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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