TMI? I made a berry compote to go with it which paired super well. My boys and I made this tonight. Whats a mom to do?? 8-inch squares and 9-inch rounds have roughly the same bottom area, and roughly double that of a 6-inch round. Thank you. If it makes a difference, I am coloring the frosting to make Pigeon and Hungry Caterpillar cupcakes. Delicious! Well, this looks just perfect. I used natural cocoa and it worked just fine, and doubled the recipe to make 24 cupcakes (they took somewhere aroudn 25 minutes to bake for me, but I would advise anyone trying this to start checking on them as early as 17-18 minutes). Other ways to print: In thinking about cutting and layering..? The best looking thing ever. I felt bonded to this woman Id never met through your cookbook. Thank you! If I double the recipe, would a bunt pan be appropriate? I think you might mean 185 grams of butter rather than 85g? There are others like us. Doesnt have to be a quick buttercream but I would prefer not to do a ganache. I turned to google and opted to add shredded [unsweetened] coconut 1 T at a time, probably going over by a 1/2 to a T. The frosting was good but a bit stiff. If youre looking for some detailed troubleshooting tips on dry cake, this is a site I go to often for baking tips, and has some guidance: https://sallysbakingaddiction.com/prevent-dry-dense-cake/. every mouthful is perfect. Can the frosting be made a couple days in advance and refrigerated or is it better the same day? Turns out baby now had taste buds! Rebecca Here you go. I do know that I want this cake RIGHT NOW! It smells like heaven, and is exactly the kind of evening we needed. Its amazing on this cake and thinking of using for other chocolate cakes or yellow cake. Truly next level. Quick, easy and delicious but WHY is it in the recipe list as the I want chocolate chocolate cake? My kids loved it! I was generous with the icing, which brings this cake together. see? Grace Sugar provides moisture to cakes, too, so its not ideal to just drop it. I recently tested this doubled in one cake pan it works but it will go over the top a bit which can be unnerving. Fold the remaining two-thirds in gently, trying to keep the batter as light as possible. I have made the recipe three times now. 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. Sad but true. My favorite kind of cake is chocolate. 1/2 cup (4 ounces or 115 grams) unsalted butter, at room temperature Soft and moist. I want to dive into that swath of icing. So delicious. It will be great on the second day. And I think the frosting recipe is one of the best Ive ever made. Does anyone have suggestions for making this cake dairy-free, other than wine? :/. What do you suggest? I actually wrote about making it that way over here. Generally, once you add your dry ingredients, only mix until its only just combined. Cupcakes for my sons birthday, a tiered-cake for my husbands birthday, a snowy weekend afternoon that calls for chocolate cake This is pretty much the only kind of cake we make now. (This is a 75% volume of that, so it wont fill out a loaf as well. Is it the same as far as acidity as regular buttermilk? thank you, deb, for the small chocolate cake! The salt in the frosting is the perfect touch. Thank you for the recipe and inspiration. Its almost like.dinner. I weighed & added the ingredients for the frosting. I didnt use this frosting as I had some swiss meringue buttercream left over from a previous baking session, but am looking forward to using this frosting recipe in the future :-) fatty fat fat. blood orange, almond and ricotta cake. I also just oiled the pan well (no parchment), and I got lucky and it dropped out onto a plate after a couple seconds of patience (also my first time trying to get a cake out of its pan whole.) are the measurements the same? i used thinned greek yogurt for the buttermilk. Thank you eight thousand times. Ive tried adding back the sugar in the hopes it will fluff but alas, no; its an oily albeit fudgy/tasty mess. Thank you! -replaced the buttermilk with red wine The sides have cooked but the center hasnt. I halved the frosting but I really liked it. Four years ago: Pina Colada Cake I have a question about the frosting. ), but it was reading the word chocolate for, what, maybe the 57th time in one post, while reading the list of ingredients that finally got me. Thank you for the lovely idea, just in time for the weekend :). :;>, I actually made this last night and frosted it this morning for a 20-yr-olds bd. @smittenkitchen smitten kitchen . Good luck! I love the ratio of frosting to cake in this, and that it still manages to not be too sweet. I only realized the mistake after another comment about having the recipe add an additional yolk! Omg, I am on bus to work (8am) and I want chocolate cake NOW (That one ^ I have no resolve ~ diet has left the bus :) ), Now I have to buy rainbow sprinkles. Space Station Mir Hilarious. Writing with another substitution! :). Its just like the soft, fluffy chocolate buttercream frosting I used to get on cupcakes from my old