I was worried that it would be dry as most of the cakes that I make from scratch are, but it isnt at all. For an Oreo vibe, you can do a full swap with black cocoa or even a half-swap (half regular cocoa) because its so intense, little is needed to Oreo (like, as a verb) a whole cake. I have a fan-oven so cooked it for 17 minutes, which was just right. In terms of leavening power, 1 teaspoon baking powder is equivalent to 1/4 teaspoon baking soda. SO GOOD. So easy, I love that its not huge and the batter is deliciousnot that I tasted it ;). Man, Deb I have made this cake about 5 times in the last two months. How this the cake so fudgy and the icing so irresistibly fluffy? Sorry so late to respond to this comment; no reason you cannot. Ha! Thank you! Looks amazing, making this today (because quarantine). Beat the 12 tablespoons (170g) of butter with the 1 cup plus 2 tablespoons (225g) of sugar, and salt until light and fluffy. 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. I used labneh in place of the buttermilk since we didnt have any, plus two Tbsp coffee. I finally made this cake today (despite having seen the recipe many times) after being enabled by the Cup of Jo post. Even if this recipe is similar to some youve posted in the past, Im glad you did just to see the beautiful pictures. Rave reviews on the cake and the frosting from my wife and house guest! This was exactly what I was craving! My hubs and I are chocoholics and this cake definitely is a winner. Topped with your chocolate sour cream frosting (a half recipe together they use 1 smallish sour cream container) which is the real star, I think. :). Ive also wanted to PIN some of your recipes, but I cant find PIN links anywhere, although the one here goes directly to your Pinterest page. Deb Perelman's Apple Cake Recipe from Smitten Kitchen - Food52 Perfect you can have two slices and one for breakfast the next day. JP hit the nail on the head. If i wanted to omit the chocolate from the frosting (as Im picturing blue frosting for a deep sea themed cake) and added some blue colouring, Would that work okay do you think? I plan to make this for a birthday party, and do a double layer 913. These will be great for my babes first birthday party tomorrow! Sift flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon over the top, then stir. how long would i bake for in a 10.5 inch (round) pan? I would have wanted and moaned until I managed to get my husband to remedy it but your solution is way better. website "Around here, we sometimes make (one-bowl, intense, perfectly crumbed) chocolate cake just because it's Wednesday. I didnt want chocolate cake 5 minutes ago, but now I do. I just put this in the oven! Frosting notes: I had super dark baking chocolate and used that instead of unsweetened for the frosting. The salt in the frosting is the perfect touch. THanks! Looks delicious! thanks! And she had marked so many pages with little pink tabs! Thanks! If so, then it was the decrease in sugar. Was too impatient to leave this review. Meanwhile, Im also making Ovenlys Chocolate Stout Cake with Salted Caramel Buttercream have you seen their cookbook? No particular comment on this cake (although it looks UH-MAZING), but I love you and I appreciate your blog so much. This is one of my favourite recipes from my mom! Sally Usually in the fridge for a day does the trick. Its as 8 spring form pan by the way. Thanks DEB!!!! Boyfriend is allergic to wheat, so I used brown rice flour (he found out two weeks ago so Im pretty new to this) and I couldnt tell the difference! I MUST HAVE CHOCOLATE CAKE. My son is 7 months old and the craving still pops up now and then. I put about a teaspoon of cloves into the dry ingredients sometimes. b.) So, made this today in honor of my little girls birthday (and of course shes too young for this, thus the in honor part). i made this into cupcakes. Its hot and humid where I live so maybe the weather helped. You read my mind! Deep chocolate flavor, not too sweet, very easy to mix up and bake. Does it give a tighter crumb for it? Ive had great success with them. The batter was pretty salty with 1/2 teaspoon table salt. Thank you for taking the time to let me know where to find the print and PIN links in the To Do line. Many people had seconds. This cake is EVERYTHING. Smitten Kitchen Keepers - PALS Plus NJ OverDrive Library - OverDrive It worked, and the toddlers had no problem with it. Next time I wont add as much sugar; I shouldve read the comments first, but live and learn! What a difficult choice ! Your site is the first food blog Ive read continuously and made things from. I baked them for 17 minutes, per the recommendation from another commenter, but they came out just the slightest bit dry. Do let it clabber for 10 to 15 minutes for a thicker texture. Great little cake, so nice to have something smaller and delicious! 