Description
This Chocolate Caramel Dump Cake is a rich and decadent dessert featuring layers of moist chocolate cake and sweet caramel sauce, topped with a smooth chocolate ganache. It’s easy to prepare and perfect for any chocolate lover’s gathering.
Ingredients
Scale
For the Cake:
- 1 box chocolate cake mix (approx. 15.25 oz)
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1/4 cup sour cream
- 1 cup caramel sauce
For the Ganache:
- 1/2 cup semi-sweet chocolate chunks or chips
- 1/2 cup heavy cream
Optional Toppings:
- Chocolate shavings
- Chopped nuts or toffee bits
Instructions
- Prepare the Cake Batter: Preheat the oven to 325°F (163°C). Grease a 9×13-inch baking dish with butter or non-stick spray. In a large mixing bowl, whisk together the chocolate cake mix, eggs, milk, melted butter, baking powder, and sour cream until the batter is smooth and well combined.
- Layer the Caramel: Pour half of the batter into the prepared baking dish and spread it evenly. Warm the caramel sauce slightly to make it pourable, then drizzle it evenly over the batter. Gently spoon the remaining batter over the caramel layer, spreading it lightly to cover the caramel completely.
- Bake to Perfection: Place the baking dish in the oven and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Make the Ganache: While the cake is baking, heat the heavy cream in a microwave-safe bowl until hot but not boiling. Add the semi-sweet chocolate chunks or chips to the hot cream and let it sit for 1 minute. Stir gently until the mixture is smooth and glossy, creating a rich ganache.
- Finish and Serve: Once the cake has cooled for 10 minutes, pour the warm ganache evenly over the top. Add optional toppings such as chocolate shavings or chopped nuts for extra texture. Let the ganache set for 10-15 minutes before slicing and serving.
Notes
- For extra texture, add chopped nuts or toffee bits over the caramel layer before adding the remaining cake batter.
- Allow the cake to cool slightly before pouring the ganache to prevent it from soaking too deeply.
- You can substitute caramel sauce with homemade caramel or dulce de leche for a richer flavor.
- Use whole milk for best moisture, but you may substitute with 2% milk if preferred.
- Ensure the heavy cream is hot enough to melt the chocolate for a smooth ganache.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 430 kcal
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
