can I use just one egg, instead of 1 egg plus 1 egg yolk? Frosting issues It sounds like some food processors are indeed warming the frosting up a little, and making it grainy. 3 tbs cocoa and one tbs butter for one ounce of unsweetened chocolate). Nina Not sure was the melted chocolate cooled? Delicious ! Exact same pregnancy cravings, as I sit here eating another PB on English muffin. So for my oven it will need 35 minutes or maybe more! i made this into cupcakes. Her answer was an unequivocal, Yes! Thanks again. Just checking in now again because it always takes so much longer to bake. After dinner, I whipped some cream, tossed some drained pitted cherries over it, and This is the perfect size, too. Could I have just put everything in with the previously mixed mixture? Forgot to add I only put in 130 grams of sugar because of marmalade. Some more info about coffee acidity can be found here. :D. I love all your recipes so when my 4 year old boys asked for chocolate cupcakes this morning (at breakfast none the less) I came right here. This looked insanely good when I saw it first and didnt disappoint in the least when I made it. It turned grainy or separated or something. I love the ratio of frosting to cake in this, and that it still manages to not be too sweet. Wow. You mention that the frosting is generous for an 88, but is it enough to cover a 913 (to satisfaction)? 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. Yet another reason to get a food processor! Even if this recipe is similar to some youve posted in the past, Im glad you did just to see the beautiful pictures. Especially because I could make it and then end up suddenly repulsed by it. Maybe I just mismeasured, do you think? Used Dutched cocoa I keep it on hand because I love the deep color and flavor. It should all be fine in the end. As it was, I managed to stop after one so thered be plenty left when my peeps come home from school and work. Unfortunately I cant tolerate buttercream, though I love it the taste and texture it makes me sick for days. YMMV. Hi Deb, So, tomorrow is my birthday, and Im already planning to make David Lebovitzs salted butterscotch pudding, BUT we are also getting a decent snowstorm, so I think the weekend might require this chocolate cake as well! had no chance of melting the butter, when you mixed it in? Youre pregnancy sounds exactly like my pregnancy. I was wondering if I can layer this cake with white chocolate raspberry filling and ice it with white chocolate ganache using the steps outlined here http://sweetnessandbite.com/2014/10/how-to-ganache-a-cake/. I had to chime in because Ive now made this twice and it is delightful! This coming from a girl raised in NJ, just outside the City, and whose standard is Juniors! This is a truly great cake!! And backpulver is baking powder. Or, what I do more often is if youre using a stand mixer anyway, just cut it into chunks and let the paddle soften it. Thank you! 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 :-) The frosting turned out great! Fortunately, after a night of mellowing in the refrigerator, the frosting was delicious today; and although the outside edges were quite, um, sturdy, the cake inside was delicious and moist, and we didnt miss the salt at all. The outside was not dry and the cake did not collapse. Seriously good. Ive made this a few times and it always seems a little on the dry side. The Delicious taste of chocolate ahaha. I think the problem may have been my food processor. Oh my gosh, this is happening tonight. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Coffee does rank about 5, making it an acid. How could you switch the cake to a vanilla cake? Thats what I usually have on hand. 1.5 times the recipe? I suggest a warning label: You will not be able to lay off the cake slices, nor will anyone else who sees/smells/tastes it. A decent frosting can somewhat save it. When can we pre-order the new cookbook? The frosting is delicious too! It came out perfectly baked, not very risen. i always leave some out in case of a sudden urge or need to bake or for bread buttering needs, and while its not fridge hard, it is not at all baking soft/room temp. I love how reliable your recipes are- I always know if I make something it will be really delicious and exactly as you describe it. Its expensive and I wouldnt encourage anyone to seek it out (I tend to price it out online, buy it in bulk and split it with baker friends) unless theyve tried it and, like me, found it impossible to buy anything else after that. I definitely agree about the longer (25-35 min) cooking time, and I actually one bowl-ed the frosting somewhat successfully. Thank you very much on the fantastic recipe! My sons birthday today. At 11 weeks, mine are fish (every kind except the rare tuna salad sandwich), risotto or risotto-like creations, and chocolate in most forms. Generally, once you add your dry ingredients, only mix until its only just combined. However I am making this cake today with all my substitutes!! I need this cake in my life, and I need someone else to make it! Neutral on the pH scale is 7, not 5. It has a tender crumb and is definitely fluffy and tasty (especially with chocolate frosting) but still kinda of sticks in the mouth. Im the only one here! Deb, you so perfectly describe what I experienced with food when I was pregnant!! I just tasted one of the chunks (for research, clearly, not as an excuse to have cake for breakfast ;) ) and its sugar!! I actually had to be super careful plating