🏆 Ultimate Chocolate Dump Cake Recipe
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- Опубліковано 30 вер 2024
- Tastiest Chocolate Dump Cake Recipe / melted cake recipe Ever - This is the richest chocolate cake recipe, and the easiest chocolate cake recipe you'll ever make. The dense, moist, rich, chocolate flavour is accompanied by a simple chocolate icing. This buttermilk chocolate cake recipe is a real winner.
Ingredients
500 mL (400g / 2 cups) sugar
115g (4 ounces) bittersweet chocolate 70%
115g (125 mL / ½ cup) unsalted butter
250 mL (1 cup) water
500 mL (280g / 2 cups) all-purpose flour
10 mL (2 tsp) baking soda
5 mL (1 tsp) baking powder
5 mL (1 tsp) coarse salt
250 mL (1 cup) buttermilk
2 eggs
5 mL (1 tsp) pure vanilla extract
15 mL (1 Tbsp) instant coffee***
15 mL (1 Tbsp) chocolate liqueur
Icing:
275g bittersweet chocolate 70%
1 1/2 cups sour cream, at room temperature
10 mL (2 tsp) pure vanilla extract
2 mL (½ tsp) salt
Icing sugar to suit
Method;
Preheat the oven to 190ºC (375°F).
Put the sugar, chocolate, butter and water in a saucepan.
Stir over medium heat until fully melted and blended.
Remove from the heat and let cool slightly.
Sift together the flour, baking soda, baking powder and salt.
In a small bowl, stir together the buttermilk, vanilla, and instant coffee.
Grease, flour and line 2 - 9" cake pans with parchment.
Whisk the milk mixture and eggs into the slightly cooled chocolate mixture.
Whisk in the dry ingredients, in 2-3 additions.
Divide the batter between the pans and bake about 30 to 35 minutes, or until a tester comes out clean.
Let the cakes cool completely, then remove from the pans and cool on a rack.
Meanwhile, make the icing.
Using your preferred method - melt the chocolate, then let cool almost to room temperature, but before it sets up again.
Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
Stir in the vanilla and salt, add just enough icing sugar to stiffen and attain desired sweetness.
Ice as a layer cake.
*** If you don't have / use instant coffee. you could replace the cup of water in step one with a cup of brewed coffee.
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In England it’s icing sugar but as a chef we call it confectioners sugar too
Glen & Friends Cooking new subscriber that cake looks good and easy to make😀
I really like your videos and i wish you all the success man
In Argentina we call it "Azucar impalpable" basically non palpable sugar !
A dump cake, sounds like someone took a dump on the cake...
"It doesn't have to be pretty - it just has to be on there." Solid dating advice by Glen.
This channel is an absolute blast, very enjoyable. Here in Chile we call that sugar “azúcar flor”, somewhat translated to English as “flower sugar” haha.
Pablo Ascencio classic Pablo!
It would be translated to "sugar flour" lol
@@daisychainmilk no, lol
@@giovannihernandez2236 lol yes
@@giovannihernandez2236 sugar flour because the consistency is like flour. How does sugar flower make sense? I'm a Spanish speaker btw
I've noticed most british colonial countries tend to use the same terms/wording. In Australia we call it Icing Sugar too.
The main exception is America, since we have to do everything differently then the Brits even if we're extremely close culturally.
Delicious cake! I’m in California and it’s called powdered sugar here. Thanks for sharing 😊
Yup.
i think thats true across the entire US.
@@arthas640 It is.
Aka confectioners sugar in New England
"Confectioners sugar" or "Powdered sugar", but never "icing sugar" where I live.
@@infernus6278 Here in Ireland too.
here in Brazil we call it confectioners sugar also
In the US I’ve heard all three
Up ireland
@@gobnaitaine2791 up ireland
2 tips for icing the cake: First, do a crumb coat. Take a very thin layer of frosting and spread it over everything. It'll make putting the rest on a lot easier. Second, if you're not going for perfectly smooth, take a spoon and make swirls all over the cake. It'll hide any imperfections and give it a wonderfully homemade look.
