Next, once you have a rich, thick batter, fold in the chocolate chips with a rubber spatula. These tiny morsels will melt into dreamy pockets of chocolate as the cake bakes. Pour the batter into your greased 9×13 inch baking pan, and then carefully pour 1 cup of hot water over the batter without stirring. It may feel odd, but this is what makes the cake so moist.
Now, it’s time to place it in the oven! Bake for 30-35 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs—it should not be completely clean, as that indicates overbaking. Once you remove it from the oven, allow the cake to cool in the pan. I find the waiting part a test of patience because the smell is just irresistible!
After about 15 minutes, if you can resist the urge to dive in, transfer the cake to a cooling rack to cool completely before cutting into squares (if you don’t eat half of it warm, that is!). Dust it with powdered sugar for a fancy touch, and serve it warm or at room temperature.
Pro Tips for Best Results
One thing I learned from making this cake multiple times is to use room temperature ingredients, especially the eggs and sour cream. This helps to create a smooth, homogenous batter that bakes evenly. I also tested variations with different brands of chocolate pudding and found that using high-quality ingredients makes a noticeable difference in flavor.
If you want an extra layer of chocolatey goodness, consider adding a drizzle of chocolate ganache on top after the cake has cooled. The rich, glossy finish doesn’t just look incredible; it also adds that final touch of decadence that makes this cake truly a celebration on a plate!
Lastly, don’t rush the cooling process. I know, I know, it’s hard to wait when you smell that chocolate aroma filling your kitchen, but allowing it to cool properly ensures that the texture remains perfect, and the flavors have time to meld together beautifully.
Common Mistakes to Avoid
One common mistake I made early on was mixing the batter too much. Over-mixing activates the gluten in the flour, resulting in a tougher texture instead of the delightful fudgy consistency we want in a dump cake. So remember, mix just until combined—let those chocolatey flavors shine!
Another pitfall is not sufficiently greasing the pan. I once had a delightful cake, only to discover it was stuck to the bottom of the pan when I tried to serve it. I recommend using a generous amount of cooking spray or butter, ensuring that every corner is covered. Trust me, it’s much easier when the cake slides right out!
Finally, don’t forget to check the doneness! If you pull the cake out too soon, you’ll have a gooey mess instead of a lovely dessert. Use the toothpick test wisely: if it comes out with moist crumbs but no wet batter, you’re in the sweet spot!
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