I really really loved this recipe. Ive heard mayonnaise suggested before has anyone tried that? The knife comes out with chocolate on it. At least a Pinterest board might do the trick. Reasons for this: the pickled onion recipe should be on my fridge, the sweet tart recipe I use with everything, etc. It was 10 and I had worked hard all day. but because when I found my perfect one-bowl chocolate cake (which weve made as an everyday loaf, then riffed as a fudgy layered sheet cake and red wine chocolate wonder, I promise, I can stop anytime) and ridiculously easy fudgy chocolate buttercream, there was no need to keep looking. Thank you for sharing the recipe. Same with frosting. It would be impossible to overstate the urgency of such a desire! Video Notes How? pps, is there a softening butter hack? The only change I had to make was baking it for an extra 4 minutes (total 26) and really should have continued baking it because it was still somewhat underdone. I see you doubled this using the 913 like I did. That extra 1/2 cup of powdered sugar didnt really hurt the flavor, its still very chocolaty, just not as bitter. I have already made this cake (in almost all of its versions! So i basically lived off brownies and muffins for the last few months, but i was fine and so is he! I followed it exactly. I also have a non-standard oven (AGA). I ended up snagging a more squared-off metal 88 while out running errands today, so thin-cake crisis averted. Hmm.). 8-inch squares and 9-inch rounds have roughly the same bottom area, and roughly double that of a 6-inch round. This cake looks like it fits the bill. Another stellar 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. 16 celebration! Just made this today. I will definitely make it again. I made it as written with the exception of reducing the sugar in the frosting by a smidge. not sure what I was thinking) and spent a bunch of time probably twenty minutes until I realized my mistake. Love the frosting. BTW, I have been following you since nearly the beginning and I feel as if I learned to cook with you. Quick question: my cocoa is not lumpy at all. But since I have been paleo for two years now, I find almond-flour baked goods much more fulfilling than wheat flour goods. Do you have any adjustments for high altitude? Space Station Mir Hilarious. My (Italian) mother also used to say that if a woman craved a certain food during pregnancy the baby might end up having a birthmark in the shape of that food. I look forward to trying it again with regular Dutch process cocoa. (It says it on this package.) I froze it and it thawed out great. I made this tonight and used your suggestion of red wine and yogurt if youre out of buttermilk. A friend whos feeling low, had a birthday yesterday at 3:30 or so he asked to hang out and what is a birthday without a few sprinkles, so I started this cake at 5 and it was fully ready to go at 7 (and that was mostly cooling time). We have been eating it today, and this recipe is wonderful. I agree with Aunt Vixen. So much so, that I think I might name a few of my extra pounds after you . However I am making this cake today with all my substitutes!! The baking time was about 35 minutes, all told. Your cake defies all logic, physics, and natural laws of consumption. There was no glaze but they served it what I think was more slathered brown butter. Could I have just put everything in with the previously mixed mixture? Thanks. In 2008, when Smitten Kitchen was still an infant in blog years, I shared a recipe for my mom's apple cake. 2007 on smittenkitchen.com | 2009-2023 Smitten Kitchen. This is an amazing recipe. Regrets: I have many. . Darn! If it makes a difference, I am coloring the frosting to make Pigeon and Hungry Caterpillar cupcakes. Yes, thats totally normal here. I want that cake with peanut butter cream cheese buttercream frostingright now! 1 large egg yolk I put about a teaspoon of cloves into the dry ingredients sometimes. -baking time was approximately 35 minutes Hi, I plan to give this cake a whirl for an upcoming family birthday for 3 chocoholics. This is the third time Ive made this cake since you posted this recipe. Love your site your writing, approach and photography are all just superb, and I appreciate your sense of humour and real-life tips. In a large mixing bowl, cream butter and sugars together until light and fluffy. And I still got this on the table at a reasonable hour. Recipes. So I was making this cake and I was mixing in the dry ingredients and I thought Wow this is a dry mix and I thought there is no way this is going to spread. are the measurements the same? Letting the batter sit hasnt been a problem for me. I deviated ever-so-slightly by topping it with a cream cheese frosting, simply due to the vibe I was feeling. I love that it took very few pots/pans to make. (I also made it once with peanut