Hosted by Pressable. I cant find her recipe anywhere and am excited to try yours to see if I can make the dreams stop! Quick, easy and delicious but WHY is it in the recipe list as the I want chocolate chocolate cake? I kinda wish I had seen this last night, I was looking for some easy, yummy, recipe to make on the quick, where I actually had the ingredients on hand already, and this totally would have fit the bill. I used coconut sugar in place of the brown sugar here, and about 40g less, it works great! So, I made the cake. It will need to be softened and re-whipped, i.e. 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). Held up great and was perfect. Beat butter, powdered sugar and salt, if using, in a large bowl with an electric mixer until fluffy. It is good to note that dried butter milk plus water works in this recipe. No need to butter the inside or outside of cupcake liners. Its hard from the fridge and would need to be warmed up a little and possibly re-whipped. And I really really love the frosting. nevermind. My daughter wants cupcakes this year, how long do you recommend baking for as cupcakes? It was a little grainy/granular, and I had a really hard time getting it nice and smooth/whipped. Seriously. The recipe is a favorite of our Editor-in-Chief, Faith Durand, who described these squares as a "solid tablet of butter and sugar." With a recommendation like that, it had to go on the list. Yummy! Soft and moist. 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. This is definitely my go-to chocolate cake. Really, I tried to come up with a less cumbersome title, but chocolate cake with chocolate frosting doesnt connote the central urgency here. Except the word wanted doesnt accurately describe the craving; it was suddenly everything. :). It worked so well and was fun for a small celebration for two people, though it could easily have served four. 2. 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. Hi Deb, love your blog and it is my go to for everything cooking-related. Melt semisweet or bittersweet chocolate and espresso powder in a double boiler until smooth. I made this with Hersheys Special Dark Cocoa (they say this is a blend of natural and Dutched cocoas) and it turned out great! Yay! I made this and used the measurement for table salt. Made this and it was bone dry and crumbly. ;). Made this cake last night. 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. big apple crumb cake. recipes? 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/. These, with the addition of the 66% baking chocolate chips will be my go to chocolate cupcakes from now on. 1 tablespoon / 13 g granulated sugar Made with my daughter while snowed in yesterday. Minis baked at 350 in about 14 minutes with cups filled to the top. Put the chocolate, butter, and salt in a large microwave safe bowl. Delicious! And so, my absolutely wonderful husband made it for me! Can you explain how you choose a pan when doubling a recipe? The cake is perfect size too, not to big. Came out perfect! So the amount was great for us, but obviously you could also double it if you wanted. It was really easy, nice treat. One variation I have made a few times (for grown up cake-eaters) is to swap the milk for Baileys salted caramel. And maybe use vanilla bean instead of extract? -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. 6 tablespoons buttermilk (or, for ease of measuring, 1 / 4 cup + 2 tablespoons) It was pretty powerful at first while mixing, so I wont go by first taste ever again!). It should all be fine in the end. 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 will absolutely make this again. Doesnt have to be a quick buttercream but I would prefer not to do a ganache. big crumb coffee cake. Im pretty sure its fine, but will a 9 inch round pan work just as well? Youve totally made my two-year-olds day. I also recently had a strawberry buttercream that was delicious; I suspect they just took a quick vanilla buttercream and beat in a spoonful or two of strawberry jam. Thank you! Would you suggest this cake or the fudgy chocolate sheet cake as the cake substitute? There are others like us. Did I need to do that? Two years ago: French Onion Tart Made this twice! Its held up great over the years. Hope to help. It keeps well and only gets better as the days pass. These will be great for my babes first birthday party tomorrow! Hi! I used King Arthur Double Dutch Dark cocoa, which gave the cake wonderful color and flavor. Ill update accordingly, suggesting you just mix it until smooth. I followed it exactly. Oh my I need this now! And you delivered! Still, much better by then. I feel like Im talking to a celebrity!! I might even sub some w.w.pastry flour to please the husband. My absolute hands down favorite chocolate cake recipe is your chocolate stout cake. ug that looks amazing!! Thank you, Deb! So delicious. This cake sounds heavenly and, well, just too darn cute. 