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And I really really love the frosting. Ill have to give this a try for comparison. It took about 28 mins to bake the cake and my batter was a thin due to being overly enthusiastic w/ vanilla and coffee extracts (I always add coffee extract to chocolate cakes). Cake keeps at room temperature for a day or two, or in the fridge up to a week, or so Ive heard but never tested out. Thanks so much! The color of my baked cake is a lighter brown but the flavor is fantastic. I ended up snagging a more squared-off metal 88 while out running errands today, so thin-cake crisis averted. It was really easy, nice treat. I subbed joghurt for the buttermilk and reduced sugar to 100 g (sorry my German taste buds cant handle the original sweetness ) and used white spelt flour instead of wheat flour. Both the cake and frosting are delicious, and are relatively simple to make with basic ingredients. I have a question about the amount of sugar. I this chocolate cake!! Smitten Kitchen Keepers - City of Santa Clarita Public Library - OverDrive Your swirls are amazing. Its our family favorite birthday cake. But yes, I did up the egg on all future versions after the loaf one, and reduced the sugar. Weeeee! Made at 9:30 at night and it baked perfectly in 25 min. I made this cake this weekend for a friends birthday. So easy to make, this is my forever birthday cake. Thank you for doing this. Its so rich and silky smooth I wanted to just forget the cake and eat the icing. I wisely made 1/2 batch of frosting which was for me the perfect amount. Remove from the heat and let cool. and that suited nicely. When reviewing the recipe I realized I should have lowered the amount when not using sea salt. Nina Not sure was the melted chocolate cooled? Made this cake this afternoon. Really happy to find a chocolate cake recipe thats not overwhelmed by so much sugar. Hi Deb, Made this and it was bone dry and crumbly. 1 teaspoon (5 ml) vanilla extract 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! Im fairly new to gluten-free cooking, but learned a good trick to get rid of the sometimes gritty taste the baked goods can have: let the batter rest for 30 min before baking. This is the third time Ive made this cake since you posted this recipe. The batter was pretty salty with 1/2 teaspoon table salt. I know powdered sugar affects the structure, so I wasnt sure if this would work. Have never liked chocolate cake (other chocolate things -oooh yeah,) but the color of this one (soooo dark), has me wondering if this will be the one that changes my mind. they took about 18 minutes. TMI? I plan to make this for a birthday party, and do a double layer 913. O.M.G. I liked that it was not too sweet so the sweet buttercream was a nice compliment. Also, I used a lightly sweetened cream cheese frosting and it was amazing together. Thanks for having such well written and scrumptious recipes that end up being perfection every time. That and maybe set it in a bowl on your warming stove!! So good though for such a quick cake! Turned out, really, really well. Hello! This cake hits the spot and is a perfect snack size. This one is almost brownie-like (especially on day 2) but definitely still cakey and has a great chocolate flavor. If only I had enough patience to wait to make a cake until today. Worked perfectly. Everyone, Deb is right, get that small offset spatula. Turned out great! So moist and chocolatey. Thanks!! Its basically one-bowl and has astoundingly good chocolate flavor (especially with good cocoa powder) for something almost comically simple that I can pull off even with, say, a 4 week old in a Bjorn. Just so happens I made the everyday chocolate cake in the loaf pan over the weekend for my dads birthday. Deb- Yes! (but we still found the cake delish . Hope thats an ok combo. Thank you! see? Cant wait to try the finished product. Make the frosting: Place frosting ingredients in a food processor and run machine to to mix. Please, please tell me this doesnt mean you were still nauseous in week 16? As every Italian woman knows, if a pregnant woman does not get the food she craves, the baby is in danger of having a birthmark in the shape of said item. My mind is blown! I see many, many of these as birthday cakes in my sons future. I got back from work at 8pm without a plan for my husbands birthday and managed to bake, cool, make a bodega run for confectioners sugar, decorate, make cacio e pepe, and open a bottle of wine within 90 minutes! Melt in the microwave on 75 . How could you switch the cake to a vanilla cake? It was a hit! (I thought the cake was perfect by itself; kids wanted frosting; I ate cake and frosting separately and was in heaven!) I only had bittersweet chocolate, but I made the frosting as written and it was perfect. The frosting was miles high, pillowy, gloriously swirly, and of course perfect with sprinkles. Sneha If the knife isnt batter-free (i.e. OH.MY.GOD. Oh my I need this now! Great cake! dont quit your day job Thank you for this simple and deliciously chocolaty recipe! 