Chocolate Dump-It Cake Ingredients
* 2 cups sugar
* 4 ounces unsweetened chocolate
* 1 stick unsalted butter, plus more for greasing the pan
* 2 cups all-purpose flour, plus more for dusting the pan
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup milk
* 1 teaspoon cider vinegar
* 2 eggs
* 1 teaspoon vanilla
* 1 1/2 cups Nestlé's semisweet-chocolate chips
* 1 1/2 cups sour cream, at room temperature
Preparation 1. Preheat the oven to 375 degrees and place a baking sheet
on the lowest rack to catch any drips as the cake bakes on the middle
rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened
chocolate, butter and 1 cup of water. Place over medium heat and stir
occasionally until all of the ingredients are melted and blended. Remove
from the heat and let cool slightly. 2. Meanwhile, sift together the
flour, baking soda, baking powder and salt. In a small bowl, stir
together the milk and vinegar. Grease and flour a 9-inch tube pan. 3.
When the chocolate in the pot has cooled a bit, whisk in the milk
mixture and eggs. In several additions, and without overmixing, whisk in
the dry ingredients. When the mixture is smooth, add the vanilla and
whisk once or twice to blend. Pour the batter into the tube pan and bake
on the middle rack until a skewer inserted in the center comes out
clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then
remove from the pan and cool on a rack. (This can be tricky -- if
someone is around to help, enlist him.) Let cool completely. 4.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to
room temperature. Stir in the sour cream, 1/4 cup at a time, until the
mixture is smooth. 5. When the cake is cool, you may frost it as is or
cut it in half so that you have 2 layers. There will be extra icing
whether you have 1 or 2 layers. My mother always uses it to make flowers
on top. She makes a small rosette, or button, then uses toasted slices
of almond as the petals, pushing them in around the base of the rosette.
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