and ready, the little break for cooling is just enough time to prep you pan if you forgot to do it.
Victoria G.
June 20, 2019
I love the cake, it's in the fridge. Is the chocolate sugar butter mixture supposed to be brought to the boil, as it is in the video? How does that affect the recipe?
Amanda H.
June 27, 2020
Not to a boil -- just warmed enough to melt the chocolate, sugar, and butter.
4376ab
May 9, 2019
I just got a new 6 cup bundt pan in an effort to portion control our intake of delicious treats. Half of this recipe worked perfectly in the pan. I modified it for altitude (a T more flour, a T less sugar, scant measurements of B soda and powder and a jumbo egg - poor chicken who laid that one!). Bakers spray worked well on the pan and it came out in impecable shape. The key is to cool completely (over an hour at least) in the pan. I thinned the frosting with half and half and poured it on as a glaze and topped it with cocoa nibs for crunch. My husband was delighted and declared it our official House Cake.
tracie S.
April 21, 2019
Just made this tonight for Easter Eve.
Reminded me (sort of) of the Chocolate Decadent Cake recipe from Silver Palate gals..but a lot less complicated and so much fluffier and yummy!
It is the BEST chocolate cake recipe I’ve ever baked.
That said, I didn’t care for the frosting- I felt it was too sour for the cake. I wish it had been sweeter so I’m going to make it again with a sweeter buttercream frosting!
Reminded me (sort of) of the Chocolate Decadent Cake recipe from Silver Palate gals..but a lot less complicated and so much fluffier and yummy!
It is the BEST chocolate cake recipe I’ve ever baked.
That said, I didn’t care for the frosting- I felt it was too sour for the cake. I wish it had been sweeter so I’m going to make it again with a sweeter buttercream frosting!
gwennw
April 15, 2019
Just baked this in two 9 inch cake pans at 350 for 30 minutes. Came out perfect. Used nonstick baking spray and the cakes popped out easily with no breakage. The frosting is to die for. Made extra frosting with 2 cups of chips and 2 cups or sour cream.
gwennw
April 15, 2019
Just baked this in two 9 inch cake pans at 350 for 30 minutes. Came out perfect. Used nonstick baking spray and the cakes popped out easily with no breakage. The frosting is to die for. Made extra frosting with 2 cups of chips and 2 cups or sour cream.
Jeannie K.
April 14, 2019
Can this work in a 9”x13” pan?
amyleechen
January 4, 2020
I just made it in a 9" x13" casserole dish and it was divine. Baked for 30 minutes. Yummy and not so labor intensive on the frosting front. Yay!
Danielle F.
February 21, 2019
I’ve made this several times, very moist and delicious. Can it be made gluten free for my Celiac daughter?
sherry L.
February 13, 2019
I made the dump cake for 12th night at our Condo get together. When I tried to remove from tube pan a small piece fell off. Removing it completely another piece broke off. When cake was completely cool I put pieces back on cake and iced. Looked great and give my husband first slice to try. Tasted good and it was very moist cake. The only problem I had was the pan and the slicing the cake to make two pieces. My husband came up with the idea to slice the whole cake and arrange on a serving plate. That no one would notice that there had been a problem. Next time I will use 2 9 inch cake pans and parchment paper and a little less sugar. I also try another icing for the cake. Over all the cake was a great success and looked great on the serving plate.
Jane S.
February 13, 2019
Hi Sherry. Just saw your comment and thought I'd let you know I agree the bundt is tough so I make it in two 9" pans and bake for 27 minutes. I cut parchment rounds and butter and flour them and have no issues getting the cakes out! I frost with a classic chocolate buttercream (cocoa powder, powdered sugar, butter).
sherry L.
February 14, 2019
The frosting sounds good think I'll try the next time around. Tube pan is what is used not Bundt. I think both pans would have been difficult to use.