1/4 teaspoon baking soda It came out delicious, rich, and chocolatey in a way that satisfied that chocolate craving even without the frosting (too lazy and couldnt wait for butter to thaw). (I did not add the meringue powder, which was optional.) Thank you SO much for this recipe! http://www.kingarthurflour.com/recipes/king-arthur-flours-original-cake-pan-cake-recipe, It has been my go to I-need-chocolate-cake-right-now recipe for years. Oh thank God, my own baby 2 was demanding exactly this. Kate Check out overstock.com. Let the pound cake cool completely. I did add something tho, two tablespoons of Riversdale organic farm orange and cinnamon marmalade to the cake mixture instead of vanilla, but frosting was your recipe. Perfect timing! Thank you eight thousand times. Just as you described, the batter seemed curdled at first and suddenly turned into a luscious thick batter. I may have made a few frosting graham sandwiches for myself along the way. Ill update accordingly, suggesting you just mix it until smooth. I definitely agree about the longer (25-35 min) cooking time, and I actually one bowl-ed the frosting somewhat successfully. Truly next level. I made it on Saturday with my 5 year old and it was a huge success among adults and kids alike. If I wanted to use this frosting for a 9 inch double layer round cake, would you just double it or do 2 1/2 times? Two thumbs up. 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. Excellent, reliable cake. I found it on the website and then also in her second cookbook so I figured it was a winner from the get go. Worked perfectly! Baking time It sounds like its taking up to 5 to 10 minutes extra for everyone. I thought Id try a different blogs cake this year, dumbest idea ever! So I substituted cocoa (6 T with 2 T of melted butter). How much batter should I make for two 10-inch pans? Still, much better by then. The baking time was a bit of a problem! The cake looked so good. Must make! Verrrry interesting!!! I finally made this cake today (despite having seen the recipe many times) after being enabled by the Cup of Jo post. Making a commenting account just to say this is now my favourite chocolate cake recipe. Is dont worry if your batter Is uneven the understatement of the century, or is it not supposed to curdle like a putrid mess before becoming smooth? Its perfect. Do you think itd work? 2. anyway I came here looking for the fudgy chocolate cake recipe, that I used for cupcakes a couple months ago. Second. Perfect Friday night dessert. Smitten Kitchen Chocolate Stout Cake Recipe You can make baking powder by using baking soda and an acid (usually, cream of tartar is used) at home. I actually made the frosting last night with 70% Green & Blacks dark chocolate, and it actually came out almost savory! If you double a 99 in a 913, its less of perfect match; the cake might end up 1.5x thicker. Thanks for your response! -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. Today my work email was hacked and my computer was down for several hours so I baked this cake, because obviously it was a day that NEEDED CAKE. Smitten Kitchen Keepers - PALS Plus NJ OverDrive Library - OverDrive No need to sift if you cocoa isnt lumpy; I think the brand I use just fairly consistently is. There was no glaze but they served it what I think was more slathered brown butter. apparently they dont use baking soda here but then what? Thank-you Deb! I will try this recipe with coffee :) Im excited to experiment with unsweetened in place of bittersweet chocolate- I hadnt thought of that before! had no chance of melting the butter, when you mixed it in? Amazing! Im not much of a baker. Every year I make my kids half a cake for their half birthday and this made a PERFECT half double layer cake. Not fancy or perfect, but just right for the occasion. What would you suggest? Deb, the worst thing about this recipe is that at the drop of a hat you can make a delicious chocolate cake (for those of us who do not need more cake!). This looks so good. Keep up the sharing! My little pregnancy book chimed in, asking if I was craving sweets. After a good 30 minutes it comes out DELICIOUS. Absolutely delicious it is now my go to birthday