smitten kitchen best chocolate cake

Crap. It was awesome!! I find melting and cooling the chocolate to be the most annoying task, and have seen recipes that simply call for cocoa powder instead. and . Fabulous. Planning to make 30 mini cupcakes. measurement question! No one wants a dry cake! The baking time was about 35 minutes, all told. If so, should I alter the other ingredients? Its as 8 spring form pan by the way. I just frosted it and now half the cake has disappeared! Lovely, Deb, thank you. It is now known as The Cake in our house. I wish I could post a picture of the cake I made from your recipe! Thank you! I have never made a vanilla buttercream that I liked, and Im scared to try a meringue-based frosting. i dont have rainbow sprinkles and am feeling a bit too lazy to run out and get them right now would it be a terrible idea to finish this with some grey sea salt? Preheat your oven to 180C (fan 160C/gas mark 4). Chocolatey. :). JP hit the nail on the head. After noodling for a day, I decided that the acid present in the buttermilk must be enough to do the job. I just wish I could make my frosting swirls as pretty as Debs. Ive tried adding back the sugar in the hopes it will fluff but alas, no; its an oily albeit fudgy/tasty mess. Ive been halving bundt cakes for years (very easy to do as all ingredients are easy to cut in half and bake in my junior bundt pan), and Id like this smaller chocolate cake (I halve to halve it :) ) but am at a loss. Thank you! Its hard from the fridge and would need to be warmed up a little and possibly re-whipped. Has it been six years? (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!). I wish I could reach in a try a slice! Chocolate cake with chocolate frosting would definitely be an understatement! OH.MY.GOD. Aprx. Great cake for V-day!! I bought a six inch cake pan last year, and thought Id try halving this recipe to make one six-inch layer. 6 tablespoons (85 grams) unsalted butter, at room temperature I dont want to waste the leftover buttermilk so I will make it again & freeze it so I have one ready for easy entertaining! Im thrilled on both counts. She insists on a layer cake and since we are all social distancing I don`t want to double the recipe. -I used regular cocoa powder and absolutely missed the Dutch cocoa powder, so go for the gold here The thing is, if you reduce the confectioners sugar, youll have less structure and more chocolate and butter whipped together. You can make buttermilk by mixing a little white vinegar (somewhere between 1 tsp and 1 Tbsp) and the rest of the cup milk, itll curdle, and then you can use it as buttermilk! Tried to read most of the comments but mostly the conversions were for 913 or cupcakes. 2.5 Years Ago: Leek Chard and Corn Flatbread I bet you could put in the same amount of cinnamon, for a Mexican chocolate vibe.). Hi Deb! i filled them about 3/4 full; next time ill do a little less as they spilled a tiny bit. Ive made several recipes from your blog, so I knew the kind of quality I could expect, but still, I wasnt expecting to be wooed into buying another cookbook when I have plenty that dont receive enough attention as it is. (FWIW, I tend to make oil based cake recipes if Im looking to avoid dry cake at all costs.) Do let it clabber for 10 to 15 minutes for a thicker texture. This is getting pawned off on my coworkers as soon as my office reopens because I cant take it anymore. I this chocolate cake!! Your name for the cake reminded me of our favorite chocolate cake recipe -That Chocolate Cake. But as youve proven multiple times a person can have several favorites; especially brownies and chocolate cake. 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! Thanks. Oops! Really this is so good! Thank you! I stuck the unfrosted cupcakes in the freezer. I used Herseys special blend cocoa (dutch and natural) and added some instant espresso powder into the milk. It was a little grainy/granular, and I had a really hard time getting it nice and smooth/whipped. 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. This cake was so easy to make and was well loved by all who tried it! I made cupcakes for my daughters birthday. Made this cake last night. Nomnomnom! Thanks for having such well written and scrumptious recipes that end up being perfection every time. Or maybe get one of these? Magda I dont have the functionality at this time, but Id love to get it if possible. 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 In the end, it was still delicious. :). This cake hits the spot and is a perfect snack size. [Thank you!!!]. Just made this with my gluten free flour blend. 