Its very forgiving as well, we are moving (hence stressed-out me really needed cake immediately!) It's chocolate-flavored and naturally red, and the texture is so dense and moist that only a little frosting is required between the layers, and that frosting is whipped mascarpone cheese - or cream cheese. Thanks. when I suddenly NEEDED brownies, so I feel you on this! Works perfectly! Yum! Thank you! Wow, made it, it came out perfect. Hi Deb! . Your writing is awesome, the photos are perfectly approachable and I love the process photos. After trying both creaming and "reverse creaming," we turned to ribboning whipping eggs with sugar until they double in volume, then . Will try a better quality cocoa powder next time tho I used Ghiradelli. Thank you! Hi, This cake was really delicious and quick to make, which I appreciated. Is there a good way to search for all your one bowl cakes? Im making this now for my little girls second birthday. Baby # 2! This is how I feel about chocolate on a regular basis. Here is the gospel. Not to be anal or anything, but to be, umm, anal, I guess: why is everything 3/4th or 2/3rd of the loaf cake but the egg is actually 1.5x? Your suggestion to cut it into 16 pieces was hard to obey, but I did. I was wondering if I can layer this cake with white chocolate raspberry filling and ice it with white chocolate ganache using the steps outlined here http://sweetnessandbite.com/2014/10/how-to-ganache-a-cake/. i dont have rainbow sprinkles and am feeling a bit too lazy to run out and get them right now would it be a terrible idea to finish this with some grey sea salt? Hi Deb, 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 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. It worked, and the toddlers had no problem with it. However, the frosting saves the day here! I havent made one since a family birthday version last summer, but this looks awfully tempting. Its weirdly labourous but worth the time. liz I have no idea! Thank you for this recipe. I cant believe how quickly and easy it was. Looks incredible. YES, YES, YES!!!!!!!!! Baking time actually remained about the same for some reason. Sorry, your blog cannot share posts by email. Reading this blog right now brings back so many memories. 1 tablespoons cream or whole milk I think you have to buy 6 at a time. Thank you. Thanks! Im making this in 2 6 layers for my mothers birthday- can I freeze the layers ahead of time for a couple of days? INCREDIBLE cake! I realized I had everything in the kitchen already, and promptly went home and made it. Well, this looks just perfect. I had a favourite chocolate cake for years and yearsand then I made this one! 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! As luck would have it, my husbands birthday is tomorrow, so Im using this occasion as my excuse! Its so fun to make your recipes, read your stories, and learn to use my new camera while showing your creations in a different way that you have. The combination of butter, sugar, sugar, cocoa, buttermilk, cream, and sea salt all in quick list read effectively slayed my weak will power. And, you my dear, are apparently my enabler! More cocoa, brown sugar, that extra egg yolk for richness, etc, etc. Ive loved every single Smitten Kitchen recipe Ive tried, and these are no exception. Beat the 12 tablespoons (170g) of butter with the 1 cup plus 2 tablespoons (225g) of sugar, and salt until light and fluffy. Love your Im pregnant recipes! Because of you, my family eats cabbage/slaw, fritters, and more vegetarian. Even my pregnancy-addled, not-right-tin-having self didnt mess it up. (and tastes great). :-)). big crumb coffee cake. Do you recommend baking the cakes one at a time, or can I put two 9x13s in the oven together? :), I doubled the recipe in a 913 pan for a birthday at work. . Admittedly, I dont have a thermometer inside my oven, nor do I know if its perfectly calibrated, but my bake times are usually pretty close to the recipe, and it seemed like a lot of extra for a small cake. I made this cake for my boyfriends birthday. 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. Does it give a tighter crumb for it? Easy and yummy, thanks. Youre the best. We found it didnt need as much in the more exhaustive testing for the book however, if youre happy with the rise, dont touch it. Except the word wanted doesnt accurately describe the craving; it was suddenly everything. Delete the baking power and increase baking soda to 3/4 teaspoon. I find that its hard to get a bittersweet chocolate taste in a cake from bittersweet chocolate itself, because the chocolate itself is sweetened. Seven years ago: Escarole and Orzo Soup with Meatballs Thanks! This looks so good. This cake looks perfect. Keep in mind that there is no telling where said birthmark will show up I am pretty sure my mother is not the only woman to utter the hint, I mean heartfelt words, Nonni, I want only to have her grandmother show up with a big dish of (fill in the blank)! This is amazing. I only made a half batch, iced the gift cupcake generously, and had enough to adequately ice the rest. It's a great cake and I know why we love it so much: It's huge. I was generous with the icing, which brings this cake together. My BFF still uses one, and I find it charming. I liked that it was not too sweet so the sweet buttercream was a nice compliment. Adjusted the cake for high elevation (extra 1 Tb flour, 1 Tb less of sugar, and 2 eggs instead of the 1+yolk) and it was perfect. Your recipes are always right up my alley and your write-ups are like notes from a friend. I went to 6 stores in my neighborhood and couldnt find sprinkles. next year I am making this chocolate cake. 