Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it - subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^
2 tips for icing the cake: First, do a crumb coat. Take a very thin layer of frosting and spread it over everything. It'll make putting the rest on a lot easier. Second, if you're not going for perfectly smooth, take a spoon and make swirls all over the cake. It'll hide any imperfections and give it a wonderfully homemade look.
This channel is an absolute blast, very enjoyable. Here in Chile we call that sugar “azúcar flor”, somewhat translated to English as “flower sugar” haha.
First, let me state.. OMG I love this recipe and I am DEFINITELY making this cake! Second, although I'm not the biggest fan of "dump" cakes, this is not, I repeat, NOT, an authentic dump cake. The "cake" in the usual DC recipe, usually consists of some type of fruit, normally canned(cherry or cherry/pinapple seems to be quite popular..) poured over cake mix in a baking dish. Then, either melted butter is drizzled over it( or pats of butter ), then thrown into the oven. The result is more "cobbler-esque" than cake, so if you're a fan of cobblers, it'll be right up your alley...😊😊
Or, just to hold on to my baker’s pride, I would try to make it with a homemade apple compote and “dump” the cake mix and butter. I am tempted to try it.
@@GlenAndFriendsCooking but I love sour cream lol, am trying your ACV recipe my first batch used apple chunks and no yeast came out very well just took forever it was tart because of the granny smith apples thanks for all the info.
Maybe whipping? Full fat sour cream whips nicely like normal whipping cream does, and I have tasted many cakes with icing made from whipped cream and chocolate
I'm a diehard coffee drinker, vaguely snobbish about it, and I think instant coffee is less a thing because of Keurig pod style coffee. You can just make a cup from packaged grounds or a pod of self packed like I do and it's ready in 20 seconds. Instant coffee has its place I'm sure (camping comes to mind if you don't want to lug equipment around) but it really does feel like something I only use for making desserts. Also, in Northern Ontario, I say icing sugar or confectioners sugar or powdered sugar interchangeably. I'm always hesitant to call icing frosting though...
I've lived in Texas, Oklahoma, Tennessee and now, Arkansas. Either confectioners sugar or powdered sugar in all places. I'm impressed at how perfectly even the layers are. The cloth wrap around the cake pans is something I've never seen before. Looks really delicious.
Recipe looks great, will have to give it a try. On the consistency of the icing, it's essentially a ganache and I believe the ratio of cream to chocolate determines the thickness so if you add less cream it should set a bit firmer.
Fun Fact: powdered sugar usually has additional ingredients put in it like corn starch, confectioner's sugar is processed specifically to be an extremely fine sugar
Hello, Glen. I have found your channel from the TH-cam suggestions (some of them are really good nowadays!) and I really love your show! You show the process slowly, you explain why things are being done, which I think is very good for a cooking channel. I gave this recipe a shot- I didn't use coffee and I used Irish Cream instead of chocolate liquer and I had to bake it for longer- I blame the oven. I am even worse at decorating, so I'd probably get executed by the said "cake police" :D, but this was really easy to make and it turned out really good, will definitely make it again. Thank you for sharing this recipe. And we call it Icing Sugar in the UK :)
Here in Michigan a dump cake recipe is to take a cake mix and dump something into it. My recipe puts a can of fruit cocktail into a mix altering the oil to use the fruit liquid.
I adore this cake. It turns out perfect every time. I changed the frosting. In your recipe you combined melted dark chocolate with sour cream. I used labneh. It is thicker than sour cream, thicker than Greek yogurt and not as thick as cream cheese. it has a nice tang. The melted chocolate is sweet enough, so the tang is unique and the consistency of the end product is velvety and holds. Lastly, i binge watch your channel since first discovering you! Please say hello to Julie. You guys are great.
Texas. Powdered sugar and my mom buys instant coffee but it's Folgers decaf. I've never put sour cream in an icing. We don't do buttercream if it's going to be outside in the summer either but today we will hit 106⁰F so no one in their right mind wld be outside for a meal anyway. We ALL have A/C down here. 👍🏻 This is more involved than what we call a 'dump' cake. Dump cake is a can of some kind of fruit, box of cake mix, and butter pats all dumped into a crock pot. Then box cake is making a box cake by the directions. What you made wld be considered a scratch cake since it didn't come out of a box at all. My granny made a lemon cake that she added a box of jello, an extra egg, and reduced the box cake temperature by 50 degrees and added time to. Very very moist. It had a lemon glaze and was put on while the cake was warm. One if my faves. I tried it with orange cake mix, orange/lemon glaze, and extra orange extract and it was not bad at all. Probably needs orange zest and orange juice in the cake for some or all of the moisture instead of water to ramp up the flavor a bit more.
confectioners sugar, or icing sugar. sometimes, if the packages are imported, it says powdered! we use all terms though ^^ i think its pretty interchangeable.
