Recipe Detail

Dutch Oven Double Chocolate Cake

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  1. 1 teaspoons - baking soda
  2. 1/2 teaspoons - salt
  3. 1 cups - chocolate chips divided
  4. 1/3 cups - vegetable oil
  5. 2 teaspoons - vanilla extract
  6. - sweetened whipped cream for serving with (whisk whipping cream in a bowl with some sugar or use canned)
  7. 1 1/2 cups - flour
  8. 1 cups - sugar
  9. 1/4 cups - dried buttermilk
  10. 1/4 cups - unsweetened cocoa powder


1. Combine flour, sugar, dried buttermilk, cocoa, baking soda, salt and 1/2 cup chocolate chips in a lidded container or resealable plastic bag. Pour 1/3 cup oil and the vanilla into a second container with a snug lid. Cut a circle of parchment paper to fit the bottom of a 4-quart camp dutch oven.

2. Fill a charcoal chimney starter one-third with briquets, set in a firepit, ignite, and let burn until briquets are spotted gray, about 20 minutes.

3. Meanwhile, generously oil dutch oven, line with parchment paper circle, and oil paper. Pour flour mixture into a medium bowl.

4. When fire is ready, add oil mixture and 1 cup water to flour mixture and stir until well blended. Scrape into dutch oven and sprinkle with remaining 1/2 cup chocolate chips.

5. Using tongs, space 8 coals in firepit in a circle a little smaller than the dutch oven. Set dutch oven on coals, checking that it's level. Set lid on top, then arrange 14 coals on lid around the lip and 2 coals in center of lid. Set any extra coals aside.

6. Bake cake until a skewer inserted into center comes out clean, about 25 to 30 minutes; to check, lift lid by sliding tongs through lid's center handle and bracing them against the side of lid closest to you, then tilting lid up.

7. Remove lid and let cake cool at least 15 minutes before cutting into wedges.


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