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Fudgy Chocolate Dump Cake Recipe

Fudgy Chocolate Dump Cake Recipe

Learn how to make the best homemade Fudgy Chocolate Dump Cake with this easy baking recipe. Simply dump ingredients into a pan for a magical dessert that forms its own fudgy bottom layer and cakey top. Perfect for chocolate lovers who want maximum flavor with minimum effort!
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
40 mins
Serves:
1 cake (8 slices)
An overhead shot of a dark, glossy Fudgy Chocolate Dump Cake served in a rustic ceramic baking dish, capturing the crackly top that gives way to the rich, fudgy center. A cross-section reveals the cake's self-formed layers – fudgy bottom and brownie-like middle. Shot in warm, natural light that accentuates the glistening chocolate surface, with a scoop of vanilla ice cream melting gently on top. Scattered cocoa powder and chocolate chunks surround the dish on a weathered wooden table, with vintage dessert spoons waiting nearby. Steam rises subtly from the freshly-cut portion, highlighting the cake's warm, molten quality.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">60g unsweetened cocoa powder</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">250ml milk</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">150g dark chocolate chips or chunks</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">30g unsweetened cocoa powder</li><li class="ingredients-single-item">375ml hot water (not boiling)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) square baking dish</li><li class="equipment-single-item">Heatproof mixing bowl</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Lightly grease a 23cm (9-inch) square baking dish. Position your oven rack in the middle position for even heat distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, whisk together the dry ingredients: 200g sugar, 100g flour, 60g cocoa powder, baking powder, and salt. This thorough mixing ensures no bitter cocoa pockets remain in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour in the milk, melted butter, and vanilla extract. Stir everything together until you have a thick, smooth batter. Don't overmix – stop when the ingredients are just combined to prevent developing too much gluten, which would make your cake tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Fold in the chocolate chips or chunks, distributing them evenly throughout the batter. These will create pockets of melted chocolate in your finished cake for an extra indulgent experience.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Spread the batter evenly into your prepared baking dish. It will be quite thick, so use a spatula to ensure it reaches all corners and forms a level surface.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, whisk together the topping ingredients: brown sugar and remaining cocoa powder. Sprinkle this mixture evenly over the top of the batter. The sugar-cocoa mixture will interact with the hot water to create magical layers during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Very carefully and slowly pour the hot water over the entire surface. Do not stir! This seems counterintuitive, but this is the "magic" part of the dump cake – the water and dry topping will transform during baking. The hot water activates the cocoa and helps create the fudgy sauce underneath.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully transfer the baking dish to the preheated oven. The dish will be very full and liquidy on top, so move slowly to avoid spills.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 35-40 minutes until the top appears set but the cake still jiggles slightly when gently shaken. A perfect dump cake has a cakey top layer with a pudding-like sauce underneath, so don't worry if it seems underbaked compared to traditional cakes. The toothpick test doesn't work here!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and allow to cool for 15-20 minutes before serving. This resting time allows the layers to settle and the temperature to become pleasantly warm rather than scalding hot.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve warm, scooping portions into bowls to capture the fudgy sauce that forms at the bottom. The contrast between the cakey top and saucy bottom is what makes this dessert so special. A scoop of vanilla ice cream or lightly whipped cream makes a wonderful accompaniment, melting into the warm cake.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fudgy Chocolate Dump Cake?

This decadent dessert uses granulated sugar, flour, cocoa powder, baking powder, salt, milk, butter, vanilla extract, and chocolate chips for the batter. The magical topping requires brown sugar, more cocoa powder, and hot water to create the distinctive layers.

How to cook Fudgy Chocolate Dump Cake at home?

Learn how to cook Fudgy Chocolate Dump Cake by mixing the dry ingredients with wet ones, adding chocolate chips, then spreading the batter in a baking dish. Sprinkle with a cocoa-sugar mixture, pour hot water over (don't stir!), and bake until the top is set but still slightly jiggly. The magic happens as it bakes, creating distinct cakey and fudgy layers.