I've always called it powdered sugar (at least since I have lived in the States. This cake is one that I would make for sure...but I would make it in a 9 x 13 because I don't like doing layers. Thanks for sharing the recipe and for the thumbs up on the frosting in the south. I will do a different one. Have a Blessed day. BTW..loved the reference to Her Majesty....I agree with you Glen, she would appreciate the fact you made it for Her.
I have been using this recipe for well over 40 years but have always called it "buttermilk chocolate cake". I use 1/4 cup cocoa powder instead of the block baking chocolate and I use a 9 x 13 pan. My icing is runny and I just pour it over the cake. Very easy and delicious cake!
I've been all over the States, I see Confectioner's Sugar and Powdered Sugar. Confectioner's Sugar has always had a bit of cornstarch in it. I've also m noticed that the majority of Americans don't know the difference.
Glen, I'm another person who came here from a recommendation for the 1800's cola video and I'm glad I found your channel. You seem like a neat person to talk to, and I like that you give your honest opinions about what you made. I also like how systematic you are when testing various methods or recipes against each other, it's just fun to watch. I'm glad everyone is starting to take notice of your channel. A+. Also, I usually hear it called Powdered or Confectioners Sugar (I'm in the Mid-Atlantic USA)!
I'm no cake expert but when you put the icing on the cake, I thought you did just fine. End result just looks like a home made cake that was intentionally not smoothed out.
Grew up in Ontario and it was always icing sugar there :) I'm in BC now and this makes me want to ask people out here to see if it's different across Canada! Love your little comment about the Queen at the end, I could actually see her being just fine with that icing job!
In Puerto Rico we call it "azucar domino" or "10x sugar" and domino is really the brand of powdered sugar we mostly find in stores. Looks great and delicious the cake, thanks for sharing👍🏻
This was my first pastry class lesson in college, with a more technical name of straight-mix method. Love your cheese making series, hope to see more of those.
I recently had a craving for this "frosting" (I am originally from NY). I looked through my recipes to try to find it. I finally found mine and it is same as yours. I remember that mine would firm up and I don't know why or how (perhaps the type of chocolate used? One can also use chocolate chips). I also made my own powdered sugar by grinding sugar in my coffee grinder which added some Italian or French roast flavors to the sugar. It is the best frosting. Thank you for your video.
I like this channel, you seem like nice people. Simple and striaghtforward editing. Subscribed! (also it's confectioner's sugar here in the Philippines)
Hi glen I have something to tell you if you and Julie Don't drink coffee you can try drinking a mocha which is chocolate and coffee together I tried that and it tastes delicious I would definitely recommend it
Raised in south-west central Illinois and we called soda: soda. But now I live in Pittsburgh and use both terms interchangeably. Because I'm cool like that.
Really enjoying your channel! My husband found it and we watch every new episode. We are from Nebraska and call it powdered sugar but I am learning that icing sugar is more popular across the world.
Born and raised in Wisconsin, moved to California and have now been living here for 34 years. It has mostly been called powered sugar, occasionally referred to as confectioner's sugar, but never icing sugar. BTW, I grew up calling it icing if it it was just powered sugar and water (resembling ice). Anything heavier was called frosting.
We say powdered sugar here in Michigan. Love your posts. I have friends who are Food Historians and I find all kinds of history fun. Thanks for your work.
I made this yesterday for Father's Day (rechristened it the "Chocolate Dad Cake"). I used some yogurt+water instead of buttermilk and made an icing sugar/cocoa/butter/milk icing. Very moist cake and as easy to make as advertised. Oh and I'm also in Canada. West of the Rockies we also call it icing sugar!
dutch - Powder sugar (Poedersuiker) in Frisian its called pulvarized sugar (sûkerpulver) in Belgian-dutch they call it flour sugar (Bloemsuiker) (which could also be read as flower sugar)
I’ve heard that sugar called all sorts of things. Confectioner’s sugar, icing sugar, powdered sugar. The cake looks amazing and my daughter and I will make this
Try cream cheese with some butter instead of sour cream to make the frosting more stable. My rough recipe is 1 package of cream cheese, 1 stick of butter, 2 to 3 cups powdered sugar (until it feels right), splash of vanilla, and a splash or two of milk to loosen it back up. Add1/2 a cup of cocoa powder if I'm making chocolate frosting, or leave out the cocoa to have just a cream cheese frosting. I also do a version of the frosting (without cocoa) with lemon juice instead of the milk. My family makes a spiced dump cake for the holidays, so good to know that others make dump cake as well.
This is definitely different to what my family considers a dump cake to be. For our recipe we mix together all the dry separate from the wet ingredients (or have just bought a cake mix box), place the wet ingredients at the bottom of the baking pan, then 'dump' the dry ingredients evenly over the wet (small clumps are considered good) and bake. The bubbling of the wet ingredients does some of the mixing leaving the cake eventually with 2 textures; the soft cake with a crispy/crunchy top crust especially around clumps.
