smitten kitchen best chocolate cake smitten kitchen best chocolate cake

Is it the same as far as acidity as regular buttermilk? (I dont like super sweet cakes, so I often leave the sides unfrosted.). I love reading your recipes, etc, and often print off the recipes. P.S. I use a stand mixer with paddle attachment. It is delicious! Here's a bit more about each. Six Months Ago: Strawberries and Cream with Graham Crumbles Thanks for this recipe! For vanilla, I prefer 1 1/4 cups powdered sugar and a full teaspoon of vanilla extract. I have steadily leaned on SK since I started baking and cooking 15 years ago. I made this while snowed in during the blizzard and Ive been sneaking bites throughout the day, I just cannot stop eating it. Hosted by Pressable. And now youve posted the cake I have dreamed of. 1 tablespoons cream or whole milk Bonus: I saved buttermilk last time I bought it by freezing it in ice cube trays 2 tbsp per cube so that made impulse cake making that much easier. Your cake defies all logic, physics, and natural laws of consumption. Thank you so much. Its hot and humid where I live so maybe the weather helped. Should I 1.5x the frosting recipe? Yum! Recipes. 1/2 cup butter is 8 oz not 4 ozs! Fran- Use a combination of coffee and fake buttermilk( equivalent amount of soy milk+1tsp of apple cider vinegar. Its easy, moist, bakes in 25 min. Very easy clean up. The first two attempts were as the recipe said, the third with replacing 1/2C of buttermilk with coffee. Sift flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon over the top, then stir. My wifes final verdict on the cake was We have no words followed by Next piece please!. 1/2 teaspoon espresso powder (I used this instead of vanilla, purely based on personal taste) Deb- Yes! 1 / 4 cup / 21 g dutch-process cocoa Im reading this recipe for Emergency chocolate cake while filling my mouth with your Cocoa Brownies from a couple of years ago. None of these are a dealbreaker, of course, just good to know going in. Can you PLEASE make The Cake tonight mom?! I MUST HAVE CHOCOLATE CAKE. My son is 7 months old and the craving still pops up now and then. I made the same cake recipe with their dark chocolate salted pudding buttercream, and it was UNBELIEVABLE. 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). Baking time is decreased to 12 minutes. However I am making this cake today with all my substitutes!! Im not saying how many I had. Hes enthusiastic now :), Literally just finished frosting it and devoured it along with the sprinkles. I had to make one change to the frosting. Yet another reason to get a food processor! Also, the when you make a cake, they will come rule totally applies to this cake. 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. Yes, thats totally normal here. I have two boys, almost exactly five years apart, and its (mostly) a really good gap. YMMV. I find it can easily get lost in cakes but in a vanilla or brown sugar cookie, is easy to taste. 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! What I really want is chocolate on chocolate. Its what I have always wanted my homemade chocolate frosting to taste like. Thanks and happy early Mothers Day to you! Can I do part yogurt and part coffee? I couldnt figure out what Id done, but probably using an incing mixture instead of pure icing sugar, with the 70% dk choc, meant there wasnt *quite* enough sugar to soften the edge of that very bittersweet chocolate. Or is it just a typo, either here or in the book? I must say, something that involves both the food processor and mixer does not qualify as a one bowl cake. This is my go-to site for recipes. I dont know how youve done this for the past few months with morning sickness. Also, your cheerful writing style has brightened up my day considerably :). Looks amazing, making this today (because quarantine). Any thoughts about what Im doing wrong? Or maybe I just really, really like sour cream. I am so impressed with how tender, moist the crumb is for such a low butter content (I used yoghurt rather than buttermilk) will definitely be making this on repeat! Since there are so many positive reviews Id look beyond the recipe for another cause of the dryness and blandness you experienced. measurement question! Do you mean other chocolate flavors or the style of frosting, in a food processor? At 11 weeks, mine are fish (every kind except the rare tuna salad sandwich), risotto or risotto-like creations, and chocolate in most forms. 2. Its the favorite of my family and friends though, so Im trying to create a chocolate cake recipe that both they and I will enjoy. I would triple the frosting, especially if you wish to coat the sides as well. Making the coconut cake from your second book, which, like this, has one egg + one yolk. 