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? Guessing I posted here before as I make this cake all the time. I made this with Hersheys Special Dark Cocoa (they say this is a blend of natural and Dutched cocoas) and it turned out great! Any other ideas? Sometimes Im like Doctor Jekyll and Mr. Hyde when it comes to chocolate. Are you clicking the print icon below the recipe? Wouldnt be the same without them! I have already made this cake (in almost all of its versions! (The frosting, of course, is very sweet. If square, 300 to 325%. Does it bake well this way? Lifes too short to do that. i did end up going out to buy the bakers chocolate for the frosting and im glad i did because I sooo remember that feeling of if I dont have whatever it is Im craving right now, I will die feeling from my pregnancies. SUCH a successful recipe!! I also have a non-standard oven (AGA). Notes: Burnt to a crisp: Did you use the longest baking time? Made this cake GF for our babysitter (our policy is to always have something freshly baked for a sitter) by subbing out regular flour for Pamelas all-purpose GF flour. Thank you for your generosity and for this cake in particular it helped us support a friend who needed it. I made the spice cake with banana and found it tasteless, is that normal? @smittenkitchen smitten kitchen . Thanks yet again, Deb! Nina Not sure was the melted chocolate cooled? Beautiful Deb! Quick, easy and delicious but WHY is it in the recipe list as the I want chocolate chocolate cake? This is a great recipe!! But after tasting the cake batter with the slightly tangy taste of buttermilk, I know it will be well worth it. 2. . i love your blog thank you for posting & for all the inspirations! I want to dive into that swath of icing. weight gain which I finally lost, literally, three weeks before this second pregnancy. 2. Also, your cheerful writing style has brightened up my day considerably :). What I really want is chocolate on chocolate. Ingredients Makes 12-16 servings Cake: 1 cup (8 ounces or 230 grams) unsalted butter, at room temperature 2 cups (400 grams) granulated sugar 2 large eggs 1 teaspoon (5 ml) vanilla extract 2/3. Think I might have to healthify and recreate! Loving this one. It wont have the same texture defrosted. Keep it in the fridge. Can you explain how you choose a pan when doubling a recipe? But the choice of recipes plus the use of WEIGHTS for ingredients overpowered me. I am going to try and bake this cake. I made this cake this weekend for a friends birthday. i made the cake! Thanks so much! Weeeee! They baked for about 20 minutes. For doubling the recipe, do you think three eggs or that two whole eggs + two yolks will be much better? Thanks, Deb! My question: my daughter wants a chocolate-strawberry cake for her birthday. Thanks! I truly hope it will be me. Love the single layer recipe. :(, So sad, but the frosting is the best i have ever tried and made so far. Deb this is just. We opted for a few fresh strawberry slices on each little square and it was just right. whole wheat chocolate oat cookies. Next time, Ill add those adorable confetti sprinkles! This is an amazing recipe. Tried to read most of the comments but mostly the conversions were for 913 or cupcakes. This recipe looks fantastic!! The wine and cocoa married so well in this cake. I love the size of this 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. Or the book! But since I have been paleo for two years now, I find almond-flour baked goods much more fulfilling than wheat flour goods. 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. I also did a messier job of splitting the egg than usual, and got a bit of the (second) egg white in there along with the yolk is that likely the source of fluffiness, and doing a cleaner job of egg-splitting next time will take care of it? Gooey Cinnamon Cake - David Lebovitz This cake was so easy to make and was well loved by all who tried it! So glad I didnt read the few negative comments. :) xx. And maybe use vanilla bean instead of extract? Also, someone posted back in February (timely response, I know) that their batter was runny. Chocolate yummy!!!!! The texture is great, and its a superb idea to use real chocolate. Add the cooled chocolate and whisk until smooth. Four years ago: Pina Colada Cake Would aquafaba work to replace eggs (vegan version)? Grad school is sometimes miserable but also wonderful. So delicious. Video Notes Its cold here for S. Texas! How can I make this a vanilla version? I like the ease of this cake; every now and again I too just crave something like this mid-week, but dont feel like making a whole thing out of it. Sigh. A combination of too much flour, too little cocoa and too much heat or time in the oven will certainly dry out baked goods. Susan Im not, although I may not have declared it behind me until 17-18 weeks. :). Then it turned out my square pan was missing (we moved recently). 