First, let me state.. OMG I love this recipe and I am DEFINITELY making this cake! Second, although I'm not the biggest fan of "dump" cakes, this is not, I repeat, NOT, an authentic dump cake. The "cake" in the usual DC recipe, usually consists of some type of fruit, normally canned(cherry or cherry/pinapple seems to be quite popular..) poured over cake mix in a baking dish. Then, either melted butter is drizzled over it( or pats of butter ), then thrown into the oven. The result is more "cobbler-esque" than cake, so if you're a fan of cobblers, it'll be right up your alley...😊😊
Or, just to hold on to my baker’s pride, I would try to make it with a homemade apple compote and “dump” the cake mix and butter. I am tempted to try it.
winnipeg has been mentioned and i have been summoned
ahoy fellow winnipegger
@@Zastrava ahoy fellow fellow Winnipeger #gojetsgo
Winnipeg for life
@@waxy4260 North Dakotan here: hey my northern brothers and sisters
Calgarians need not apply
A little butter might make the frosting stiffer, here in East Texas it's powder sugar unless you are a pastry chef. Looked really good to me.
Butter would stiffen it up, but I think I'd just move to a full Butter icing and leave the sour cream out altogether.
@@GlenAndFriendsCooking but I love sour cream lol, am trying your ACV recipe my first batch used apple chunks and no yeast came out very well just took forever it was tart because of the granny smith apples thanks for all the info.
I wonder if meringue powder would stiffen it?
Maybe whipping? Full fat sour cream whips nicely like normal whipping cream does, and I have tasted many cakes with icing made from whipped cream and chocolate
I'm no cake expert but when you put the icing on the cake, I thought you did just fine. End result just looks like a home made cake that was intentionally not smoothed out.
I'm a diehard coffee drinker, vaguely snobbish about it, and I think instant coffee is less a thing because of Keurig pod style coffee. You can just make a cup from packaged grounds or a pod of self packed like I do and it's ready in 20 seconds. Instant coffee has its place I'm sure (camping comes to mind if you don't want to lug equipment around) but it really does feel like something I only use for making desserts.
Also, in Northern Ontario, I say icing sugar or confectioners sugar or powdered sugar interchangeably. I'm always hesitant to call icing frosting though...
England, we call it Icing sugar
Same here in Australia
Same in New Zealand
Fun Fact: powdered sugar usually has additional ingredients put in it like corn starch, confectioner's sugar is processed specifically to be an extremely fine sugar
Same as in Canada. I might even use the term, powdered icing sugar.
We call it poedersuiker.😄🍰🎂
dutch - Powder sugar (Poedersuiker)
in Frisian its called
pulvarized sugar (sûkerpulver)
in Belgian-dutch they call it flour sugar (Bloemsuiker) (which could also be read as flower sugar)
German - Puderzucker (Powder sugar)
Mr.Coolfella in Denmark we call it Puddersukker, so it is almost the same in the germanic languages😁
In France it's called "sucre glace" which translate roughtly to "icing sugar"
We probably call it icing sugar here in Canada because of our French heritage
@@catzkeet4860 Where do you think English got a lot if its words?
It looks good, but the whole idea of the 'dump cake' is to make it quick and easy. This is like making a regular cake. Thanks though.
In Brazil we call it confectioners sugar, actualy "açucar de confeiteiro" ahahahha
"What you're about to witness might not be pretty" is awesome haha
I usually call it powered sugar but if someone says icing sugar I know what they mean. USA
Looks beautiful!! I'll try this soon! Here in the UK our supermarkets have about 20 varieties of instant coffee
Here in NY, we call it both powdered sugar and confectioners sugar, but mostly confectioners sugar. Never heard it called icing sugar before.
I always thought icing sugar was more a southern or Midwest saying.
Same in Connecticut.
It's called that in NZ and Australia
In finland it's Tomusokeri wich translates to powdered sugar.