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! I like this site; I generally like or want to try the recipes. Ha, this looks epic and just like the chocolate cake of my childhood. My Significant-Something-Or-Other, the theatrical sound-and-lighting tech, had a birthday was this week, but he was buried under two show openings and an over-the-top Sweet Sixteen birthday party (can you believe a $200,000 budget????). My boys and I made this tonight. So so so so delicious. So much inspiration on here. NB my main beef with most chocolate cakes is that they are far too sweet and rich (I drink cocoa without any added sugar at all so that tells you something about my palate for sugar) and I would not reduce the sugar in this. Loving this one. BTW, I have been following you since nearly the beginning and I feel as if I learned to cook with you. Magda I dont have the functionality at this time, but Id love to get it if possible. Happy Holidays! rounds. I want that cake with peanut butter cream cheese buttercream frostingright now! Deb, yes, I will be another one of those commenters that tells you I made this recipe and then explain how I jacked it up. Not sure if you still think this would be worthwhile, but if you were to do it, I would -totally- use it. So I added some whole milk until it was smooth enough to spread and then baked it for 25 minutes. Thank you for sharing a great recipe! Can I frost them while they are still frozen? I didnt know that was even possible. I made this in two 6 rounds and it was a perfect little layer cake. Thank you for this wonderful recipe it is incredible! anyway, the cake itself is delicious, tender, and easy. are the measurements the same? Im salivating on my keyboard here. My daughter made us all pancakes this morning for our Snow Day breakfast, and she has already pulled the ingredients out for this. No one wants a dry cake! It was really fun making it and i loved making the frosting and cake. Melting and cooling is an annoying process. (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!). You might want to check out the comment guidelines before chiming in. Did you watch the clock and take out the cake when it was barely finished? but nowall shall be right in the world. Probably need to stick to 20 min. I decided to look at a recipe anyway. I like the size. Give It To Me Right Now Cake. Thanks for the delicious chocolate butter cream recipe! What do you suggest? Start with 25 mins, then check every couple of mins, depending on the done-ness of your cake. :). Maybe its not as pretty but it worked really well- maybe this is helpful to someone with the same dilemma. 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. YUM. I used self-raising flour and half a tsp of baking powder. Hey Deb This looks marvelous! Ive made this twice now and its definitely in rotation as a birthday cake cake. Cant wait to give my kids a treat!!! Whipped this up during nap time, adding a handful of chocolate chips to the batter. I think another eight minutes after that and the testing knife finally came out clean enough that I was prepared to take the thing out of the oven. I made this cake yesterday. Thanks!!! And as the cake was baking in the oven, I discovered I did not have any unsweetened chocolate. I was brought to tears. You could just heap it like a bakery does. No need to butter the inside or outside of cupcake liners. I made it as written with the exception of reducing the sugar in the frosting by a smidge. If anyone is curious to try, here are the measurements I used for the cake (I used a different frosting recipe- whipped ganache): 3 tablespoons / 43 g unsalted butter, room temperature How this the cake so fudgy and the icing so irresistibly fluffy? having major third trimester chocoholic cravings and this is on the agenda for tonighthopefully this wont derail my glucose test next week (pray for me!!!! Instead of digging into my husbands chocolate box (he has so much self-restraint! I hope to try it at some point, but we still have piece of your NY cheesecake in the fridge! Cocoa powder, especially in that volume, is quite bitter. This post could not be timed more perfectly. I loved it! I actually only made the cake part and I made it into cupcakes. Have a great weekend! The sugar is a bit much so the salt balances the sweetness a bit and enhances the chocolate flavor. 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. (I use this brand.) Cake notes: I didnt have buttermilk so I used 3/4 cup thinned (with water) whole milk yogurt. Would either be acceptable with modifications? Megan 10-inch round or square? OMG. Is there a video anywhere illustrating this technique? I do have a blender (http://www.amazon.co.uk/gp/aw/d/B00Y2QHY02/ref=s9_top_hm_b3rSILn_g79_i13), might that help? YUM. I just asked my boyfriend what chocolate afternoon snack should I have today? Man, I wasnt going to print this one out (its just sheet cake, right? Just made these as my son (5), was keen to make cupcakes today. 