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? I had to chime in because Ive now made this twice and it is delightful! Delicious!! makes some foods terrible, but others so much more DELICIOUS than youd have ever imagined. What I really want is chocolate on chocolate. Yum to both the cake and the frosting! I processed the next batch just until fluffy and spreadable looking and it turned out great. In thinking about cutting and layering..? But after tasting the cake batter with the slightly tangy taste of buttermilk, I know it will be well worth it. I definitely agree about the longer (25-35 min) cooking time, and I actually one bowl-ed the frosting somewhat successfully. Every year I make my kids half a cake for their half birthday and this made a PERFECT half double layer cake. This is happening tonight. Ive used your recipes before- that very morning, Id used your recipe for latkes (which reminded me of my childhood in Germany- perfect texture, thank you. I messed up the icing (used four tbsp of butter instead of 8?! I am definitely making and eating this on the weekend. Do you have a recommendation for a less sweet chocolate frosting? They agreed that the cake is more like a brownie in the best possible way. Deb, I know better than that. 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? Do you think it would work as 2 6 rounds?? -baking time was approximately 35 minutes Im salivating on my keyboard here. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Completely organic and perfect. Thanks. Insanely perfect timing since its my boyfriends birthday in two weeks and his only request for his cake was chocolate, chocolate and chocolate. I just tasted one of the chunks (for research, clearly, not as an excuse to have cake for breakfast ;) ) and its sugar!! Happy baking. My kids loved it! Great little cake, so nice to have something smaller and delicious! Made this with my friend yesterday (hey rebecca!) 2 tablespoons (25 grams) granulated sugar Think I might have to healthify and recreate! Finally made this cake for my mother-in-laws birthday last weekend. (This is a 75% volume of that, so it wont fill out a loaf as well. my friend this cake is gorgeous! Its hard to decrease sugar (more than I have) with a quick buttercream like this because the sugar provides the structure. I use a timer, but I really rely on the old toothpick test, which rarely lets me down. It was awesome!! Not sure if you still think this would be worthwhile, but if you were to do it, I would -totally- use it. Line the bottom of an 8-inch square cake pan with parchment paper, and either butter the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. 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? WOWWW!! I bought a bundt cake pan (9/10 inch I think), how can this recipe work with the pan?!?! SUCH a successful recipe!! Is it supposed to be like that? So good though for such a quick cake! sunken black forest cake. Verrrry interesting!!! Thanks and happy early Mothers Day to you! It feels suspicious to me. Fantastic chocolatey goodness. Thank you. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); That is SURPRISINGLY little fat in the cake. I do so love other grown women who know that the necessity of rainbow sprinkles is a real thing. However, I did substitute a glaze of orange marmalade instead of the buttercream frosting, since I was fresh out of butter, so maybe that sugar balanced it out. This looks amazing! I seem to have screwed up the frosting, and Im not sure how. I was a little worried as Im a beginner baker but it was a total hit!! Congratulations! I really really loved this recipe. they took about 18 minutes. :) This looks amazing; cant wait to try it! The food photography is top notch and presents the delicious food very well. Thank you very much in advance, your answer will make this obsessive baker so happy!! Rebekah describes this perfectly deep chocolate flavour, not too sweet, very easy to mix up and bake I loved the frosting this is my new chocolate frosting. Quick and easy for a last minute crowd pleaser. Re, the sweetness of the frosting: I think its relative. I doubled the recipe and baked it in a 913 for 40 minutes, came out perfect. Thanks!! Just made this cake tonight and as I have a milk allergy I replaced the buttermilk with 1/2 cup strong coffee and 1/4 cup red wine!! And backpulver is baking powder. 