butter frosting winner.) My 13 yo son baked this for our Sunday dinner dessert. with chocolate buttercream, but lets be real. Hello Jen, sometimes I avoid cake recipes like this that require creaming the butter and sugar, because Ive heard that its actually tough to get that step exactly right. Meanwhile, you should make this one; its not very sweet and quite moist. but this cake is such a nice size, with a good frosting-to-cake ratio. My favorite kind of cake is chocolate. Joining the gym after New Years so this is the week for this cake again. Will report back on Sunday. I upped the amount of chocolate in the frosting to approx 80grams by accident but it tasted delish. Sometimes that mixture is too thin, but in this case, it was fine. 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 The baking time was a bit of a problem! I would say it is a great, deeply chocolatey cake. My daughter wishes for a chocolate layer cake filled with chocolate chip ice cream for her birthday next week, and 6 cakes are my familys favorite size. . Can I bake this cake 24 hours in advance or does it need to be made and eaten same day? Proudly powered by WordPress. This cake would feed one of them, maybe 2 if they were forced to share. I always love your recipes. Hi, I really want to make a chocolate orange cake. Same temperature. I wish Id never made it because I CRAVE it and Im not pregnant. The frosting was also too sweet for me and the kiddo, but my sister and brother-in-law didnt think so. And maybe use vanilla bean instead of extract? Are you at high altitude? This this will work as the filling for a wedding cake? ug that looks amazing!! I love a good simple chocolate cake recipe. And with that, I can hear the pitter-patter of my diets feet making itself scarce as I reach for more butter. I will force feed it to my colleagues tomorrow. Standard cupcakes usually bake 16 to 18 minutes, but check in a minute or two early to be safe. (That said, I find whole wheat flour to clock in at 120 per cup, and flour is heavier than cocoa) As for how I got/checked my numbers, Hersheys cocoa clocks in at 80 per cup, King Arthur lists theirs as 85 grams, and I usually get about the same, hence the 41 grams here. I just made your best birthday cake with the addition of chocolate chips for my fiances birthday, and he requested a chocolate buttercream frosting. anne Coffee, at least as far as I could read about it, has the same ph as water (5/neutral). Is your oven temperature accurate? And just want to confirm its fine for the frosted cake to stay room temp for a couple days? Would aquafaba work to replace eggs (vegan version)? Nope, way too dry so I added an extra Tablespoon or so of heavy cream. Fran You can use coffee for most of the buttermilk and Ive heard good things about mayo too. Thank god for that frosting, because it turned out the ratio and the richness of the frosting balanced with the sturdy, deeply chocolate-y cake that was barely almost a smidge over but not too badly. Thanks for this! Worked fine. We found it didnt need as much in the more exhaustive testing for the book however, if youre happy with the rise, dont touch it. Just did it in a 913 and working on the frosting now! Is the replacement 1:1 with buttermilk? next year I am making this chocolate cake. I love your recipes and you are my go to baking site. Best chocolate cake ever. The cake came out too salty and I really like salt! Post was not sent - check your email addresses! The frosting turned out great! Try it again and see if it succeeds this time! perfection. I just tasted one of the chunks (for research, clearly, not as an excuse to have cake for breakfast ;) ) and its sugar!! Not a recipe to save, though the pictures are pretty. Simply meant to say I dont have Dutch cocoa, so just used standard. You read my mind! thanks. One of Debs many charms is that her recipes are accessible, using easily-obtained ingredients. 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. It traveled well unbaked in the loaf pan, then brought to room temp and baked the next day, it turned out perfectly. No one wants a dry cake! I love how moist it is, deep chocolate flavor, keeps well (if you dont eat it in one sitting). Used Dutched cocoa I keep it on hand because I love the deep color and flavor. I asked if she trusted you enough to plow through and make as directed. Happy Holidays! Megan 10-inch round or square? On an I.V. I hope I can get to the bottom of it. So, made this today in honor of my little girls birthday (and of course shes too young for this, thus the in honor part). No buttermilk or baking soda (and white sugar instead of brown) in the batter and less butter in the frosting. :) xx. Thank you for this recipe, I made the cake last night subbing in slightly thinned soya yoghurt for the buttermilk and sunflower spread for the butter as my daughter is lactose intolerant, and it worked beautifully! 