Death by Chocolate Dump Cake
A gooey, intensely fudgy dessert that takes less than ten minutes of prep time and delivers bakery-quality results using simple pantry staples.
Ingredients
Main Ingredients
- 1 box Chocolate Cake Mix (15.25 oz) Devil’s Food or Triple Chocolate for maximum depth.
- 1 package Instant Chocolate Pudding Mix (3.9 oz) Ensures the cake stays moist and fudge-like.
- 2 cups Whole Milk To activate the pudding and add richness.
- 2 cups Semi-Sweet Chocolate Chips Divided; 1.5 cups for the middle, 0.5 cup for topping.
Optional Enhancements
- 1 pinch Sea Salt Enhances the cocoa flavor.
- 1 teaspoon Vanilla Extract Optional for added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick cooking spray.
Layering
- Pour the dry chocolate cake mix into the bottom of the dish and spread it out evenly without mixing.
- In a separate bowl, whisk together the instant pudding mix and whole milk for about 2 minutes until it thickens slightly. Pour this mixture over the dry cake mix.
- Optional: Gently swirl the pudding into the cake mix using a fork, ensuring no large pockets of dry flour remain.
- Sprinkle 1.5 cups of chocolate chips over the top.
Baking
- Bake the dish in the oven for 35-40 minutes, until the edges are set and the center is slightly soft and jiggly.
- Remove from the oven and immediately sprinkle the remaining 0.5 cups of chocolate chips on top for melting.
Notes
For optimal results, use room temperature milk and high-quality chocolate products. Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for 15-20 seconds before serving for a melty experience.