Hi Glen, l just love watching your videos. Your personality is just so pleasant and you have such an honest and easy going approach to cooking. I love your cookware very much, what brand is it.
@@earningattorney9887 but that's how you make any proper cake though... A dump cake is where you dump everything into the pan that you bake it in. Take some fruit and sauce mixture and dump that into your baking dish, then you dump a boxed cake mix on top of that and top it off with some optional brown or white sugar and finish with a stick of butter, cut up into pieces and evenly spread over top. Then bake that whole mess in the oven. It often resembles a crumble dessert or a cobbler. That's a dump cake. This is just an efficient way to make a proper chocolate cake without using too many dishes...
@@GlenAndFriendsCooking that could be the case, however, when typing in "dump cake" in youtube, the majority of videos that come up are of recipes as I described.
For the icing if you still wanted that tartness that you achieved with the sour cream, you could use cream cheese instead or stick with the sour cream and use more icing sugar.
I don't like coffee! I like coffee flavor in my food too, i have never used instant coffee for baking. try ordering it online from the uk it is popular and their brands taste better.
Drain the sour cream for a bit on a cheesecloth before using so it thickens up some. Also, refrigerate the frosting for awhile, then whip it in a stand mixer or hand mixer. That should make your frosting fluffier, and less droopy.
I’m from Victoria BC and we have icing sugar. I use Fry’s cocoa in baking and icing. I want to try Royal icing one day. I can vaguely remember my Mom using it in the late 50s early 60s and in the 70s, my sister in-law taught me to put in a tsp of flour In butter icing, which surprisingly helps cut the overly sweet taste of the icing.
maybe try a little gelatin in the frosting, not as much as to make it jello-y, just a small amount to help sour cream set in the fridge. Here in Eastern Europe we often use sour cream + gelatin as a frosting ingredient, it goes very well with honey cakes which are very common here
Looks delicious! What qualifies it as a dump cake? The only dump cake I've ever had was made by dumping cans of cherries and pineapple into a casserole dish and then dumping store-bought cake mix on top of that and baking it >_< It's actually pretty good, but the name is well-deserved.
@@scottgoede7793 Yeah, exactly. Here's a fancier-than-usual-looking version: natashaskitchen.com/easy-cherry-pineapple-dump-cake/. The cake that Glen makes above doesn't seem to involve simple dumping like this one, so I'm confused as to what qualifies it as a dump cake.
I live in Argentina... Here the name is 'azúcar impalpable'... Thanks for all recipes, today I follow one of yours recipe and I did a cream cheese using the white vinager, the result was awasome. Maybe I will try using rennet just for compare both. Thanks again
In Australia we call it icing sugar, never powdered or confectioners sugar. Soda over here is called ‘soft drink’ or often just the name of the soda, Coke or lemonade etc.
this is a great technique if you're using cocoa powder. it gels in the hot water and contributes to the structure of the cake. the recipe on the cadbury box is oldie but goodie
Looks awesome I will try to do that but if you want to amp the chocolate flavor and not have a white coating on your chocolate cake. Dust with cacao powder, it makes the cake extra chocolatey and no white residue.
For the icing, add a little butter and powdered sugar, using a bitter chocolate to start. The starch in the powdered sugar will stiffen the icing so that once you cool it, it stays firm.
Over the past few years this has become my go-to cake recipe. I use a Ghirardelli 70% Dark Chocolate baking bar, watered- (or rather, milked-)down sour cream instead of buttermilk, and add only 1 teaspoon of vanilla alongside 1 tablespoon each of Chocolate Liqueur and (Kahlua-style) Coffee Liqueur. I always cover it with a Butter- and Cream Cheese-based icing flavored with either seedless fruit preserves or fruit liqueurs (I've done Strawberry, Raspberry, Blueberry, Cherry and Orange) or Peanut Butter. The cake itself tastes *amazing* at room temperature, but merely *very good* when chilled, so don't judge it straight out of the fridge!
I am in Florida, US and we call it either powdered or more commonly, confectioners sugar. As I keep my house fairly warm (79F) or my AC bill would go through the roof, I would frost it with a whipped ganache that holds up quite nicely for a couple of hourseven outside
I'm from the Ottawa valley - we called it frosting if we used a double boiler and icing if we made it in a bowl like you do here. As for icing sugar, it was icing sugar. Great channel :)
Oh My God this is so easy and delicious 😋 looking cake. Ahhh I found out where you live. When I saw the buttermilk carton I knew you are somewhere in Canada 🍁🇨🇦. I’m from Niagara Falls. Anyway I love your recipes. I needed a chocolate cake recipe badly and I got from you. 🙏🙏🙏. Tnx for sharing. Take care.😊
Made this for a birthday cake and it was delicious. I only used 300g sugar instead of 400 g as I find American recipes over sweet, it was plenty of sugar. I made my own topping with cocoa, milk and icing sugar.