1/2 teaspoon vanilla extract. They baked for about 20 minutes. I just made this with gluten free 1:1 replacement flour for a friend for her birthday and it was so good and so moist. YUM!!! Wow theses foods look so amazing!! I actually made the frosting last night with 70% Green & Blacks dark chocolate, and it actually came out almost savory! No one goes without at least a two layer cake for their birthday now. Congrats you just made brownies.. really? Thanks! Used 1/2 cup strong coffe and a 1/4 cup wine instead of the buttermilk. Or The Nothing Is Ever Going To Be Okay Again If I Dont Have Chocolate Cake Cake. Oh and happy 2nd baby on the way to you! 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 I made this with Hersheys Special Dark Cocoa (they say this is a blend of natural and Dutched cocoas) and it turned out great! My child decided against buttercream or unicorn sprinkles so we just had it plain tonight (may do a frost-your-own-slice pudding tomorrow as we have guests) and I have to say she liked it way better than a brownie. Not to be anal or anything, but to be, umm, anal, I guess: why is everything 3/4th or 2/3rd of the loaf cake but the egg is actually 1.5x? Cant wait to try this combination. ;), THANK YOU for this recipe I made it yesterday its delicious. I am having trouble printing the recipe. I didnt originally have dutch cocoa powder and thought about using natural, but ended up re-stocking my dutch cocoa and im glad I did. I was convinced by your cake spiel that I, a novice baker, too could make a cake but have been let down twice. It was a hit! Its definitely a pain this way, but if people like the links, Im happy to add them. This is absolutely a keeper. Its a winner. Thank you for this quick and delicious recipe! Its hard to decrease sugar (more than I have) with a quick buttercream like this because the sugar provides the structure. Made it with a plainer dark baking chocolate tonight (OK OK it was Cadburys!!) Deb made this cake last night in a woohoo Ive made it to the third trimester fury. Can I replace the dutch cocoa with natural cocoa? It rarely is in my experience, often because there are other acidic ingredients in the mix (here, buttermilk, even eggs, brown and white sugar are slightly so). 1 Easy Chocolate Cake with Chocolate Frosting 2 The Best Smitten Kitchen Recipes, According to Eater Editors 3 Classic Chocolate Loaf Cake by smittenkitchen | Quick & Easy Recipe 4 Smitten kitchen on Twitter: "My family has been making this 5 S'more Layer Cake - Perry's Plate 6 Everyday Chocolate Cake | Punchfork I did not overbake though and it came out moist and perfect. Doesnt have to be a quick buttercream but I would prefer not to do a ganache. Baby is now 3 months. 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 just asked my boyfriend what chocolate afternoon snack should I have today? Ill definitely have to make it again. 1/2 teaspoon baking powder Your suggestion to cut it into 16 pieces was hard to obey, but I did. Thank you! I wanted to take this to the next level though so I doubled the recipe for 2 layers and then spread a layer of salted caramel in the middle and drizzled some more on top of the frosting. ice cream cake roll. Thank you for not making this any harder then it needed to be, I could not have handled it. Im making this in 2 6 layers for my mothers birthday- can I freeze the layers ahead of time for a couple of days? Such a perfect moist crumb on this cake it must be the buttermilk! My question: my daughter wants a chocolate-strawberry cake for her birthday. And, you know, now. In a medium bowl, whisk together flour, graham-cracker crumbs, baking powder, baking soda, salt, and cinnamon. I recently doubled a recipe that was originally a 88 or 99 pan and put it in a 913 pan. One of those great Smitten Kitchen recipes that encourages me to make something I wouldnt have otherwise made, and turns out great, even though I was sure I messed it up! Boy those MEANIES ar NY CAKE did it again when you click on their link it doesnt work. I didnt use a sifter, but I did mix dry ingredients sperately. Best chocolate cake ever! Do you think I could skip the cocoa and/or replace the weight with more powdered sugar? Haha, Deb, I love your enthusiasm and urgency for cake in this post. it is the number one thing boyperson asks for, half in jest but i know he really wants it, but im not going to bake a whole giant two layer cake, and scaling down baking recipes is something i havent wanted to try. I loved this cake. As a non-cake baker, I really appreciate a recipe that will be easy, and delicious, no matter how hard I try to mess it up. Incidentally, this is only a couple of steps away from my go-to brownie recipe. It was really great. Every time Ivve made it, Ive been invited somewhere, including in the middle of making the