Martin
September 18, 2018
Is it supposed to be so moist? Only the outer layer was crumbly, while the inside was quite moist, to the point where it was pancake-like on most of the inside. I feel I could be doing something wrong... I used a 9 inch springform, maybe the heat should be higher?
Amanda H.
September 18, 2018
Hi Martin, it is an extremely moist cake but if it was like a pancake, it sounds like it could have used another 5 minutes of baking. My mother often made it at night and let it cool overnight so the outside would be a little dried/crisp -- which made icing it easier too!
Martin
September 19, 2018
Hi Amanda. Thank you for your quick reply! Sounds like a good idea to wait overnight; I grew impatient and might have put the icing on too early. I absolutely loved the icing though, it was so good!
Mary S.
April 18, 2019
Hey Amanda! I freeze the cooked cake for 1/2 hour or so before I ice! Makes it super easy!
mike24531
August 21, 2018
Can the recipe be cut in half and baked in a smaller pan? I really want to try it, but I only have a half-sized (six cup) tube pan. Would that work or does it need a large tube pan? Thanks!
Amanda H.
August 21, 2018
I don’t see why not — it’s a forgiving recipe. You’ll need to shorten the baking time a little. Good luck and let us know how it goes!
Maya
February 14, 2018
Does it matter what it is called? I call it DELICIOUS :) This cake is my go to for anything with a chocolate base, I've used it for both cakes and cupcakes, without changing the recipe. I made a black forest cake last month with this cake and my own cherry filling, turned out great.
Sarah B.
February 12, 2018
I would not call this a dump cake. A dump cake means putting it all together in one go and using one pan. That's why I clicked on this recipe - to see a real dump cake recipe. It looks like a great recipe, but it is not a dump cake.
Sarah B.
February 12, 2018
I would not call this a dump cake. A dump cake means putting it all together in one go and using one pan. That's why I clicked on this recipe - to see a real dump cake recipe. It looks like a great recipe, but it is not a dump cake.
NRS
February 10, 2018
So I just made the cake in two 9” round cake pans and I baked at 350 degrees. When I took them out, one was slightly sunken in the middle and the other was more so. (I usually don’t get sunken middles on my layer cakes.) Perhaps I overmixed the flour, but could it be that the 3 tsp of leavening is too much for two layers? Or maybe I should have done 375 degrees? Though seems some say too low oven temp can cause sinking while others say too high oven temp. Any thoughts are greatly appreciated.
Amanda H.
February 11, 2018
Not sure why this happened -- I know it works for my sister, who always makes it this way. Maybe try 375 degrees next time. Glad the scraps didn't go to waste! :)
NRS
February 6, 2018
Can't wait to finally try this cake! I plan on using two 9" round cake pans. Given that, should I reduce the oven temp to 350 instead of 375? Thanks!
Peony
March 11, 2017
I love this cake and have been making it since 2003 when my sister gave me Amanda's book as a combination birthday/wedding present. I always get compliments and requests for the recipe. I love the tang that the sour cream gives the frosting.
Amanda H.
March 11, 2017
I'm so delighted to hear it's been part of your life for so long! I still make it a few times a year.
janki
July 24, 2016
Hi Amanda (and everyone), can I make the icing with a mixture of sour cream and milk chocolate chips? Making this cake for my son's 3rd birthday and I thought the milk chocolate frosting might make it slightly more kid friendly. Has anyone tried this? Thanks for your help.
Amanda H.
July 25, 2016
Haven't tried it but I don't see any reason it shouldn't work. I say go for it!
Windischgirl
July 13, 2016
Wanted to let you know that the latest incarnation of this cake received multiple compliments from my co-workers (in fact, one said, "I really don't care for chocolate, but I couldn't stop eating this cake. Do you share recipes?" I'm printing it out right now!). I think the Daisy sour cream made for a perfect frosting.