favorite cupcake shop, which I always wished I could replicate at home. Holy stinkin cow this cake is GOOD! Frosting in the food processor?!!! Probably need to stick to 20 min. Possible to use oat milk in the frosting instead of cream/whole milk? :). Made this cake GF for our babysitter (our policy is to always have something freshly baked for a sitter) by subbing out regular flour for Pamelas all-purpose GF flour. I wanted to eat it all. In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down bowl. Deb, I love you. when I suddenly NEEDED brownies, so I feel you on this! How could you switch the cake to a vanilla cake? Perfect Friday night dessert. But Deb, thats how much you inspire me! Congratulations on your wonderful news, and I cant wait for your next cookbook! I have a large jar of Nutella sitting in a kitchen cabinet and was thinking it might be good mixed with marscapone as an alternative frosting. Is there a video anywhere illustrating this technique? My little pregnancy book chimed in, asking if I was craving sweets. I tried to make this cake, but the batter curdled when I added the thinned yogurt Would the cake be able to take the weight of the ganache? Yet another reason to get a food processor! Hi Deb! I made the spice cake with banana and found it tasteless, is that normal? Thank you! This! Yield: 1 generously frosted 88-inch cake, which we cut into 16 small squares. Hope thats an ok combo. I dont want to make too much. Great texture! The sweet frosting with this rich second batch hit the right spot. Do you recommend baking the cakes one at a time, or can I put two 9x13s in the oven together? 1 1/2 cups (195 grams) all-purpose flour 3/4 cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy 1 1/2 teaspoons baking soda 1/2 teaspoon fine sea salt 3/4 cup (150 grams) granulated sugar 3/4 cup (145 grams) dark brown sugar 1/2 cup (120 ml) olive oil 1 1/2 cups (355 ml) water or coffee Do you prefer a particular brand of chocolate for both the Dutch cocoa and the unsweetened chocolate? I doubled the recipe & used a glass 9X13 dish. Hes enthusiastic now :), Literally just finished frosting it and devoured it along with the sprinkles. Chocolatey, soft-textured but not crumbly, sweet but not overpowering. Thanks. Simple, rich, delicious, perfect. Thanks! Scoop batter into prepared pan and smooth flat. I also really appreciate the conversions since I am in Germany! 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. And to top it off, hubby, the pickiest cake eater I know, who rarely finishes a slice, had seconds. Susan Im not, although I may not have declared it behind me until 17-18 weeks. (I did not add the meringue powder, which was optional.) Its 2023 and this cake is still very important to me! & again the perfect cake to make again the next night when youve been asked to bake it for a friend. Is it very winey? and . and am here to report that the frosting amount was also just right. 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! Did freezing work well?? 2. I was going to pick something more complicated, but it is great I did not because: I truly hope it will be me. I am not a baker and yet this turned out perfectly. . Its a recipe like this that makes me want to brave the snow and go to the grocery store to get the ingredients. Its not too sweet and the texture is incredible! Seven years ago: Escarole and Orzo Soup with Meatballs Thank you! I cooked the cake for 20 minutes in a 9 inch round pan and it was slightly over done. Sorry for the late response, even after such a nice comment! It baked in 20-25 minutes. I just want to say thanks for speaking my language! Im still super nauseous though, this was supposed to go away weeks ago, and havent baked anything because I cant stand being in the kitchen. This looks wonderful! and that suited nicely. To properly substitute non-Dutch cocoa you need to increase alkaline. G-d!!!!! The cake was a little dry. P.S. Moral of the story is: even if you forget the buttermilk, the cake isnt half bad :). At this point, its usually cooled to lukewarm. I look forward to giving this one a try too. I doubled the recipe (cake and frosting) and it made 24 perfect cupcakes. Thanks Deb!! Mazel Tov on your happy news, and thanks again for your indispensable Smittenkitchen! Thanks again for your wonderful recipes, they never cease to impress me. I also used cocoa and a little extra butter, with a dash of instant-espresso powder, in the frosting, and did not find it particularly sweet at all, just a good chocolate flavor. Turned out great Thank you! :). Less so on the first day. (I may have had a slice for breakfast, it has yoghurt in it so its practically a health food, right?) This cake would feed one of them, maybe 2 if they were forced to share. For a summer party I baked triple the amount on a large tray, with mascarpone raspberry topping. Im a long time listener, first time commenter. Not sure how much it holds, but probably. I love a good simple chocolate cake recipe. This is the Cake! Also, someone posted back in February (timely response, I