Ingredients
Scale
- 1 box (15.25 oz) Premium Chocolate Cake Mix
- 1 jar (10-12 oz) High-quality Lemon Curd
- 1 cup (2 sticks) Unsalted Butter, melted (or 1 cup Greek Yogurt for a moist hack)
- Optional: Fresh raspberries or powdered sugar for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick spray or butter. In a small bowl, whisk your melted butter (or your chosen liquid hack) to ensure it is smooth. If you are opting for the “no-bake” style variation, prepare your serving dishes by chilling them in the freezer for ten minutes before beginning the assembly process.
- Spread the chocolate cake mix evenly across the bottom of the prepared baking dish. Do not pack it down; keep it light and airy. Use a spoon to drop dollops of lemon curd over the dry cake mix. Pour the melted butter evenly over the entire surface, ensuring you cover as much of the dry mix as possible. This creates the “dump cake” magic. Place the dish in the center rack of the oven and bake for 30 to 35 minutes until the edges are bubbly and the center is set. The lemon curd will marble into the chocolate as it bakes.
- Remove the cake from the oven and let it cool for at least 15 minutes. This allows the lemon and chocolate layers to firm up slightly. Scoop the warm cake into bowls or cut into squares. For a true bakery-style presentation, dust the top with a fine layer of powdered sugar or add a dollop of whipped cream. Serve warm for a decadent “lava” effect or cold for a fudgy texture.
- Cook Time: 45 minutes