I only made two changes to the recipe. First, I grease my angel-food tin and dust it with cocoa powder: makes for a nice finish (no white spots) and cuts the sweetness just a hint. Second, I add 1-2 packets of instant coffee to the water when melting the chocolate. It adds just a little depth of flavor that most people wouldn't identify as coffee. Wonder if the cake was originally made with that last leftover cup of strong coffee, in the days when nothing went to waste.
Anyway, Amanda, we have a winner!
I only made two changes to the recipe. First, I grease my angel-food tin and dust it with cocoa powder: makes for a nice finish (no white spots) and cuts the sweetness just a hint. Second, I add 1-2 packets of instant coffee to the water when melting the chocolate. It adds just a little depth of flavor that most people wouldn't identify as coffee. Wonder if the cake was originally made with that last leftover cup of strong coffee, in the days when nothing went to waste.
Anyway, Amanda, we have a winner!
tamater S.
June 13, 2016
Just made it in a bundt pan with the clip on/clip off outside. That was the best pan. I used whey, since I was draining sour cream for another use, (so not vegan) and added instant coffee. Very good!
MaineMom
June 12, 2016
Just made it in two 9x2 inch pans, lined with parchment. It worked well. I followed the suggestion to use coffee in place of water, which added to the flavor.
Judy
February 7, 2016
I had wanted to make this cake for awhile, and recently suggested it to a colleague to try. She is an experienced baker, but had a bad result. She challenged me to make it, and I did with a very good result. I think you must mix the milk and vinegar to let it sit and form solids. I also think if the pan recommendation was changed to 10 inch, there would be fewer overflow problems,and I will try next time.
Dee G.
January 20, 2016
Made this cake for my husband's birthday. Some of the comments had me thinking this might be risky but I was really curious. So glad I went for it! Such a rich, moist cake. The batter had me a little nervous at first. It was pretty loose but it came together beautifully in the oven. No adjustment was needed for a 5280 altitude. Rather than icing the cake, I sifted powdered sugar over it. Lovely!
lovefood
October 25, 2015
I got recipe from this website, http://cajuncreations.com/chocolate-truffle-cake
lovefood
October 25, 2015
but i try this one recipe, should i add something else in this recipe, please look the recipe and tell me. than i will make perfect cake.
Chocolate Truffle Cake
Ingredients
2 c heavy cream
2 lbs. high quality bittersweet chocolate, small pieces
1/4 bourbon or other liquor
Optional whipped cream for topping
Heat the cream in a double boiler until warm to the touch. Add chocolate and stir constantly until smooth and melted. Refrigerate the ganache until it sets. Remove 3/4 of the ganache to a strong mixer. With the paddle attachment, slowly beat the mixture while adding the bourbon. As the mixture whips, it begins to soften. Stop often and scrape. As the mixture softens, increase the speed to medium. The mixture will lighten, then begin to thicken again. Stop at this point to avoid a grainy texture. Press the mixture into a film lined 9" cake pan and remove any air at the corners. Refrigerate about an hour. Invert the cake onto a serving dish, rewarm (don't get it hot, it will melt the cake) the remaining ganache and drip it over the cake. Refrigerate again for service.
Chocolate Truffle Cake
Ingredients
2 c heavy cream
2 lbs. high quality bittersweet chocolate, small pieces
1/4 bourbon or other liquor
Optional whipped cream for topping
Heat the cream in a double boiler until warm to the touch. Add chocolate and stir constantly until smooth and melted. Refrigerate the ganache until it sets. Remove 3/4 of the ganache to a strong mixer. With the paddle attachment, slowly beat the mixture while adding the bourbon. As the mixture whips, it begins to soften. Stop often and scrape. As the mixture softens, increase the speed to medium. The mixture will lighten, then begin to thicken again. Stop at this point to avoid a grainy texture. Press the mixture into a film lined 9" cake pan and remove any air at the corners. Refrigerate about an hour. Invert the cake onto a serving dish, rewarm (don't get it hot, it will melt the cake) the remaining ganache and drip it over the cake. Refrigerate again for service.