know) that their batter was runny. How can I cut down on the sugar in a cake recipe without throwing off the volume and texture? Then yesterday I made it again with mini 6 cake rounds. Mine did. Thank you Smitten Kitchen for previously suggesting the usefulness of a 6 inch round pan. I have been really successful in recreating this recipe( without a mixer too Infact). Still, much better by then. I dont have any dutched cocoa but used regular ghiradelli coca and it came out just fine (threw in a handful of extra chocolate baking chips for good measure). Sarah Actually, I find that its very hard to get an even read on cocoa powders because theyre all different, and pack differently in cups. I specifically went looking for an I want chocolate cake now and happen to have leftover buttermilk recipe. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); That is SURPRISINGLY little fat in the cake. So rich, moist and CHOCOLATEY! Love this website. ;). Thanks!! We opted for a few fresh strawberry slices on each little square and it was just right. Pinch of fine sea salt (optional) . Thank you very much in advance, your answer will make this obsessive baker so happy!! 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! Thank you! My friends, family and I would like to take this opportunity to thank you very very much :) I think it was too close to the bottom heat source too. Beat in the egg, scraping down the sides of the bowl. A couple berries and a tuft of whipped cream are optional, but not really."-- @smittenkitchen. I backed it 28 min because 20 min wasnt enough and it became a bit dry. I didnt have buttermilk so I mixed one TBS of lemon juice with 3/4 c whole milk. Baked for 30 mins. i filled them about 3/4 full; next time ill do a little less as they spilled a tiny bit. Thanks for this recipe! Cat Actually, its just a smaller cake. This has been my kids birthday cake two years running! So much so, that I think I might name a few of my extra pounds after you . I had the following complications: My stand mixer struggled with such small amounts of things, but the hand mixer is in a storage box somewhere, so the Kitchenaid and I had to make do. And best wishes to you and your growing family! First published February 26, 2015 on smittenkitchen.com |, Morning Bread Pudding with Salted Caramel, Fried Egg Sandwich with Bacon and Blue Cheese, Strawberries and Cream with Graham Crumbles, http://www.the36thavenue.com/2013/10/birthday-cake-tutorial.html, http://www.highergroundstrading.com/blog/38/coffee-acidity:-the-science-and-the-experience, http://hyperboleandahalf.blogspot.com/2010/10/god-of-cake.html, http://www.washingtonpost.com/world/how-chocolate-cake-helped-capture-mexicos-most-wanted-drug-lord/2015/03/02/8a2316fa-c068-11e4-a188-8e4971d37a8d_story.html, https://instagram.com/p/z8VQVBy55B/?modal=true, http://www.kingarthurflour.com/recipe/high-altitude-baking.html, http://sweetnessandbite.com/2014/10/how-to-ganache-a-cake/, http://www.amazon.co.uk/gp/aw/d/B00Y2QHY02/ref=s9_top_hm_b3rSILn_g79_i13, https://sallysbakingaddiction.com/prevent-dry-dense-cake/. Generously butter the bottom and sides of three 8 round cake pans. I normally just replace milk with coconut milk/coconut cream in all my baking but tried the wine as dont know if coconut milk has any acid in it and you were saying that was important. And Im a recent grad, now. Fun at I dont have Dutch cocoa so used standard and didnt feel it was lacking all. I used to think all chocolate cakes were either boring, dull, and dry, or so dense and moist that they couldnt actually be called cake. Cake is moist and light with a very tasty frosting. These were absolutely delectable! Checked it at 22 minutes and then after 5 more and 5 more after that so next time Ill likely check it at 33 minutes. the cake was *very* thin, so i cut it in half and stacked it to create a small layer cake. Am I always Overbaking by a few minutes? And backpulver is baking powder. You can bake it in a 9-inch round. I love that this is an eight inch square; such a perfect size. Didnt bother to sift even though cocoa was lumpy and it was fine. The first time as a cake and the second and third times as cupcakes. Then I went to Copenhagen, staying in a strangers apartment through Airbnb, and your cookbook was in this Danish womans kitchen! I`ll use a 6 inch pan and wondering how to adjust the baking time. I know this recipe is going to be fantastic. thanks! This cake is EVERYTHING. 3. I am having trouble printing the recipe. Hope that helps and works! It will be a win for somebody for sure, since your goodies usually are. When you call for 3/4 of packed brown sugar (or 145g), if I am using a scale can I just dump the brown sugar until it reaches 145g? Now I need a glass of wine to round out my palate. Ive never made a red wine and chocolate cake, but it sounds super yum how does it change the flavour? Six Months Ago: Strawberries and Cream with Graham Crumbles (Hmmm. Do you have a recommendation for a less sweet chocolate frosting? Made at 9:30 at night and it baked perfectly in 25 min. I also did simple chocolate ganache instead of buttercream frosting. Im the only one here! p.s. Kate Check out overstock.com. Does it give a tighter crumb for it? Pizzas, red wine and, to finish off the carb load, this chocolate cake. https://instagram.com/p/z8VQVBy55B/?modal=true. I used closer to 2/3 cup of cocoa and I made it with gluten free flour. 