They love it and I love that its simple and doesnt leave me with heaps of dishes! Instead of digging into my husbands chocolate box (he has so much self-restraint! Thats the tradeoff for me, at least. I dont want to make too much. How well do you think it would hold up in a totally round pan (like the Wilton Sports Ball pan)? I also have a non-standard oven (AGA). . I could easily see this being a go-to recipe for last minute parties its fast, easy to make, and a definite crowd pleaser. Magda I dont have the functionality at this time, but Id love to get it if possible. 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. I made it in a regular cupcake pan. Is it possible for the machine to heat up just enough to melt the butter? Thanks, Deb! This is a great recipe. The frosting turned out great! I also included the pinch of salt in the frosting highly recommend. 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. It is delicious! THANK YOU!!!! Its amazing on this cake and thinking of using for other chocolate cakes or yellow cake. 1/2 cup (4 ounces or 115 grams) unsalted butter, at room temperature This one is almost brownie-like (especially on day 2) but definitely still cakey and has a great chocolate flavor. I hope you guys enjoyed this as much as I did (and still do!). Seriously, we love it so much!! This looks so good. My frosting turned out chunky (fortunately the rainbow sprinkles hide it!). This is a seriously good cake. Save my name, email, and website in this browser for the next time I comment. Thanks! http://www.highergroundstrading.com/blog/38/coffee-acidity:-the-science-and-the-experience, My cake took almost 30 minutes to bake?! My mind is blown! The volume of a 6 round is half a 9 round; yay pi. How I like to swirl frosting: I always use a small offset spatula (have I convinced you to buy one yet? Should the butter quantity for the frosting be 1/2 cup or 4 oz? Thanks, Deb. How this the cake so fudgy and the icing so irresistibly fluffy? I love your recipes! Next time I wont add as much sugar; I shouldve read the comments first, but live and learn! For a cake like this, thats flexible, you can use either what you get in volume (from your 1/2 cup) or weight (145 grams) and youll be fine. I have to leave in 50 min!! But after tasting the cake batter with the slightly tangy taste of buttermilk, I know it will be well worth it. Or is there a list? Recipes. Rich as can be, uber chocolate-y, not overly sweet (an absolute hallmark of all Smitten Kitchen cakes, and why her cake recipes are THE BEST). Best chocolate cake ever! Me? they took about 18 minutes. Would doubling the recipe be the right amount, and how would you adjust the baking time? Thank you very much in advance, your answer will make this obsessive baker so happy!! I always have cocoa on hand, but rarely unsweetened chocolate so I always go this route and it works well. Standard cupcakes usually bake 16 to 18 minutes, but check in a minute or two early to be safe. it actually reminds me of carvel frosting a little and i mean that in the best possible way. Thanks Deb! I agree that a salad dressings index would be great. 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. I used KAF Triple Cocoa Blend, which worked well. No need to butter the inside or outside of cupcake liners. Sad but true. I frosted my cake and then covered it well with plastic and it was GREAT the next day. I have try this one because it look so easy and that frosting has the same bakery texture I so fondly remember. Oh, and the offset spatula makes the frosting swirls so easy. Ive also just made it as square. Deb, have loved your blog for years and some of your recipes are my go-tos! As soon as my daughter took a bite she said Mom, can we make this cake again? The only change we made was using regular non-Dutch cocoa because that is what we had on hand not sure how it changed the flavor because I have only had it this way, which was excellent. 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. I tend to use double what is recommended of the powder, due to the mildness. It was incredible. Megan You could halve this in a 6-inch round. Ive had so much trouble finding good ones. Also, someone posted back in February (timely response, I know) that their batter was runny. My favorite kind of cake is chocolate. Omg, I am on bus to work (8am) and I want chocolate cake NOW (That one ^ I have no resolve ~ diet has left the bus :) ), Now I have to buy rainbow sprinkles. Made this for my *babys* bday on Sunday and we are all loving it. the frosting is SO GOOD and i am not a frosting person and It traveled well unbaked in the loaf pan, then brought to room temp and baked the next day, it turned out perfectly. 