Barbara K.
October 6, 2015
I've made this cake a number of times, always using about 1/4 cup less sugar, bake in a bundt pan (never had a problem with cracking) and use a chocolate ganache instead of the sour cream icing, always to great reviews!
Stephanie C.
October 5, 2015
I made this cake in a tube pan and followed all directions - it was delicious. My guests found it very cake - personally, I think that's a compliment in a chocolate cake. The tang in the icing was a nice counterpoint to the dense chocolate flavour. BUT question: since the icing is made with uncooked sour cream, does this cake need to be refrigerated once iced? I would think so, but thought I'd ask to be sure. Please let me know.
Amanda H.
October 8, 2015
Hi Stephanie -- yes, I usually refrigerate any leftovers. Thanks for asking!
Irma N.
October 5, 2015
This hardly seems like a dump it cake which to me implies mix, dump, bake and voila! Too many steps and too much handling. Comments expressing some difficulties in making make me shy away from ever making this.
Janet B.
September 9, 2015
I had difficulty removing the cake from the tube pan after 10 minutes of cooling. The outer tube removal was ok but then when I tried to remove the base and center tube the cake fell into 3 bits. I am going to glue it back together with icing. Good think I was just trying it for us, not guests. what is the trick?
Amanda H.
September 13, 2015
Sorry to hear this! You can let the cake cool for longer in the pan -- this will help. Sometimes what I do is I bake the cake at night, let it cool overnight in the pan, and then I just cut it out in the morning. Hope this is helpful!
Janet B.
September 14, 2015
I would have waited longer except the recipe said to remove it after 10 minutes so I thought that might be important. I usually wait until the cake has cooled more to remove it. At any rate, it was very good and the icing interesting and not too sweet. My husband loved it.
Alexis
September 8, 2015
A lot of flavor comes from the type of chocolate you use. I'm a Scharffen Berger gal and it adds great flavor. There is an issue with getting the cake out of the pan. Despite buttering and flouring, the bottom sticks. Try parchment paper to ensure it releases. For grownup flavor, sprinkle some bourbon over the top when it's warm and echo the flavoring in cream you whip to serve over the top instead of frosting. Winner every time!
Stu N.
July 3, 2015
I live in Color Having read some of the comments I decided to be proactive regarding high altitude modifications. They are always approximate, so I punted, and the cake is remarkably beautiful and not overly dense. Here's how I modified the recipe : decreased sugar to 1 3/4 c.; increased flour to 2 1/4 c.; increased water and milk by about 1 T or a little more per cup of each; decreased baking powder to 3/4 t. and baking soda to 1.5 t., and I baked the cake at about 375 instead of 350. There are scientific reasons for each of these modifications, but they're always expressed as a range, e.g., "decrease sugar by 2-4 T per cup." That's quite a range, but as I said I guessed, and it worked out fine. Now, at 7700' that's an entirely different ballgame. AT 10,000' I don't know how they bake anything at all. My two cents.
Casey227
July 2, 2015
I cannot agree with the sworn devotees of this recipe... That frosting was just too strange for my taste.
Peter G.
July 4, 2015
What did they used to say in the old Rome? De gustibus non est disputandum? I, on the other hand, loved the frosting. It produced clean chocolate taste and classy moderate sweetness. Of course it may have been the chocolate too; I used the recommended brand although Valrhona probably would have been even better.
Peter G.
May 24, 2015
I'm on 35 minutes already and the mixture has risen but the middle is a bubbly soup! Are you sure about the water??? The mixture, when I was pouring it, was way too loose for a cake dough.
Amanda H.
May 24, 2015
Yes -- totally sure about the water; have made this cake dozens of times. If your oven temp runs low or if it wasn't fully heated when the cake went in, it could affect the baking time. Give it another 10-15 min. Let me know how it turns out!