We have an entire aisle of instant coffee. It is good for using in baking and iced coffee. I get my freeze dried coffee from Japan and it tastes just like somebody brewed it! I was using it for iced coffee until I received a caregiver and now I have iced coffee from the Keurig. I noticed you said wouldn't drink a cup of coffee not couldn't. What do you not like about drinking coffee? Just curious. :-)
I am from California (NYC parents) and I usually say "confectioner's sugar", but I always write "xxx sugar". I don't know where that came from, but I have been baking for over 50 years, and I must have learned that from recipes in my childhood. The expression "dump cake" was happily unfamiliar to me. But I will try a different icing (frosting)-- I think I use them interchangeably-- because in the country where I live (Japan), we have neither buttermilk nor sour cream. Actually a very few shops carry tiny 100 cc containers of sour cream (there is only one brand) adulterated with gelatin. No. As for buttermilk, this is never a problem: I substitute either yogurt thinned with milk or water, or milk with a dash of vinegar in it. Thanks, I'm enjoying your videos.
I use instant espresso powder in cakes and frostings. You can't taste the coffee but it makes the chocolate very rich. I've never used instant regular coffee a chocolate cake or frosting.
Looks good all u had to was fridgerate it for an hour that would stiffen up the icing the set it back in after you've taken a piece. I'm sure it taste good too
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it - subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^
In England it’s icing sugar but as a chef we call it confectioners sugar too
Glen & Friends Cooking new subscriber that cake looks good and easy to make😀
I really like your videos and i wish you all the success man
In Argentina we call it "Azucar impalpable" basically non palpable sugar !
A dump cake, sounds like someone took a dump on the cake...
"It doesn't have to be pretty - it just has to be on there." Solid dating advice by Glen.
I've noticed most british colonial countries tend to use the same terms/wording. In Australia we call it Icing Sugar too.
The main exception is America, since we have to do everything differently then the Brits even if we're extremely close culturally.
2 tips for icing the cake: First, do a crumb coat. Take a very thin layer of frosting and spread it over everything. It'll make putting the rest on a lot easier. Second, if you're not going for perfectly smooth, take a spoon and make swirls all over the cake. It'll hide any imperfections and give it a wonderfully homemade look.
This channel is an absolute blast, very enjoyable. Here in Chile we call that sugar “azúcar flor”, somewhat translated to English as “flower sugar” haha.
Pablo Ascencio classic Pablo!
It would be translated to "sugar flour" lol
@@daisychainmilk no, lol
@@giovannihernandez2236 lol yes
@@giovannihernandez2236 sugar flour because the consistency is like flour. How does sugar flower make sense? I'm a Spanish speaker btw
First, let me state.. OMG I love this recipe and I am DEFINITELY making this cake! Second, although I'm not the biggest fan of "dump" cakes, this is not, I repeat, NOT, an authentic dump cake. The "cake" in the usual DC recipe, usually consists of some type of fruit, normally canned(cherry or cherry/pinapple seems to be quite popular..) poured over cake mix in a baking dish. Then, either melted butter is drizzled over it( or pats of butter ), then thrown into the oven. The result is more "cobbler-esque" than cake, so if you're a fan of cobblers, it'll be right up your alley...😊😊
Or, just to hold on to my baker’s pride, I would try to make it with a homemade apple compote and “dump” the cake mix and butter. I am tempted to try it.
A little butter might make the frosting stiffer, here in East Texas it's powder sugar unless you are a pastry chef. Looked really good to me.
Butter would stiffen it up, but I think I'd just move to a full Butter icing and leave the sour cream out altogether.
@@GlenAndFriendsCooking but I love sour cream lol, am trying your ACV recipe my first batch used apple chunks and no yeast came out very well just took forever it was tart because of the granny smith apples thanks for all the info.
I wonder if meringue powder would stiffen it?
Maybe whipping? Full fat sour cream whips nicely like normal whipping cream does, and I have tasted many cakes with icing made from whipped cream and chocolate
Delicious cake! I’m in California and it’s called powdered sugar here. Thanks for sharing 😊
Yup.
i think thats true across the entire US.
@@arthas640 It is.
Aka confectioners sugar in New England
I'm a diehard coffee drinker, vaguely snobbish about it, and I think instant coffee is less a thing because of Keurig pod style coffee. You can just make a cup from packaged grounds or a pod of self packed like I do and it's ready in 20 seconds. Instant coffee has its place I'm sure (camping comes to mind if you don't want to lug equipment around) but it really does feel like something I only use for making desserts.
Also, in Northern Ontario, I say icing sugar or confectioners sugar or powdered sugar interchangeably. I'm always hesitant to call icing frosting though...
I've lived in Texas, Oklahoma, Tennessee and now, Arkansas. Either confectioners sugar or powdered sugar in all places. I'm impressed at how perfectly even the layers are. The cloth wrap around the cake pans is something I've never seen before. Looks really delicious.
@@queenbee3647 No way! Thank you so much, for this info; I’ve never heard of them. Seems like a great idea.
