Home » Molly’s Birthday Cake (Chocolate Dump Cake)

Molly’s Birthday Cake (Chocolate Dump Cake)

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Molly’s daddy is having a birthday soon so we did what every almost 5 year would do – we baked a birthday cake!! An extra moist, extra chocolately, extra sprinkle daddy birthday cake!! And it’s good and easy and just plain delicious. Did we mention chocolate messy? As in the best kind of messy. Molly’s birthday cake is just the best. Good job Molly!!

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Chocolate Dump Cake

 

Ingredients

 

2 cups sugar

4 ounces unsweetened chocolate

1 stick unsalted butter, plus more for greasing your pan

2 cups all-purpose flour, plus more for dusting

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup milk

1 teaspoon cider vinegar

2 eggs

1 teaspoon vanilla

1 1/2 cups semisweet chocolate chips

1 1/2 cup sour cream, at room temperature

 

 

Directions

 

Preheat oven to 375 degrees F and place a baking sheet on the lowest rack to catch any drips.

In a medium pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.

In the meantime, sift together the flour, baking soda, baking powder and slat. In a small bowl, stir together the milk and vinegar.

Grease and flour a 9-inch tube pan (with either butter and flour or non-stick spray and butter).

When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without over mixing, 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. Let cool completely.

Melt the chocolate in the top of a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.

When the cake is cool, frost as is  or cut it in half so that you have 2 layers. You will have more than enough frosting whether you have 2 layers or not.

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