Chocolate Dump Cake
Chocolate Dump Cake We like big Bundts and we cannot lie. Erin McDowell

Hey, virtual high-five for giving our croissant recipe a go over the weekend. (All that hard work paid off, right?) Today, we’re taking it easy with one of the simplest confections around: dump cake. Essentially, you throw all the ingredients into one bowl, then pour the batter into a pan and bake. Our secret is adding brewed coffee to bring out the rich, chocolaty flavor of the cake, which, in our opinion, doesn’t even need frosting. (But we wouldn’t be opposed to a drizzle of chocolate sauce for an added boost.)

Makes one 9-inch Bundt cake
Start to Finish: 1 1/2 hours

Ingredients

2 cups sugar

¾ cup brewed coffee

2 ounces unsweetened chocolate

¼ cup cocoa powder

1 stick (8 tablespoons) unsalted butter

2 cups all-purpose flour

1½ teaspoons baking soda

1½ teaspoons baking powder

1 teaspoon salt

1 cup buttermilk

2 eggs

1½ teaspoons pure vanilla extract

Directions

1. Preheat the oven to 350°F. Grease a Bundt pan with nonstick spray.

2. In a medium-size heat-safe bowl, combine the sugar with the coffee, chocolate, cocoa powder and butter. Heat the mixture in the microwave (about 1 to 2 minutes) or on the stove over a pot of simmering water (about 3 to 4 minutes), mixing occasionally, until the butter and chocolate are melted and the sugar is dissolved.

3. In a large bowl, whisk the flour with the baking soda, baking powder and salt to combine. Add the chocolate mixture to the dry ingredients and mix to combine.

4. Add the buttermilk, eggs and vanilla, and mix until the batter is smooth and fully combined.

5. Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes.

6. Let the cake cool for 15 minutes in the pan, then remove it while it’s still warm by inverting it onto a cooling rack. Cool completely before slicing and serving.

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