In Germany we use Puderzucker, which also means powder sugar =)
I would translate tomusokeri as "dust sugar" :D
Hello, Glen. I have found your channel from the UA-cam suggestions (some of them are really good nowadays!) and I really love your show! You show the process slowly, you explain why things are being done, which I think is very good for a cooking channel. I gave this recipe a shot- I didn't use coffee and I used Irish Cream instead of chocolate liquer and I had to bake it for longer- I blame the oven. I am even worse at decorating, so I'd probably get executed by the said "cake police" :D, but this was really easy to make and it turned out really good, will definitely make it again. Thank you for sharing this recipe. And we call it Icing Sugar in the UK :)
Recipe looks great, will have to give it a try. On the consistency of the icing, it's essentially a ganache and I believe the ratio of cream to chocolate determines the thickness so if you add less cream it should set a bit firmer.
I've never drank coffee! NEVER HAVE, NEVER WILL! LOVE THE SMELL, AND THAT'S IT!!!
In New Zealand its icing sugar.
I also think this cake would be a mud cake haha
I've lived in Texas, Oklahoma, Tennessee and now, Arkansas. Either confectioners sugar or powdered sugar in all places. I'm impressed at how perfectly even the layers are. The cloth wrap around the cake pans is something I've never seen before. Looks really delicious.
@@queenbee3647 No way! Thank you so much, for this info; I’ve never heard of them. Seems like a great idea.
In Croatia it's called "šećer u prahu" (sche-tscher oo pra-hoo) which literally translates to "powedered sugar/sugar in a powder"
Still trying to figure out how this is a dump cake....
Cause it's all in one pot before the flour
@@earningattorney9887 but that's how you make any proper cake though... A dump cake is where you dump everything into the pan that you bake it in. Take some fruit and sauce mixture and dump that into your baking dish, then you dump a boxed cake mix on top of that and top it off with some optional brown or white sugar and finish with a stick of butter, cut up into pieces and evenly spread over top. Then bake that whole mess in the oven. It often resembles a crumble dessert or a cobbler. That's a dump cake. This is just an efficient way to make a proper chocolate cake without using too many dishes...
Perhaps Steve you've just encountered a regional quirk of English language usage.
@@GlenAndFriendsCooking that could be the case, however, when typing in "dump cake" in youtube, the majority of videos that come up are of recipes as I described.
@@GlenAndFriendsCooking why did people start calling this cake dump cake? What is the progenitor of this technique? Just wondering.
This is not a dump cake as it is generally known.
Whats a dump cake?
@@daisychainmilk real late but genrally you put a bunch of fruit in a pan pour dry cake mix on top pour melted butter on that and bake it
Central Illinois here... Powdered Sugar.. Also we drink pop not soda lol
You still drink soda, you just don't call it by it's name
In southern Illinois we also call it powdered sugar, but we drink soda.
You will notice the Torontonians also call it "pop." As a Michigander who calls it "pop," I was surprised.
Raised in south-west central Illinois and we called soda: soda. But now I live in Pittsburgh and use both terms interchangeably. Because I'm cool like that.
Missouri/illnois border... powderes sugar and soda- catch all, lived in Minnesota and it was pop
I've been all over the States, I see Confectioner's Sugar and Powdered Sugar. Confectioner's Sugar has always had a bit of cornstarch in it. I've also m noticed that the majority of Americans don't know the difference.
I’ve heard that sugar called all sorts of things. Confectioner’s sugar, icing sugar, powdered sugar. The cake looks amazing and my daughter and I will make this
I don't like coffee! I like coffee flavor in my food too, i have never used instant coffee for baking. try ordering it online from the uk it is popular and their brands taste better.
Southeastern US: confectioners sugar, 10x sugar. Stop apologizing for you cake decorating skills (or lack thereof). You brew beer, make soda, and teach a brilliant cooking show. If we wanted a cake decorating show, we’d watch that, too.
