<3 <3 <3, Deb, your advice on raspberry buttercream was perfect. Deb, would this frosting make enough for two stacked round cake layers, if youre someone who prefers a thin layer of the stuff? Any other ideas? only asking as i have all the other ingredients except that. Yes, although you wont need much to thin it. So I was making this cake and I was mixing in the dry ingredients and I thought Wow this is a dry mix and I thought there is no way this is going to spread. Great texture! Four years ago: Pina Colada Cake If i wanted to omit the chocolate from the frosting (as Im picturing blue frosting for a deep sea themed cake) and added some blue colouring, Would that work okay do you think? My sister cooks a lot and makes good cakes. More cocoa, brown sugar, that extra egg yolk for richness, etc, etc. Gonna save this one :). Add one-third of the 1 1/4 cup (155g . Love the single layer recipe. Hi Deb, Worked perfectly. Still on the search for a perfectly moist chocolate cake. There is a print icon that leads to a print template at the bottom of each recipe, where it says DO MORE: You can also click CTRL or + P [on desktop] from any recipe post and it will take you to a streamlined print template. I use a stand mixer with paddle attachment. :) (Also, see Joannes comment!). Trace the bottom of the pans onto wax paper or parchment with a pencil and then cut out the circles. I did not double the cake this time, I just baked it in an 88, but I have before to make a layered sheet cake.). If I double the recipe, would a bunt pan be appropriate? Grad school is sometimes miserable but also wonderful. Brought this to a neighbors party and gleefully watched as it was gobbled up. I just made this with gluten free 1:1 replacement flour for a friend for her birthday and it was so good and so moist. For softening butter, what anne said (I like to cut it in pieces first, so theres no melty spot in the middle of a big stick). My new go to icing! What do the chunks seem composed of, does it seem like sugar or chocolate? I need chocolate cakeNOW!! This is the fudgiest, most delicious chocolate cake Ive ever experienced. Baked for 20 minutes. However, my cake was dense, moist, almost fudgy- like a good brownie! Im planning to put a cupcake-with-candle into an emptied pop-top can as his present (adapted from http://www.the36thavenue.com/2013/10/birthday-cake-tutorial.html); hes not big on presents. Yummy! I agree with Aunt Vixen. I did increase to 1/2 tsp of baking soda because I used Hersheys (not Dutch process), but kept a 1/4 tsp baking powder because it was GF flour. The icing needed a bit more milk but other than that, perfection in a baking cup. It will turn out great. So the chocolate cake by itself is fabulous, but I went crazy and substituted the Barefoot Contessas peanut butter icingtwo fabulous ladies in one dessert treatI do not have a bunch of gays to invite over, just the boyfriendand I made it all to get me out of the doghouse. Seven years ago: Escarole and Orzo Soup with Meatballs Well see if the cake it too salty or not. ITs been in the oven now for a good 25 minutes. Cocoa powder, especially in that volume, is quite bitter. What shall I do? I love everything Ive made from your recipes especially the rapini and pasta! Hmm, in the spirit of, I have to make this cake right nowIve just discovered I dont have unsweetened chocolate for the frosting. I did cut the sugar and butter by about 20% (and replaced it with apple sauce), and it still turned out great! I followed it exactly. I try to give credit to stores where I buy things, and not just Amazon all the time, but I cant help if their site doesnt have permalinks in the year 2015. I made this frosting with SKs best birthday cake. I am not a fan of frosting, but this was delicious and has a silky texture. Hmm. The tart cranberries helped to cut through a bit of the rich chocolate and the frosting was smooth and creamy with just a little bite of ginger. Love your blog! I couldnt figure out what Id done, but probably using an incing mixture instead of pure icing sugar, with the 70% dk choc, meant there wasnt *quite* enough sugar to soften the edge of that very bittersweet chocolate. They die for chocolate but dont care for overly sweet frosting. :-O. Thats what I get for making frosting while trying to watch the Downton Abbey finale. A button to press? Thanks and happy early Mothers Day to you! Except my chocolate cake was a bacon cheeseburger. Same temperature. Privacy Policy. Hi. Stir one-third of egg-white mixture into chocolate mixture. Love this website. Its really airy actually and isnt overly sweet. Is this the nature of this recipe, due to the added solid chocolate, or did I perhaps mis-weigh my powdered sugar? The cake didnt look too overbaked, though. Hes enthusiastic now :), Literally just finished frosting it and devoured it along with the sprinkles. I add the frosting inside the cupcake and on top. Thanks for the birthday prompt! Mmmmmmmm. Can