cake! I made the frosting and smothered it all over the cake. The Double Chocolate probably is more chocolaty, but I hardly notice. My frosting turned out chunky (fortunately the rainbow sprinkles hide it!). Recipes. Thank you! I melted the chocolate until smooth?! I havent made one since a family birthday version last summer, but this looks awfully tempting. You want to make sure this gets really blended/whipped, so youll probably want to scrape down the bowl and blade a lot. Hello, Deb. Thanks! So, anyway, my kids and I just made this using our 3:2:1 homemade mix and it is delicious! Pour in chocolate, milk and vanilla, beat until combined, then one more minute to whip it further.] Thank you for posting the time you cooked the cupcakes! Hi Deb! This cake is delicious and a great size if someone does not want to make large cake. Im making this in 2 6 layers for my mothers birthday- can I freeze the layers ahead of time for a couple of days? Do let it clabber for 10 to 15 minutes for a thicker texture. This! Im not normally a chocolate cake person, but Ive been crazy for it this week. Im sorry. Anyway, wasnt sure if I was over doing the flavours but the smell of it was amazing going into the oven and it went down well here after tea!! I used gluten free flour (King Arthur general purpose is my favorite), subbed coconut oil for the butter and coconut milk with a little vinegar for the buttermilk (to make it dairy-free). I love the ratio of frosting to cake in this, and that it still manages to not be too sweet. Love your blog! Or just double the frosting? Ive made this a few times and its turned out the best with whole milk yogurt (not Greek yogurt) and a half to on teaspoon of instant coffee/espresso. I need cake in my face, or everyone in this office will have to pay! 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! Hey Deb, should it make any difference if I substitute black (extra dutched) cocoa in the cake? I just popped by as many bloggers dont respond to questions. Moist, flavorful and absolutely a winner every time I have made this. Your cake defies all logic, physics, and natural laws of consumption. Lifes too short to do that. Ok, so I just made this cake. Dear Deb- Im hoping you can solve a problem for me. Hey Deb. Does it truly not matter? Has anyone made the fudgy sheet cake and if so, how do you think it compares? It was 10 and I had worked hard all day. Hi, I really want to make a chocolate orange cake. Any thoughts about what Im doing wrong? I love the buttermilk and richness from the egg yolk. Just enough for a big swirl on 12 cupcakes and even tastes good made vegan with earth balance buttery sticks. To make it one-bowl and ensure that they get very well mixed. So pretty but so simple too. Everyone commenting on the sweetness of the frosting is scaring me off! Can you file it under I at least? Ive also wanted to PIN some of your recipes, but I cant find PIN links anywhere, although the one here goes directly to your Pinterest page. Eight years ago: Baked Tomato Sauce, And for the other side of the world: Thinking of getting ahead of my sons bday next weekend. 8 ounces semi-sweet chocolate chips 3 tablespoons creamy peanut butter 1/2 cup half and half Instructions CAKE DIRECTIONS Preheat the oven to 350 degrees. Guessing I posted here before as I make this cake all the time. Sad but true. I was looking for a quick and easy chocolate cake recipe, so finally I tried this one and I am thrilled! 1/16th of the scrolling is comments. This is definitely my go-to chocolate cake. The baking time was about 35 minutes, all told. This is an amazing recipe. 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. Definitely a keeper, thanks! Making this tomorrow morning, definitely. The salt in the frosting is the perfect touch. At around 25 weeks with my son, I suddenly craved chocolate after many months of guac, almonds and popsicles. Any tips for a frosting I could make with a whisk or does that just not work for frosting? If so, then it was the decrease in sugar. Made with a shot of espresso (double strength). Oh, and the offset spatula makes the frosting swirls so easy. Brisa I havent tried it but I feel like this recipe should be okay with the adjustment. Thanks for the recipe! A chickpea flour cake? recipes? Mmmmmmmm. I am in Denver (5280 ft) and used this page as a guide for adjusting for high altitude http://www.kingarthurflour.com/recipe/high-altitude-baking.html I added the extra flour and reduced the sugar like the page directs, but did not adjust the leavening. Hi Deb: If you follow the instructions TO THE LETTER and mix in the drys just until everything