It always looks like he doesn't like the way the food taste but he has that same reaction with whatever he makes.
East Coast USA Western PA and it is called Confectioner or drum roll please Powdered Sugar and you Do Not Drink Coffee, really I figure you to be a huge coffee fan.
Texas and it’s powders sugar
Just made the cake, should have put a bit more of the frosting in the middle but still delicious! Thanks for the fun afternoon Glen! :)
Enjoyed the unscripted interchange at the end...keep it up eh! P.S. make a proper poutine for us!
Hello! No, your are not the only one that dont drink coffee ... A tea drinker here... King Cole Orange Pekoe type :-)
In Puerto Rico we call it "azucar domino" or "10x sugar" and domino is really the brand of powdered sugar we mostly find in stores. Looks great and delicious the cake, thanks for sharing👍🏻
Yes 10X - Most sugars here don't let you know the 'X' rating, the higher the rating the finer the sugar. I think 14X is the finest?
We have an entire aisle of instant coffee. It is good for using in baking and iced coffee. I get my freeze dried coffee from Japan and it tastes just like somebody brewed it! I was using it for iced coffee until I received a caregiver and now I have iced coffee from the Keurig. I noticed you said wouldn't drink a cup of coffee not couldn't. What do you not like about drinking coffee? Just curious. :-)
Would cream cheese in the icing make it sturdier?
Yes - definitely.
Same thing I was thinking. It would probably cut back on the amount of powdered sugar you need to add in to get it to a proper taste also.
Yeah drop the sour cream for Philadelphia cream cheese. Can even throw in a bit of Nuttella.
Here in Michigan a dump cake recipe is to take a cake mix and dump something into it. My recipe puts a can of fruit cocktail into a mix altering the oil to use the fruit liquid.
confectioners sugar, or icing sugar. sometimes, if the packages are imported, it says powdered! we use all terms though ^^ i think its pretty interchangeable.
Even though this is called a dump cake, it doesn't seem very dump cakey at all.
Made this cake on my birthday last year and I'm doing it again now because it's so simple but decadently delicious. Thank you for this present.
cream cheese instead of sour cream would have made the icing non slippery and have it hold up
Hey Glen, I live in Keokuk Iowa and we call it powdered sugar. Recently found your channel and really enjoy it. Thank you
I've always called it powdered sugar (at least since I have lived in the States. This cake is one that I would make for sure...but I would make it in a 9 x 13 because I don't like doing layers.
Thanks for sharing the recipe and for the thumbs up on the frosting in the south. I will do a different one. Have a Blessed day. BTW..loved the reference to Her Majesty....I agree with you Glen, she would appreciate the fact you made it for Her.
Glen, I'm another person who came here from a recommendation for the 1800's cola video and I'm glad I found your channel. You seem like a neat person to talk to, and I like that you give your honest opinions about what you made. I also like how systematic you are when testing various methods or recipes against each other, it's just fun to watch. I'm glad everyone is starting to take notice of your channel. A+. Also, I usually hear it called Powdered or Confectioners Sugar (I'm in the Mid-Atlantic USA)!
Making an intentionally bitter (less sugar, more cocoa) cake, but with a sweeter frosting, or vice versa, might be really interesting. Especially if you've got a couple of dark chocolate nuts in your family but need to appease other tastes aswell, you could make a pretty simple glaze rather than icing on one half.
👍🏼
I'm gonna make this cake for my housewarming party.
I find it extremely misleading that you call this a dump-cake. With a dump-cake, you don't do any mixing, and mixing is what you did here. It looks delicious, but is it a dump-cake? No. Not at all.
@corvus1970 I guess it depends where you live... you might not know this, but people who live in different parts of the world, use language differently. So where we live - this is a dump cake.
I like this channel, you seem like nice people. Simple and striaghtforward editing.
Subscribed! (also it's confectioner's sugar here in the Philippines)
"You know who else "seemed" like nice people? The Manson family.
Norway here, we call i Melis. Which doesn't directly translate to powdered sugar or icing sugar. It's the name of a brand of sugar, i think.