In France it's called "sucre glace" which translate roughtly to "icing sugar"
We probably call it icing sugar here in Canada because of our French heritage
@@catzkeet4860 Where do you think English got a lot if its words?
Looks beautiful!! I'll try this soon! Here in the UK our supermarkets have about 20 varieties of instant coffee
Recipe looks great, will have to give it a try. On the consistency of the icing, it's essentially a ganache and I believe the ratio of cream to chocolate determines the thickness so if you add less cream it should set a bit firmer.
Here in NY, we call it both powdered sugar and confectioners sugar, but mostly confectioners sugar. Never heard it called icing sugar before.
I always thought icing sugar was more a southern or Midwest saying.
Same in Connecticut.
It's called that in NZ and Australia
I've never drank coffee! NEVER HAVE, NEVER WILL! LOVE THE SMELL, AND THAT'S IT!!!
"Confectioners sugar" or "Powdered sugar", but never "icing sugar" where I live.
@@infernus6278 Here in Ireland too.
here in Brazil we call it confectioners sugar also
In the US I’ve heard all three
Up ireland
@@gobnaitaine2791 up ireland
Made this cake on my birthday last year and I'm doing it again now because it's so simple but decadently delicious. Thank you for this present.
"What you're about to witness might not be pretty" is awesome haha
England, we call it Icing sugar
Same here in Australia
Same in New Zealand
Fun Fact: powdered sugar usually has additional ingredients put in it like corn starch, confectioner's sugar is processed specifically to be an extremely fine sugar
Same as in Canada. I might even use the term, powdered icing sugar.
Hello, Glen. I have found your channel from the TH-cam suggestions (some of them are really good nowadays!) and I really love your show! You show the process slowly, you explain why things are being done, which I think is very good for a cooking channel. I gave this recipe a shot- I didn't use coffee and I used Irish Cream instead of chocolate liquer and I had to bake it for longer- I blame the oven. I am even worse at decorating, so I'd probably get executed by the said "cake police" :D, but this was really easy to make and it turned out really good, will definitely make it again. Thank you for sharing this recipe. And we call it Icing Sugar in the UK :)
In Croatia it's called "šećer u prahu" (sche-tscher oo pra-hoo) which literally translates to "powedered sugar/sugar in a powder"
Here in Michigan a dump cake recipe is to take a cake mix and dump something into it. My recipe puts a can of fruit cocktail into a mix altering the oil to use the fruit liquid.
In finland it's Tomusokeri wich translates to powdered sugar.
In Germany we use Puderzucker, which also means powder sugar =)
I would translate tomusokeri as "dust sugar" :D
I adore this cake. It turns out perfect every time. I changed the frosting. In your recipe you combined melted dark chocolate with sour cream. I used labneh. It is thicker than sour cream, thicker than Greek yogurt and not as thick as cream cheese. it has a nice tang. The melted chocolate is sweet enough, so the tang is unique and the consistency of the end product is velvety and holds. Lastly, i binge watch your channel since first discovering you! Please say hello to Julie. You guys are great.
Hey Glen, I live in Keokuk Iowa and we call it powdered sugar. Recently found your channel and really enjoy it. Thank you
Texas. Powdered sugar and my mom buys instant coffee but it's Folgers decaf. I've never put sour cream in an icing. We don't do buttercream if it's going to be outside in the summer either but today we will hit 106⁰F so no one in their right mind wld be outside for a meal anyway. We ALL have A/C down here. 👍🏻
This is more involved than what we call a 'dump' cake. Dump cake is a can of some kind of fruit, box of cake mix, and butter pats all dumped into a crock pot. Then box cake is making a box cake by the directions. What you made wld be considered a scratch cake since it didn't come out of a box at all. My granny made a lemon cake that she added a box of jello, an extra egg, and reduced the box cake temperature by 50 degrees and added time to. Very very moist. It had a lemon glaze and was put on while the cake was warm. One if my faves. I tried it with orange cake mix, orange/lemon glaze, and extra orange extract and it was not bad at all. Probably needs orange zest and orange juice in the cake for some or all of the moisture instead of water to ramp up the flavor a bit more.
confectioners sugar, or icing sugar. sometimes, if the packages are imported, it says powdered! we use all terms though ^^ i think its pretty interchangeable.
I've always called it powdered sugar (at least since I have lived in the States. This cake is one that I would make for sure...but I would make it in a 9 x 13 because I don't like doing layers.
Thanks for sharing the recipe and for the thumbs up on the frosting in the south. I will do a different one. Have a Blessed day. BTW..loved the reference to Her Majesty....I agree with you Glen, she would appreciate the fact you made it for Her.
In Brazil we call it confectioners sugar, actualy "açucar de confeiteiro" ahahahha
I have been using this recipe for well over 40 years but have always called it "buttermilk chocolate cake". I use 1/4 cup cocoa powder instead of the block baking chocolate and I use a 9 x 13 pan. My icing is runny and I just pour it over the cake. Very easy and delicious cake!