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!! So for my oven it will need 35 minutes or maybe more! I just bought Dutch process thinking, I dont know how this cake could be any better, but Im in! to make a rerun on Sunday. Even the kiddies liked it! Pinch of fine sea salt (optional) Darn! Looks amazing! Can the frosting be made a couple days in advance and refrigerated or is it better the same day? (Ive mostly cut out eating sugar but this cake looks like it has little enough of it that it would be good when I want a treat!). Thank you so much. Thank you, Deb! Such a great recipie, Ive just topped off my finish cake and am pleased at how well its turned out! Finally, a SK cake! Melissa Yes, double the ingredients, including the frosting if youre looking to cover the sides as well. I may know why, because it happened to me. Help!! 1 1/2 cups (180 grams) powdered sugar (sifted if lumpy) Cool slightly. I have seen your recipe for Chocolate Banana Bread, but I just love this recipe (second time making it). Think I might have to healthify and recreate! Yes, although you wont need much to thin it. The frosting was miles high, pillowy, gloriously swirly, and of course perfect with sprinkles. ANd they way you swirled the chocolate is perfect! Is that just me?! Youve made it sound irresistible!! recipes? I used a hand-held mixer, and made the frosting the same way, so not only did I not have to clean the food processor, I had the beater blades to clean. Its moist and rich, but not too sweet I may just have some for breakfast tomorrow! Do you have a recommendation for a less sweet chocolate frosting? Woah Nelly do I ever feel you with the chocolate cake craving. next year I am making this chocolate cake. Its expensive and I wouldnt encourage anyone to seek it out (I tend to price it out online, buy it in bulk and split it with baker friends) unless theyve tried it and, like me, found it impossible to buy anything else after that. This was the perfect amount of batter for 12 cupcakes. I want to dive into that swath of icing. It looks so generous. I mean EVERYONE commented on it. Just made this. I would like to send him a care package including a chocolate cake. The sweet frosting with this rich second batch hit the right spot. Hi Deb, I have already made this cake (in almost all of its versions! bittersweet chocolate and pear cake. Then I put the cake in the fridge for 3 hrs until dinner, and when we had it for dessert the frosting had turned it ganache. Made this twice! Just did it in a 913 and working on the frosting now! 1/4 teaspoon baking soda Emily Im not sure how well this holds a clear shape (you might use the Chocolate Butter Cake here, for more of a pound cake effect) but this would be otherwise just find in a round pan. I guess Ill be investing in a thermometer! Generously butter sides of pan and parchment round. WOWWW!! Just made this today. I made this cake (assuming its also the one in SK Everyday) in a double recipe for 23 cupcakes (one was victim to an unstable parchment paper liner. Turned out great! OH GOD, WHY! I mean, you can have a slice but after that you have to go home and make your own. My sister cooks a lot and makes good cakes. 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). Cost to Make: $6-$8 Calories: 275 Servings: 12 cupcakes Ingredients 1 cup unsalted butter, softened 3 cups confectioners sugar 1/2 cup unsweetened natural cocoa powder 3 to 4 Tbsp heavy whipping cream 2 tsp pure vanilla extract 1/4 tsp salt US Customary - Metric Instructions This frosting looks deliciouscould it be piped, or will it not hold its shape? If youre used to canned or standard back-of-the-box powdered sugar and butter frostings, it should be less sweet, due to the very bitter unsweetened chocolate thats used. Chocolate cake. Directions. Thank-you Deb! (The frosting, of course, is very sweet. I switched out the AP flour for a gluten free flour mix and it turned out very well. Thanks for the craving, Deb! Love the frosting. The directions mention this can be made as 12 cupcakes. If so, should I alter the other ingredients? Any suggestions for cooking times for cupcakes? No need ;). If youre not used to U.S. frostings at all (which, of course, are very sweet), it might seem over-the-top. I had the following complications: My stand mixer struggled with such small amounts of things, but the hand mixer is in a storage box somewhere, so the Kitchenaid and I had to make do. or should i just double it and add some cupcakes? Im curious, though, is there no formatting to just see the recipe for printing or just to simplify viewing while trying to make. Hope thats an ok combo. Yes yes yes. Except my chocolate cake was a bacon cheeseburger. You can bake this into 10 to 12 cupcakes! They are DELICIOUS! Seven years ago: Escarole and Orzo Soup with Meatballs 2017 on smittenkitchen.com | 2009-2023 . You are amazing and my go-to for any recipe! Ive made this a few times and it always seems a little on the dry side. I just wanted to chime in and say this recipe is perfect for 1/2 birthday celebrations. Even my pregnancy-addled, not-right-tin-having self didnt mess it up. These, with the addition of the 66% baking chocolate chips will be my go to chocolate cupcakes from now on. Oh my I need this now! I just made this cake and its amazing. 