is wet, you end up with a thin batter with tiny butter/sugar capsules distributed throughout. I cant wait to make this. The Delicious taste of chocolate ahaha. Sally Yes, it should be great two days later. Im in week 11 and only the thought that morning sickness is about to end keeps me going! It was good but not knock your socks off good, which has been my experience with everything else Ive made from SK. Check your oven settings too! Ive also just made it as square. Thank you for this recipe, it was PERFECT and so easy. Three years ago: Fried Egg Sandwich with Bacon and Blue Cheese I made this in a 6 inch pan as a two layer cake as someone else mentioned. Recipes. Ive been halving bundt cakes for years (very easy to do as all ingredients are easy to cut in half and bake in my junior bundt pan), and Id like this smaller chocolate cake (I halve to halve it :) ) but am at a loss. big crumb coffee cake. With every bite the grumpiness and stress and bickering melted away. Question: Do you have an opinion on buttercreams that use melted chocolate vs cocoa powder? ug that looks amazing!! We just finished my husbands favorite chocolate cake, which is my Moms recipe for chocolate mayonnaise cake (dont laughits outrageously good), but yours sounds even better. Deb, I am a fan of Smitten Kitchen and have your newest cookbook. or should i just double it and add some cupcakes? :). Its hard from the fridge and would need to be warmed up a little and possibly re-whipped. Both work, so it wont matter. Must go spend hours perusing archives, after I make this cake! just made into cupcakes and I cant stop licking my spatula. It will be harder to get butter/sugar fluffy, though not impossible. My larger offset languishes in the drawer unused except for sheet pan spreading jobs. We had one at Tilth up here in Seattle this last weekend- it had buttermilk, browned butter, hazelnuts and currants and I want to eat there everyday just for this one scone! My son is attending college on the opposite coast from mine. Will try a better quality cocoa powder next time tho I used Ghiradelli. My boys and I made this tonight. Wouldnt be the same without them! Yum! 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. I am not a baker and yet this turned out perfectly. I make little bear shaped cakes (two in gummybear shaped silicon dishes and two mini bear shaped baking dishes) and added a couple fresh raspberries. Im buying a bunch of things on a limited budget, and here in London its all unfortunately pricey and Im trying to substitute with what I do have. Delicious and quick. My question with brown butter in baked goods is always the same: can you taste it? I use it so much more often than I ever thought I would. The volume of a 6 round is half a 9 round; yay pi. Its a very busy page, even with my ad blocker, so itd be nice if you could put up a Print Recipe link or some other manner to make it more legible. To the second batch I added guittards 66% chocolate baking chips. Ill be as surprised as everyone else. (Isnt that the whole point of cake anyway?). I want it to taste good, but the birthday girl (a 6 year old) wants a very specific design. Its really easy, a mostly one-bowl cake and frosting. That cannot be easy. And as a fellow pregnant lady whos had these chocolate cravings I totally feel you. I frosted it with a chocolate Swiss butter-cream and fresh strawberriesI even dusted it it with confectioners sugar just to make it a little more beautiful. Whisk . That could be the issue too much creaming. Had Hersheys cocoa on hand and the cake did not disappoint. So making this! However, my cake was dense, moist, almost fudgy- like a good brownie! Mine did. You can also type CTRL or + P from any recipe post to get to the same print template, or use the Print option in your browser, usually under the File menu. I need to stop reading this blog while pregnant First the cornbread muffins, now the chocolate cake. I made this and it was so delicious! I just made this last night. I thought it wasnt quite chocolately enough (mightve been the quality of my chocolate, to be fair), so I ended up adding a scant 1/4tsp of almond extract and 1/4 tsp of espresso powder, and that livened it up a little. Thank you! I`ll use a 6 inch pan and wondering how to adjust the baking time. :), I doubled the recipe in a 913 pan for a birthday at work. I cut the 913 into 4 pieces, frosted 3 pieces with only minimal fighting. I took 10 of them to the local fire department to prevent me and hubby from devouring all of them. WTF is wrong with me? Very good. Beautiful, btw. :). 