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. We were sitting around with a bit of wine and a roasted cauliflower tonight, thinking about what to do for the night; we are homebodies, Friday basically is equal to Tuesday in my mind and CAKE! The first time, I left out half the flour, so the cupcakes arent very cake-y, but they are delicious (and there are few sins frosting wont hide). I thought of making two 9 cakes using this recipe, filling with vanilla whipped cream and cubed strawberries and topping with chocolate ganache. I decided to look at a recipe anyway. It will turn out great. Do you think it would work as 2 6 rounds?? 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. Thats the tradeoff for me, at least. I am allergic to dairy what substitute do you recommend for the buttermilk? Do I still need to mix dry ingredients separately first? I still have half of your Moms apple cake in my cake caddy so this will probably have to wait until the weekend but I am definitely making this! In most recipes, you can reduce it by 25% without changing a whole lot. 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. Thank you for posting! Next time, Ill try your cake recipe, too (only remembered I wanted to try this when the other one was in the oven!). Do you have Smitten Kitchen Every Day? Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray. The key here is the. Used Dutched cocoa I keep it on hand because I love the deep color and flavor. One of the easiest and most satisfying chocolate cake recipes ever. So easy and so quick (was supervising 10yos homework as well). anyway, this is my go-to frosting recipe from now on! I added slightly more salt just to bring out the flavour of the chocolate but all in all perfect! Wow. My kids loved it! It reminds me of childhood parties and I can just imagine how it tastes my mouth is watering just looking at the pictures! The frosting is delicious too! Recipes. This! 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. Man I have had a chocolate cake kind of week. If I dont have unsweetened chocolate on hand but have a 70% cacao (or higher) chocolate, will this work? I used the alternative to buttermilk she mentions and used 1/2 cup strong coffee and 1/4 cup whole fat Greek yogurt (though doubled in my case, and the cake was deeply chocolatey and moist. Ive made this multiple times before and its my definitely my go-to chocolate cake but I want to make it tomorrow for my birthday and I dont have any unsweetened chocolate. The five-year-old said, as I was cutting, make sure that I dont just get a sliver!. Chocolate Olive Oil Cake | Kitchn Or should I be strong by hand? HOLY HEAVENS! No one will know that there are a few pieces missing, right? Thanks for sharing! In the recipe it states that 1/2 teaspoon sea salt is equivalent to 1/2 teaspoon table salt. This ultra-moist chocolate cake is deep and rich in flavor and best served with whipped cream and toasted hazelnuts. The melted chocolate had cooled a little but was not chunky when I poured it in. I need chocolate cakeNOW!! Those chocolate swirls of frosting! Deb made this cake last night in a woohoo Ive made it to the third trimester fury. There is a need for certain things (I went through an egg phase, hamburger phase, chocolate cake phase) that can only be described as a deep aching soul hungerI havent ever been truly starving before, thank goodness, but I imagine pregnant cravings are similarthanks for letting those of us who are past that stage in life live vicariously through you and your delicious soul satisfying recipes! Smitten Kitchen's Blondies, Infinitely Adaptable is an adaptation of Mark Bittman's recipe that Deb Perelman has baked with every alteration imaginable. Making this cake right now for my sons 16 bday. The batter is a touch saltier but I like that in a layer against such a sweet frosting. Genius! Hands down the best chocolate icing Ive ever had! :), I doubled the recipe in a 913 pan for a birthday at work. How did it taste in the end? I have had this recipes saved for YEARS and finally made it. My 8yo made this today. Try it again and see if it succeeds this time! My son requested graham crackers with frosting for his lunch box treats this week, so I made a half batch of this frosting in my little mini-processor and it was the perfect amount. I cant wait to get all the ingredients and bake this cake! Even the kiddies liked it! THanks! This frosting, tripled, perhaps, looks perfect! Thanks again for your wonderful recipes, they never cease to impress me. Whats a mom to do?? 