3/4 cup (145 grams) firmly packed dark brown sugar Sarah Actually, I find that its very hard to get an even read on cocoa powders because theyre all different, and pack differently in cups. This is calling my name. I dont have any dutched cocoa but used regular ghiradelli coca and it came out just fine (threw in a handful of extra chocolate baking chips for good measure). The batter (just made a single batch this time) filled three 6 rounds perfectly and baked for about 18 minutes. When I went downstairs, I heard my oven timer beeping. 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. Can the frosting be made a couple days in advance and refrigerated or is it better the same day? This is a delicious, fast chocolate cake! Website question/suggestion (maybe someone asked for this already?) Yum! Reasons for this: the pickled onion recipe should be on my fridge, the sweet tart recipe I use with everything, etc. Score!). 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! 2. Delicious! It was, admittedly, FABULOUS, but the speckling isnt ideal for looks of course. It reminds me of childhood parties and I can just imagine how it tastes my mouth is watering just looking at the pictures! Except the word wanted doesnt accurately describe the craving; it was suddenly everything. I dont have any personally tested high-altitude baking tips, but understand the ones on King Arthurs site are great. Lucky husband will be having it for his birthday celebrations after work! Fantastic chocolatey goodness. .And P.S. Actually, Id probably keep 1/4 cup buttermilk, just so the batter wasnt too thick to work with. And, you my dear, are apparently my enabler! What am I doing wrong??? Il try a simple ganache next time i bake it for myself. Thanks. Weeeee! 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. RW x. I didnt use a sifter, but I did mix dry ingredients sperately. I made this and used the measurement for table salt. The standard Id say for this size is 8 tablespoons instead of 6. Ive made it in an 8-inch round pan two years in a row for my husbands birthday. Thank you SO much for this recipe! Really, I tried to come up with a less cumbersome title, but chocolate cake with chocolate frosting doesnt connote the central urgency here. Thanks! Thanks for this! Will make again!!! they took about 18 minutes. There are others like us. Amazing. LOVE this cake! Hey Deb. I wish I could post a picture of the cake I made from your recipe! Thank you for always inspiring me! 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 my usually anti-cake husband liked it, which is saying a lot. SO GOOD. Oops! Meanwhile, you should make this one; its not very sweet and quite moist. I suspect the culprit was too much flour, not enough moisture I used whole milk mixed with buttermilk powder, and my cocoa is old too. I agree that it can make a passable thickness for a 913, but clearly, I was going for excess here. Yes. Hi Deb! Absolutely its intended a building block. Well, my healthy lunch of last nights leftovers seems utterly unsatisfying now. Reminiscent of the store bought frosting in the tub but way way better, Good golly but this is fantastic, Deb! Just so happens I made the everyday chocolate cake in the loaf pan over the weekend for my dads birthday. I normally just replace milk with coconut milk/coconut cream in all my baking but tried the wine as dont know if coconut milk has any acid in it and you were saying that was important. I doubled the recipe (cake and frosting) and it made 24 perfect cupcakes. Im sorry. Has anyone baked it in form of muffins/ cupcakes? Im making for a party and dont want to not have enough! Wow, just wow. Do I defrost 4, decorate them tonight and frost the rest just before serving on Sunday? Im practically licking my screen. Not sure what else I could do if I sifted the sugar and it was still chunky! This is happening tonight. dont quit your day job Then it turned out my square pan was missing (we moved recently). And why I dont have half of these ingredients in the house, RIGHT NOW, I do not know. I have one of these babies in the oven right now, perhaps the 6th one in a month. Esp the frosting. Its cold here for S. Texas! Cant wait to try the finished product. Do I still need to mix dry ingredients separately first? the most beautiful chocolate cake i ever did see. Thank you! Ive made it now about 1/2 dozen times and the recipe has held up well over time. 2.5 times the recipe? No need to sift if you cocoa isnt lumpy; I think the brand I use just fairly consistently is. Thanks for sharing! Everyone, Deb is right, get that small offset spatula. With lots of sprinkles, of course! Thank you! Things like humidity and elevation can even factor in. (I did not add the meringue powder, which was optional.) I used this recipe to make my brothers wedding cake. Too late. Do you think its OK to double the recipe, and let half the batter sit while the first dozen cupcakes bake? I miss being able to download your recipes directly from your posts. Making now! I love this cake basically my platonic ideal of what chocolate cake should be. In thinking about cutting and layering..? Ill have to give this a try for comparison. Love