frosting for this one! I made a berry compote to go with it which paired super well. You see, we recently moved to a new house and i do not have everything in stock yet. Me? I made the same cake recipe with their dark chocolate salted pudding buttercream, and it was UNBELIEVABLE. I took 10 of them to the local fire department to prevent me and hubby from devouring all of them. Lifes too short to do that. I didnt have buttermilk so I mixed one TBS of lemon juice with 3/4 c whole milk. Thank you! From the share button (the one that looks like an up-arrow coming out of a box) at the bottom of the Safari browser on an iPhone. I baked for exactly 22 minutes in two little pans. That cannot be easy. The frosting was fluffy and delicious. Hi, am I able to make the frosting in advance (perhaps 3 days or so) and leave in the fridge until required to frost the cake layers? Sometimes where you live can play a factor in cake moistness! Thank you for the recipe :D. Okay so I made the cake but admittingly havent tried it yet. Made this cake today for a belated birthday celebration (for me) and to do some Coronavirus anxiety baking therapy. Also I need the cupcakes to rise above and not be flat will these rise? How can I fix this? As for a brand I find more often in grocery stores, look for Droste. Hi- Do you think whole wheat pastry flour would work in this recipe? One should never taunt the idea faeries, of course.) 1 / 8 teaspoon baking soda This coming from a girl raised in NJ, just outside the City, and whose standard is Juniors! Who files stuff under THE? Will you please advise me on this? Where did you get your large glass canisters/jars? Excellent, reliable cake. Did you watch the clock and take out the cake when it was barely finished? Pour in chocolate, milk and vanilla, beat until combined, then one more minute to whip it further.] I melted the chocolate until smooth?! Its the perfect cake size for our family of 3. It was incredible. A couple berries and a tuft of whipped cream are optional, but not really."-- @smittenkitchen. the frosting is SO GOOD and i am not a frosting person and Deb, in a very saturated social media food scene, you are one of the OGs and my absolute favorite. Ill update accordingly, suggesting you just mix it until smooth. I love your description of your food cravings; theyre contagious! Depending on the recipe, you can melt the butter or shortening and mix in the cocoa until smooth, or just add it to the ingredients as is if it works (like in frosting). Ive had so much trouble finding good ones. What is the ratio of vinegar to milk to create buttermilk? Hope that helps and works! I like the size. I mean EVERYONE commented on it. Im so surprised. 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!). 1 / 4 cup / 21 g dutch-process cocoa 1.5 times the recipe? You might want to aim for three layers, or just make even more batter for two thicker ones. Much tastier and more fun than the box mix I was about to do instead. I have one question, can I use gluten free flour? Baby # 2! I only made the frosting part, but had to comment because it was fantastic and easy. A family favourite in our house. Possible to use oat milk in the frosting instead of cream/whole milk? This recipe will do nicely while the bender is ongoing! About to make the best-est cake of all time; love this thing! I used golden brown sugar and non-Dutch cocoa powder because I had them on hand. I doubled the recipe & used a glass 9X13 dish. No extra dish, too. -I used regular cocoa powder and absolutely missed the Dutch cocoa powder, so go for the gold here 1/16th of the scrolling is comments. Truly a fast cake to whip up!! I made this cake and it came out dry and dense. I was hoping it would work with the quite sweet yellow cake my husband requested but I was to worried about it to wait and see. I finished it with wilton buttercream frosting. If you give a cook some frosting. Looks incredible. Everyone, Deb is right, get that small offset spatula. And hey, if you are someone who doesnt occasionally have a need for rainbow-confetti-ed and chocolate buttercream-ed chocolate cake that is so loud, it drowns out everything else, please step away from my cake. 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.). This looked insanely good when I saw it first and didnt disappoint in the least when I made it. Thanks for your response! Thank you Smitten Kitchen for previously suggesting the usefulness of a 6 inch round pan. 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)! :). Many of the older cakes and almost all in the last couple years are one-bowl or at least each component is. ps Rebecca @ DisplacedHousewife, i didnt see your reply until now (i am excited for the eventual SK revamp that includes replies :)) but i have indeed learned that esp with a gas stove again i can leave the butter there when the stove is off and it gets to room temp perfectly! Scoop batter into prepared pan and smooth flat. This was so good. Ill try it again without the modification. 