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. to buy both & Ive almost always got the light brown kind around. For the buttermilk substitution, could you use stout in this? About to make the best-est cake of all time; love this thing! Do you recommend baking the cakes one at a time, or can I put two 9x13s in the oven together? This is the cake that inspired me to comment. Just made this today. And its the perfect size for our family. And its beginning to be like my cure-all for days Im in a sour mood. YMMV. This was so good. My favorite kind of cake is chocolate. 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. You can bake it in a 9-inch round. 2.5 Years Ago: Leek Chard and Corn Flatbread Making now! Can you PLEASE make The Cake tonight mom?! In a medium bowl, whisk together flour, graham-cracker crumbs, baking powder, baking soda, salt, and cinnamon. Not sweet-sweet, as in my younger kid will eat it, but I would like a lesser amount to suit adult (our) tastes. I need enough frosting for a three layer cake 8 inch rounds. 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). Would either be acceptable with modifications? chocolate peanut butter cup cookies. Thank you for the cake recipe, the sprinkles really catch the eye! 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!! Yet another reason to get a food processor! Set aside. Loved this! Thank you for cheering us up! blueberry crumb cake. YES, YES, YES!!!!!!!!! The frosting is awesome as well! There are ways to adjust a recipe accordingly to your neck of the woods. I will never go back to regular. Im an (unapologetic) chocoholic. How much should I decrease the sugar if I use the semisweet chocolate I have? I didnt even notice. Thank you Smitten Kitchen for previously suggesting the usefulness of a 6 inch round pan. This cake hits the spot and is a perfect snack size. Yum! Looks absolutely heavenly, making it today!! I weighed & added the ingredients for the frosting. im 9 years old! I see you doubled this using the 913 like I did. Overall, absolutely delightful and delicious and will definitely enter my cake rotation. My larger offset languishes in the drawer unused except for sheet pan spreading jobs. WOWWW!! Deb does it again!!! This looks so delicious, and I cant wait to try this recipe out. ), 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. 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! Obviously, I had to test a spoonful or two. Just worried about it warming up and shifting. the wet stuff, not dry cake crumbs), its not done. Hi Deb! xo. 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). I didnt measure the exact amount, just eyeballed. *Turns to recipe for next step* i cannot wait to make this cake! My little pregnancy book chimed in, asking if I was craving sweets. Plus, if its sitting under frosting the whole time, the frosting will slowly soak into the cake. Cake keeps at room temperature for a day or two, or in the fridge up to a week, or so Ive heard but never tested out. I just wish I could make my frosting swirls as pretty as Debs. Im going to triple the cake recipe but do you think I need to do the same for frosting? 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. I took 10 of them to the local fire department to prevent me and hubby from devouring all of them. The cake is dense, rich, and not super sweet and the sugary, buttery icing balances it out beautifully. Eight years ago: Baked Tomato Sauce, And for the other side of the world: You can make baking powder by using baking soda and an acid (usually, cream of tartar is used) at home. Score!). I swapped the icing for dark chocolate ganache with whisky, and topped it all with toasted hazlenuts. the choc. I made this a few weeks ago, and made the frosting as written whereas normally I use powdered cocoa. Its my goal as a parent to make cake often and large cakes take too long and end of going to waste (very sad!). Yum! Snow day chocolate cake! MOAR SPRINKLES. The volume of a 6 round is half a 9 round; yay pi. 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. I dont like a lot of icing on my cake. Thank you for your recipes, despite being fussy, they have (for the most part) been delicious. Yield: 1 generously frosted 88-inch cake, which we cut into 16 small squares. Less temptation as it sits on my counter! Is that the route we need to take in order to PIN a recipe? Made it last weekend. Could also yield: 1 generously frosted 8-inch or 9-inch round cake, 12 very generously frosted cupcakes, or it could be doubled and baked in a 913-inch pan. . I made this tonight. Perfect swirls! Then Im in trouble. The cupcakes stayed moist and were flipping delicious. and the flavour oooft! thanks! Thank you! This is a seriously good cake. The cupcakes baked for 17 minutes to perfectionSO GOOD. Delicious!! 