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). -made an orange cranberry filling I cant believe I forgot about it ever, and I gave a lot of catching up to do! How much sugar can I reduce in this cake? or a combination of stout/buttermilk? Melting and cooling is an annoying process. I also used to subscribe to the view that cake is just a vehicle for icingand then I made this cake. Your cake saved the day! I am looking for a chocolate cake to make with raspberry filling, because your double chocolate layer cake has inspired me. Youve totally made my two-year-olds day. this frosting is even *better* cold! Made this cake this afternoon. WOWjust made this for my oversize cupcake cake. I then did a quick Google search for "chocolate cake," which revealed that Add a Pinch's recipe might be the most beloved of them all. FWIW, I first peeked at the cake at 20 min, then it took three more 3-minute timers till finished. I halved the frosting but I really liked it. I just put this in the oven! This was just what we needed tonight for a little impromptu gathering. Try shortening the bake time and then decide. Finally, this is my note to selfat 25 minutes the cake needed another few minutes, I left it in for 6 minutes, and that was too long, and maybe should have been 3 more minutes. Delicious and quick. Or eaten. This was SUPER YUMMY. Congrats you just made brownies.. really? -I used regular cocoa powder and absolutely missed the Dutch cocoa powder, so go for the gold here For me, this always ends with a liquidy batter with tiny capsules of butter/sugar floating, so I assume thats the norm. ;) Tonight get to share it with friends. Or The Nothing Is Ever Going To Be Okay Again If I Dont Have Chocolate Cake Cake. The cake is in the oven! Im so surprised. The first two attempts were as the recipe said, the third with replacing 1/2C of buttermilk with coffee. Directions. Thanks for sharing! This cake rivals the chocolate cakes from the best bakeries in town. I made this cake tonight for my daughters 3rd birthday and it came out PERFECTLY. This morning, however, it has settled down some and is more balanced and its firmer. This looks wonderful! I havent tried it in a bundt at all, but I think doubling it would be correct. Instead of digging into my husbands chocolate box (he has so much self-restraint! Weve made it dozens of time as an 88, but Id like to make it as a 913 sheet cake for my daughters birthday. <3 <3 <3, Deb, your advice on raspberry buttercream was perfect. I made it with wine, and its a big hit (the leftoverssince I made the 913 and served it after a huge meal are being consumed at work now). This was one of the all time best chocolate cakes Ive ever made. Thank you for being an inspiration to get me started. 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. It works just fine, though, and then you can split the layer and fill it. The results were excellent. And its the perfect size to not hurt yourself :). So making this! Not coconutty tasting at all. I think I over-baked the cake (closer to 30 min) because it was quite dry. My frosting turned out chunky (fortunately the rainbow sprinkles hide it!). Generously butter sides of pan and parchment round. Ive cut down the sugar a bit over the years, a little each time I make it, but Im not planning to dip further than this. Hands down the best chocolate icing Ive ever had! I think another eight minutes after that and the testing knife finally came out clean enough that I was prepared to take the thing out of the oven. I think the problem may have been my food processor. Im in week 11 and only the thought that morning sickness is about to end keeps me going! 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. Bake for 18 to 22 minutes (updated, based on feedback) 25 to 35 minutes, until a toothpick inserted into the center comes out clean. 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. I used it for my daughters birthday cupcakes. Would it be possible to switch the frosting to vanilla? 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. Deb, today is my husbands 84th birthday and chocolate cake is his request. NB my main beef with most chocolate cakes is that they are far too sweet and rich (I drink cocoa without any added sugar at all so that tells you something about my palate for sugar) and I would not reduce the sugar in this. I questioned the need for unsweetened chocolate vs. one of the many choices I already had in my pantry and am certainly glad I went and got some. The perfect chocolate cake. This coming from a girl raised in NJ, just outside the City, and whose standard is Juniors! Minis baked at 350 in about 14 minutes with cups filled to the top. I finished it with wilton buttercream frosting. 3/4 cup (145 grams) firmly packed dark brown sugar The photos really drew me in mmmmm. Cool slightly. This is soo going to get made tomorrow! Thanks! I specifically went looking for an I want chocolate cake now and happen to have leftover buttermilk recipe. But at some point, why not just eat the frosting by itself? You and your blog bring me great joy! My question: my daughter wants a chocolate-strawberry cake for her birthday. The frosting was also too sweet for me and the kiddo, but my sister and brother-in-law didnt think so. Even the first piece of cake, which was shortly after icing it, the frosting was still very soft and the flavor was intensely bitter chocolate. Ive made this version and the red wine version and both are moist and perfectly chocolatey delightfully eat-em-up good! Mmmm yum. 