I think it's because it's like baking powder, which is "mel" and icing, "is" or ice in english. MEL - is
I use spray dried Coffee Instant Type II from US military MREs. It's by far the best instant coffee I know of.
eternal ponderer Nice hiss!
@@orthomyxo950 Let's get that onto a tray.
San Francisco here. We call it powdered semen.
Looks delicious! What qualifies it as a dump cake? The only dump cake I've ever had was made by dumping cans of cherries and pineapple into a casserole dish and then dumping store-bought cake mix on top of that and baking it >_< It's actually pretty good, but the name is well-deserved.
Nathan Glenn ahaha like an upside down pineapple cake?
@@scottgoede7793 Yeah, exactly. Here's a fancier-than-usual-looking version: natashaskitchen.com/easy-cherry-pineapple-dump-cake/. The cake that Glen makes above doesn't seem to involve simple dumping like this one, so I'm confused as to what qualifies it as a dump cake.
We say powdered sugar here in Michigan. Love your posts. I have friends who are Food Historians and I find all kinds of history fun. Thanks for your work.
Florida in the US, confectioner's sugar.
you mean chocolate liqueur 5:30 oh wait u corrected it
I don't drink coffee at all either so make that three. :D
Four! Tea all the way.
I live in Washington state and I say “frosting” and “powdered sugar”
Los Angeles: powdered sugar
I know it by all the names below, but...well...I'm weird. I'm thinking because the frosting/icing is so soft I would use a 9x13 pan so the sides of the pan would hold the frosting on the cake. Or maybe a sheet pan.
Born and raised in Wisconsin, moved to California and have now been living here for 34 years. It has mostly been called powered sugar, occasionally referred to as confectioner's sugar, but never icing sugar. BTW, I grew up calling it icing if it it was just powered sugar and water (resembling ice). Anything heavier was called frosting.
Grew up in Ontario and it was always icing sugar there :) I'm in BC now and this makes me want to ask people out here to see if it's different across Canada! Love your little comment about the Queen at the end, I could actually see her being just fine with that icing job!
Icing sugar while in Ontario and here in BC.
Powder sugar :) exactly cukier puder couse I'm from Poland
Poland cukier puder (literally sugar powder)
Grate beetroot and add it to chocolate cake the way you make carrot cake. Also grinding some walnuts down to a coarse flour.
Coffee in the icing, too!
I'm from England and I can confirm that Elizabeth would say "good job Glen" 👍
Here in Leaside, Toronto (near Bayview and Davisville), it's "icing sugar." Don't know what they do over in Moore Park, though.
Don't even get us started on Leslieville...
Once more, I enjoyed your show today. Makes me want a slice!
Im from sweden, here we call it "florsocker".
Flor most likely stems from the same place as the english word "flour".
I WANT DUMP CAKE! Great video, thank you!
This was my first pastry class lesson in college, with a more technical name of straight-mix method. Love your cheese making series, hope to see more of those.
You are both awesome. Down to earth and relatable. Love it. Thanks for the hard work and keep it going!
Ireland it's definitely icing sugar but if you say powdered sugar people will know what you mean because of all the American media we get here. Also we say fizzy drinks (I think that's pretty Irish) or just call them by the brand name of what you want.
maybe try a little gelatin in the frosting, not as much as to make it jello-y, just a small amount to help sour cream set in the fridge. Here in Eastern Europe we often use sour cream + gelatin as a frosting ingredient, it goes very well with honey cakes which are very common here
you and your wife are so darling cute 😍! you've taught me soooooooo much! Perhaps one day soon you can make a video showing us all your favorite and unique cooking tools from bowls to serving dish sets. Also, a video making treat recipes for cats, dogs and birds would be lovely. All of your videos are lovely.
Hi Glen, l just love watching your videos. Your personality is just so pleasant and you have such an honest and easy going approach to cooking.
I love your cookware very much, what brand is it.