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. Thanks! Regrettably it hadnt survived long enough to be frosted with chocolate frosting, not to mention sprinkling it with sprinkles. I halved the frosting, and it was a breeze to make. The frosting turned out great! Delicious! Maybe I just want the icing-free cake? I ended up snagging a more squared-off metal 88 while out running errands today, so thin-cake crisis averted. And the cakes seem so smallwho needs to work out?! *Turns to recipe for next step* Had Hersheys cocoa on hand and the cake did not disappoint. Hi! After seeing your video, besides wondering if you could be any more adorable, Im curious if this could be baked in a 99 metal pan? I made this tonight. Its not the same but it probably wont destroy the cake or anything. and it isnt that difficult to make with that machine. Thanks for this great recipe. Hi Deb. weight gain which I finally lost, literally, three weeks before this second pregnancy. Mine came out fluffier than I wanted what should I adjust to get it fudgier? Also can you recommend a baking pan for this cake? Im going to stack some to make a birthday cake: Id freeze the cake layer, but not the frosting. I have try this one because it look so easy and that frosting has the same bakery texture I so fondly remember. 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. Update: went ahead and tried it anyways it was definitely enough for the naked cake look, ie just inside and on top! Your site is the first food blog Ive read continuously and made things from. Made with my daughter while snowed in yesterday. I was hoping it would work with the quite sweet yellow cake my husband requested but I was to worried about it to wait and see. Thanks Deb! 3 tbs cocoa and one tbs butter for one ounce of unsweetened chocolate). Time will confirm. Id use flour or cornstarch instead of cocoa (or half of each) and white instead of brown sugar. Also melted chocolate for a chocolate buttercream frosting?! OH GOD, WHY! Thoughts? Thank you so much for all you do! This is now our go-to recipe for any kind of chocolate cake. You are a baking, cooking goddess. Here, Ive slimmed the base and dropped a little sugar to make a thin chocolate cake layer and topped it with an unholy, unapologetic amount of frosting. Next time, Ill try your cake recipe, too (only remembered I wanted to try this when the other one was in the oven!). I sifted the sugar and the butter had softened all day. Thanks for taking time out to respond so quickly, Deb! I want to serve some (about 4) tomorrow and the rest on Sunday after a long car ride. Thank you Deb for another amazing recipe! Hi, I plan to give this cake a whirl for an upcoming family birthday for 3 chocoholics. I made this again using dutched cocoa and even a friend who doesnt like chocolate cake (yeah, I know, right?!!) This is my sisters oven, so I am just learning how it bakes. However, my cake was dense, moist, almost fudgy- like a good brownie! It was a small miracle when I received your weekly newsletter including small celebration cakes on the same day as my partners birthday. Snow day chocolate cake! I made the cake the other day for my sons birthday. The five-year-old said, as I was cutting, make sure that I dont just get a sliver!. It will be harder to get butter/sugar fluffy, though not impossible. I bought one and it is very handy. It just didnt have the depth of flavor I had hoped for. This chocolate buttercream is the best ever. When I went downstairs, I heard my oven timer beeping. ), I decided to make this cake instead! I heeded the note about acidity required to wake up the baking soda, and so also added a splash of white vinegar. It was DELICIOUS! This is definitely my go to frosting..will never need another. It took about 32 minutes baking time. This is a seriously good cake. You may have answered this elsewhere, but I cant seem to find it. I used an 8 round for the cake, and put the extra in a small pyrex which my hubby and I devoured last night, without benefit of frosting. Gathering the ingredients now, I need chocolate cake! Meanwhile, Uncle Vixen had bought unsweetened cocoa rather than unsweetened chocolate for the frosting, so I had to find a sort of halfway point between Debs recipe and the one on the back of the cocoa bag (which assumes a double layer of cake, natch) w/r/t proportions of cocoa, butter, and milk; also I had to deal with the same issue of the stand mixer not really being able to reach all of the frosting; also I splashed the vanilla and the frosting tasted Very Strongly of it when it was finally done. Previous post: spaghetti pangrattato with crispyeggs, Next post: cornmeal-fried pork chops + smashedpotatoes, cornmeal-fried pork chops + smashedpotatoes. dulce de leche chocoflan . This was delicious, especially the frosting! Confetti sprinkles: I got mine from New York Cake on 22nd Street but, of course, Amazon sells them as well. My sister cooks a lot and makes good cakes. Absolutely delicious, no matter what youre celebrating. and the flavour oooft! Used 1/2 cup strong coffe and a 1/4 cup wine instead of the buttermilk. I just made this cake and its amazing. Charlie Not on my 2nd floor balcony in Manhattan, I hope! Thank you! You can find it under Sugar and Sprinkles > Assorted Shapes. I also didnt have unsweetened chocolate so I used a couple TBS of cocoa powder in the frosting. 