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! Its supposed to be reserved for only specific times? Rather than a cream cheese frosting, you'll make a quick buttercream frosting, which I found was harder to spread. It sounds like Natron is indeed what baking soda is sold as in Germany. Also, the when you make a cake, they will come rule totally applies to this cake. . New here? I doubled the recipe (cake and frosting) and it made 24 perfect cupcakes. Man, I wasnt going to print this one out (its just sheet cake, right? .). Remove from the heat and let cool. 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). Baby is now 3 months. Do you think I could add 1/4 cup cocoa powder and decrease the powdered sugar to 1 cup in the frosting? Instead of the buttercream I frosted it with a half batch of the seven-minute frosting from the King Arthur website and drizzled with chocolate ganache, but I definitely kept the rainbow sprinkles :). Its almost like.dinner. I used plain Hersheys un-Dutched cocoa, water and a teaspoon of vinegar in the cake batter; it was very dark, and rose fine. However, my cake was dense, moist, almost fudgy- like a good brownie! My hubs and I are chocoholics and this cake definitely is a winner. (easier to mix oil batters by hand than to cream butter and sugar properly). and it was AMAZING. Your cake saved the day! If youre not used to U.S. frostings at all (which, of course, are very sweet), it might seem over-the-top. p.s. What did I do wrong?!?! I made this last night and it was delicious! I tried to make this one today and it burnt to a crisp, even with my oven at the right temperature. Megan 10-inch round or square? I just tasted one of the chunks (for research, clearly, not as an excuse to have cake for breakfast ;) ) and its sugar!! The ratio of cake to frosting is the icing on the cake (SEE WHAT I DID THERE??) i cannot wait to make this cake! Baking time actually remained about the same for some reason. Id LOVE any advice you have. Making this tomorrow morning, definitely. Do you have Smitten Kitchen Every Day? 1/2 teaspoon table or fine sea salt, Frosting I was thinking of making a vanilla version, and looking more carefully at the comments I see youve already offered an answerdecreasing the powdered sugar, increasing vanilla, and leaving out the unsweetened chocolatebut Im glad to know theres more in your new cookbook, I will check it out! Ye gods all I want is that chocolate cake now (hello final month of pregnancy, so lovely to finally meet you). Its what I have always wanted my homemade chocolate frosting to taste like. Thank you so much for this Christmas gift. Could it be that I used salted butter??! The frosting was miles high, pillowy, gloriously swirly, and of course perfect with sprinkles. Truly next level. It came out perfectly baked, not very risen. WOWjust made this for my oversize cupcake cake. 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. OXO Good Grips Large Offset Spatula $10.94 Amazon Buy Now Save to Wish List Congrats and thanks for this recipe! Im making this for my friends birthday which is tomorrow so this is kind of urgent haha. I want cake now! Made this for my *babys* bday on Sunday and we are all loving it. 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. If square, 300 to 325%. (I did not add the meringue powder, which was optional.) apparently they dont use baking soda here but then what? Note to self: Keep cake ingredients and directions separate from frosting info. Is it the same as far as acidity as regular buttermilk? This post could not be timed more perfectly. But frosting in a food processor? The result is a perfect pick-me-up cake on a weeknight. Neutral on the pH scale is 7, not 5. I shop there because they have EVERYTHING FOR BAKING but.they arent the most pleasant peeps Ive come across. Joining the gym after New Years so this is the week for this cake again. Thanks. I used gluten free flour (King Arthur general purpose is my favorite), subbed coconut oil for the butter and coconut milk with a little vinegar for the buttermilk (to make it dairy-free). I have a large jar of Nutella sitting in a kitchen cabinet and was thinking it might be good mixed with marscapone as an alternative frosting. So, push and then make an S-swirl, push and S-swirl, repeat and always quit while youre ahead (hard, because its so fun). Katie I think buttercreams with melted chocolate are better, or, at least I love this one most of all. I used a whisk to mix the not really lumpy cocoa. I MUST HAVE CHOCOLATE CAKE. My son is 7 months old and the craving still pops up now and then. Genius! Deb, I love you. It actually tasted like chocolate, unlike most bakery cakes that just taste brown. We used m&ms instead. Hope to help. Better the same day. This comment is years late but I made this today and thank you for the easy frosting recipe! So moist and chocolatey. I am looking for a chocolate cake to make with raspberry filling, because