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 did not make it to the grocery store until after we were both done with work and because its COVID times our trip took two hours so I started this cake at 7. I didnt have unsweetened chocolate, so used bittersweet and cut the sugar to about 3/4 c. Delicious frosting. Here's a bit more about each. You made it a Sweet! And so many thanks for including metric measurements. But OMG the icing is fantastic!!! Can I halve egg in the recipe by just omitting the yolk from the cake base? 2.5 times the recipe? Put the chocolate, butter, and salt in a large microwave safe bowl. This was delicious, especially the frosting! I wish I could reach in a try a slice! Except my chocolate cake was a bacon cheeseburger. . Thanks for so much deliciousness! WTF is wrong with me? If round, you can probably 1.5x it. I made the cake a couple days ago, and served it only yesterday. 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 guess Ill just have to give this cake a go at the next family birthday (which, thankfully, is in barely two weeks). Should I just make one 9 cake and cut into two, or just go with a different recipe altogether? And I think the frosting recipe is one of the best Ive ever made. I must admit, we had already finished off your raspberry buttermilk cake over the weekend, so the birthday boy got two cakes this year! SUCH a successful recipe!! And I really really love the frosting. 3/4 cup (145 grams) firmly packed dark brown sugar The frosting is also wonderful! He loves chocolate sweets, but Im trying to eat better and curb our snacking especially sweets. This seems silly to ask, butwhich amount should I use? NEW YORK TIMES BEST SELLER A BON APPETIT and EPICURIOUS BEST BOOK OF THE YEAR The long-awaited new book from the best-selling and beloved author of The Smitten Kitchen Cookbook and Smitten Kitchen Every Daya collection of essential recipes for meals you'll want to prepare a. It cooled nicely and didnt fall apart when I turned it out of the pan onto the rack, a perennial fear of mine, but the outside was so dry and solid I could pick the whole thing up in one hand like a discus. Unfortunately I cant tolerate buttercream, though I love it the taste and texture it makes me sick for days. I took these to a party and they received rave reviews! Also, for the buttermilk, I mixed 1/2 cup black tea with 1/4 cup yogurt, and that worked really well. I had to chime in because Ive now made this twice and it is delightful! I did increase to 1/2 tsp of baking soda because I used Hersheys (not Dutch process), but kept a 1/4 tsp baking powder because it was GF flour. My boys and I made this tonight. Coconut oil works great here so I hope this helps someone else in the making. . (I thought the cake was perfect by itself; kids wanted frosting; I ate cake and frosting separately and was in heaven!) In any case, it is excellent. Looks absolutely heavenly, making it today!! I even went digging in our cabinets last night to see if we had any unsweetened chocolate around (alas, no) because I was feeling it so strongly! I laughed at the we cut it into 16 small squares. Have been needing something chocolate all week and this was it! I cant wait to make this. Yes, this is everything I want. I dont like a lot of icing on my cake. FWIW, I first peeked at the cake at 20 min, then it took three more 3-minute timers till finished. Hey Deb, Thank you for a spectacular cake. Looks great. Tonight! I believe I saw that exact offset spatula for a nice price at TJ Maxx today and I didnt buy it because I thought I would never use such a small one. Hi! Thank you! Would either be acceptable with modifications? Way thicker than any buttercream Ive ever made before. Smitten Kitchen's Blondies, Infinitely Adaptable is an adaptation of Mark Bittman's recipe that Deb Perelman has baked with every alteration imaginable. I will use this again because it was so creamy and smooth and didnt have that powdered sugar chalkiness or ultra sweet after taste. I promptly stopped at the store for ingredients and spent my free afternoon making this yesterday. *squeeeeeeeee* Bless you! Could I make the frosting a raspberry buttercream by putting in raspberry pure or jam instead of chocolate? This is calling my name. I will absolutely make this again. I look forward to giving this one a try too. (Keep 1/4 cup buttermilk so youll have an acidic ingredient to wake up the baking soda.). All that to say, I enjoyed a piece of your chocolate cake for breakfast enormously. and the flavour oooft! Thanks so much! Just enough for one ;) Quick question can I use light brown sugar instead of the dark brown? Thanks, Deb!!!!!!

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