The Chocolate Dump Cake My Family Can’t Stop Eating
With a short prep time and even shorter ingredient list, this chocolate dump cake recipe is a no-fuss, chocolate lover’s dream.
One of my favorite rituals at the end of a busy week is making a little sweet treat on Friday night for my family to snack on throughout the weekend. However, sometimes (read: most times) I just don’t have the energy to make anything too involved. This chocolate dump cake, with its short list of ingredients that come together in the time it takes for the oven to preheat, is perfect for these moments.
Leaning on the convenience of boxed cake mix and instant pudding mix, this chocolate cake is a warm, fudgy delight. As someone who does a lot of recipe development, after several passes of a recipe, my trusty taste testers (my family) often can’t bear tasting another bite by the time I reach the final iteration of a recipe. This chocolate dump cake is on the short list of recipes that they haven’t been able to quit.
Whether eaten warm with ice cream or with a spoon hunched over the baking dish, this quick-to-assemble cake is hard to resist and deeply satisfying for chocolate lovers of all kinds.
Easy Variations
- For a peanutty version, swap half of the unsalted butter for creamy peanut butter and the chocolate chips for peanut butter chips, chopped peanut butter cups, roasted peanuts, or a combination.
- Stud the cake with halved, pitted cherries or whole raspberries.
- Swap the semisweet chocolate chips for dark or bittersweet if you like something less sweet or white or milk chocolate chips for something sweeter.
Easy Chocolate Desserts
- 2-Ingredient Chocolate Pudding
- Chocolate Mug Cake
- Easy Marshmallow Fudge
- Frozen Chocolate-Covered Bananas
Preheat the oven to 350°F.
Grease a 9x13-inch baking dish with butter.
Make the cake batter:
Combine the melted butter, milk, espresso powder (if using), and salt in the greased baking dish. Use a rubber spatula to stir until the espresso is dissolved.
Evenly sprinkle the cake mix, pudding mix, and 1 1/4 cups of the chocolate chips over the milk mixture. Stir until just combined. It’s okay if there are a few dry spots and if the batter isn’t completely smooth.
Gently smooth the cake batter into an even layer. Top with the remaining chocolate chips.
Bake:
Bake the cake on the middle rack until just set and a toothpick comes out with moist crumbs attached, 35 to 40 minutes.
Allow the cake to cool slightly, about 5 minutes. Serve warm with vanilla ice cream or whipped cream if desired.
Leftover cake can be stored in the baking dish tightly wrapped with plastic wrap at room temperature for up to 3 days.
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