it to frost. ), as written, with great success every time! I made this about two hours ago, substituting normal chocolate for arabica-infused chocolate in the frosting and honey Greek yogurt in the cake because it was in the fridge. Planning to make 30 mini cupcakes. Mazel Tov on your happy news, and thanks again for your indispensable Smittenkitchen! it was still fully raw in the center. P.S. Thanks! I add new plugins and make changes here all of the time.) I was looking for a quick and easy chocolate cake recipe, so finally I tried this one and I am thrilled! Thank you, Deb, for all you do! Im sorry. If I use wine, should I replace all the buttermilk with it? Is the swap 1:1 with buttermilk? Thank you for posting that note at the end about how you do your frosting! This looks so good and I know my little girl would love this. Bummed. 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. Thank you! I will use this again because it was so creamy and smooth and didnt have that powdered sugar chalkiness or ultra sweet after taste. Didnt have buttermilk so subbed yoghurt and milk. It took about 28 mins to bake the cake and my batter was a thin due to being overly enthusiastic w/ vanilla and coffee extracts (I always add coffee extract to chocolate cakes). For me, I liked it better that way! I made if for my daughters third birthday and it was a hit among kids and adults alike. A couple berries and a tuft of whipped cream are optional, but not really."-- @smittenkitchen. (Me: Hmm this looks wrong..its all lumpy. The same thing happened when I tried making the pink lady (strawberry) cake. Id still frost it! If square, 300 to 325%. Hi! I think you have to buy 6 at a time. My husband cut us each 2 small pieces and then stacked them on top of each other for a double layer piece of cake. (The cake is good too, dont get me wrong.) Husband is on a single layer cake (he calls them sheet cakes, even though the ones I make at his request, are not) bender right now. I am planning to make this next week, and I dont know if I should send a hug to you or be irritated that you continue to post such delicious recipes! Youll want the full yield of frosting for each layer, especially if youre covering the sides. 1/2 cup butter is 8 oz not 4 ozs! I so want this. OH.MY.GOD. salted butter chocolate chunk shortbread . xo. She insists on a layer cake and since we are all social distancing I don`t want to double the recipe. 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. 4 oz is 1/2 cup (or 1 stick), 8 oz is 1 cup (2 sticks) if you arent using US-sized full sticks of butter then disregard that number, but the weight and volume remain the same. Also, such an epic amount. Thanks for this! http://www.highergroundstrading.com/blog/38/coffee-acidity:-the-science-and-the-experience, My cake took almost 30 minutes to bake?! Im so, oh, so sad. I followed the instructions and used exactly the type and amount of ingedients called for. 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. ;) Tonight get to share it with friends. Thank you for sharing the recipe. Nice job, as always, Deb. Seriously. My question: my daughter wants a chocolate-strawberry cake for her birthday. It might have needed less baking time; it can happen. My friends, family and I would like to take this opportunity to thank you very very much :) This is absolutely a keeper. Not sure I would make this cake again. Is this the chocolate frosting that was on the Monkey Cake, because that was amazing, and got rave reviews at my sons birthday party! but nowall shall be right in the world. Hi Deb, This is my go-to site for recipes. But after tasting the cake batter with the slightly tangy taste of buttermilk, I know it will be well worth it. I made this with Hersheys Special Dark Cocoa (they say this is a blend of natural and Dutched cocoas) and it turned out great! Regrettably it hadnt survived long enough to be frosted with chocolate frosting, not to mention sprinkling it with sprinkles. Such a great recipie, Ive just topped off my finish cake and am pleased at how well its turned out! I doubled the recipe and baked it in a 913 for 40 minutes, came out perfect. This cake would feed one of them, maybe 2 if they were forced to share. (I may have had a slice for breakfast, it has yoghurt in it so its practically a health food, right?) Chocolate cake. Sometimes it comes back for an afternoon but its not like it was. 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. It ended up being about 2.5 inches tall, which was the perfect height for a small birthday cake. It made 24 minis plus one regular cupcake. This is by far my familys favorite cake! The cake came out too salty and I really like salt! Such a perfect moist crumb on this cake it must be the buttermilk! :) Turns out baby now had taste buds! Have visited this page many times, but thinking about making it for the first time for my roommates birthday! How is Jacob so grown up? Just enough cake, not too much, and so simple. Is this the type of cake that is great 2 days later? Should the butter quantity for the frosting be 1/2 cup or 4 oz? It will be on the Christmas menu from now on. Today its the first time Ill make it since I bought your new book and I noticed that there is a difference in the baking powder quantity (1/2 tsp in the recipe above, 3/4 tsp in the book). I decided it was fate and made it. If so, how would I defrost? I want real cake made with real butter and real sugar and good chocolate, I just try to limit portion size. Hi Deb, So much