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. It is the kitchen tool that will make spreading cake batter, especially in round pans (among many other spreading chores) and icing a cake so much easier! I would like to order it. 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. Melting and cooling is an annoying process. And its not a large cake which might be helpful for some readers here. I am definitely making and eating this on the weekend. If square, 300 to 325%. I just wish I could make my frosting swirls as pretty as Debs. chocolatey without being overwhelmingly rich (and thus, every excuse for a second slice ;-)). In short, this is EXACTLY the cake I need when the chocolate cake craving hits :-). 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? :-O. Thats what I get for making frosting while trying to watch the Downton Abbey finale. Just found out were having a second boy. My kid ate only the frosting, though :) Thank you, Deb! The added T. of cocoa and 1/2 t. instant espresso granules, didnt help. I decided to divide my cake in to two 9 round pans. 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. Simply meant to say I dont have Dutch cocoa, so just used standard. And while Im happy to tell you that my interest in most foods (except for chicken, sweet potatoes and soup, they know what they did) has returned, my devotion to these categories hasnt waned in the slightest. (I also made it once with peanut butter frosting winner.) Super hit! :). Has it been six years? What did I do wrong?!?! Beat in the egg, scraping down the sides of the bowl. YUM. Do you think it would work if I cut the two tablespoons of granulated sugar? Thanks. That and maybe set it in a bowl on your warming stove!! :). . Very good. Beautiful cake, thank you! As for a brand I find more often in grocery stores, look for Droste. Cake has come out perfectly. dulce de leche chocoflan . . I havent made one since a family birthday version last summer, but this looks awfully tempting. Im glad to know we share the same pregnancy cravings :) makes me not feel so bad about the 24 chocolate cupcakes I just HAD to make last week. and fat. Hmm. Would it be possible to switch the frosting to vanilla? Thanks! 1/2 cup butter is 8 oz not 4 ozs! I know powdered sugar affects the structure, so I wasnt sure if this would work. That chocolate cake is everything, the cake just looks so yummy and delicious. I compared the recipe to your fudgy chocolate cake recipe in my copy of Smitten Kitchen Everyday, and I was happy to see theyre essentially the same (and the comments here are giving me extra confidence I can pull this off!). 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.). I believe its acidic as well, which youll need when using baking soda. Both the cake and frosting are delicious, and are relatively simple to make with basic ingredients. I really wanted chocolate cake but it was so late. No need ;). Forgot to add, this actually made enough frosting for a decent thickness on the top of 913 cake. Thank you! Your email address will not be published. Thank you! Ive made this a few times and it always seems a little on the dry side. If you give the mixer 30 more seconds, suddenly the capsules break apart and the batter becomes thick, shiny, and more like the texture in the pictures. :) Yes, that was what I meant by uneven. I made this tonight. This worked great as cupcakes! Eek! Nice job, as always, Deb. Also subbed 1/2 coffee 1/2 yoghurt for the buttermilk. This is my go-to site for recipes. a simple three layered birthday cake? As soon as I hit home shores in Australia. Chocolate cake. I think that I would like chocolate cake better if it were significantly less sweet. Hello! I love reading your recipes, etc, and often print off the recipes. I use a timer, but I really rely on the old toothpick test, which rarely lets me down. ), as written, with great success every time! I use it so much more often than I ever thought I would. Its heavenlythank you for this great recipe! On the third round I added a 1/4 cup additional buttermilk to the batter. I would halve the sugar in the frosting for next time-I havent tried the cake itself so do not know if it is equally as sweet. So easy to make, this is my forever birthday cake. :), I doubled the recipe in a 913 pan for a birthday at work. I love how moist it is, deep chocolate flavor, keeps well (if you dont eat it in one sitting). I plan to make all your chocolate cake recipes (your triple berry bundt cake is a huge hit with my family & friends) from now through Sept. Do you have Smitten Kitchen Every Day? They love it and I love that its simple and doesnt leave me with heaps of dishes! Thanks in advance!! Thank you for taking the time to let me know where to find the print and PIN links in the To Do line. Ive made it in an 8-inch round pan two years in a row for my husbands birthday. Delicious and not too sweet. Four years ago: Pina Colada Cake 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!! One of Debs many charms is that her recipes are accessible, using easily-obtained ingredients. 