your double chocolate layer cake has inspired me. Will try a better quality cocoa powder next time tho I used Ghiradelli. This is the fudgiest, most delicious chocolate cake Ive ever experienced. -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. Im trying to print some recipes, but the print recipe links that appear are not working (I use Google Chrome). Otherwise, Id recommend you invest in an oven thermometer. Actually as a followup to Aunt Vixens post 245, I too had to extend the cooking time. Start with 25 mins, then check every couple of mins, depending on the done-ness of your cake. I dont often write but I want to express my gratitude for Smitten Kitchen, Deb, and this cake. If larger squares, 9 to 12. Thank you! Hands down the best chocolate icing Ive ever had! Everyone commented how fudgey it was. This one is almost brownie-like (especially on day 2) but definitely still cakey and has a great chocolate flavor. All my friends at work will love me though- if it doesnt make a believer out of me, as they will profit from my experiment. This one looks just absolutely perfect! I decorated mine with Smarties! Several typos in my comment, whoops! These, with the addition of the 66% baking chocolate chips will be my go to chocolate cupcakes from now on. As was my springform. 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). Thanks for the craving, Deb! We celebrated National Chocolate Cake day with this recipe, and it did not disappoint! In Smitten Kitchen Every Day, my second cookbook, I turn this cake into a whole party cake section with a mix of base cake flavors (chocolate, vanilla, or spice with pumpkin or apples) and frostings (chocolate, vanilla, cream cheese) that can be kept small and simple like this or built into anything from cupcakes to layer cakes. Had to bake a lot longer than called for, but still yummy! I need to stop reading this blog while pregnant First the cornbread muffins, now the chocolate cake. Do you prefer a particular brand of chocolate for both the Dutch cocoa and the unsweetened chocolate? This looked insanely good when I saw it first and didnt disappoint in the least when I made it. Scoop batter into prepared pan and smooth flat. I followed it exactly. It helps the flour soak up moisture and makes things much better! Fran You can use coffee for most of the buttermilk and Ive heard good things about mayo too. Same for apple cinnamon cake good luck with pregnancy! This is my go-to site for recipes. I was looking for a quick and easy chocolate cake recipe, so finally I tried this one and I am thrilled! I even had to use half caster sugar because I didnt have enough icing sugar and it was still good! Thanks! Hi. 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. This resulted in thick, tall slices of cake with still a substantial but not ridiculous amount of insanely rich frosting. Directions. Your writing is awesome, the photos are perfectly approachable and I love the process photos. weight gain which I finally lost, literally, three weeks before this second pregnancy. Darn! :). Oh, and the offset spatula makes the frosting swirls so easy. Its just the right size for when you dont want a larger sheet cake sitting around all week. Cake notes: I didnt have buttermilk so I used 3/4 cup thinned (with water) whole milk yogurt. It turned grainy or separated or something. This is a great cake! HOLY HELL, its fantastic. So the question of saving it for later doesnt even arise! Oh, and funny how I only noticed the s shapes after I read your notes on how to swirl the frosting ;), I made this last night and it is amazing. :). I also didnt have unsweetened chocolate so I used a couple TBS of cocoa powder in the frosting. This cake looks perfect. 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). We love so many of your recipes in our housewe literally make your Favorite Brownies at least a few times a month (my husband somehow remains just as excited every time). I return to your website multiple times each week for various recipes. Ha, this looks epic and just like the chocolate cake of my childhood. Anna You can replace all of the buttermilk with wine, because wine is an acidic ingredient (almost a match in ph, if I remember correctly from my research a few years ago). Thank you! 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. Omg, I am on bus to work (8am) and I want chocolate cake NOW (That one ^ I have no resolve ~ diet has left the bus :) ), Now I have to buy rainbow sprinkles. I love moist and really intensely chocolatey chocolate cakes . Do it.) Weiser bakes with salted butter, "to balance the sweetness and add a salty, savory note." With a bit of sweet and salty, crunchy and chewy in every bite, it's one harmonious cookie. 