your Im pregnant recipes! Confetti sprinkles: I got mine from New York Cake on 22nd Street but, of course, Amazon sells them as well. Wonderful cake!!! it really cuts the sweetness and just has the most awesome texture a solid lid to the cake but that still can be cut through, and so creamy. It worked so well and was fun for a small celebration for two people, though it could easily have served four. Crap. I do know that I want this cake RIGHT NOW! Its as 8 spring form pan by the way. I read other reviews by people who found it dry; I thought it was incredibly moist for a cake thats not too dense. Im also pregnant and wanted chocolate cake so badly last week that I was practically begging anyone who would listen to bring some to me! The Dutch cocoa powder definitely made a difference in the richness of the cake. I love your best birthday cake with the chocolate sour cream frosting, but tonight I wanted chocolate cake, so I thought this was the appropriate recipe to try. Thoughts? someone point me in the right direction! I like a center filled with frosting, which is one reason I have never been enamored of cupcakes either. I made the chocolate buttercream with 2 tbs of melted butter and 6 tbs of unsweetened cocoa powder to sub for the unsweetened chocolate and it worked beautifully. At last I have a chocolate cake recipie that tastes of chocolate! Darn! No buttermilk or baking soda (and white sugar instead of brown) in the batter and less butter in the frosting. I could eat that on celery and be in heaven. What did I do wrong? Turns out baby now had taste buds! Ive heard mayonnaise suggested before has anyone tried that? anne I think stout would work just fine. Its definitely a pain this way, but if people like the links, Im happy to add them. My sons birthday today. thank you! I make this frosting whenever I need to ice cupcakes or a kid birthday cake (i.e. Hubby blew the candles out, served it up, we started eating, and nobody said a word. So i basically lived off brownies and muffins for the last few months, but i was fine and so is he! This was the perfect amount of batter for 12 cupcakes. This is my go to recipe for weekend baking with my kids. Such a perfect moist crumb on this cake it must be the buttermilk! I went to 6 stores in my neighborhood and couldnt find sprinkles. No one will know except us. I used King Arthur Double Dutch Dark cocoa, which gave the cake wonderful color and flavor. I will also add that the cake batter is delicious by itself so I enjoyed risking a bit of salmonella and licking my spatula during the clean up. ), as written, with great success every time! For softening butter, what anne said (I like to cut it in pieces first, so theres no melty spot in the middle of a big stick). I want to bake this beautiful for my daughter`s 14th bday Thursday. the frosting is SO GOOD and i am not a frosting person and I dont have an oven thermometer, but is there anything else other than my oven being too hot that could have caused it to go so wrong? Just did it in a 913 and working on the frosting now! This is an amazing recipe. If it has larger pockets, just needed more mixing of the leavening before adding the flour. But so thick that the cakes moist crumb couldnt hold up to it. ;). Delete the baking power and increase baking soda to 3/4 teaspoon. Do I need to double the recipe and how long should I bake them for? Total bake time was over 22 min for me. 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. Yield Serves 8 to 12 Prep time 10 minutes Cook time 25 minutes to 35 minutes Show Nutrition Ingredients 3/4 cup unsweetened cocoa powder, natural or Dutch-process 1 cup granulated sugar 1/2 teaspoon kosher salt 1/4 teaspoon Forgot to add I only put in 130 grams of sugar because of marmalade. Am i right? thanks again, all! My 13 yo son baked this for our Sunday dinner dessert. In my house, we are, most regrettably, gluten free, dairy free, soy and egg free. We made this (as cupcakes) when we were quarantined for Halloween, and now were making them for Valentines Day and not in quarantine. I find melting and cooling the chocolate to be the most annoying task, and have seen recipes that simply call for cocoa powder instead. It may taste acidic or strong, but its due to a ph change, just flavor. It should have been on the rack one level up. It has a tender crumb and is definitely fluffy and tasty (especially with chocolate frosting) but still kinda of sticks in the mouth. It was incredible. And I regretted that when I asked my husband why we didnt have any chocolate cake, he said because you havent made any? He was correct Id made them dinner, instead and the great unraveling of all that had once been right and good but failed to lead me to chocolate cake continued. Leti My favorite is from Valrhona. Many of the older cakes and almost all in the last couple years are one-bowl or at least each component is. It was just fine; moist but not dense. 