I've been all over the States, I see Confectioner's Sugar and Powdered Sugar. Confectioner's Sugar has always had a bit of cornstarch in it. I've also m noticed that the majority of Americans don't know the difference.
Made this with one cup of sugar instead of two and regular cream instead of sour cream for icing. Turned out pretty great!
Glen, I'm another person who came here from a recommendation for the 1800's cola video and I'm glad I found your channel. You seem like a neat person to talk to, and I like that you give your honest opinions about what you made. I also like how systematic you are when testing various methods or recipes against each other, it's just fun to watch. I'm glad everyone is starting to take notice of your channel. A+. Also, I usually hear it called Powdered or Confectioners Sugar (I'm in the Mid-Atlantic USA)!
Once more, I enjoyed your show today. Makes me want a slice!
I'm no cake expert but when you put the icing on the cake, I thought you did just fine. End result just looks like a home made cake that was intentionally not smoothed out.
great cake ! flexibility & moisture seen, when you moved the layers to the plate. love it !
In New Zealand its icing sugar.
I also think this cake would be a mud cake haha
Grew up in Ontario and it was always icing sugar there :) I'm in BC now and this makes me want to ask people out here to see if it's different across Canada! Love your little comment about the Queen at the end, I could actually see her being just fine with that icing job!
Icing sugar while in Ontario and here in BC.
In Puerto Rico we call it "azucar domino" or "10x sugar" and domino is really the brand of powdered sugar we mostly find in stores. Looks great and delicious the cake, thanks for sharing👍🏻
Yes 10X - Most sugars here don't let you know the 'X' rating, the higher the rating the finer the sugar. I think 14X is the finest?
This was my first pastry class lesson in college, with a more technical name of straight-mix method. Love your cheese making series, hope to see more of those.
I usually call it powered sugar but if someone says icing sugar I know what they mean. USA
Just made the cake, should have put a bit more of the frosting in the middle but still delicious! Thanks for the fun afternoon Glen! :)
winnipeg has been mentioned and i have been summoned
ahoy fellow winnipegger
@@Zastrava ahoy fellow fellow Winnipeger #gojetsgo
Winnipeg for life
@@waxy4260 North Dakotan here: hey my northern brothers and sisters
Calgarians need not apply
I recently had a craving for this "frosting" (I am originally from NY). I looked through my recipes to try to find it. I finally found mine and it is same as yours. I remember that mine would firm up and I don't know why or how (perhaps the type of chocolate used? One can also use chocolate chips). I also made my own powdered sugar by grinding sugar in my coffee grinder which added some Italian or French roast flavors to the sugar. It is the best frosting. Thank you for your video.
I like this channel, you seem like nice people. Simple and striaghtforward editing.
Subscribed! (also it's confectioner's sugar here in the Philippines)
"You know who else "seemed" like nice people? The Manson family.
Hi glen I have something to tell you if you and Julie Don't drink coffee you can try drinking a mocha which is chocolate and coffee together I tried that and it tastes delicious I would definitely recommend it
Central Illinois here... Powdered Sugar.. Also we drink pop not soda lol
You still drink soda, you just don't call it by it's name
In southern Illinois we also call it powdered sugar, but we drink soda.
You will notice the Torontonians also call it "pop." As a Michigander who calls it "pop," I was surprised.
Raised in south-west central Illinois and we called soda: soda. But now I live in Pittsburgh and use both terms interchangeably. Because I'm cool like that.
Missouri/illnois border... powderes sugar and soda- catch all, lived in Minnesota and it was pop
Really enjoying your channel! My husband found it and we watch every new episode. We are from Nebraska and call it powdered sugar but I am learning that icing sugar is more popular across the world.
Born and raised in Wisconsin, moved to California and have now been living here for 34 years. It has mostly been called powered sugar, occasionally referred to as confectioner's sugar, but never icing sugar. BTW, I grew up calling it icing if it it was just powered sugar and water (resembling ice). Anything heavier was called frosting.
We say powdered sugar here in Michigan. Love your posts. I have friends who are Food Historians and I find all kinds of history fun. Thanks for your work.
I use spray dried Coffee Instant Type II from US military MREs. It's by far the best instant coffee I know of.
eternal ponderer Nice hiss!
@@orthomyxo950 Let's get that onto a tray.
I am going to make this cake! Thank you. Just watching all your old recipes. YUM
I'm gonna make this cake for my housewarming party.
I made this yesterday for Father's Day (rechristened it the "Chocolate Dad Cake"). I used some yogurt+water instead of buttermilk and made an icing sugar/cocoa/butter/milk icing. Very moist cake and as easy to make as advertised.
Oh and I'm also in Canada. West of the Rockies we also call it icing sugar!
Would cream cheese in the icing make it sturdier?
Yes - definitely.
Same thing I was thinking. It would probably cut back on the amount of powdered sugar you need to add in to get it to a proper taste also.