you tell me what size is your strainer in the picture? Made with a shot of espresso (double strength). The standard Id say for this size is 8 tablespoons instead of 6. Making your classic brown butter cake for a last minute wedding this weekend was thinking of using this for the bottom middle layer. Also, can you bake this in a round cake pan instead of a rectangular one? Its our family favorite birthday cake. Must make! I was quite alarmed that the cake would be dry and sawdusty when I brought it to my co-workers. I was attempting to recreate the birthday cake my boyfriends mom made him growing up: a chocolate cake mix+pudding mix based recipe. This cake was so easy to whip up and it made just enough. The cake crumb is satisfying, yet really light, and so easy to eat I could imaging scoffing a few slices before realising what had happened! I was convinced by your cake spiel that I, a novice baker, too could make a cake but have been let down twice. Nice job, as always, Deb. Finish with rainbow sprinkles; dont even fight it. I made the spice cake with banana and found it tasteless, is that normal? Its less expensive and bakes pretty well. Turned out great Thank you! 3. I know better than that. Delicious and quick. It is a pretty easy cake so I highly recommend it for oh no it has come to the end of the day but I *need* it. Third. -made an orange cranberry filling Its what I have always wanted my homemade chocolate frosting to taste like. This is really embarrassing, but, yesterday when I made the frosting using the food processor (something Ive done a ton of times using this recipe), it curdled on me! My husband promised my kids dessert last night, and it was up to me to fulfill this promise. I used it for my daughters birthday cupcakes. Looks fabulous cant wait to try this cake as soon as I can get the ingredients together. Add the cooled chocolate and whisk until smooth. I.e. Pizzas, red wine and, to finish off the carb load, this chocolate cake. For anyone curious, I cooked them at 15 minutes and it was just about perfect Id do 12-15 minutes for cupcakes to be safe! He and I made it this morning and it is so delicious, even my cake is meh husband is a fan. No one will know except us. Bottom line, it needed to be made well enough in advance to get to the best consistency and flavor. Six years ago: Soft Pretzel Refresh and Meatball Sliders Im so worried about under-baking, even by a little that I forget the residual baking in the pan once I take it out of the oven. will take more time than simply making the frosting right then. This is definitely my go to frosting..will never need another. Really like that is was not too sweet. 16 celebration! I noticed Mels comment, but was wondering if you have any ideas about making this frosting without a hand/ stand mixer. Directions. Thanks for sharing! Should the butter quantity for the frosting be 1/2 cup or 4 oz? I bought a six inch cake pan last year, and thought Id try halving this recipe to make one six-inch layer. Sally Usually in the fridge for a day does the trick. thank you, deb, for the small chocolate cake! Thank you!! OMG. I am going to try and bake this cake. Thank you SO much for this recipe! The frosting turned out great! but because when I found my perfect one-bowl chocolate cake (which weve made as an everyday loaf, then riffed as a fudgy layered sheet cake and red wine chocolate wonder, I promise, I can stop anytime) and ridiculously easy fudgy chocolate buttercream, there was no need to keep looking. Your writing is awesome, the photos are perfectly approachable and I love the process photos. After noodling for a day, I decided that the acid present in the buttermilk must be enough to do the job. Oh thank God, my own baby 2 was demanding exactly this. So I googled smitten kitchen chocolate cake, and when I saw the name of the recipe, I knew it was the one. It's extraordinarily loaded with apples, like a pie inside a cake. [Thank you!!!]. Close ad . If I wanted to make this into a double layered round cake, would you just double the recipe and do in two 9 inch rounds? I regret to tell you that this cake is nothing exactly new, and its not because Im out of ideas (I hope not, at least! (That said, I find whole wheat flour to clock in at 120 per cup, and flour is heavier than cocoa) As for how I got/checked my numbers, Hersheys cocoa clocks in at 80 per cup, King Arthur lists theirs as 85 grams, and I usually get about the same, hence the 41 grams here. It looks amazing, so Id love to use it for a marbled birthday cake. Thank you. Your safest bet might be more of a ganache, which doesnt need to be whipped, only stirred. This post could not have been more timely! Thanks! Ive been reading your blog since before he was born and have cooked my way through a lot of what youve written about. Do I defrost 4, decorate them tonight and frost the rest just before serving on Sunday? First, the butter wouldnt cream with the sugars {its pretty cold here