2 tablespoons (25 grams) granulated sugar Add cocoa powder and whisk until mixture is smooth. Third. I think I over-baked the cake (closer to 30 min) because it was quite dry. Im currently 7 months pregnant, and Im pretty sure Ill never eat them again after A Very Unfortunate Incident involving your sweet potato tacos (RIP to my favorite SK recipe) in my first trimester. This cake was so easy to make and was well loved by all who tried it! 4 oz semi-sweet chocolate, best quality such as Ghirardelli, broken into 1-in pieces 1 cup buttermilk (see note) 4 large eggs 2 teaspoons vanilla extract 3 cups all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon baking powder teaspoon baking soda teaspoon salt 1 cup (2 sticks) unsalted butter, softened For the Glaze Total score, thank you! It rarely is in my experience, often because there are other acidic ingredients in the mix (here, buttermilk, even eggs, brown and white sugar are slightly so). My name for this cake is Why Havent You Baked Me Earlier Cake. I deviated ever-so-slightly by topping it with a cream cheese frosting, simply due to the vibe I was feeling. It was a little grainy/granular, and I had a really hard time getting it nice and smooth/whipped. Sometimes it comes back for an afternoon but its not like it was. Hi! Scrape the bowl down well and dont worry if the batter looks uneven. I find they have a great range of those clamp-top canning jars. Its the best Ive ever had, hands down. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); That is SURPRISINGLY little fat in the cake. Its just the right size for when you dont want a larger sheet cake sitting around all week. Also I need the cupcakes to rise above and not be flat will these rise? For me, I liked it better that way! We used the Hersheys special dark cocoa and 6 large muffin wells came out perfectly in 18 minutes. Snow day chocolate cake! i filled them about 3/4 full; next time ill do a little less as they spilled a tiny bit. Thanks Deb! Thanks for the update! I specifically went looking for an I want chocolate cake now and happen to have leftover buttermilk recipe. I used cocoa in the frosting instead of chocolate because that is what I had (had to add more milk to compensate) and it turned out to be just what I was hoping for. Leti My favorite is from Valrhona. You have given me inspiration to make this chocolate cake. I find it milder (especially at the proportions suggested for a swap, usually 1T per cup if I remember correctly) and more buttery (yum) but it should work here. My head isnt working for conversions right now: will this make a 6 round 2-layer cake as is, or would that require halving the recipe? [Thank you!!!]. ). Im currently 40.5 weeks pregnant, Ive eaten my box of half-off Easter truffles already, but I wanted, needed a chocolate fix! Thanks for keeping us all entertained! Would either be acceptable with modifications? This cake was really delicious and quick to make, which I appreciated. Meanwhile, you should make this one; its not very sweet and quite moist. Theyre about the same area (63.6 vs 64 square inches) but will it affect the baking time at all? The intensity from the smallest amount of unsweetened chocolate is surprising; plus, its so bitter, it really helps offset the sugar-assault that butter-powdered sugar icings usually are. I used King Arthur Double Dutch Dark cocoa, which gave the cake wonderful color and flavor. Hi Deb, My favorite kind of cake is chocolate. I recently doubled a recipe that was originally a 88 or 99 pan and put it in a 913 pan. I guess it just shows what a vast repertoire of recipes you have and how easily searchable they are (kudos to the OCD indexing) Or how obsessed I am with your cakes and breads (ahem) :D. Aisha Its a totally fair question. Thanks a lot Deb! :) Yes, that was what I meant by uneven. Add one-third of the 1 1/4 cup (155g . The frosting is sweet and pairs very nicely with the not overly sweet moist light cake! I felt bonded to this woman Id never met through your cookbook. I have been refreshing your blog all day ever since you said on instagram last night that youd be posting the recipe today. How can I fix this? Thanks for sharing! I dont know how youve done this for the past few months with morning sickness. Boyfriend is allergic to wheat, so I used brown rice flour (he found out two weeks ago so Im pretty new to this) and I couldnt tell the difference! No one will know that there are a few pieces missing, right? Linda Yes, it just might be a little more pale in color. 