Yeah drop the sour cream for Philadelphia cream cheese. Can even throw in a bit of Nuttella.
You are both awesome. Down to earth and relatable. Love it. Thanks for the hard work and keep it going!
We call it poedersuiker.😄🍰🎂
dutch - Powder sugar (Poedersuiker)
in Frisian its called
pulvarized sugar (sûkerpulver)
in Belgian-dutch they call it flour sugar (Bloemsuiker) (which could also be read as flower sugar)
German - Puderzucker (Powder sugar)
Mr.Coolfella in Denmark we call it Puddersukker, so it is almost the same in the germanic languages😁
I’ve heard that sugar called all sorts of things. Confectioner’s sugar, icing sugar, powdered sugar. The cake looks amazing and my daughter and I will make this
Florida in the US, confectioner's sugar.
It looks rich and moist and sounds yummy and i think the frosting looks fine.
Texas and it’s powders sugar
Try cream cheese with some butter instead of sour cream to make the frosting more stable.
My rough recipe is 1 package of cream cheese, 1 stick of butter, 2 to 3 cups powdered sugar (until it feels right), splash of vanilla, and a splash or two of milk to loosen it back up. Add1/2 a cup of cocoa powder if I'm making chocolate frosting, or leave out the cocoa to have just a cream cheese frosting.
I also do a version of the frosting (without cocoa) with lemon juice instead of the milk.
My family makes a spiced dump cake for the holidays, so good to know that others make dump cake as well.
It looks good, but the whole idea of the 'dump cake' is to make it quick and easy. This is like making a regular cake. Thanks though.
This is definitely different to what my family considers a dump cake to be. For our recipe we mix together all the dry separate from the wet ingredients (or have just bought a cake mix box), place the wet ingredients at the bottom of the baking pan, then 'dump' the dry ingredients evenly over the wet (small clumps are considered good) and bake. The bubbling of the wet ingredients does some of the mixing leaving the cake eventually with 2 textures; the soft cake with a crispy/crunchy top crust especially around clumps.
I grew up calling that Hillbilly pie.
It always looks like he doesn't like the way the food taste but he has that same reaction with whatever he makes.
Hi Glen, l just love watching your videos. Your personality is just so pleasant and you have such an honest and easy going approach to cooking.
I love your cookware very much, what brand is it.
I've noticed the Staub label on his green enameled cast iron.
Still trying to figure out how this is a dump cake....
Cause it's all in one pot before the flour
@@earningattorney9887 but that's how you make any proper cake though... A dump cake is where you dump everything into the pan that you bake it in. Take some fruit and sauce mixture and dump that into your baking dish, then you dump a boxed cake mix on top of that and top it off with some optional brown or white sugar and finish with a stick of butter, cut up into pieces and evenly spread over top. Then bake that whole mess in the oven. It often resembles a crumble dessert or a cobbler. That's a dump cake. This is just an efficient way to make a proper chocolate cake without using too many dishes...
Perhaps Steve you've just encountered a regional quirk of English language usage.
@@GlenAndFriendsCooking that could be the case, however, when typing in "dump cake" in youtube, the majority of videos that come up are of recipes as I described.
@@GlenAndFriendsCooking why did people start calling this cake dump cake? What is the progenitor of this technique? Just wondering.
For the icing if you still wanted that tartness that you achieved with the sour cream, you could use cream cheese instead or stick with the sour cream and use more icing sugar.
I don't like coffee! I like coffee flavor in my food too, i have never used instant coffee for baking. try ordering it online from the uk it is popular and their brands taste better.
Drain the sour cream for a bit on a cheesecloth before using so it thickens up some. Also, refrigerate the frosting for awhile, then whip it in a stand mixer or hand mixer. That should make your frosting fluffier, and less droopy.
Enjoyed the unscripted interchange at the end...keep it up eh! P.S. make a proper poutine for us!
Instant coffee is a summertime staple in my cabinet. It makes the best homemade frappes.
This is not a dump cake as it is generally known.
Whats a dump cake?
@@daisychainmilk real late but genrally you put a bunch of fruit in a pan pour dry cake mix on top pour melted butter on that and bake it
I’m from Victoria BC and we have icing sugar. I use Fry’s cocoa in baking and icing. I want to try Royal icing one day. I can vaguely remember my Mom using it in the late 50s early 60s and in the 70s, my sister in-law taught me to put in a tsp of flour In butter icing, which surprisingly helps cut the overly sweet taste of the icing.
I don't drink coffee at all either so make that three. :D
Four! Tea all the way.
maybe try a little gelatin in the frosting, not as much as to make it jello-y, just a small amount to help sour cream set in the fridge. Here in Eastern Europe we often use sour cream + gelatin as a frosting ingredient, it goes very well with honey cakes which are very common here
Looks delicious! What qualifies it as a dump cake? The only dump cake I've ever had was made by dumping cans of cherries and pineapple into a casserole dish and then dumping store-bought cake mix on top of that and baking it >_< It's actually pretty good, but the name is well-deserved.