Peter G.
May 25, 2015
You are right; it did turn out pretty good, as described (although it took close to an hour to finish). One comment: when you say 2 cups of flour, these are loosely poured and leveled cups, right?
Amanda H.
May 27, 2015
Glad it turned out! Here's how I measure flour: I use a fork or whisk to stir and loosen the flour. Then I spoon the flour into a measuring cup and level it with a knife.
Mildred
April 27, 2015
Sorry, this is Mildred again. The list of ingredients does not show "water" but the first paragraph directions show water along with the chocolate and butter in the saucepan. So water and chocolate -- I thought they do not mix well???
Amanda H.
April 27, 2015
Hi Mildred, I know -- they usually don't but the butter seems to help them get along. It's ok -- promise!
Mildred
April 27, 2015
The+ingredients+show+that+1+c.+water+is+added+to+chocolate+and+butter+in+the+saucepan+to+melt+chocolate,+but+Water+and+chocolate?++I+thought+that+water+and+chocolate+do+not+mix.+++([email protected])
Jussy
March 2, 2015
I love this recipe! I bought great testing cake pan (from a fantastic website http://homegadgetsdaily.com/ ) , and made this cake. It came out awesome. Thank you for great recipe!
mw
February 26, 2015
Cake fell.
Altitude = 5280 ...or ... Convection = on
Either way / Fail.
BUT, I am going to frost in the morning because this is for a b.day.
Suggestions welcome.
Altitude = 5280 ...or ... Convection = on
Either way / Fail.
BUT, I am going to frost in the morning because this is for a b.day.
Suggestions welcome.
Jane S.
February 18, 2015
Has anyone ever added sugar to the frosting? I felt like mine had a little too much "tang" (and I don't think I used too much sour cream)... but I'm worried the sugar may alter the consistency. Thanks in advance!
Kate
July 26, 2015
I added powdered sugar and the frosting came out great. I did not care for the sour cream and chocolate chips alone. Too tangy as other reviewers stated. With powdered sugar, the frosting was amazing.
hilary13
February 14, 2015
I have made this cake many times...it is a family favorite. Today I tried it with cup4cup flour, and it didn't rise, the texture was...rubbery? I've used cup4cup a lot as a substitute in regular flour recipes, and again, this has never happened. Perhaps the baking powder was stale? Any one else tried this substitution? Any thoughts?
Lee
December 10, 2014
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. . . ??
Amanda H.
December 10, 2014
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.
Maria
October 5, 2014
Could I freeze this cake already iced? Thank you!
tamater S.
October 7, 2014
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.
Amanda H.
November 9, 2014
I would not freeze it iced. You can freeze the cake base, no problem, but I'd then thaw it and ice it.
Lesley
August 24, 2014
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.
Amanda H.
August 24, 2014
So glad you liked it -- hope you'll try the frosting sometime; it's a winner for both ease and taste!
Phil A.
August 18, 2014
Could I make this cake in layers instead, or a sheet (13x9)? If so, what size would work? Thanks!
Amanda H.
August 18, 2014
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.
Phil A.
August 18, 2014
Thanks, Amanda! I'm going to make it Thursday night for my colleagues at work on Friday. Looking forward to trying this recipe.
amanda H.
May 28, 2014
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
tamater S.
May 29, 2014
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?
Amanda Hesser, maybe you can sell these great little things in your online store?
Amanda H.
May 29, 2014
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!
Kate G.
May 20, 2014
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.
Amanda H.
May 21, 2014
What a touching note -- thanks for letting me know this, Kate. I hope your son has a wonderful birthday!
Lauren
May 12, 2014
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).
tamater S.
May 1, 2014
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.
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.
Teri B.
April 30, 2014
Just scrolled through the comments and saw that buttermilk works too. Thanks!
Kari B.
March 15, 2014
I have been waiting to make this , and my daughter's sweet 16 is the perfect excuse!
