Chocolate Cake(Dump)
A moist, rich chocolate cake with deep cocoa flavor, perfect for any celebration or casual get-together, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Dump all ingredients except hot water into a mixing bowl at one time.
- Mix the ingredients together until well combined.
- Add the boiling water last and beat immediately until smooth.
- Pour the batter into a greased and floured pan.
- Bake in a preheated oven at 375°F for about 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer chocolate flavor, consider adding an extra tablespoon of cocoa powder. If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure all ingredients are at room temperature for better mixing. This recipe can be made vegan by using a plant-based oil and substituting the buttermilk with a non-dairy alternative.
Serving Suggestions
This chocolate cake is delicious on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Fluffy Butter Icing for an extra layer of sweetness. Consider serving it alongside a cup of coffee or a glass of milk for a classic dessert experience.
Storage & Reheating
Store any leftover chocolate cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, simply microwave a slice for 10-15 seconds, or warm in the oven at 350°F for about 5 minutes for a freshly-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cake(Dump) contains roughly 555 calories, with 2g protein, 11g carbohydrates, and 52g fat. Note that it is relatively high in sodium, at 637mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil in this recipe?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Just make sure the oil you choose has a neutral flavor to keep the cake's chocolate taste prominent.
What can I do if my cake is dry?
If your cake turns out dry, it may have been overbaked. Always check for doneness a few minutes before the suggested baking time. To add moisture, you can brush the cooled cake with a simple syrup made of equal parts water and sugar.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just make sure to let it cool completely before wrapping it tightly in plastic wrap to maintain its moisture. It can also be frozen for up to three months; just thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).