New here? Way thicker than any buttercream Ive ever made before. Your suggestion to cut it into 16 pieces was hard to obey, but I did. Thanks! I guess Ill be investing in a thermometer! Im practically licking my screen. I made this yesterday, for Chocolate Cake Day, but had no buttermilk handy, and was loathe to go out in the cold to buy some. Not related to this awesome looking cake, but since you are the queen of all things brown butter- have you tried making Brown butter scones? Wow, made it, it came out perfect. I usually bake for around 21 minutes for the regular cupcakes with this recipe. I didnt even notice. Theres a note under the instructions about swapping the two types of cocoa, which I hope helps. I agree that a salad dressings index would be great. You can eat a square without feeling any guilt. Any thoughts about what Im doing wrong? 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 is the easiest; its quite chocolaty, a little fudgy, not firm but holds together well. 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. So easy and so quick (was supervising 10yos homework as well). Deb, I am a fan of Smitten Kitchen and have your newest cookbook. I wish Id never made it because I CRAVE it and Im not pregnant. This is the perfect week-night treat. I doubled the recipe & used a glass 9X13 dish. I want to serve some (about 4) tomorrow and the rest on Sunday after a long car ride. 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. Its been a pretty miserable week, and this cake is exactly what I need. I could kick myself for not getting one ages ago. Less temptation as it sits on my counter! Do you think I could skip the cocoa and/or replace the weight with more powdered sugar? I make little bear shaped cakes (two in gummybear shaped silicon dishes and two mini bear shaped baking dishes) and added a couple fresh raspberries. I guess it isnt done. Guessing I posted here before as I make this cake all the time. I decided to look at a recipe anyway. Perfect Friday night dessert. The batter was pretty salty with 1/2 teaspoon table salt. Powdered sugar frostings sometimes have an unpleasant aftertaste to them that I dont like, but this was fabulous rich, chocolatey, buttery. Neutral on the pH scale is 7, not 5. Didnt have buttermilk so subbed yoghurt and milk. This was just what we needed tonight for a little impromptu gathering. ), and had complete faith in the recipe. Made this cake last night. Plus, if its sitting under frosting the whole time, the frosting will slowly soak into the cake. Delicious! (but we still found the cake delish . I followed the baking instructions in the 2nd cook book to bake it for 38 minutes. (Me: Hmm this looks wrong..its all lumpy. 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 dont change a thing about the recipe. Verrrry interesting!!! I just baked it for my friends birthday and everybody loved it. This frosting, tripled, perhaps, looks perfect! blueberry boy bait. Next time will try with a scoop of vanilla ice cream. Thank you! cannoli pound cake. If I double the recipe and make it a 9 by 13 pan,do I need to increase cooking time? Chocolate Peanut Butter Cake - Barefeet in the Kitchen I used a whisk to mix the not really lumpy cocoa. Thanks for the craving, Deb! I asked him if we wanted to make the small cake or double it for leftovers and he looked at me like I had 2 heads. :). Or is it just a typo, either here or in the book? Easy and yummy, thanks. 1 tablespoon / 13 g granulated sugar Everyone raved about it. So rich, moist and CHOCOLATEY! 6 tablespoons (85 grams) unsalted butter, at room temperature I use a stand mixer with paddle attachment. I am allergic to dairy what substitute do you recommend for the buttermilk? i used thinned greek yogurt for the buttermilk. 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. Genius! Remove from the heat and let cool. Recipes. I Made thr cake w/out the frosting. The first time I did it, I gave you a were not worthy bow b/c I had been stuck in a Swiss Meringue Buttercream nightmare. I dont normally make cakes with frosting because its that much more of a time commitment, plus you normally end up with a ton of cake and its just my husband and me at our house. The recipe has you bake two cake layers and then slice each one in half to create four. Used a round pan and used homemade curd for buttermilk. I kept going, because you cant waste eggs in a pandemic, but a little worried if its safe to eat? I swapped the icing for dark chocolate ganache with whisky, and topped it all with