2. Your cake saved the day! Deb made this cake last night in a woohoo Ive made it to the third trimester fury. 2 ounces (55 grams) unsweetened chocolate, melted and cooled And not too huge so we didnt get sick of it. 4 oz is 1/2 cup (or 1 stick), 8 oz is 1 cup (2 sticks) if you arent using US-sized full sticks of butter then disregard that number, but the weight and volume remain the same. That said, if you dont have Dutched but only a regular or natural cocoa, I havent tested this cake with it but suspect that youll be just fine, although the cake may be less dark in color. Neutral on the pH scale is 7, not 5. Made it with a plainer dark baking chocolate tonight (OK OK it was Cadburys!!) I know you have other vanilla frosting recipes but I love making this one in the food processorso easy and the texture is great. I have seen your recipe for Chocolate Banana Bread, but I just love this recipe (second time making it). Chocolate cake was a frequent visitor to my kitchen in those days. This cake fed 6 adults and 4 children with two small slices left over, perfect for breakfast the next morning with strong coffee :P. Crystal Im not sure how is the temperature control in your toaster? For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. German Chocolate Cake Recipe - Food Network Kitchen I cant find her recipe anywhere and am excited to try yours to see if I can make the dreams stop! I know better than that. The cake came out fine, but the batter was just that pourable batter, not the spreadable, brownie batter-like kind in your photo. Note to self: Keep cake ingredients and directions separate from frosting info. 5 minutes outside on a winter day, its good to go. I made this yesterday with normal cocoa (didnt have Dutch process) and 70% dark chocolate for the frosting (didnt have unsweetened, and neither did Yes market when I went out on purpose) and it is still delish. That can greatly affect baking, as well. Im so, oh, so sad. No bears there then? Its my favorite buttercream. This looks like heaven! One variation I have made a few times (for grown up cake-eaters) is to swap the milk for Baileys salted caramel. Loaf pan Use the Everyday Chocolate Cake recipe. Eek! Deb, the best thing about this recipe is that at the drop of a hat you can make a delicious chocolate cake. It came out perfectly baked, not very risen. That said, measuring cup sets vary a little; theyre an imperfect measurement. I learned this the hard way :). I saw this recipe and I wanted that chocolate cake for my birthday. Alexandra You probably can, but I think youll be surprised at how not terribly sweet this cake is, despite the seemingly large amount. YUM. . I would triple the frosting, especially if you wish to coat the sides as well. Very observant! I love the recipe and will have fun making this with her. Who files stuff under THE? :) Do you have a suggestion which of your fabulous chocolate cakes might best survive the two-day mailing across country? Raspberries & chocolate- what could be bad? Once I found it, I saw no reason to keep looking. when I suddenly NEEDED brownies, so I feel you on this! ;) But, I whip whipped cream by hand all of the time. I wish I could reach in a try a slice! Congratulations and prayers for much joy, many full nights of sleep, and lots of laughter and cuddles! It was moist, but still firm, and tasted even better after a day or two in the fridge. I like the ease of this cake; every now and again I too just crave something like this mid-week, but dont feel like making a whole thing out of it. Baking time actually remained about the same for some reason. I made this last night for the office and so far Im getting rave reviews. Thanks for all the great recipes! This post could not have been more timely! but how much should I multiply the recipe to make a three layer cake? Thank you! The cake turned out very moist, really delicious. Ive had so much trouble finding good ones. I had a favourite chocolate cake for years and yearsand then I made this one! The cake is dense, rich, and not super sweet and the sugary, buttery icing balances it out beautifully. It turned out so beautifully. How would you adapt this frosting for other flavors? I made this using the yogurt substitute and it was so incredibly moist. My whole 10 month long pregnancy plus these 3 postpartum months have been filled with with the desire.. no OBSESSION with finding the perfect chocolate cake. I was hoping someone had made it in 6 rounds and had figured out the number of pans! Woah Nelly do I ever feel you with the chocolate cake craving. Just finished making this and am now tucking into a generous slice. Delicious and not too sweet. I have a three layer 9 inch cake to frost. Fold the remaining two-thirds in gently, trying to keep the batter as light as possible.