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Chocolate Caramel Dump Cake

A one-dish, minimal effort dessert bursting with gooey caramel and chocolate goodness, perfect for potlucks and gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box chocolate cake mix (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
For the filling and topping
  • 1 cup caramel sauce
  • 1/2 cup semi-sweet chocolate chips or chunks
  • 1/2 cup heavy cream
  • Chocolate shavings (optional)
  • Chopped nuts or toffee bits (optional)

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together the chocolate cake mix, eggs, whole milk, melted butter, baking powder, and sour cream until smooth and slightly glossy.
  3. Pour half of the batter into the prepared dish and spread it evenly.
  4. Warm the caramel slightly and drizzle it evenly over the batter.
  5. Spoon the remaining batter gently over the caramel, spreading lightly so some caramel peeks through.
Baking
  1. Bake for 45–50 minutes, until a toothpick inserted in the center comes out with moist crumbs.
Finishing
  1. While the cake cools for 10 minutes, heat the heavy cream until hot but not boiling, then add the chocolate chips and stir until glossy to make the ganache.
  2. Pour the warm ganache over the cake and spread it to the edges.
  3. Scatter chocolate shavings, chopped nuts, or toffee bits on top if desired.

Notes

Serve warm with ice cream or whipped cream. Store leftovers tightly covered at room temperature for up to 2 days, or in the fridge for 5 days. Warm gently before serving.