*Turns to recipe for next step* 3/4 cup (175 ml) buttermilk (see Notes for other options) Also can you recommend a baking pan for this cake? So Im logging this recipe away until after August, and I wont be sharing with the new tiny one AT ALL. My husband is back in NY right now (he speaks german) and im lost with a 2 year old and google translate on my phone at the grocery store (getting ingredients for this cake as a surprise)! Thank you. (And chocolate leftovers with excess icing for me! Thanks! Thanks. After noodling for a day, I decided that the acid present in the buttermilk must be enough to do the job. You can keep it at room temperature if youd like. Made this for my *babys* bday on Sunday and we are all loving it. Thank you!! Mission accomplished. 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). Definitely needed the extra time, I was closer to the 35 minute mark than 25. He even drove the train around the tracks. Hypothetically, if you wake up early in the morning to make this cake for a co-worker celebration and, in a sleep deprived state, add two cups of flour instead of oneyou can convert this recipe into chocolate cake cookies! Cupcakes Usually bake for 17 to 20 minutes. Delicious, rich, ganache. Hey Deb! (!!!) 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. It was rich but not overwhelming for little mouths and got rave reviews from the grownups too. :/. when I suddenly NEEDED brownies, so I feel you on this! This is a delicious, fast chocolate cake! I even had to use half caster sugar because I didnt have enough icing sugar and it was still good! 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). ;) But, I whip whipped cream by hand all of the time. Chocolate cake will clearly be my undoing as well. If it makes a difference, I am coloring the frosting to make Pigeon and Hungry Caterpillar cupcakes. Im practically licking my screen. And now youve posted the cake I have dreamed of. Just wondering if youd any tips on scaling this cake to fit a 15cm tin as used for your Tiny but intense chocolate cake? The dark chocolate color in the cake is great. I think you might mean 185 grams of butter rather than 85g? and fat. Glad you enjoyed the cake in the end. The second batch was even better than the first. Thank you! Chocolate stout cake - smitten kitchen tip smittenkitchen.com Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. if you double a 9-inch round or 8-inch square in a 913, its a pretty good match, but the cake will be ever-so-slightly thicker but close enough. Thanks! This will make a great ongoing cake recipeyoud better believe its favorited. My. Thank you Deb. I will try that recipe for sure. I prepped all the ingredients for cake and frosting, got the butter, eggs and buttermilk at room tempIm mixing the butter and sugars together, add eggs, buttermilk, and rather than adding the flour mixture next, add the powdered sugar and have to start all over again! :). Im not saying how many I had. Ill put it this way: I, too, am obsessed with layer cake moisture but since I got this configured exactly the way I like it, I havent made another chocolate layer cake. Ive loved every single Smitten Kitchen recipe Ive tried, and these are no exception. 16 celebration! I halved the frosting, and it was a breeze to make. 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. Thank you for an awesome cooking blog! Ill definitely have to make it again. 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. MOAR SPRINKLES. With the Dutch process cocoa this cake is a gorgeous deep devils food color. This is absolutely a keeper. I really hope I can replicate that crazy looking icing. Eight years ago: Baked Tomato Sauce, And for the other side of the world: It was awesome!! $5.50; 200 . I froze it and it thawed out great. 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! Hmm, in the spirit of, I have to make this cake right nowIve just discovered I dont have unsweetened chocolate for the frosting. Ive often had more success with the oil-water chocolate cakes than with the butter-based ones (in general I mean; I havent tried your butter-based chocolate cakes). It feels suspicious to me. its very hot here today so unfortunately i had to refrigerate it, much to the detriment of the cake. just made into cupcakes and I cant stop licking my spatula. 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. It was a little grainy/granular, and I had a really hard time getting it nice and smooth/whipped. Much tastier and more fun than the box mix I was about to do instead. Even with the extra sugar, it was still bitter-sweet but in a good way. It just didnt have the depth of flavor I had hoped for. I think you could go as far as to triple this but as quadrupled, it would be crazy tall. The knife comes out with chocolate on it. or should i just double it and add some cupcakes? Emily If my notes are correct from the last time I converted it, youll get 12 standard. I processed the next batch just until fluffy and spreadable looking and it turned out great. A couple of notes from my experience: -my batter was significantly thinner, probably in part because I just used two whole eggs (I used egg whites alone so rarely that its not even worth it to freeze them) and I used a touch more buttermilk than called for (no real reason, just poured out a little too much). How will this work in a loaf pan?! I know you have other vanilla frosting recipes but I love making this one in the food processorso easy and the texture is great. But I wonder if thats more due to my mixing by hand than to inherent flaws in the recipes. You are amazing and my go-to for any recipe! I have this leftover buttermilk, so clearly I need to make the cake again, right? My main purpose in commenting, however, is to commend you on your perfect parenting skills. Fortunately, after a night of mellowing in the refrigerator, the frosting was delicious today; and although the outside edges were quite, um, sturdy, the cake inside was delicious and moist, and we didnt miss the salt at all. They know what they did is killing me right now. (The frosting, of course, is very sweet. Speed up by placing outside for 10 mins LOLZ I mean, just look at this cake!! I love the buttermilk and richness from the egg yolk. Do you think it would work if I cut the two tablespoons of granulated sugar? When I made it entirely with runny yoghurt the sugar amount seemed ok, but with coffee replacing some of the sugar it is a tad too sweet. . Thank you! . Do let us know how it goes, if you can. with chocolate buttercream, but lets be real. Thanks for posting- I love your recipes, and especially enjoy the baking ones :) I keep running into the same problem with cake baking though, and I wanted to ask for your advice. Its my goal as a parent to make cake often and large cakes take too long and end of going to waste (very sad!). Thank you! 