toasted hazlenuts. Everyone commenting on the sweetness of the frosting is scaring me off! Looks delicious! I made this cake for Christmas and it was extremely delicious. Maybe I just mismeasured, do you think? You can make the frosting in advance; unless your kitchen is really hot, you can keep it at room temperature (cool room temp is best). Im going to triple the cake recipe but do you think I need to do the same for frosting? If youre not used to U.S. frostings at all (which, of course, are very sweet), it might seem over-the-top. Update: went ahead and tried it anyways it was definitely enough for the naked cake look, ie just inside and on top! I had to laugh at your comment about sweet potatoes. 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. I so love the frosting recipe!! Still delicious baked on Friday, refrigerated till Sunday am, served Sunday @ noon. Ive made it in an 8-inch round pan two years in a row for my husbands birthday. and checking the cooking time. Okay, Deb. 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. (easier to mix oil batters by hand than to cream butter and sugar properly). A perfect not too sweet cake with a cloud of fabulous frosting. Save my name, email, and website in this browser for the next time I comment. This cake looks perfect. The only edit I would make is to halve the amount of frosting. I only made a half batch, iced the gift cupcake generously, and had enough to adequately ice the rest. The dark chocolate color in the cake is great. This is a seriously good cake. Thank you so much. Did you watch the clock and take out the cake when it was barely finished? To make it one-bowl and ensure that they get very well mixed. My cake dint rise too much i cooked in toaster oven.. Was that it?? Allyson No reason at all to pack before weighing; packing wont affect weight. Bake for 18 to 22 minutes (updated, based on feedback) 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Do let us know how it goes, if you can. Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to completely finish cooling before frosting. Hi! And then I had to tell my mother that it is better than The Family Recipe for chocolate cake. Start with 25 mins, then check every couple of mins, depending on the done-ness of your cake. I love your recipes and you are my go to baking site. Im torn b/w this recipe and the Homemade Devil Dog SK recipe. Or is there a list? There is a Pin icon at the bottom of each recipe, where it says DO MORE: It will allow you to Pin just that post/recipe. Bottom line, it needed to be made well enough in advance to get to the best consistency and flavor. Delicious! 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. 1 / 8 teaspoon baking soda Thanks for such a beautiful site Deb. I made 1.5 x the amount of batter in the cake recipe to make two relatively thinner 9 round layers and doubled the frosting recipe and I had plenty to ice the cake. website "Around here, we sometimes make (one-bowl, intense, perfectly crumbed) chocolate cake just because it's Wednesday. Do I reduce the confectioners sugar? My sister cooks a lot and makes good cakes. I noticed Mels comment, but was wondering if you have any ideas about making this frosting without a hand/ stand mixer. You just make the most lovely things. Yay! Your swirls are amazing. Still on the search for a perfectly moist chocolate cake. What do you use? I weighed & added the ingredients for the frosting. I made brownies and was looking for a chocolate frosting for them, so tried this. Love this website. I didnt have unsweetened chocolate, so used bittersweet and cut the sugar to about 3/4 c. Delicious frosting. Im curious, though, is there no formatting to just see the recipe for printing or just to simplify viewing while trying to make. Glad it was a hit! Sorry about that Deb. I hope to try it at some point, but we still have piece of your NY cheesecake in the fridge! or a combination of stout/buttermilk? (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!). The frosting recipe I made as is, with the addition of about 3/4 cup of left-over coconut cream I had. It was pretty powerful at first while mixing, so I wont go by first taste ever again!). Eek! 1 / 4 cup / 21 g dutch-process cocoa I just made this on Friday after hearing about it on Call Your Girlfriend. I would like to order it. The cake is heavy, not sweet, a chore to eat, and the only redeeming thing about it is the frosting and thats because it has a half cup of butter in it! . how long would i bake for in a 10.5 inch (round) pan? It was a big hit with friends, too. In 2008, when Smitten Kitchen was still an infant in blog years, I shared a recipe for my mom's apple cake. (I thought the cake was perfect by itself; kids wanted frosting; I ate cake and frosting separately and was in heaven!) Thank you! Making this cake right now for my sons 16 bday. 