Chocolate Espresso Dump Cake
This Chocolate Espresso Dump Cake is the divine lovechild of rich chocolate and bold espresso, baked into one luscious, fudgy creation. With just a few pantry staples and a caffeine kick, it’s the perfect pick-me-up dessert for chocoholics and coffee queens alike.
Equipment
- 1 9" x 13" baking dish or pan
- 1 mixing bowl
Ingredients
- 1 15.25-ounce box chocolate fudge cake mix
- 1 cup strong brewed espresso or 1 cup hot water + 1 Tablespoon instant espresso powder
- 1 14-ounce can sweetened condensed milk
- 1/2 cup chocolate chips semi-sweet or dark
- 1/4 cup cocoa powder
- 1/2 cup (1 stick) unsalted butter melted
- 1 teaspoon vanilla extract
- Optional: pinch of salt whipped cream, chocolate shavings for topping
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish, or line with parchment paper, as sweetened condensed milk may caramelize in the bottom.
- Pour the sweetened condensed milk into the bottom of the dish and smooth it out with a spatula.
- In a separate bowl, combine the espresso, vanilla, and cocoa powder. Stir to dissolve.
- Sprinkle the dry chocolate cake mix evenly over the condensed milk. Do not stir.
- Slowly pour the espresso mixture over the top of the cake mix.
- Drizzle melted butter evenly over everything.
- Sprinkle chocolate chips on top and give it a gentle pat so they snuggle in.
- Bake for 35–40 minutes, until the top is set and a little bubbly at the edges.
- Let cool for 10 minutes before serving. Top with whipped cream and chocolate shavings if you're feeling extra. (And we are always feeling extra.)
Notes
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Nutrition
Calories: 380kcalCarbohydrates: 53gProtein: 4gSodium: 320mgFiber: 2gSugar: 38g
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