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. My question: my daughter wants a chocolate-strawberry cake for her birthday. Thanks, Deb. My frosting turned out chunky (fortunately the rainbow sprinkles hide it!). Last time, (for another recipe) I accidentally mixed the powder with whole milk and it tasted great. This cake always comes out perfectly for mejust made for the tenth time! I just tasted one of the chunks (for research, clearly, not as an excuse to have cake for breakfast ;) ) and its sugar!! I was a little worried as Im a beginner baker but it was a total hit!! All in all, not a problem. 1 egg We will definitely make the button easier to find when we next redesign. I made this about two hours ago, substituting normal chocolate for arabica-infused chocolate in the frosting and honey Greek yogurt in the cake because it was in the fridge. Hi Deb, love your blog and it is my go to for everything cooking-related. In short: not safe. When I made it entirely with runny yoghurt the sugar amount seemed ok, but with coffee replacing some of the sugar it is a tad too sweet. Are you clicking the print icon below the recipe? But yes, I did up the egg on all future versions after the loaf one, and reduced the sugar. :) Do you have a suggestion which of your fabulous chocolate cakes might best survive the two-day mailing across country? to the bakery across from my office for a chocolate piece of cake. I only had one medium egg and yogurt instead of buttermilk. Im reading this recipe for Emergency chocolate cake while filling my mouth with your Cocoa Brownies from a couple of years ago. Oh my goodness, this looks heavenly! A couple of notes from my experience: -my batter was significantly thinner, probably in part because I just used two whole eggs (I used egg whites alone so rarely that its not even worth it to freeze them) and I used a touch more buttermilk than called for (no real reason, just poured out a little too much). Ive read that German baking powder is single-acting while U.S. baking powder is double-acting, but I wouldnt worry about it so much for this recipe. Must go spend hours perusing archives, after I make this cake! And I regretted that when I asked my husband why we didnt have any chocolate cake, he said because you havent made any? He was correct Id made them dinner, instead and the great unraveling of all that had once been right and good but failed to lead me to chocolate cake continued. (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. You want to make sure this gets really blended/whipped, so youll probably want to scrape down the bowl and blade a lot. Thank you so much for reminding me of this wonderful cake just in time for my brothers birthday tomorrow!! Not as moist as I thought it would be or very chocolatey. Ha, this looks epic and just like the chocolate cake of my childhood. Ive put it in an 8 inch round, cut in half and created a half layer cake. Ive had great success with them. 1 / 4 teaspoon baking powder (I dont like super sweet cakes, so I often leave the sides unfrosted.). Thank you for doing this. Even with the extra sugar, it was still bitter-sweet but in a good way. How did it taste in the end? HOLY HEAVENS! I mean, you can have a slice but after that you have to go home and make your own. This post could not be timed more perfectly. (Ive mostly cut out eating sugar but this cake looks like it has little enough of it that it would be good when I want a treat!). I made this with Hersheys Special Dark Cocoa (they say this is a blend of natural and Dutched cocoas) and it turned out great! i cannot wait to make this cake! My 8yo made this today. My almost perfect holiday baking seasonThis cake is lovely & easy to make & bake & eat. had all the ingredients and im one happy MOM! Erin Was the chocolate completely and totally cool, i.e. I used coconut sugar in place of the brown sugar here, and about 40g less, it works great! This is something that a chocolate lover should try! I may turn this into a regular Christmas cake :). 1 cup (125 grams) all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon table or fine sea salt Frosting 2 ounces (55 grams) unsweetened chocolate, melted and cooled 1 1/2 cups (180 grams) powdered sugar (sifted if lumpy) 1/2 cup (4 ounces or 115 grams) unsalted butter, at room temperature Oh. Its what I have always wanted my homemade chocolate frosting to taste like.