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. 1/2 cup (4 ounces or 115 grams) unsalted butter, at room temperature Or is it just a typo, either here or in the book? Thank you, this one will become a regular go-to recipe for sure!! After noodling for a day, I decided that the acid present in the buttermilk must be enough to do the job. which i should buy just to havebut in the meantime. Deb does it again!!! Category Chocolate. I do know that I want this cake RIGHT NOW! And backpulver is baking powder. even a day later (made it on day one, frosted it day two) it was starting to dry out. Do you have a recommendation for a less sweet chocolate frosting? I did have to bake it for almost 35 minutes. So good! I could swap out the butter for margarine, but wasnt sure what would work to replace the buttermilk. 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. It works just fine, though, and then you can split the layer and fill it. Could you really taste it in the scone? Marble Bundt Cake Recipe | Epicurious This is a longtime favorite; its fluffy in an old-school way. 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. 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. This is the MOST delicious and eye-pealing chocolate cake I have ever seen. I may have taken it out a bit early, the rise went slightly down. I made this today and I am happy. This was my first experience with Valrhona cocoa power. Made this into a tiny layer cake for my antisocial pandemic birthday by baking it in two six-inch round Pyrex dishes. So I substituted cocoa (6 T with 2 T of melted butter). Im thinking about making it on Friday to serve on Sunday am Thanks! Ive taken to drive thrus lately because I can decide what I want, not be involved in cooking it, and eat it five minutes later hopefully all before I change my mind! My sister cooks a lot and makes good cakes. (and tastes great). Hi. I made the same cake recipe with their dark chocolate salted pudding buttercream, and it was UNBELIEVABLE. It worked really well. The 'I Want Chocolate Cake' Cake | Smitten Kitchen with Deb Perelman - YouTube 0:00 / 8:11 Intro The 'I Want Chocolate Cake' Cake | Smitten Kitchen with Deb Perelman smitten kitchen. Great recipe, easy to make. Im salivating. 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!! Delicious! What do you use? Thank you for always inspiring me! Set aside. That can greatly affect baking, as well. I put about a teaspoon of cloves into the dry ingredients sometimes. (The 88 I have on hand is glass, with rounded corners, which makes it seem so much smaller.). Looks amazing, making this today (because quarantine). Whisk . I love everything Ive made from your recipes especially the rapini and pasta! Thanks for another winner!! Thank you so much for all you do! I have already made this cake (in almost all of its versions! You really should regulate your comments. I went to 6 stores in my neighborhood and couldnt find sprinkles. It was definitely brown-butter-nutty flavored enough that my health conscious husband thought it was whole wheat- did I correct him, no :) I saw some recipes that brown then freeze the butter and use buttermilk instead of cream in the scone. For once the internet has failed me and I would love to see a video of your technique!!! Nina Not sure was the melted chocolate cooled? (The frosting, of course, is very sweet. No one wants a dry cake! Nailed it! I have to say, however, that the part about cutting it into 16 pieces made us laugh and laugh and laugh! My family enjoyed every bite. It turned out so beautifully. Is it a 3 or a 5? Burnt to a crisp: Did you use the longest baking time? I used KAF Triple Cocoa Blend, which worked well. Thank you for this simple and deliciously chocolaty recipe! Im going to make it for my kids fifth bday party. What is you favorite kind to eat? This cake always comes out perfectly for mejust made for the tenth time! I used two whole eggs for not wasting an egg white, but it turned out fine. Im making a double layer cake for my daughters birthday with 8 inch rounds. thanks. The knife comes out with chocolate on it. The frosting was a bit sweet for us, next time I will use less sugar and add some espresso powder. The frosting came out awesome. -I used regular cocoa powder and absolutely missed the Dutch cocoa powder, so go for the gold here Sneha If the knife isnt batter-free (i.e. This will definitely be in my regular rotation of dessert recipes. Butter two 9-inch round cake pans, and line them with circles of parchment paper, then butter or coat with nonstick cooking spray. I usually hear about substitutions with flax eggs, but nobody has mentioned doing so here yet in the comments. Finish with rainbow sprinkles; dont even fight it. Woah Nelly do I ever feel you with the chocolate cake craving. Its cold here for S. Texas! I dont change a thing about the recipe. The frosting was a bit too sweet for my guys (their tastebuds, not mine) so we might go with a ganache next time. Every year I make my kids half a cake for their half birthday and this made a PERFECT half double layer cake. I know that you do them by hand right now, and I totally admire your patience with that, hence the q :). It only took about 20 minutes to bake, and it fell in the middle, but that may have been my own fault for checking on it too soon. I made it on Saturday with my 5 year old and it was a huge success among adults and kids alike. 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 It was a hit! I would have wanted and moaned until I managed to get my husband to remedy it but your solution is way better. We made this (as cupcakes) when we were quarantined for Halloween, and now were making them for Valentines Day and not in quarantine. Baby # 2! (This is a 75% volume of that, so it wont fill out a loaf as well. This cake was so easy to make and was well loved by all who tried it! At seven weeks (for the third time), I both totally understand these intense cravings and cant tell if I actually want this cake or not. :-)). Megan 10-inch round or square? Great cake! :). I know it tastes quite different. I made this a few weeks ago, and made the frosting as written whereas normally I use powdered cocoa. Marble Cake - Once Upon a Chef Ultimately it was a success! It smells like heaven, and is exactly the kind of evening we needed. :D. I did swap the buttermilk for full-fat yogurt and then also added coffee (2 tablespoon of instant coffee mixed with 4 tablespoons of hot water), whose liquid was intended to replace some the liquid from the buttermilk. SUCH a successful recipe!! :). Got a really nice, which 8 layer, which I topped with chocolate whipped cream and sprinkles. I this chocolate cake!! Hello, My name is Sherrill . 2. 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. Deb, I am a fan of Smitten Kitchen and have your newest cookbook. The key here is the. I have two boys, almost exactly five years apart, and its (mostly) a really good gap. 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 Turned out great! Rave reviews on the cake and the frosting from my wife and house guest! 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! I laughed at the we cut it into 16 small squares. I cant wait!!!! A fantastic recipe! Standard cupcakes usually bake 16 to 18 minutes, but check in a minute or two early to be safe. I made it as written with the exception of reducing the sugar in the frosting by a smidge. Today its the first time Ill make it since I bought your new book and I noticed that there is a difference in the baking powder quantity (1/2 tsp in the recipe above, 3/4 tsp in the book). I am making your fudgy chocolate cake and golden vanilla cakes from your 2nd cookbook this week and I am so curious as to why, in your book recipes, you sprinkle the leavening agents on the batter instead of putting them in with the flour/cocoa or flour cornstarch mixture as you do in this recipe? In thinking about cutting and layering..? Really wanted to like this cake but it was dryfollowed the recipe exactly but I knew right when we cut into it that it was not going to be as amazing as I had hoped. Saving this recipe for when my next chocolate craving hits.and hoping I can eat real food again in the near future! My question: my daughter wants a chocolate-strawberry cake for her birthday. Thanks for the spot-on recipe and the best chocolate cake Ive eaten in a long time. I just want a few slices of cake, enough to last in our house for two or three nights, even when there is no birthday or holiday or cause for celebration in sight. Its especially lovely with 1/4 teaspoon ground cinnamon as well. Chocolate Banana Bread Smitten Kitchen | The Cake Boutique You made it a Sweet! Its as 8 spring form pan by the way. Still on the search for a perfectly moist chocolate cake. Its just about done baking, weve moved on to beers (Im sorry, but a Belgian white ale pairs unbelievably well with the smell of chocolate cake) and I had to say thank you. I added the powdered sugar and butter to the chocolate at the same time, and while my frosting turned out fine, it took a decent bit of beating to get the lumps out. Thanks! Thank you for an awesome cooking