Another site question: youve said that site updates are in the works. From the fridge, its a bit of a pain. Its moist and rich, but not too sweet I may just have some for breakfast tomorrow! The key here is the. And for perfect timing! Yummy! several times a year) and if anything, its on the sweet side. Ive heard mayonnaise suggested before has anyone tried that? The first time as a cake and the second and third times as cupcakes. Wouldnt be the same without them! Such a perfect moist crumb on this cake it must be the buttermilk! And its not a large cake which might be helpful for some readers here. Hi Deb! Hello Jen, sometimes I avoid cake recipes like this that require creaming the butter and sugar, because Ive heard that its actually tough to get that step exactly right. I made this for my daughters 4th birthday and it was awesome. 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. I usually bake for around 21 minutes for the regular cupcakes with this recipe. 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. Thank you! Thanks for the update! i did end up going out to buy the bakers chocolate for the frosting and im glad i did because (It says it on this package.) Deb- Yes! Its perfect. I need enough frosting for a three layer cake 8 inch rounds. This is the MOST delicious and eye-pealing chocolate cake I have ever seen. Recipes. I love the pasta and chocolate dietJust add wine and espresso and Im all set! Could also yield: 1 generously frosted 8-inch or 9-inch round cake, 12 very generously frosted cupcakes, or it could be doubled and baked in a 913-inch pan. Recipes. Im sorry if all this compare and contrast reminds you of high-school essays (eek!) This seems silly to ask, butwhich amount should I use? You cant beat chocolate cake and this one looks incredible, Deb. This was so good. I cant see the notes regarding the buttermilk options. Previous post: spaghetti pangrattato with crispyeggs, Next post: cornmeal-fried pork chops + smashedpotatoes, cornmeal-fried pork chops + smashedpotatoes. I used non-Dutched cocoa, your coffee tip, and another commenters very helpful recommendation for subbing the unsweetened chocolate (i.e. 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. You may have answered this elsewhere, but I cant seem to find it. Directions. Yum! Thank you! Would you suggest this cake or the fudgy chocolate sheet cake as the cake substitute? I know this recipe is going to be fantastic. Thanks! This frosting, tripled, perhaps, looks perfect! Just found out were having a second boy. I love everything Ive made from your recipes especially the rapini and pasta! I added chopped walnuts instead of the sprinkles . I made this twice for 2 dozen cupcakesafter making the 1st dozen and seeing how DELICIOUS they are, theres no way 1 dozen would be enough!! Distilled water would be a 7. This isnt what you asked, but it might help you understand what youre looking for. Turned out delicious! A decent frosting can somewhat save it. I love your little person for inspiring you to post this. Woke up this morning, realized its our 8 year wedding anniversary and I didnt have a card, or more importantly, a celebratory dessert. Such a great recipie, Ive just topped off my finish cake and am pleased at how well its turned out! Its funny I wasnt a cake person (blasphemy, I know donuts were my thing) until I got pregnant, and then one day I was like CAKE. Can I bake this cake 24 hours in advance or does it need to be made and eaten same day? It traveled well unbaked in the loaf pan, then brought to room temp and baked the next day, it turned out perfectly. How could you switch the cake to a vanilla cake? This is calling my name. I dont have Dutched cocoa: Dutch-process cocoa (generally speaking, its the standard in European brands) differs from natural cocoa (what you have if your cocoa isnt labeled Dutch, or if its an American brand) in that its acidity has been neutralized to form a darker, nuttier cocoa that I prefer. Right now, theres a limitation because the Index is based on titles, and the title is rarely the name of the dressing, but that could change. If I use wine, should I replace all the buttermilk with it? I have this leftover buttermilk, so clearly I need to make the cake again, right? I am doing everything exactly as you prescribe and my cake has some larger-than-desired pockets of airI wonder now if I am not mixing the baking soda and baking powder in thoroughly before adding the dry ingredients? Ive been reading that one shouldnt use Dutch processed cocoa with recipes that contain baking powder or baking soda; apparently recipes with those ingredients use the acidity of natural cocoa to react with and the alkalinity of Dutch process will mess with the product. Could you really taste it in the scone? In Smitten Kitchen Every Day, my second cookbook, I turn this cake into a whole party cake section with a mix of base cake flavors (chocolate, vanilla, or spice with pumpkin or apples) and frostings (chocolate, vanilla, cream cheese) that can be kept small and simple like this or built into anything from cupcakes to layer cakes. I thought Id try a different blogs cake this year, dumbest idea ever! About to make the best-est cake of all time; love this thing! I went to 6 stores in my neighborhood and couldnt find sprinkles. 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. I thought it was an issue with my oven temp (175, standard convection) at first but at 20 mins I had a ring of cooked cake around a pool of batter. This cake is perfect! I love the size of this cake. Making your classic brown butter cake for a last minute wedding this weekend was thinking of using this for the bottom middle layer. :) (Also, see Joannes comment!). Thanks Deb! You are amazing and my go-to for any recipe! We opted for a few fresh strawberry slices on each little square and it was just right. miso sweet potato and broccoli bowl. He tested covid +Ve and he is completely asymptomatic. As for a brand I find more often in grocery stores, look for Droste. Great recipe. I didnt even notice. 