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? As for a brand I find more often in grocery stores, look for Droste. (See here.) I switched buttermilk for mascarpone (I had the latter in the fridge, but no buttermilk which is surprisingly difficult to get here in the UK). Ive made it now about 1/2 dozen times and the recipe has held up well over time. website "Around here, we sometimes make (one-bowl, intense, perfectly crumbed) chocolate cake just because it's Wednesday. Mel For a whiskable frosting, well, its all about how strong your arms are. This isnt what you asked, but it might help you understand what youre looking for. I didnt use a sifter, but I did mix dry ingredients sperately. Thank you! The cupcake-in-a-can birthday present was a big hit! Thanks for your wonderful blog and mazes tov on your pregnancy! OXO Good Grips Large Offset Spatula $10.94 Amazon Buy Now Save to Wish List I think that sounds delicious. Though it tasted sweet enough. Its been a pretty miserable week, and this cake is exactly what I need. Super hit! Its not too sweet and the texture is incredible! Not that I havent eaten what I wanted the whole time, and that want has mostly been chocolate (and frozen mango pieces lately, so good!) xo. I doubled the recipe & used a glass 9X13 dish. This is really embarrassing, but, yesterday when I made the frosting using the food processor (something Ive done a ton of times using this recipe), it curdled on me! 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. (I thought the cake was perfect by itself; kids wanted frosting; I ate cake and frosting separately and was in heaven!) Huzzah for cake. Weiser bakes with salted butter, "to balance the sweetness and add a salty, savory note." With a bit of sweet and salty, crunchy and chewy in every bite, it's one harmonious cookie. To make the homemade version I used this recipe with sour cream, 1/3 cup coffee liquor, and added chocolate chips to the batter. Pour the batter into a nine-inch round cake pan and bake at 350F for 25 to 30 minutes until the surface looks matte and a cake tester comes out clean. He and I made it this morning and it is so delicious, even my cake is meh husband is a fan. I LOVE your recipe blog!! Holy smokes yall. Finish with rainbow sprinkles; dont even fight it. Thank you for this recipe. I had a rather sad brownie experience last night and I am so appreciative of how consistent your blog and the results one gets from it are. Upon reading this post I immediately began craving chocolate cake. New here? I made this again using dutched cocoa and even a friend who doesnt like chocolate cake (yeah, I know, right?!!) And congratulations! I liked that it was not too sweet so the sweet buttercream was a nice compliment. I think you could go as far as to triple this but as quadrupled, it would be crazy tall. Oops! Two of them (one spare) were slightly bigger than the others, but not that much. Deb, Never thought of using wine in cakes before:-) and wine and coffee and chocolate together :-) It was yummy. This was so good. :). I need to stop reading this blog while pregnant First the cornbread muffins, now the chocolate cake. How can I fix this? The cake never fails and is always a huge hit. So easy, and a perfectly chocolate-cake-hankering cake! Great recipe, easy to make. Thanks! Because of you, my family eats cabbage/slaw, fritters, and more vegetarian. I have been refreshing your blog all day ever since you said on instagram last night that youd be posting the recipe today. Ive read that German baking powder is single-acting while U.S. baking powder is double-acting, but I wouldnt worry about it so much for this recipe. The first time as a cake and the second and third times as cupcakes. We used m&ms instead. I compare sizes using the area of the bottom of the cake pan, because generally when youre doubling or scaling up a recipe, youd like the cake layers to be the same height, just bigger. Hello! Are you at high altitude? No one will know that there are a few pieces missing, right? Very easy clean up. This is heaven and all my friends love me now. I 1.5xd the