blog! I need to make a nice tall chocolate cake for my daughters birthday this weekend. Cant wait to give my kids a treat!!! Congratulations! Great little cake, so nice to have something smaller and delicious! It is the best! . Its a little stressful to work with because its so soft (I always pop the rounds right into the freezer so theyre easier to lift) but it is always a hit. Thank you so much for reminding me of this wonderful cake just in time for my brothers birthday tomorrow!! @stephanie#133- You can also substitute 3 tablespoons cocoa and one tablespoon butter or shortening for one ounce of unsweetened chocolate. I made brownies and was looking for a chocolate frosting for them, so tried this. Except my chocolate cake was a bacon cheeseburger. and its better still not as sweet as if Id made it with chocolate chip melts or something like the Green & Blacks milk chocolate and it looks smashing, once again! they took about 18 minutes. A combination of too much flour, too little cocoa and too much heat or time in the oven will certainly dry out baked goods. Oh my gosh, this is happening tonight. Mel For a whiskable frosting, well, its all about how strong your arms are. 2 tablespoons (25 grams) granulated sugar Hi Deb I actually found your blog while searching for Apple Tart recipes and accidentally clicked on this Chocolate Cake recipe instead. Thanks for the delicious chocolate butter cream recipe! Details. 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 Im nervous about its moist crumbliness, though, and would prefer frosting to ganache. Because of you, my family eats cabbage/slaw, fritters, and more vegetarian. We have an egg allergy in the family has anyone tried making this recipe with an egg substitute? The melted chocolate had cooled a little but was not chunky when I poured it in. Its a problem, I hear you loud and clear! This will be my go to chocolate cake recipe! Even bought the special spatula. I may treat myself to your cookbook for my birthday. Thank you for cheering us up! What do you suggest? I truly hope it will be me. Did you put less sugar in this cake in to balance the sweetness in the frosting? I wish Id never made it because I CRAVE it and Im not pregnant. Aarthi I havent, but it sounds really good. but I shall brave the cold kitchen to make this chocolate cake. Recipes. We celebrated National Chocolate Cake day with this recipe, and it did not disappoint! If round, you can probably 1.5x it. Hey Deb. I hope I can get to the bottom of it. the most beautiful chocolate cake i ever did see. (See more details on how I figure this out below, but it sounds like you already know. I Made thr cake w/out the frosting. My cake dint rise too much i cooked in toaster oven.. Was that it?? Husband is on a single layer cake (he calls them sheet cakes, even though the ones I make at his request, are not) bender right now. I didnt use a sifter, but I did mix dry ingredients sperately. The standard Id say for this size is 8 tablespoons instead of 6. I cupcaked these and doubled the recipe. This is a seriously good cake. The first time as a cake and the second and third times as cupcakes. Im salivating on my keyboard here. I recently tested this doubled in one cake pan it works but it will go over the top a bit which can be unnerving. (Although Ill need to squeeze in a hamentashen session at some point as well.) We had a lot of fun, and the frosting is the best I have ever had in my entire life (she insisted I write that, its all I could repeat after eating it!). Can the frosting be made a couple days in advance and refrigerated or is it better the same day? miso sweet potato and broccoli bowl. 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 Can I make this in a miniature bundt pan? . Its really easy, a mostly one-bowl cake and frosting. I guess Ill just have to give this cake a go at the next family birthday (which, thankfully, is in barely two weeks). I ended up with lots of frosting left over (I should have just made a smaller batch, I knew I didnt want a thick layer) but my biggest issue was that I ended up adding an additional 8-10 minutes to the baking time. I am quite pleased. A decent frosting can somewhat save it. I swapped the icing for dark chocolate ganache with whisky, and topped it all with toasted hazlenuts. I frosted my cake and then covered it well with plastic and it was GREAT the next day. -frosted with a ginger spiced dairy free buttercream, The result was amazing-ness! 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). This one looks like a keeper for any midnight cake treat. Any suggestions on the dryness? But my batter didnt seem as thick as in the video and it also didnt rise very well (or as much as yours). Thank you so much. I loved it!
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