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. Ive made it twice in the last few weeks. But fresh sounds lovely too. I rescued a broken buttercream Id attempted for a friends birthday and added freeze-dried raspberry powder to it. I thought that I might use this for a birthday cake. Would either be acceptable with modifications? In the past, iirc, you have mentioned having a salad dressings section in the Recipe Index. JP hit the nail on the head. Neutral on the pH scale is 7, not 5. Its easy, moist, bakes in 25 min. Charlie Not on my 2nd floor balcony in Manhattan, I hope! Exact same pregnancy cravings, as I sit here eating another PB on English muffin. Dear Deb- Im hoping you can solve a problem for me. Can I halve egg in the recipe by just omitting the yolk from the cake base? A question about the eggs. Chocolate cake. This one is almost brownie-like (especially on day 2) but definitely still cakey and has a great chocolate flavor. OK, the chocolate frosting from this recipe is my favorite frosting to make of all time, so much so that I basically only make cakes with chocolate frosting now because I dont like to use any other frosting recipe. ), Adrienne 913 isnt the wrong pan for doubling an 88, in fact, its about as close as youll get to doubled from a standard pan. It was a little dry around the edges. Definitely a keeper, thanks! 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. Genius! Wouldnt be the same without them! :) Do you have a suggestion which of your fabulous chocolate cakes might best survive the two-day mailing across country? Rebecca Here you go. Sincere apologies if I missed the one for a 6 pan. Please, please tell me this doesnt mean you were still nauseous in week 16? The color was beautiful and the taste was rich and chocolately in the best possible way. The salt in the frosting is the perfect touch. I made this (in a Transformer-shaped silicone cake pan) for my sons 6 year old birthday party last weekend. I will definitely make it again. TMI? Youre not tired of it by the time its gone. Not sure how much it holds, but probably. Turns out, the 41 grams of butter I used was from the cake recipe instead of the needed 115 grams. But my batter didnt seem as thick as in the video and it also didnt rise very well (or as much as yours). Two years ago: French Onion Tart Love this website. And you delivered! :). I decided it was fate and made it. miso sweet potato and broccoli bowl. Crap. This one looks like a keeper for any midnight cake treat. My. Privacy Policy. http://www.youtube.com/sparklesandsuch26, Jenny Yes, you can make 2 6-inch round layers from this cake; the layers would be ever-so-barely-slightly thicker than the 8-inch square would be, but not a bad thing, as you can see the 8-inch square is very thin (maybe .75). 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. We made this for my mothers birthday and were delighted, particularly with the beautifully light frosting. 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. I cupcaked these and doubled the recipe. I just wanted to chime in and say this recipe is perfect for 1/2 birthday celebrations. I am also trying to prep for a busy birthday weekend.. (twin boys who want DIFFERENT cakes. Smitten Kitchen's cake, which is baked in a single layer in a square pan, met a similar fate. 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 Deb, thats how much you inspire me! .. is that normal? Proudly powered by WordPress. How will this work in a loaf pan?! The frosting was delicious but I didnt find using a food processor to be convenient powdered sugar clouds poofed out and it was difficult to wipe down the bowl to get everything evenly incorporated. I sifted the sugar and the butter had softened all day. . And I love the suggestion of sour cream thinned with coffee sounds like my kinda cake!! But if youve been there, youve felt this, this is for you. 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. nevermind. How this the cake so fudgy and the icing so irresistibly fluffy? Since you said you were generous with the amount of frosting (I am not going to get between a pregnant woman with an offset spatula and her bowl of frosting) I sliced my cake into two layers and put a third of the frosting inside and the rest on top. Now, I need to make this cake recipe Thanks. Thank you very much on the fantastic recipe! I am going to try and bake this cake. Also the fact that its delicious and practically gone doesnt hurt! My favorite kind of cake is chocolate. This is now our go-to recipe for any kind of chocolate cake. I never would have thought of that combination. Id limit it to a couple tablespoons as it will be pretty wet, and personally, I prefer to strain raspberry purees to get rid of the seeds, but I think they bother me more than they bother other people. My larger offset languishes in the drawer unused except for sheet pan spreading jobs. Or maybe get one of these? Its our family favorite birthday cake. My husband promised my kids dessert last night, and it was up to me to fulfill this promise. someone point me in the right direction!
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