Kelly D.
March 3, 2014
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?)
Amanda H.
March 3, 2014
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!
sarah P.
March 1, 2014
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.
Pat E.
February 28, 2014
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!
Amanda H.
March 1, 2014
Anyone who lives to 92 deserves a good birthday cake -- glad it turned out, and hope the dinner was fun!
Laurie
February 19, 2014
I have neither tube or bundt pan - any idea if this will work in a round cake pan? Thanks - love love love this site!
Amanda H.
February 19, 2014
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!
Laurie
February 20, 2014
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!
Mulzee
February 19, 2014
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!
Nancy Q.
February 10, 2014
Lisa if you do use a bundt pan use cocoa instead of flour for dustng, looks better with a chocolate cake
Annie S.
September 27, 2013
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.
Amanda H.
September 27, 2013
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!
Annie S.
September 27, 2013
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!
Amanda H.
September 27, 2013
I do refrigerate it, and then bring it to room temp before serving. So glad the frosting worked out!
kbehroozi
September 29, 2013
I've also re-warmed it and mixed briskly and gotten the frosting glossy and spreadable again.
nicole K.
September 22, 2013
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
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
gillian
July 24, 2013
This cake sounds delicious. I live in a hot and humid climate. Will the cake and icing withstand the heat? Any suggestions? Thanks!
Amanda H.
July 25, 2013
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.
newkiwi
March 13, 2013
One of the cook's commenting said she made this recipe as cupcakes. Is there a formula for adjusting bake time?
Amanda H.
July 25, 2013
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.
Dina M.
January 15, 2013
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!
Bonnie H.
November 20, 2012
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.
LinnyBee
November 16, 2012
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!
Kt4
December 14, 2012
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,
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,
Jolinda
November 11, 2012
Do you think you could use Cocoa Powder as a substitute for the 4 oz dark chocolate?
drbabs
November 12, 2012
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...)
mayuchico
October 8, 2012
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?
Amanda H.
October 8, 2012
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.
drbabs
November 6, 2012
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!
mayuchico
November 7, 2012
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!
mayuchico
November 7, 2012
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!
Pat E.
February 28, 2014
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!
wwitbeck
September 5, 2012
Hi, My batter seems a little soupy.. Is that normal or will I just have to find out in 40 minutes??
Thanks
Thanks
debragay
September 4, 2012
I need to make this cake in a non-dairy form. What do you suggest?
Amanda H.
September 4, 2012
I've never tried it but I might use coconut milk in place of the regular milk.
sadiemae
November 11, 2012
You might try lactose free milk if that's the problem. Coconut milk will change the taste of the cake.
P J.
November 11, 2012
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! :)
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! :)
P J.
November 11, 2012
You also have to remember to use dark chocolate or one without milk in it. :)
JackKnightCooks
February 15, 2012
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
JackKnightCooks
February 15, 2012
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.
Kitchen B.
January 27, 2012
Water's missing from the ingredients list!
Amanda H.
January 27, 2012
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.
Kitchen B.
January 28, 2012
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....
Kitchen B.
January 27, 2012
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!
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!
DeArmasA
January 12, 2012
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!
sarabclever
October 25, 2011
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.
A P.
September 8, 2011
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!
TheWimpyVegetarian
July 31, 2011
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!!
Amanda H.
August 2, 2011
Great to hear it -- I just made the icing this past weekend, and my kids did the same!
Sherri M.
May 6, 2011
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!!
DeArmasA
January 12, 2011
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!!
luvcookbooks
September 18, 2010
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
she sleeps with your book at her bedside
in fact, i have to point out to her that it's my copy
testkitchenette
September 17, 2010
As a side note, a few years before she died (in 2006 at age 94) my grandmother thoroughly enjoyed reading your CfMrL book.
testkitchenette
September 17, 2010
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).
kbehroozi
June 14, 2010
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!
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