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.). Can you tell me what size is your strainer in the picture? I made this cake and it came out dry and dense. I do so love other grown women who know that the necessity of rainbow sprinkles is a real thing. 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? This this will work as the filling for a wedding cake? So I just started over and served the first batch as a not too bad fudge. Not a recipe to save, though the pictures are pretty. I made these a cupcakes tonight. Yield Serves 8 to 12 Prep time 10 minutes Cook time 25 minutes to 35 minutes Show Nutrition Ingredients 3/4 cup unsweetened cocoa powder, natural or Dutch-process 1 cup granulated sugar 1/2 teaspoon kosher salt 1/4 teaspoon My daughter is already asking for her birthday to make the SAME! Lucy Im sorry to hear that. Took more like 42 minutes to cook all the way and I was worried it was going to be dry but ended up still very moist! Youre not at a higher elevation, are you? Delicious!! These were absolutely delectable! I doubled the cake recipe and it made a perfect amount of cake in a buttered, bake and serve 9 x 13 glass pan. Thanks for sharing! Im going to triple the cake recipe but do you think I need to do the same for frosting? Im going to stack some to make a birthday cake: Id freeze the cake layer, but not the frosting. Deep chocolate flavor, not too sweet, very easy to mix up and bake. Finally made this cake for my mother-in-laws birthday last weekend. 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. Hi Deb I actually found your blog while searching for Apple Tart recipes and accidentally clicked on this Chocolate Cake recipe instead. Thank you!! Could I sub cake flour for ap flour? I dont know if thats an issue with my oven (soon to be replaced) or the el cheapo disposable foil cake pan I was using (all the cake pans are of course in a storage box somewhere), but after the intitial 18 minutes, the batter was barely set around the edges; after five more minutes the center was still jiggling like a perfect custard pie; after five *more* minutes it had finally started to puff up and the surface was dry, but the center was still goopy when I tested it. Hi! Hope it was a hit! I will try that recipe for sure. I was convinced by your cake spiel that I, a novice baker, too could make a cake but have been let down twice. 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. The first two attempts were as the recipe said, the third with replacing 1/2C of buttermilk with coffee. (FWIW, I tend to make oil based cake recipes if Im looking to avoid dry cake at all costs.) Ye gods all I want is that chocolate cake now (hello final month of pregnancy, so lovely to finally meet you). makes some foods terrible, but others so much more DELICIOUS than youd have ever imagined. I love how reliable your recipes are- I always know if I make something it will be really delicious and exactly as you describe it. THanks! The added T. of cocoa and 1/2 t. instant espresso granules, didnt help. Do let us know how it goes, if you can. I love making chocolate cake but never seem to be able to eat an entire cake. YES, YES, YES!!!!!!!!! Thanks! . Heres a measurement converter from Land O Lakes but please feel free to Google the information from any website youd like: https://www.landolakes.com/kitchen-reference/measurements-abbreviations/. My three year old and I are going to make this cake for him. Nomnomnom! We made this with your caramel chunks idea for the brownies sprinkled in, and added a whipped frosting with cream cheese, walnut, and chocolate chopped in. I feel like something went wrong because it shouldnt seem heavy; rich with chocolate and not terribly sweet, yes, but I make it for almost every birthday layer cake and its always just delightfully tender and moist, especially, like most cakes, on day two. The perfect chocolate cake. Can you explain how you choose a pan when doubling a recipe? Thank you, Deb! The batter tastes amazing! cupcakes? (I might as well admit that I lost my train of thought a few times while writing that sentence and just thought I want chocolate cake. I think youre rubbing off on me :) ). I was hoping someone had made it in 6 rounds and had figured out the number of pans! It still looks pretty and the thought that counts :). One of Debs many charms is that her recipes are accessible, using easily-obtained ingredients. 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 So, push and then make an S-swirl, push and S-swirl, repeat and always quit while youre ahead (hard, because its so fun). [kisses]. $5.50; 200 . I dont often write but I want to express my gratitude for Smitten Kitchen, Deb, and this cake. I made this today, in response to a request for chocolate cake from hubby. So much inspiration on here. I keep Guinness & cocoa powder on hand all the time just in case. I have been really successful in recreating this recipe( without a mixer too Infact). I may have made a few frosting graham sandwiches for myself along the way. Directions. The cake came out fine, but the batter was just that pourable batter, not the spreadable, brownie batter-like kind in your photo. 