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. I made the cake the other day for my sons birthday. Thanks for a quick recipe for our math celebration! I do have a blender (http://www.amazon.co.uk/gp/aw/d/B00Y2QHY02/ref=s9_top_hm_b3rSILn_g79_i13), might that help? Hands down the best frosting Ive ever made! (I might as well admit that I lost my train of thought a few times while writing that sentence and just thought I want chocolate cake. I think youre rubbing off on me :) ). So so so good! Hi, So i basically lived off brownies and muffins for the last few months, but i was fine and so is he! . I have try this one because it look so easy and that frosting has the same bakery texture I so fondly remember. I actually had to be super careful plating it to frost. Im sorry if all this compare and contrast reminds you of high-school essays (eek!) Totally respect that! Thanks for the fantastic recipe. Im buying a bunch of things on a limited budget, and here in London its all unfortunately pricey and Im trying to substitute with what I do have. Your recipes are always right up my alley and your write-ups are like notes from a friend. Im doing some one bowl plotting for upcoming celebrations. 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). Hi Deb: Deb, as far as the buttermilk subs. Serving size I guess its just us that cuts cake into small pieces? Should I just make one 9 cake and cut into two, or just go with a different recipe altogether? recipes? (The taste test tomorrow) simple and easy to follow recipie (im addicted to your Instagram too!). Rebecca Here you go. Out of buttermilk can I add a bit of vinegar to some slim milk.think I will wait until I get the buttermilk hate to tamper with a great recipe. I would buy anything those swirls were trying to sell me. The whole house wants chocolate cake tonight! 1 1/2 cups (180 grams) powdered sugar (sifted if lumpy) I guess it isnt done. [Dont have a food processor? Also I only made 1/2 the frosting (good gravy, so much butter!) My son is attending college on the opposite coast from mine. I have a question about the frosting. (Okay, I see that you had already changed to doubling the eggs back at the red wine version. Thanks for your response! Katie I think buttercreams with melted chocolate are better, or, at least I love this one most of all. However, I think I should have creamed the butter and chocolate together before adding the powdered sugar. I want chocolate cake! Youve totally made my two-year-olds day. When I click Print Recipe I am directed to another website, which requires me to do I dont know what. Made with a shot of espresso (double strength). This seems silly to ask, butwhich amount should I use? When I warned the batter might look uneven, this is what I meant. I return to your website multiple times each week for various recipes. 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. Thanks!! Im going for an Oreo vibe. Any thoughts about what Im doing wrong? As was my springform. Okay, Deb. Yummy! My daughter wants cupcakes this year, how long do you recommend baking for as cupcakes? Did freezing work well?? Might just need more time? The cake itself isnt very sweet, in hopes to provide contrast. I read other reviews by people who found it dry; I thought it was incredibly moist for a cake thats not too dense. Ill use this frosting recipe again too: whizzed up this easily in the blender. I actually wrote about making it that way over here. its very hot here today so unfortunately i had to refrigerate it, much to the detriment of the cake. #allhailpi! Do you think I could skip the cocoa and/or replace the weight with more powdered sugar? Deb, today is my husbands 84th birthday and chocolate cake is his request. The only edit I would make is to halve the amount of frosting. . I just made this on Friday after hearing about it on Call Your Girlfriend. 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. So for my oven it will need 35 minutes or maybe more! Also I need the cupcakes to rise above and not be flat will these rise? Cupcakes Usually bake for 17 to 20 minutes. The food photography is top notch and presents the delicious food very well. Cannoli Pound Cake - This Italian Kitchen You just make the most lovely things. The cake didnt look too overbaked, though.

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