I would buy anything those swirls were trying to sell me. A happy anniversary, indeed! How? best chocolate cake ever! New here? Insanely perfect timing since its my boyfriends birthday in two weeks and his only request for his cake was chocolate, chocolate and chocolate. No one wants a dry cake! I have 2 teenage boys. Ive made this recipe so many times- just wanted to share that it makes perfect cupcakes too! I loved this cake. 1 tablespoons cream or whole milk Has it been six years? However, I am making a cake that has to be white. But why did I have little bits of chocolate in the frosting? I was so tired and grumpy, the kids were fighting, and hubby was exercising his birthday right to take the day off. Delicious! And to top it off, hubby, the pickiest cake eater I know, who rarely finishes a slice, had seconds. Mine did. Im using a Williams-Sonoma Gold Touch 88 here. This is the MOST delicious and eye-pealing chocolate cake I have ever seen. Set aside. Just made this and cant wait to dig in! YES, YES, YES!!!!!!!!! Give It To Me Right Now Cake. I made this with regular cocoa powder from Trader Joes and it turned out amazing!! Beat it on high, scrape down the bowl, beat it some more, etc, until its mixable. Best chocolate cake ever! Thanks for the doable, approachable, ingredient-accessible recipe. For anyone who, like me, likes their frosting darker chocolate-y and less sweet, I melted an additional 1 oz of unsweetened baking chocolate and added that to the frosting. Initially, it appeared to have too little frosting for my lots-of-frosting preferences, but it is so rich and delicious more isnt necessary. These were absolutely delectable! Best chocolate cake ever. I asked if she trusted you enough to plow through and make as directed. I could swap out the butter for margarine, but wasnt sure what would work to replace the buttermilk. Do you have any adjustments for high altitude? 5 minutes outside on a winter day, its good to go. Chocolatey, soft-textured but not crumbly, sweet but not overpowering. Finish with rainbow sprinkles; dont even fight it. Both work, so it wont matter. It actually tasted like chocolate, unlike most bakery cakes that just taste brown. Deb, you are my shero! chocolate peanut butter cup cookies. However, it can lead to structural issues with a frosting like this (mostly just softer) and because sugar provides moisture in cakes, removing too much will make it seem dry. I only made a half batch, iced the gift cupcake generously, and had enough to adequately ice the rest. Thanks in advance!! whole wheat chocolate oat cookies. I think you have to buy 6 at a time. Very observant! Im salivating on my keyboard here. I had to bake for the full 30 minutes, at 25 mins. This post could not have been more timely! For the frosting can you throw all the ingredients into a bowl and use an immersion blender? 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. Thank you for not making this any harder then it needed to be, I could not have handled it. Im sorry. -cut down the sugar in the frosting to 1 cup, which was more than enough frosting for the people I fed it to, and it tasted very buttery, which is my preference. It is the best! I read other reviews by people who found it dry; I thought it was incredibly moist for a cake thats not too dense. Looks fabulous cant wait to try this cake as soon as I can get the ingredients together. @stephanie#133- You can also substitute 3 tablespoons cocoa and one tablespoon butter or shortening for one ounce of unsweetened chocolate. I used a bit less coconut oil (maybe a big 1/3 cup) and it was perfect. Do I need to double the recipe and how long should I bake them for? I was meaning to ask you about that as I read through the recipe and your note was a very welcome surprise. I weighed & added the ingredients for the frosting. Oh. It traveled well unbaked in the loaf pan, then brought to room temp and baked the next day, it turned out perfectly. Hi Deb: Or should I be strong by hand? And I think the frosting recipe is one of the best Ive ever made. But I wonder if thats more due to my mixing by hand than to inherent flaws in the recipes. This looks amazing Deb what a perfect cake! the choc. Today I used 20g of black cocoa in addition to 21g of Dutch cocoa, and I must say it makes for a very pretty chocolate cake. I just want to say thanks for speaking my language! Perfect timing! Let the pound cake cool completely. Thank you Deb for another amazing recipe! I made this yesterday and it was delicious! And I really really love the frosting. I ended up snagging a more squared-off metal 88 while out running errands today, so thin-cake crisis averted. In 2008, when Smitten Kitchen was still an infant in blog years, I shared a recipe for my mom's apple cake. I saw this recipe and I wanted that chocolate cake for my birthday. 1 / 4 teaspoon baking powder This cake was so easy to whip up and it made just enough. or a combination of stout/buttermilk? A couple berries and a tuft of whipped cream are optional, but not really."-- @smittenkitchen. I only had black cocoa and not regular Dutch-process (apparently black cocoa is very heavily Dutched) and it was super chocolatey and a big hit, even with my 4 year old. Sometimes that mixture is too thin, but in this case, it was fine. O.M.G. Too thin. Six years ago: Soft Pretzel Refresh and Meatball Sliders Its one of the only ingredients I splurge on; I ruined myself by trying it in the first place. (but we still found the cake delish . And I was vegetarian. After a good 30 minutes it comes out DELICIOUS. When I warned the batter might look uneven, this is what I meant. Are you at high altitude? Beautiful Deb! (This is a 75% volume of that, so it wont fill out a loaf as well. :). I reduced the total sugar to 270g (so 135g in the original size), made it GLUTEN FREE by using brown rice flour, and also used rice milk soured with lime juice in place of the buttermilk. Frosting issues It sounds like some food processors are indeed warming the frosting up a little, and making it grainy. (FWIW, I tend to make oil based cake recipes if Im looking to avoid dry cake at all costs.) This will make a great ongoing cake recipeyoud better believe its favorited. Thanks for this great recipe. If only I had enough patience to wait to make a cake until today. Thank you. I tried to make this cake, but the batter curdled when I added the thinned yogurt Probably for breakfast. This is my go to recipe for weekend baking with my kids. Have visited this page many times, but thinking about making it for the first time for my roommates birthday! Please maam, may I have another?!!!!! So yummy! My family enjoyed every bite. One variation I have made a few times (for grown up cake-eaters) is to swap the milk for Baileys salted caramel. It sounds like Natron is indeed what baking soda is sold as in Germany. My boys and I made this tonight. Perfect swirls! Im the only one here! Have never liked chocolate cake (other chocolate things -oooh yeah,) but the color of this one (soooo dark), has me wondering if this will be the one that changes my mind. I just checked and it was working for me. I need enough frosting for a three layer cake 8 inch rounds. Could also be scaled and stacked as a birthday cake. Hi Deb! Her answer was an unequivocal, Yes! Thanks again. How do you make the frosting look so swirly and delicious? 