Nathan Glenn ahaha like an upside down pineapple cake?
@@scottgoede7793 Yeah, exactly. Here's a fancier-than-usual-looking version: natashaskitchen.com/easy-cherry-pineapple-dump-cake/. The cake that Glen makes above doesn't seem to involve simple dumping like this one, so I'm confused as to what qualifies it as a dump cake.
I live in Argentina... Here the name is 'azúcar impalpable'... Thanks for all recipes, today I follow one of yours recipe and I did a cream cheese using the white vinager, the result was awasome. Maybe I will try using rennet just for compare both. Thanks again
Powder sugar :) exactly cukier puder couse I'm from Poland
In Australia we call it icing sugar, never powdered or confectioners sugar. Soda over here is called ‘soft drink’ or often just the name of the soda, Coke or lemonade etc.
Los Angeles: powdered sugar
this is a great technique if you're using cocoa powder. it gels in the hot water and contributes to the structure of the cake. the recipe on the cadbury box is oldie but goodie
Tou're a fabulous cook Glenn....great videos
Looks awesome I will try to do that but if you want to amp the chocolate flavor and not have a white coating on your chocolate cake. Dust with cacao powder, it makes the cake extra chocolatey and no white residue.
I love you guys...Another great recipe....Will have to make this one.
For the icing, add a little butter and powdered sugar, using a bitter chocolate to start. The starch in the powdered sugar will stiffen the icing so that once you cool it, it stays firm.
Thank you for a lovely recipe! Well done!
In Minnesota we call it confectioner sugar! If you put your frosting mixer in a electric mixer and whip it till it get fluffy & airy it'll stay up!
Over the past few years this has become my go-to cake recipe. I use a Ghirardelli 70% Dark Chocolate baking bar, watered- (or rather, milked-)down sour cream instead of buttermilk, and add only 1 teaspoon of vanilla alongside 1 tablespoon each of Chocolate Liqueur and (Kahlua-style) Coffee Liqueur. I always cover it with a Butter- and Cream Cheese-based icing flavored with either seedless fruit preserves or fruit liqueurs (I've done Strawberry, Raspberry, Blueberry, Cherry and Orange) or Peanut Butter.
The cake itself tastes *amazing* at room temperature, but merely *very good* when chilled, so don't judge it straight out of the fridge!
I live in NJ, just outside Philly, and call it either powdered or 10x sugar.
This cake looks divine!
I am in Florida, US and we call it either powdered or more commonly, confectioners sugar.
As I keep my house fairly warm (79F) or my AC bill would go through the roof, I would frost it with a whipped ganache that holds up quite nicely for a couple of hourseven outside
I'm from the Ottawa valley - we called it frosting if we used a double boiler and icing if we made it in a bowl like you do here. As for icing sugar, it was icing sugar. Great channel :)
Oh My God this is so easy and delicious 😋 looking cake. Ahhh I found out where you live. When I saw the buttermilk carton I knew you are somewhere in Canada 🍁🇨🇦. I’m from Niagara Falls. Anyway I love your recipes. I needed a chocolate cake recipe badly and I got from you. 🙏🙏🙏. Tnx for sharing. Take care.😊
Made this for a birthday cake and it was delicious. I only used 300g sugar instead of 400 g as I find American recipes over sweet, it was plenty of sugar. I made my own topping with cocoa, milk and icing sugar.
We have an entire aisle of instant coffee. It is good for using in baking and iced coffee. I get my freeze dried coffee from Japan and it tastes just like somebody brewed it! I was using it for iced coffee until I received a caregiver and now I have iced coffee from the Keurig. I noticed you said wouldn't drink a cup of coffee not couldn't. What do you not like about drinking coffee? Just curious. :-)
I am from California (NYC parents) and I usually say "confectioner's sugar", but I always write "xxx sugar". I don't know where that came from, but I have been baking for over 50 years, and I must have learned that from recipes in my childhood. The expression "dump cake" was happily unfamiliar to me. But I will try a different icing (frosting)-- I think I use them interchangeably-- because in the country where I live (Japan), we have neither buttermilk nor sour cream. Actually a very few shops carry tiny 100 cc containers of sour cream (there is only one brand) adulterated with gelatin. No. As for buttermilk, this is never a problem: I substitute either yogurt thinned with milk or water, or milk with a dash of vinegar in it. Thanks, I'm enjoying your videos.
I use instant espresso powder in cakes and frostings. You can't taste the coffee but it makes the chocolate very rich. I've never used instant regular coffee a chocolate cake or frosting.
Looks good all u had to was fridgerate it for an hour that would stiffen up the icing the set it back in after you've taken a piece. I'm sure it taste good too
In Kentucky this a layer cake. A dump cake is ingredients put in a 9x13 pan, baked and it isn’t frosted. The dump cake is really good and easy.
Love your channel, you deserve way more views and subscribers!!