Why does the top crack on a self-saucing chocolate pudding?

The crackly top forms as the cake bakes because the sugar in the batter caramelises at the surface while moisture evaporates. This creates a thin, crisp crust similar to brownies, while underneath, the cake remains moist and fudgy, creating that delightful textural contrast that chocolate lovers crave.

Can you make a dump cake ahead of time?

Yes, you can prepare a dump cake up to 2 days ahead. Once cooled completely, cover tightly with cling film and refrigerate. To serve, reheat individual portions in the microwave for 20-30 seconds or warm the entire cake in a 150°C oven for about 15 minutes until heated through.

What makes a chocolate cake fudgy rather than cakey?

Fudgy chocolate cakes have higher fat-to-flour ratios, with more butter, chocolate, and fewer leavening agents. They're often slightly underbaked to maintain moisture and typically contain less flour than cakey versions. The magic of self-saucing varieties comes from the hot water technique creating distinct texture layers.

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Lightly grease a 23cm (9-inch) square baking dish. Position your oven rack in the middle position for even heat distribution." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In a large mixing bowl, whisk together the dry ingredients: 200g sugar, 100g flour, 60g cocoa powder, baking powder, and salt. This thorough mixing ensures no bitter cocoa pockets remain in your finished cake." }, { "@type": "HowToStep", "name": "Add wet ingredients", "text": "Pour in the milk, melted butter, and vanilla extract. Stir everything together until you have a thick, smooth batter. Don't overmix – stop when the ingredients are just combined to prevent developing too much gluten." }, { "@type": "HowToStep", "name": "Add chocolate chips", "text": "Fold in the chocolate chips or chunks, distributing them evenly throughout the batter. 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This seems counterintuitive, but this is the 'magic' part of the dump cake – the water and dry topping will transform during baking." }, { "@type": "HowToStep", "name": "Bake", "text": "Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes until the top appears set but the cake still jiggles slightly when gently shaken." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Remove from the oven and allow to cool for 15-20 minutes before serving. This resting time allows the layers to settle and the temperature to become pleasantly warm rather than scalding hot." }, { "@type": "HowToStep", "name": "Serving suggestion", "text": "Serve warm, scooping portions into bowls to capture the fudgy sauce that forms at the bottom. A scoop of vanilla ice cream or lightly whipped cream makes a wonderful accompaniment." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "156" }, "review": [ { "@type": "Review", "author": "Mei Zhang", "datePublished": "2024-05-12", "reviewBody": "Best chocolate fix ever made! I've tried dozens of chocolate cake recipes but this one is truly special. The way it forms its own fudgy sauce is pure magic. My entire family begs for this weekly now.", "name": "Chocolate Heaven", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-05-10", "reviewBody": "Dangerously easy to make weekly! I keep all the ingredients on hand now for chocolate emergencies. The contrast between the cakey top and fudgy bottom is incredible. I've started adding a bit of espresso powder to enhance the chocolate flavor even more.", "name": "Dangerously Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Santiago Rodriguez", "datePublished": "2024-05-05", "reviewBody": "This recipe converted my non-chocolate-loving husband! He usually passes on chocolate desserts but couldn't resist a second helping of this cake. The texture is perfect and it's not overly sweet. We love it with a dollop of whipped cream.", "name": "Chocolate Converter", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Eliza Nowak", "datePublished": "2024-04-28", "reviewBody": "Decadent without being overly sweet! The balance of flavors is perfect and I love how the cake creates its own sauce. I've made it three times already and it turns out perfect every time. My kids call it 'magic chocolate cake'!", "name": "Perfect Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Thomas Müller", "datePublished": "2024-04-22", "reviewBody": "Impressive results with minimal effort! I made this for a dinner party and everyone thought I'd spent hours in the kitchen. Nobody believed it was a 'dump cake'! The velvety texture is absolutely worth every calorie. Will definitely make again.", "name": "Dinner Party Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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