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). I subbed home-made full fat natural yoghurt for the buttermilk (loosened a little with a dash of milk) and used an inch of real vanilla pod rather than the extract and the cake came out very well indeed. Thanks! We made this (as cupcakes) when we were quarantined for Halloween, and now were making them for Valentines Day and not in quarantine. Thanks!! Ive heard mayonnaise suggested before has anyone tried that? Your swirls are amazing. It was pretty powerful at first while mixing, so I wont go by first taste ever again!). I dont even like frosting but Im drooling at the sight of yours! Is this the nature of this recipe, due to the added solid chocolate, or did I perhaps mis-weigh my powdered sugar? I wish this had been in the notes! Score!). 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. Ive made this a few times and its turned out the best with whole milk yogurt (not Greek yogurt) and a half to on teaspoon of instant coffee/espresso. Making your classic brown butter cake for a last minute wedding this weekend was thinking of using this for the bottom middle layer. Used 1/2 cup strong coffe and a 1/4 cup wine instead of the buttermilk. I would like to send him a care package including a chocolate cake. It keeps well and only gets better as the days pass. I know someone have asked about multiplying this recipe, I used a full fat cream-on-top plain yogurt from Trader Joes in lieu of buttermilk. 2 tablespoons (25 grams) granulated sugar I followed directions exactly including using Dutch processed cocoa. The cake was incredible. Baked for 30 mins. Im not sure whats been happening with my cakes but would love ANY advice or ideas! Normally I cook in vast quantities (no idea why, its just me and hubbymaybe I was the mother of 8 in a past life?) Not sure how much it holds, but probably. Let cool in pan for about 15 minutes, then use a knife to loosen the edges and lift out using parchment to help. You can also bake it as a lovely loaf. I make it all of the time (like, embarrassingly often) in the FP and hadnt run into this, but it definitely sounds like something that could happen that would be no fun at all. It was GREAT! I turned this into a dairy-free, stacked birthday cake with the following adjustments: -doubled the recipe Turned out delicious! I made the cake the other day for my sons birthday. It was yummy but I would like to try to follow recipe next time. Two years ago: French Onion Tart 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. I also really appreciate the conversions since I am in Germany! The best looking thing ever. Blueberry Boy Bait is an all time comfort food around here oldie but a goodie. Im a good baker, I know how to read a recipe and I use a scale. That doesnt sound good at all. could i melt terrys chocolate oranges and add them to the batter, or maybe orange zest and juice to the batter to mix the flavour? Then I saw an article with the above watch-out. Have just put this in the oven. That said ive found most buttercream frostings to be too sweet so I dialed the sugar back to 2/3 of whats suggested here and it was perfect. It has a tender crumb and is definitely fluffy and tasty (especially with chocolate frosting) but still kinda of sticks in the mouth. I must say, something that involves both the food processor and mixer does not qualify as a one bowl cake. Melt in the microwave on 75 . This is one of my favourite recipes from my mom! 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. but this cake is such a nice size, with a good frosting-to-cake ratio. The only edit I would make is to halve the amount of frosting. Lucky husband will be having it for his birthday celebrations after work! 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. The 'I Want Chocolate Cake' Cake | Smitten Kitchen with Deb Perelman - YouTube 0:00 / 8:11 Intro The 'I Want Chocolate Cake' Cake | Smitten Kitchen with Deb Perelman smitten kitchen. blood orange, almond and ricotta cake. A winner! Cake was good too, even though Im not a die hard chocolate lover. This has been my kids birthday cake two years running! Reading this blog right now brings back so many memories. Its not too sweet and the texture is incredible! 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! Jenny I havent tried it but it might work. Just looking at these pictures makes me feel the urgency. They are all gone now and left everyone (all adults) with smiles on their faces. Worked fine. I love the ratio of frosting to cake in this, and that it still manages to not be too sweet. Deb, today is my husbands 84th birthday and chocolate cake is his request. But at some point, why not just eat the frosting by itself? I made 1.5 x the amount of batter in the cake recipe to make two relatively thinner 9 round layers and doubled the frosting recipe and I had plenty to ice the cake. I saw the title and that you started yours really late in the day too. Your writing is awesome, the photos are perfectly approachable and I love the process photos. Thats what I usually have on hand. Made it last weekend. My larger offset languishes in the drawer unused except for sheet pan spreading jobs. 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. Make these for someone you love today! Delish no frosting just some a bit of icing sugar. Thanks, Deb!!!!!! Yes, but it is not needed to make this cake tender/plush. Or just double the frosting? Hello! Chocolate cake with chocolate frosting would definitely be an understatement! Details. Perfection! I was worried that it would be dry as most of the cakes that I make from scratch are, but it isnt at all. I want it to taste good, but the birthday girl (a 6 year old) wants a very specific design. Thanks for the clarification. 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.
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