at the moment, and room temperature was well below what it should have been.) Have a great one Deb! Though it tasted sweet enough. So good! Put the chocolate, butter, and salt in a large microwave safe bowl. :). Thank you Deb. Deb, you so perfectly describe what I experienced with food when I was pregnant!! Had to bake a lot longer than called for, but still yummy! Thanks! https://instagram.com/p/z8VQVBy55B/?modal=true. My main purpose in commenting, however, is to commend you on your perfect parenting skills. -cut down the sugar in the frosting to 1 cup, which was more than enough frosting for the people I fed it to, and it tasted very buttery, which is my preference. ( thanks to the hereditary sweet tooth). and the flavour oooft! For anyone who, like me, likes their frosting darker chocolate-y and less sweet, I melted an additional 1 oz of unsweetened baking chocolate and added that to the frosting. THanks! What a difficult choice ! Eight years ago: Baked Tomato Sauce, And for the other side of the world: Make sure you use the bake setting, not the broil setting (I did that once when I was a kid!) And as the cake was baking in the oven, I discovered I did not have any unsweetened chocolate. While it did turn out for all intensive purposes just fine, I had separated one egg, added the yolk as instructed and was then left very confused on why Id separated them as the whites were never mentioned. sick. Chocolatey, soft-textured but not crumbly, sweet but not overpowering. How well do you think it would hold up in a totally round pan (like the Wilton Sports Ball pan)? thanks again, all! So I never have any luck with Chocolate cake, and I had exceptionally high hopes since Ive made a few of your other cakes, but I actually found this to be fairly dry..we devoured it, and I even made a second one for a party tomorrow but with vegetable oil instead if butter fit the batter. I could swap out the butter for margarine, but wasnt sure what would work to replace the buttermilk. File > Print on a Mac Hubby blew the candles out, served it up, we started eating, and nobody said a word. Can you PLEASE make The Cake tonight mom?! The icing on this was great! Joy Yes, it gets more moist as the days go on. the most beautiful chocolate cake i ever did see. Definitely an amazing chocolate cake and its not even one of my favorite flavors but one look at this cake and I HAD to make it! Its almost like.dinner. Used Dutched cocoa I keep it on hand because I love the deep color and flavor. The cake is heavy, not sweet, a chore to eat, and the only redeeming thing about it is the frosting and thats because it has a half cup of butter in it! I so love the frosting recipe!! Yum! Place your flour, cocoa, baking soda, baking powder and salt in a sifter (I find this step necessary because my cocoa is very lumpy) and shake it over the batter bowl. A little more butter / less flour? My friend said the word cake to me today and I could not get it out of my head. But since I have been paleo for two years now, I find almond-flour baked goods much more fulfilling than wheat flour goods. Seriously, thank you, I think I may have already written a comment on this recipe, but I have to write one againthis cake is magic! Ill definitely stick to the stand or hand-held mixer when making frosting in the future. (Im an exile from New Mexico living in Vermont and I need my chilies.) Hi Deb! Not that I havent eaten what I wanted the whole time, and that want has mostly been chocolate (and frozen mango pieces lately, so good!) Im not normally a chocolate cake person, but Ive been crazy for it this week. I should have listened to your original notes and checked it a few minutes sooner it was a tad dry, which was completely my fault. (But only share if they offer to do dishes.). :). BTW, I often use buttermilk powder because its easier to keep on hand; it works very well. I was so happy when I saw this recipe as I knew due to schedules including mine Id be home and no one would be making me a cake for my birthday yesterday, so this one fit the bill! This cake looks so delicious! or a combination of stout/buttermilk? From the share button (the one that looks like an up-arrow coming out of a box) at the bottom of the Safari browser on an iPhone. Since I only have one (short on storage space) it was not difficult to simply bake one layer at a time. It works just fine, though, and then you can split the layer and fill it. I agree that it can make a passable thickness for a 913, but clearly, I was going for excess here. My daughters licked the frosting bowl clean! Ive often had more success with the oil-water chocolate cakes than with the butter-based ones (in general I mean; I havent tried your butter-based chocolate cakes). This will be the first time hes been away for his birthday. Used 1/2 cup strong coffe and a 1/4 cup wine instead of the buttermilk. This was so delicious and easy to tweak to my weird idiosyncratic preferences. Fran- Use a