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)! I always have cocoa on hand, but rarely unsweetened chocolate so I always go this route and it works well. So easy, I love that its not huge and the batter is deliciousnot that I tasted it ;). I made this using the yogurt substitute and it was so incredibly moist. Im planning to make this into cupcakes for a birthday party, but Ill need to make at least 4 dozen, and have only one pan. In a large mixing bowl, cream butter and sugars together until light and fluffy. They die for chocolate but dont care for overly sweet frosting. 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. I was a bit worried when I added the buttermilk and it went quite lumpy, but I guess thats what you meant by uneven. Perfect you can have two slices and one for breakfast the next day. Simple, rich, delicious, perfect. Could also be scaled and stacked as a birthday cake. I want chocolate cake! INCREDIBLE cake! (Used the metal bowl of my kitchen aid over a double boiler to melt the chocolate, then mixed the frosting in that. Im making this for my book club tonight and wanted to time it so I could ice the thing and then hop in the car and head out, only my icing is not fluffy but oily!!! Well see if the cake it too salty or not. But OMG the icing is fantastic!!! A button to press? Might just need more time? Im not sure whats been happening with my cakes but would love ANY advice or ideas! We love so many of your recipes in our housewe literally make your Favorite Brownies at least a few times a month (my husband somehow remains just as excited every time). Does this cake freeze well for a day or two before frosting? Your safest bet might be more of a ganache, which doesnt need to be whipped, only stirred. Never thought of using wine in cakes before:-) and wine and coffee and chocolate together :-) It was yummy. just made into cupcakes and I cant stop licking my spatula. I NEVER comment, but this hit me right in my stress-baking sweet spot and I made it yesterday with a three year old and a baby underfoot. As for a brand I find more often in grocery stores, look for Droste. Im making this for my friends birthday which is tomorrow so this is kind of urgent haha. The outside was not dry and the cake did not collapse. Since there are so many positive reviews Id look beyond the recipe for another cause of the dryness and blandness you experienced. The frosting was fantastic, creamy and smooth using the food processor. I am off to the store to get the ingredients I need right now. But so thick that the cakes moist crumb couldnt hold up to it. Small cakes? Who files stuff under THE? Im planning to put a cupcake-with-candle into an emptied pop-top can as his present (adapted from http://www.the36thavenue.com/2013/10/birthday-cake-tutorial.html); hes not big on presents. I did have to bake it for almost 35 minutes. The frosting turned out a bit too sweetsolved by beating in an oz or two of cream cheese to mellow it out. Do you mean other chocolate flavors or the style of frosting, in a food processor? Hi Deb! Chocolate - smitten kitchen Hi, I used microwave chocolate mug cake when I had this craving, 5 min crave to product time. Ive been dreaming about making chocolate cake. We opted for a few fresh strawberry slices on each little square and it was just right. It came out perfectly baked, not very risen. Even if your batter is too thin and your frosting takes forever to thin to the right consistency dont lose heart. Grad school is sometimes miserable but also wonderful. Thank you! It has drawn expletives from my family today (in a good way). Love your blog! blueberry crumb cake. Cake notes: I didnt have buttermilk so I used 3/4 cup thinned (with water) whole milk yogurt. Deb, as far as the buttermilk subs. All my friends at work will love me though- if it doesnt make a believer out of me, as they will profit from my experiment. It turned out so beautifully. It is my new go to cake whenever someone in my house is craving chocolate cake. Ive made this twice now and its definitely in rotation as a birthday cake cake. Made this last night and used the sour cream chocolate frosting from your best birthday cake, I was cheap and had a little left over. Insanely perfect timing since its my boyfriends birthday in two weeks and his only request for his cake was chocolate, chocolate and chocolate. It just didnt have the depth of flavor I had hoped for. The frosting was a bit sweet for us, next time I will use less sugar and add some espresso powder. my friend this cake is gorgeous! And I really really love the frosting. Thanks for having such well written and scrumptious recipes that end up being perfection every time. I am making a cake this weekend and was planning on doing the golden cake from your cookbook (which always turns out perfectly!) And I was vegetarian. Must purchase metal 88 pan ASAP. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. 1 egg My new go to icing! This was my first butter-based cake, and I think it turned out quite well! Also, your cheerful writing style has brightened up my day considerably :). I cant believe I forgot about it ever, and I gave a lot of catching up to do! More cocoa, brown sugar, that extra egg yolk for richness, etc, etc. However, it can lead to structural issues with a frosting like this (mostly just softer) and because sugar provides moisture in cakes, removing too much will make it seem dry. This is my husbands birthday cake today! Love the photos of this oneI can smell it and taste it! Sally Usually in the fridge for a day does the trick. Oh, I also added a teaspoon of vanilla bean paste because over the years Ive come to believe that a touch of good quality vanilla rounds out a good deep chocolate kick nicely doesnt unduly soften it or dilute it, just smooths it a tad. Ive had so much trouble finding good ones. Ill be making this weeks pasta you posted as soon as I exercise off the brownies. Its so beautiful! Could I make the frosting a raspberry buttercream by putting in raspberry pure instead of chocolate? Ill use this frosting recipe again too: whizzed up this easily in the blender. Great texture! I looked at your lighter than air cake, but 4 layers is too intimidating for me Thanks! My wifes final verdict on the cake was We have no words followed by Next piece please!. Can I replace the dutch cocoa with natural cocoa? I have a similar chocolate cake from a post-wartime austerity recipe (only 18g cocoa and a single egg) which assumes 30-35 minutes cooking time. P.S. Slightly adjusted ingredients, same effect. I just tasted one of the chunks (for research, clearly, not as an excuse to have cake for breakfast ;) ) and its sugar!! I have a daughter who would love this but is gluten free. The 'I Want Chocolate Cake' Cake | Smitten Kitchen with Deb Perelman Erin Was the chocolate completely and totally cool, i.e. Going to try out this recipe for my daughters birthday! I am frosting the bday cake with a double batch of the above chocolate frosting, and making the raspberry buttercream for the chocolate cake. You cant ever going wrong with chocolate cake! I have a large jar of Nutella sitting in a kitchen cabinet and was thinking it might be good mixed with marscapone as an alternative frosting. I didnt use this frosting as I had some swiss meringue buttercream left over from a previous baking session, but am looking forward to using this frosting recipe in the future :-) 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. I turned to google and opted to add shredded [unsweetened] coconut 1 T at a time, probably going over by a 1/2 to a T. The frosting was good but a bit stiff. So i basically lived off brownies and muffins for the last few months, but i was fine and so is he! (See here.) I usually melt half of the chocolate (chopped) and stir in the rest until melted. I know it tastes quite different. Reasons for this: the pickled onion recipe should be on my fridge, the sweet tart recipe I use with everything, etc. You can bake this into 10 to 12 cupcakes! Im on my way to a weight loss/fitness goal. I put about a teaspoon of cloves into the dry ingredients sometimes. This is one of the best cakes I have made in a long time. Toni Yes, same as the Monkey Cake. Oh my gosh, this is happening tonight. Yet another reason to get a food processor! Tonight! 1/2 teaspoon table or fine sea salt, Frosting Thank you! I get impatient so I usually do both. So, push and then make an S-swirl, push and S-swirl, repeat and always quit while youre ahead (hard, because its so fun). Deb this cake looks great and just the type of thing I want to make, but dont want my husband to realize I am capable of making, lest the requests come non-stop!
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