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! Sad but true. Any reason I need to pack it first and then weigh? If small squares, 16. I made mini-cupcakes for my son. But my batter didnt seem as thick as in the video and it also didnt rise very well (or as much as yours). These will be great for my babes first birthday party tomorrow! I so want this. Its got neither the slight fudge-like tendencies of a rich chocolate cake, nor the depth of flavor you need in a good crumb-textured cake. rounds. The cake was incredible. And in case anyone who ever reads this comment wondered the same thing as me, I actually used two whole eggs, as I didnt want a random egg white floating around that Id have to account for. The cake was a little dry. I like a center filled with frosting, which is one reason I have never been enamored of cupcakes either. This cake was fantastic and was so easy to put together. How did I even miss that! Im making this for my friends birthday which is tomorrow so this is kind of urgent haha. . Spinkle on powdered sugar if desired. It was delicious. YUM!!! Ive made this recipe so many times- just wanted to share that it makes perfect cupcakes too! 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. This worked great as cupcakes! Im sorry this will sound similar to a comment I posted on another recipe (marshmallow frosting), but how does this chocolate cake compare with the other chocolate cakes on your site, especially the ones in the double chocolate layer cake and the peanut butter chocolate cake? Do you think its OK to double the recipe, and let half the batter sit while the first dozen cupcakes bake? Its 10pm otherwise Id get it started right now. What shall I do? :). (This is a 75% volume of that, so it wont fill out a loaf as well. So yummy! P.S. Dutch-process cocoa (the standard in European brands) differs from natural cocoa (what you have if your cocoa isnt labeled Dutch, or if its an American brand) in that its acidity has been neutralized to form a darker, nuttier cocoa that I prefer. 5 minutes outside on a winter day, its good to go. Would either be acceptable with modifications? Thank you. I made a different cake, but wanted to try the frosting. Thanks for responding! I was meaning to ask you about that as I read through the recipe and your note was a very welcome surprise. Thanks again, Deb! The frosting recipe I made as is, with the addition of about 3/4 cup of left-over coconut cream I had. However, the frosting saves the day here! nevermind. I want it to taste good, but the birthday girl (a 6 year old) wants a very specific design. Its amazing on this cake and thinking of using for other chocolate cakes or yellow cake. They die for chocolate but dont care for overly sweet frosting. I also included the pinch of salt in the frosting highly recommend. Ive made the peanut butter one several times (with and without the frosting+ganache) and love how moist it is, although I do reduce the sugar quite a bit and almost double the cocoa powder. whole wheat chocolate oat cookies. Turns out, the 41 grams of butter I used was from the cake recipe instead of the needed 115 grams. 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 Looks great. . I cant believe I forgot about it ever, and I gave a lot of catching up to do! Verrrry interesting!!! The ratio of cake to frosting is the icing on the cake (SEE WHAT I DID THERE??) Stir one-third of egg-white mixture into chocolate mixture. 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. I used an 8 round springform and it rose more than your tray version and needed an adjustment in the cooking time but I have got used to listening to my cakes for that little bubbling sound that tells you they need a few more minutes. To make the soft gooey layer, in a small bowl, whisk together the corn syrup or golden syrup with the milk or cream, and vanilla. My larger offset languishes in the drawer unused except for sheet pan spreading jobs. I will use this again because it was so creamy and smooth and didnt have that powdered sugar chalkiness or ultra sweet after taste. Much tastier and more fun than the box mix I was about to do instead. ), 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. If you suggest it, I make it. Just five more weeks of this! b.) If anyone is like me and has a Costco sized version of coconut oil theyre all too eager to use (vs expensive organic butter), use coconut oil! Deb, I am a fan of Smitten Kitchen and have your newest cookbook. I just made your best birthday cake with the addition of chocolate chips for my fiances birthday, and he requested a chocolate buttercream frosting. Butter two 9-inch round cake pans, and line them with circles of parchment paper, then butter or coat with nonstick cooking spray. Erin Was the chocolate completely and totally cool, i.e. Its not the same but it probably wont destroy the cake or anything. I can already tell by how great the batter is that this cake is going to make the awful week worth it. Btw, I added a little cinnamon, New Mexico red chile powder, and a drive-by amount of chipotle to the brownies for a Mexican flavor. But yes, I did up the egg on all future versions after the loaf one, and reduced the sugar. that said, flavor was good. 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. Sorry for the late response, even after such a nice comment! Youve made it sound irresistible!! Deb, Ive just noticed you forgot to mention the buttermilk when adding ingredients. Thank you. And I love the suggestion of sour cream thinned with coffee sounds like my kinda cake!! In a small saucepan, melt your butter over medium heat, stirring for even cooking. Hey Deb. Did freezing work well?? Hands down the best chocolate icing Ive ever had! It was a little grainy/granular, and I had a really hard time getting it nice and smooth/whipped. Actually, Id probably keep 1/4 cup buttermilk, just so the batter wasnt too thick to work with. The cake is in the oven! The cupcakes stayed moist and were flipping delicious. Ill have to give this a try for comparison. Its just the right size for when you dont want a larger sheet cake sitting around all week. With lots of sprinkles, of course! thank you deb, anne, and JP! Regarding the time this can be kept: Since my 3-month-old is not ready for cake and my husband was away but I NEEDED to make this I worried it would go bad too soon on the counter (frosting) or get too stale (in the fridge).