combination of coffee and fake buttermilk( equivalent amount of soy milk+1tsp of apple cider vinegar. I messed up the icing (used four tbsp of butter instead of 8?! Is that just me?! Thanks! I am planning to make this next week, and I dont know if I should send a hug to you or be irritated that you continue to post such delicious recipes! And I still got this on the table at a reasonable hour. 4 teaspoons salt 2 chocolate bar biscuit croissant topping 1 jelly cotton candy jelly gummies 2 cups liquorice chocolate 2 jelly beans bonbon 2 caramels tart gummi bears 6 butterscotch caramel lollipops Sorry, your blog cannot share posts by email. I made this into one round 8 cake. This coming from a girl raised in NJ, just outside the City, and whose standard is Juniors! I tend to use double what is recommended of the powder, due to the mildness. I love that I dont have to go to five different grocery stores to find the ingredients. perfection. I riffed off your frosting to make rocky road frosting by adding mini marshmallows and chopped toasted pecans. One variation I have made a few times (for grown up cake-eaters) is to swap the milk for Baileys salted caramel. I add new plugins and make changes here all of the time.) Stephanie, if you cut up your butter into little pieces and let it sit while you measure out your dry ingredients it will often soften up even more. I made this in two 6 rounds and it was a perfect little layer cake. This looked insanely good when I saw it first and didnt disappoint in the least when I made it. even a day later (made it on day one, frosted it day two) it was starting to dry out. So simple and so perfect. Esp the frosting. p.s. I made this cake for my boyfriends birthday. Oh Deb. nevermind. With every bite the grumpiness and stress and bickering melted away. Her answer was an unequivocal, Yes! Thanks again. Thank you so much. The texture is great, and its a superb idea to use real chocolate. Nomnomnom! Line a 15cm round springform tin with a circle of parchment paper. Any ideas why? Beautiful Deb! For a cake like this, thats flexible, you can use either what you get in volume (from your 1/2 cup) or weight (145 grams) and youll be fine. Thanks for all the great recipes! I would triple the frosting, especially if you wish to coat the sides as well. Higher in the middle tho I thought I evenly spread it. Hi, I just wanted to know if I could substitute the dark brown sugar (I only have light brown muscavado sugar, demarara sugar, or granulated sugar). I used labneh in place of the buttermilk since we didnt have any, plus two Tbsp coffee. Chocolate Cake. 3 times? BTW, I have been following you since nearly the beginning and I feel as if I learned to cook with you. Im not sure which on the bars are but can I use them for the frosting or does it definitely have to be unsweetened chocolate? In short: not safe. Im at a similar stage, due in August, and Ive been equally crazy for chocolate cake and not much else. Raspberries & chocolate- what could be bad? Divine! I did have to make the substitution of sour cream thinned with milk for the buttermilk, but it was still a fantastic cake! I also have a non-standard oven (AGA). Thanks! Ummm, yum! For doubling the recipe, do you think three eggs or that two whole eggs + two yolks will be much better? Yes. Im a big baker so I know how to bake. Its hot and humid where I live so maybe the weather helped. Thats the tradeoff for me, at least. If you did, always start with the lower baking time and increase as needed. Thanks! And the cakes seem so smallwho needs to work out?! Huzzah for cake. Delicious! Glad you enjoyed the cake in the end. How can I fix this? Since there are so many positive reviews Id look beyond the recipe for another cause of the dryness and blandness you experienced. I recently tested this doubled in one cake pan it works but it will go over the top a bit which can be unnerving. And you delivered! Oh. I thought Id try a different blogs cake this year, dumbest idea ever! Probably for breakfast. Hi Deb, Or, what I do more often is if youre using a stand mixer anyway, just cut it into chunks and let the paddle soften it. Thank you Smitten Kitchen for previously suggesting the usefulness of a 6 inch round pan. So, I made the cake. Your amazing photos have made me want cake. (fwiw-I used Sharfenberger unsweetened. Thank you! Kim Whooooops! I actually had to be super careful plating it to frost. In the recipe it states that 1/2 teaspoon sea salt is equivalent to 1/2 teaspoon table salt. Did freezing work well?? The icing was fluffy goodness perfectly spreadable, delightfully lickable. What I really want is chocolate on chocolate. It cooled nicely and didnt fall apart when I turned it out of the pan onto the rack, a perennial fear of mine, but the outside was so dry and solid I could pick the whole thing up in one hand like a discus. ;) But, I whip whipped cream by hand all of the time. Two things: I havent read in awhile (not for