CHOCOLATE
DUMP-IT CAKE
yield:12
SERVINGS
prep:30 MINUTES
cook:40 MINUTES
total:1
HOUR 30 MINUTES
An old-fashioned recipe for a cake mixed
together in one pot, topped with a tangy cream cheese-chocolate frosting.
INGREDIENTS:
For the Cake:
·
2 cups (397 grams) granulated sugar
·
5 ounces unsweetened chocolate
·
½ cup (113 grams) unsalted butter
·
1 cup (240 ml) water
·
1 cup (240 ml) buttermilk
·
2 eggs
·
2 cups (283 grams) all-purpose flour
·
2 teaspoons baking soda
·
1 teaspoon baking powder
·
1 teaspoon salt
·
2 teaspoons vanilla extract
For the Chocolate-Cream Cheese Frosting:
·
8 ounces cream cheese, at room temperature
·
½ cup (113 grams) unsalted butter, at room
temperature
·
3 cups (340 grams) powdered sugar
·
½ cup (43 grams) unsweetened cocoa powder
·
¼ teaspoon salt
·
1 teaspoon vanilla extract
DIRECTIONS:
1.
Make the Cake: Preheat oven to 375 degrees F. Grease a 9×13-inch baking pan with
non-stick cooking spray.
2.
In a medium saucepan, stir together the sugar,
unsweetened chocolate, butter and water. Place over medium heat and stir
occasionally until all of the ingredients are completely melted together.
Remove from the heat and let cool slightly, about 10 minutes.
3.
Whisk in the buttermilk and egg. Sift the
flour, baking soda, baking powder and salt into the pot in three additions,
whisking gently to combine after each addition. Add the vanilla and whisk
briefly to blend.
4.
Pour the batter into the prepared pan and
spread into an even layer. Bake until a skewer inserted in the center comes out
clean, about 30 to 40 minutes. Allow the cake to cool completely before
frosting.
5.
Make the Frosting: Using an electric mixer, beat together the cream cheese and butter on
medium-high speed until creamy, about 3 minutes, scraping down the bowl as
needed. Sift in the powdered sugar and cocoa powder, then add the salt. Mix on
low speed until well combined, scrape down the bowl, then increase to
medium-high speed and beat until smooth and whipped, about 1 minute. Add the vanilla
extract and beat on medium-high for an additional 1 minute.
6. Spread the frosting evenly over the top of the cake. The cake can be
stored, covered, at room temperature or in the refrigerator for up to 4 days.
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