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. it actually reminds me of carvel frosting a little and i mean that in the best possible way. Thanks in advance!! It took 36 minutes before the toothpick came out clean but the inside was moist. I have try this one because it look so easy and that frosting has the same bakery texture I so fondly remember. Beat butter, powdered sugar and salt, if using, in a large bowl with an electric mixer until fluffy. Hope you feel better soon! The frosting is awesome as well! Is it very winey? Nina Not sure was the melted chocolate cooled? I learned this the hard way :). Its nearly a brownie, but not quite. The cake came out fine, but the batter was just that pourable batter, not the spreadable, brownie batter-like kind in your photo. (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 love moist and really intensely chocolatey chocolate cakes . anyway I came here looking for the fudgy chocolate cake recipe, that I used for cupcakes a couple months ago. No one will know that there are a few pieces missing, right? I guess I wasnt in the mood for sticky buns last week, or I would have been up on all the news, but I didnt know about the baby! Next time Ill try taking them out after 15 or 16 minutes instead. I kept going, because you cant waste eggs in a pandemic, but a little worried if its safe to eat? It was a hit. The volume of a 6 round is half a 9 round; yay pi. Or The Nothing Is Ever Going To Be Okay Again If I Dont Have Chocolate Cake Cake. I add new plugins and make changes here all of the time.) This post could not have been more timely! I was hoping someone had made it in 6 rounds and had figured out the number of pans! Nope, way too dry so I added an extra Tablespoon or so of heavy cream. Add a pinch of cinnamon, if desired. It baked in 20-25 minutes. Bottom line, it needed to be made well enough in advance to get to the best consistency and flavor. Got about 10 from a single batch, and baked about 24 minutes in my oven. Thanks Deb!! Um, do not make this cake unless you plan to eat the whole thing. I noticed in the comments you said you upped the amount of eggs in this from the original recipe what does that actually do to the cake? I made it yesterday and it was easy and excellent! Used Dutched cocoa I keep it on hand because I love the deep color and flavor. Did not have the right size pan so baked 6 delicious cupcakes. I made this tonight. Your cake saved the day! It was good but not knock your socks off good, which has been my experience with everything else Ive made from SK. No one goes without at least a two layer cake for their birthday now. Best chocolate cake ever! So in the batter went, and crossed the fingers were. What shall I do? (easier to mix oil batters by hand than to cream butter and sugar properly). Does anyone have suggestions for making this cake dairy-free, other than wine? If it wasnt 8PM right now I would make this cake. However, I am making a cake that has to be white. ), but it was reading the word chocolate for, what, maybe the 57th time in one post, while reading the list of ingredients that finally got me. Not a recipe to save, though the pictures are pretty. Neutral on the pH scale is 7, not 5. Thank you so much for reminding me of this wonderful cake just in time for my brothers birthday tomorrow!! This is soo going to get made tomorrow! Third. Your site is consistently the best food site on the entire internet. Delicious cant believe how high mine rose and how moist and rich it was. (One bag frozen berries, thawed, cooked in a small saucepan until they make a thick sauce, with a little bit of vanilla and grand marnier, just because). every mouthful is perfect. I love the pasta and chocolate dietJust add wine and espresso and Im all set! Just as you described, the batter seemed curdled at first and suddenly turned into a luscious thick batter. Anna. Then yesterday I made it again with mini 6 cake rounds. Notes: For the buttermilk substitution, could you use stout in this? Deb, I am a fan of Smitten Kitchen and have your newest cookbook. Yes! Quick question: my cocoa is not lumpy at all. You never disappoint. I also used to subscribe to the view that cake is just a vehicle for icingand then I made this cake. This is the most reliable chocolate snack cake recipe! I love the ratio of frosting to cake in this, and that it still manages to not be too sweet. Pamela I mention concerns about Dutched cocoa under the recipe. 2017 on smittenkitchen.com | 2009-2023 . Ill try it again without the modification. Its less expensive and bakes pretty well. big crumb coffee cake. My little pregnancy book chimed in, asking if I was craving sweets. That said, if you dont have Dutched but only a regular or natural cocoa, I havent tested this cake with it but suspect that youll be just fine, although the cake may be less dark in color. My absolute hands down favorite chocolate cake recipe is your chocolate stout cake. How did it taste in the end? My name for this cake is Why Havent You Baked Me Earlier Cake.