I've noticed the Staub label on his green enameled cast iron.
I recently had a craving for this "frosting" (I am originally from NY). I looked through my recipes to try to find it. I finally found mine and it is same as yours. I remember that mine would firm up and I don't know why or how (perhaps the type of chocolate used? One can also use chocolate chips). I also made my own powdered sugar by grinding sugar in my coffee grinder which added some Italian or French roast flavors to the sugar. It is the best frosting. Thank you for your video.
México, we call it “azúcar glass”
In Australia we call it icing sugar, never powdered or confectioners sugar. Soda over here is called ‘soft drink’ or often just the name of the soda, Coke or lemonade etc.
Instant coffee is a summertime staple in my cabinet. It makes the best homemade frappes.
Hi Glen & Julie - Its Icing Sugar!... Greetings from Wasaga Beach, Ontario❤ BTW where did you get those cool cake pans from???🥰
instant coffee is disappearing because people drink more coffee, and appreciate coffee more than previously, and can thus now commonly determine the simple fact that instant coffee is.... well not really qualifiable as coffee at all, and certainly doesn't taste good.
More people are making fresh coffee now, certainly in part due to the fact that common pricepoint coffee machines (akin to what a mister coffee would have cost decades ago) can have attached grinders, and separate grinders are not really that expensive, and the fresh ground beans taste literally nothing like instant.
You cannot use brewed coffee for most baking applications, so instant coffee is still necessary. Also, instant coffee is still very popular in Europe, South America, Southeast Asia, and the Middle East, where excellent brewed coffee is still commonly had. Thank goodness, or I'd never be able to find the form useful for culinary application anywhere.
awesome! I would have to try this with a different frosting, probably a simple Ganache, because I live in hot, humid Hawaiʻi, where we call it POWDERED SUGAR.
Julie, I like the colour in your hair. By the way, has anyone ever mentioned you somewhat resemble the actress Geena Davis? Even your voice, humor & mannerisms are similar. Maybe nobody noticed before. 🤷🏻♀️
I'm a new sub and really enjoy your videos.
I admit, I like Dump Cakes. Thanks for informing me how pedestrian I am, Glen.LOL I love your show and am binge watching it
That looks like a perfect chocolate cake. Often chocolate cakes are disappointingly unchocolatey for some reason. Almost flavourless, yet chocolate brown in colour. Very confusing when you are expecting a rich chocolate experience. I don’t care about fancy frosting either. I wonder if you made it with half butter, half sour cream, it would stand up better. I’ll try that when I make it.
Icing sugar southeast Saskatchewan
No one drinks instant coffee anymore because it's garbage. If you're not a coffee drinker then you might not be able to appreciate this, but instant coffee is this bitter, disgusting, vaguely coffee-flavored crap. It's just not good. With the ubiquity of k-cup machines, for better or for worse, there's little need for instant coffee anymore.
I live in Colorado, and I grew up calling it Powdered Sugar, but from watching a lot of cooking shows and using the internet, and exposing myself to the cultures of other english-speaking countries, I call it Confectioners' Sugar now.
And I;ve always called it "Frosting" if you spread it on with a knife or offset spatula, or "Icing" if you drizzle it on as a liquid and let it crystalize.
In Norway the sugar used in frosting is called "melis".
2nd time watching this video.....I can't wait to use chocolate liqueur, or maybe coffee liqueur......✌
I would like to turn this into a coconuty cake. Would it work if I replace half the butter with coconut oil, all the water with coconut water, and then cut out some sugar and coffee?
It might just work... since this cake malts the butter, the coconut oil would be ok. You could certainly sub coconut water for regular water, and leaving out the coffee would be no problem at all. As for the sugar - you could cut maybe 1/4 -1/3 out?
I'm from Pennsylvania, and I call "icing sugar" either powdered sugar, usually colloquially, or confectioner's or 10x sugar, usually professionally
I live in NJ, just outside Philly, and call it either powdered or 10x sugar.
This cake looks divine!