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. Way thicker than any buttercream Ive ever made before. belgian brownie cakelets. INSTRUCTIONS. Just looking at these pictures makes me feel the urgency. Deb, as far as the buttermilk subs. The cake is perfect size too, not to big. The cupcakes stayed moist and were flipping delicious. 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. Other ways to print: Huzzah for cake. Well, this looks just perfect. :). 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. Hi Deb, Aarthi I havent, but it sounds really good. Can you PLEASE make The Cake tonight mom?! I hope I can get to the bottom of it. 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. Thanks. Or The I Want Chocolate Cake Cake. Confetti sprinkles: I got mine from New York Cake on 22nd Street but, of course, Amazon sells them as well. 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. But either way, the cake turned out great. It turned out so beautifully. No bears there then? Thank you for your generosity and for this cake in particular it helped us support a friend who needed it. WOWjust made this for my oversize cupcake cake. Thanks for keeping us all entertained! This was the perfect amount of batter for 12 cupcakes. Needless to say, I wont be making this cake, but Ill stay tuned :). This is a great recipe. Thank you! Ive just made this and I find the frosting ridiculously sweet-I dont think I am even going to put it on the cake :-( I think Australian tastebuds must be a lot less sweet. Definitely going into the rotation. made your chicken with olives and grapes yet again last week so so terribly good! In my defense, I ate most of it over the course of a whole weekend, standing up with nary a fork or plate in sight. 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 didnt have buttermilk so I mixed one TBS of lemon juice with 3/4 c whole milk. I made this last night and it was delicious! Enquiring minds want to know. Stir one-third of egg-white mixture into chocolate mixture. Thank you! The ratio of cake to frosting is the icing on the cake (SEE WHAT I DID THERE??) Perfect swirls! I read other reviews by people who found it dry; I thought it was incredibly moist for a cake thats not too dense. At 38 weeks, Ive decided I really should eat whatever I want, especially things that might cause problems when I start breast feeding in a couple weeks. Sorry so late to respond to this comment; no reason you cannot. The cake came out fine, but the batter was just that pourable batter, not the spreadable, brownie batter-like kind in your photo. The cone shape one? I suggest a warning label: You will not be able to lay off the cake slices, nor will anyone else who sees/smells/tastes it. i cannot wait to make this cake! Thank you. Easy to make, took about 25 mins in a 9 inch tin, is chocolatey but not too rich or heavy the way a cake made with melted chocolate is, and just really soft and comforting. Will report back on Sunday. I think that I would like chocolate cake better if it were significantly less sweet. Must make! Thank you, Deb! Hes enthusiastic now :), Literally just finished frosting it and devoured it along with the sprinkles. Two years ago: French Onion Tart several times a year) and if anything, its on the sweet side. For a 4 tiered cake, says triple the recipe but what about when This year he wants colored frosting. 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. I decided it was fate and made it. Cake is moist and light with a very tasty frosting. Must have been the chocolate. Three years ago: Fried Egg Sandwich with Bacon and Blue Cheese Everyone commenting on the sweetness of the frosting is scaring me off! 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!). can I use just one egg, instead of 1 egg plus 1 egg yolk? More cocoa, brown sugar, that extra egg yolk for richness, etc, etc. So glad I didnt read the few negative comments. Thank you Deb for another amazing recipe! I also went to NY Cake Shop on 22nd st and they were really nice, helpful and had hundreds (no exaggeration) of sprinkle choices- will definitely be going back. Made this cake this afternoon when an intense craving for chocolate cake with chocolate frosting hit. ). Is there a good way to search for all your one bowl cakes? It was just fine; moist but not dense. I have already made this cake (in almost all of its versions! This isnt what you asked, but it might help you understand what youre looking for. How much sugar can I reduce in this cake? I do have a blender (http://www.amazon.co.uk/gp/aw/d/B00Y2QHY02/ref=s9_top_hm_b3rSILn_g79_i13), might that help? Loaf pan Use the Everyday Chocolate Cake recipe. 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. Turned out great Thank you! 1/2 teaspoon vanilla extract. I made this using the yogurt substitute and it was so incredibly moist. Thanks Deb! Because I need an excuse to make chocolate cake. thanks again, all! Grad school is sometimes miserable but also wonderful. Save my name, email, and website in this browser for the next time I comment. And for perfect timing! Then it turned out my square pan was missing (we moved recently). None of these are a dealbreaker, of course, just good to know going in. I kept going, because you cant waste eggs in a pandemic, but a little worried if its safe to eat? Yum! I made it on Saturday with my 5 year old and it was a huge success among adults and kids alike. WOWWW!! Hands down the best chocolate icing Ive ever had! I made this with regular cocoa powder from Trader Joes and it turned out amazing!! And Im a sucker for any cake with those confetti sprinkles on it. and checking the cooking time. 6 tablespoons buttermilk (or, for ease of measuring, 1 / 4 cup + 2 tablespoons) 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 doubled the cake recipe and it made a perfect amount of cake in a buttered, bake and serve 9 x 13 glass pan. . (Keep 1/4 cup buttermilk so youll have an acidic ingredient to wake up the baking soda.).
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