frosting for a 913 and was happy with the coverage. Make the frosting: Place frosting ingredients in a food processor and run machine to to mix. I used this recipe to make my brothers wedding cake. I read a comment on how to get the swirls and Debs guidance was spot on!!! The chocolate cake by which all other chocolate cakes are judged. The cake was incredible. Thanks again! Going to try out this recipe for my daughters birthday! ps, is there a sub for the unsweetened chocolate? But why did I have little bits of chocolate in the frosting? After the corn muffins. Its weirdly labourous but worth the time. Not fancy or perfect, but just right for the occasion. I think SmittenKitchen is AT LEAST 10% of the reason why my fiance proposed to me. As it was, I managed to stop after one so thered be plenty left when my peeps come home from school and work. I`ll use a 6 inch pan and wondering how to adjust the baking time. Can I bake this cake 24 hours in advance or does it need to be made and eaten same day? These will be great for my babes first birthday party tomorrow! *Turns to recipe for next step* rebecca You can use cake flour, so long as it doesnt already have leavener it it, however, its not necessary to make this cake tender. It was still speckled. (Okay, I see that you had already changed to doubling the eggs back at the red wine version. Happy baking. This is kind of like a cross between a brownie and chocolate cake, but not like a cakey brownie, if that makes sense. Way thicker than any buttercream Ive ever made before. Recently made your Valerie chocolate cake with this frosting. 1. If I use wine, should I replace all the buttermilk with it? Its hot and humid where I live so maybe the weather helped. Every time Ivve made it, Ive been invited somewhere, including in the middle of making the frosting for this one! It works but its better with an additional yolk if you want more of a golden cake. and then your post came to my email box. In a large mixing bowl, cream butter and sugars together until light and fluffy. P.S. 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! The melted chocolate had cooled a little but was not chunky when I poured it in. I used natural cocoa and it worked just fine, and doubled the recipe to make 24 cupcakes (they took somewhere aroudn 25 minutes to bake for me, but I would advise anyone trying this to start checking on them as early as 17-18 minutes). 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. This looks so good and I know my little girl would love this. I have made the recipe three times now. one note: We only have glass 88 baking dishes, and it required quite a bit more time to bake the cake to done. I am going to purchase a metal 88 as soon as possible! Just finished frosting the cake and Id recommend adding the salt. Thank you! a simple three layered birthday cake? Minis baked at 350 in about 14 minutes with cups filled to the top. Do you think its OK to double the recipe, and let half the batter sit while the first dozen cupcakes bake? It was a small miracle when I received your weekly newsletter including small celebration cakes on the same day as my partners birthday. The icing is to die for and such a snap to make. What did I do wrong? I love how moist it is, deep chocolate flavor, keeps well (if you dont eat it in one sitting). 3. INSTRUCTIONS. Moist, flavorful and absolutely a winner every time I have made this. Another site question: youve said that site updates are in the works. I dont like a lot of icing on my cake. Do let us know how it goes, if you can. But so thick that the cakes moist crumb couldnt hold up to it. Cant wait to make it again! My son is attending college on the opposite coast from mine. LOVE this cake! measurement question! Your cake recipe is divine. The only thing available to me that was vaguely cake-sized and shaped was a glass pie dish. I think you might mean 185 grams of butter rather than 85g? So good! 2.5 times the recipe? How do you make the frosting look so swirly and delicious? For once the internet has failed me and I would love to see a video of your technique!!! I usually hear about substitutions with flax eggs, but nobody has mentioned doing so here yet in the comments. Im salivating on my keyboard here. 1 large egg yolk Anna. And OH MY. Thanks!! Also, the when you make a cake, they will come rule totally applies to this cake. What is the ratio of vinegar to milk to create buttermilk? Leti My favorite is from Valrhona. Here is the gospel. Sometimes the classic simple recipes really are the best :) Find many great new & used options and get the best deals for Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites - Brand New at the best online prices at eBay!