any reason on your part, but like tv shows, I like to stock up on blog posts I love and then completely bingeI should not admit this unhealthy behaviour, but there it is) so, CONGRATULATIONS!! Despite not having quite the right ingredients (had to use salted butter, 2% milk, and messed up the eggs and did all whole instead of one yolk and one whole) it turned out perfect. Hi Deb! Its just the right size for when you dont want a larger sheet cake sitting around all week. This was SUPER YUMMY. This will replace the chocolate cake from the I Hate to Cook Book as my go-to chocolate cake. I ordered one for an upcoming birthday party cake, and the instructions say to use a dense cake such as a pound cake. NEW YORK TIMES BEST SELLER A BON APPETIT and EPICURIOUS BEST BOOK OF THE YEAR The long-awaited new book from the best-selling and beloved author of The Smitten Kitchen Cookbook and Smitten Kitchen Every Daya collection of essential recipes for meals you'll want to prepare a. You can bake it in a 9-inch round. Re, the sweetness of the frosting: I think its relative. Pamela I mention concerns about Dutched cocoa under the recipe. Im making for a party and dont want to not have enough! I made this pretty much as per the recipe (which is quite unlike me, but I had all the correct ingredients) and as a Scot with a love of chocolate, but who finds some American recipes very sweet, I found this was just right. Im on my way to a weight loss/fitness goal. Have a great weekend! I used a full fat cream-on-top plain yogurt from Trader Joes in lieu of buttermilk. I am enjoying cupcakes for breakfast this week! I cant tell you how many times Ive made that chocolate loaf cake, its one of my very favorites, even thought it has no frosting, top or center! So much so, that I think I might name a few of my extra pounds after you . I made 1.5 x the amount of batter in the cake recipe to make two relatively thinner 9 round layers and doubled the frosting recipe and I had plenty to ice the cake. You have given me inspiration to make this chocolate cake. I wanted to take this to the next level though so I doubled the recipe for 2 layers and then spread a layer of salted caramel in the middle and drizzled some more on top of the frosting. I found it in March, around when quarantine started and for a couple of months, I made it every Saturday to celebrate another week of quarantine. A friend whos feeling low, had a birthday yesterday at 3:30 or so he asked to hang out and what is a birthday without a few sprinkles, so I started this cake at 5 and it was fully ready to go at 7 (and that was mostly cooling time). I want chocolate cake! The thing is, if you reduce the confectioners sugar, youll have less structure and more chocolate and butter whipped together. And I was vegetarian. (My co-workers very kindly said that unless the cake leapt up off the plate and attacked them, they were going to love it but I was worried about the texture.) The outside was not dry and the cake did not collapse. I made the frosting and smothered it all over the cake. I reduced the total sugar to 270g (so 135g in the original size), made it GLUTEN FREE by using brown rice flour, and also used rice milk soured with lime juice in place of the buttermilk. I decorated mine with Smarties! It still looks pretty and the thought that counts :). Made this cake this afternoon when an intense craving for chocolate cake with chocolate frosting hit. (and Im not even pregnant ;) ) I love your description of your food cravings; theyre contagious! 8-inch squares and 9-inch rounds have roughly the same bottom area, and roughly double that of a 6-inch round. I compared the recipe to your fudgy chocolate cake recipe in my copy of Smitten Kitchen Everyday, and I was happy to see theyre essentially the same (and the comments here are giving me extra confidence I can pull this off!). big apple crumb cake. Weeeee! Thanks Deb! Did in a 9.5 pie pan, which alters the edge texture a bit, but that was what was on hand! I have already made this cake (in almost all of its versions! I substituted 1/2 cup of buttermilkkept 1/4 cupfor a Terrapin Chocolate Peanut Butter Porter beer. good luck and thanks for the beautiful cake! If youre used to canned or standard back-of-the-box powdered sugar and butter frostings, it should be less sweet, due to the very bitter unsweetened chocolate thats used. Congrats and thanks for this recipe! it was still fully raw in the center. But the choice of recipes plus the use of WEIGHTS for ingredients overpowered me. Its as 8 spring form pan by the way. had no chance of melting the butter, when you mixed it in? But either way, the cake turned out great. Thank you for sharing a great recipe! I dont change a thing about the recipe. Ive just made this and I find the frosting ridiculously sweet-I dont think I am even going to put it on the cake :-( I think Australian tastebuds must be a lot less sweet.
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