so, that I think I might name a few of my extra pounds after you . A little more butter / less flour? Made this with my friend yesterday (hey rebecca!) that said, flavor was good. A perfect, quick, rich chocolate cake. Even with the extra sugar, it was still bitter-sweet but in a good way. Cant wait to try this combination. I love your recipes! It was GREAT! He tested covid +Ve and he is completely asymptomatic. Dutch-process cocoa (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. This cake sounds heavenly and, well, just too darn cute. I have enjoyed the recipes although my husband and I find them quite fussy (we find your title misleading). Bottom line, it needed to be made well enough in advance to get to the best consistency and flavor. The cake turned out very moist, really delicious. The batter was pretty salty with 1/2 teaspoon table salt. As for a brand I find more often in grocery stores, look for Droste. Thank you so much for this Christmas gift. Im a long time listener, first time commenter. Thank you! Privacy Policy. Many a night comes were I want chocolate cake, bake one, eat a piece and wonder what the heck am I gonna do with the rest? This snack cake is the perfect size. Do you think its OK to double the recipe, and let half the batter sit while the first dozen cupcakes bake? I have some bars of Bakers chocolate and clumsily didnt label them bittersweet or semisweet or unsweetened. Ive heard mayonnaise suggested before has anyone tried that? It was a hit! This is definitely my go-to chocolate cake. 3/4 cup (175 ml) buttermilk (see Notes for other options) This one is almost brownie-like (especially on day 2) but definitely still cakey and has a great chocolate flavor. Is this the nature of this recipe, due to the added solid chocolate, or did I perhaps mis-weigh my powdered sugar? I plan to make all your chocolate cake recipes (your triple berry bundt cake is a huge hit with my family & friends) from now through Sept. I just made this on Friday after hearing about it on Call Your Girlfriend. Thanks for taking time out to respond so quickly, Deb! It looks so jummy! This cake is perfect! and it was AMAZING. 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. a.) Well, this looks just perfect. Im going to make it for my kids fifth bday party. I just searched your site for the answer! Meanwhile, Im also making Ovenlys Chocolate Stout Cake with Salted Caramel Buttercream have you seen their cookbook? However, keep in mind that this is a thin cake layer, a little under an inch. I think I could eat this frosting by itself. Its not too sweet and the texture is incredible! They die for chocolate but dont care for overly sweet frosting. Joanne I agree; frosting this sweet is definitely more of an American thing. If you give the mixer 30 more seconds, suddenly the capsules break apart and the batter becomes thick, shiny, and more like the texture in the pictures. The first time I doubled the recipe and baked it in a 913 pan baked for about 30 minutes. Did I let it get too cool before I used it? To the second batch I added guittards 66% chocolate baking chips. I used coconut sugar in place of the brown sugar here, and about 40g less, it works great! Works perfectly! In most recipes, you can reduce it by 25% without changing a whole lot. Thank you for taking the time to let me know where to find the print and PIN links in the To Do line. Thanks for the recipe! I made a double layer round train track cake fir my sons birthday. 1 large egg yolk It was DELICIOUS! There are others like us. Next time Ill try taking them out after 15 or 16 minutes instead. I followed the instructions exactly and the cake turned out beautifully. This is something that a chocolate lover should try! I saw the title and that you started yours really late in the day too. 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? Thanks for the delicious chocolate butter cream recipe! had all the ingredients and im one happy MOM! After noodling for a day, I decided that the acid present in the buttermilk must be enough to do the job. I can relate, as I was dry sick when growing each of my two little people. So the chocolate cake by itself is fabulous, but I went crazy and substituted the Barefoot Contessas peanut butter icingtwo fabulous ladies in one dessert treatI do not have a bunch of gays to invite over, just the boyfriendand I made it all to get me out of the doghouse. YES, YES, YES!!!!!!!!! They keep at room temperature, so no need to put back in the fridge unless your car will be very hot. I made this cake and topped it with strawberries since I didnt have sprinkles on hand. Then I saw an article with the above watch-out. After seeing your video, besides wondering if you could be any more adorable, Im curious if this could be baked in a 99 metal pan? Yum! Pamela I mention concerns about Dutched cocoa under the recipe. Elaina Baking time for cupcakes is less; I usually start checking at 15 minutes. I bought a six inch cake pan last year, and thought Id try halving this recipe to make one six-inch layer. I am making your fudgy chocolate cake and golden vanilla cakes from your 2nd cookbook this week and I am so curious as to why, in your book recipes, you sprinkle the leavening agents on the batter instead of putting them in with the flour/cocoa or flour cornstarch mixture as you do in this recipe? Would you suggest this cake or the fudgy chocolate sheet cake as the cake substitute? I decorated mine with Smarties!
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