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! And I love the suggestion of sour cream thinned with coffee sounds like my kinda cake!! I just want a few slices of cake, enough to last in our house for two or three nights, even when there is no birthday or holiday or cause for celebration in sight. I made it yesterday and it was easy and excellent! Baked 25 minutes in a convection oven. I had a rather sad brownie experience last night and I am so appreciative of how consistent your blog and the results one gets from it are. I did cut the sugar and butter by about 20% (and replaced it with apple sauce), and it still turned out great! The frosting turned out a bit too sweetsolved by beating in an oz or two of cream cheese to mellow it out. Sometimes it comes back for an afternoon but its not like it was. Thank you! Its a very busy page, even with my ad blocker, so itd be nice if you could put up a Print Recipe link or some other manner to make it more legible. 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. How many servings approximately? Super hit! It was just fine; moist but not dense. I have a daughter who would love this but is gluten free. Ive been dreaming of my late mothers chocolate cake lately (yes, dreaming!) I love the ratio of frosting to cake in this, and that it still manages to not be too sweet. Your cake recipe is divine. Was it supposed to turn out that way? Me? Could I have just put everything in with the previously mixed mixture? My sweet son made it for me, sprinkles and all. So I never have any luck with Chocolate cake, and I had exceptionally high hopes since Ive made a few of your other cakes, but I actually found this to be fairly dry..we devoured it, and I even made a second one for a party tomorrow but with vegetable oil instead if butter fit the batter. Going to make this this weekend for my nephews birthday. This is a seriously good cake. 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. Weeeee! So easy, I love that its not huge and the batter is deliciousnot that I tasted it ;). One variation I have made a few times (for grown up cake-eaters) is to swap the milk for Baileys salted caramel. I put little chocolate rainbow sprinkles on it which were very charming and made me happier than I expected they would. So in the batter went, and crossed the fingers were. Thank you for an awesome cooking blog! The frosting was fantastic, creamy and smooth using the food processor. No need ;). Youre pregnancy sounds exactly like my pregnancy. But since I have been paleo for two years now, I find almond-flour baked goods much more fulfilling than wheat flour goods. Add cocoa powder and whisk until mixture is smooth. pps, is there a softening butter hack? This one will cause quick a bit of excitement, I can tell. Not sure how much it holds, but probably. The results were excellent. You can also bake it as a lovely loaf. Thanks for sharing! Turns out, the 41 grams of butter I used was from the cake recipe instead of the needed 115 grams. (I added a sprinkle of cinnamon to it also) thanks!! Its easy, moist, bakes in 25 min. How much batter should I make for two 10-inch pans? We opted for a few fresh strawberry slices on each little square and it was just right. Rebecca Here you go. Thank you for a spectacular cake. deb, i made this frosting again last week (underneath i confess i made the hersheys chocolate cake recipe as boyperson wanted a more box-mix-like cake), and we ended up not being able to eat the cake right away so we stuck it in the fridge. Hey Deb! 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. Maybe I just want the icing-free cake? It was delicious. Batter was quite runny; no worries. LOVE this cake! rebecca You can use cake flour, so long as it doesnt already have leavener it it, however, its not necessary to make this cake tender. Its perfect. Hi Deb, The icing is just divine. I get impatient so I usually do both. next year I am making this chocolate cake. Gonna save this one :). I made it today for a cast party for a community theatre again, accolades from the crowd. 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. I made cupcakes with this recipe yesterday and covered them with a vanilla buttercream frosting. Theres enough baking powder in the recipe that Id bet the acid/soda balance is not super-critical. Do I still need to mix dry ingredients separately first? Just enough for one ;) Quick question can I use light brown sugar instead of the dark brown? Thanks! Have a great one Deb! Have visited this page many times, but thinking about making it for the first time for my roommates birthday! This was so delicious and easy to tweak to my weird idiosyncratic preferences. Thanks Deb! 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. Thank you! It was moist, but still firm, and tasted even better after a day or two in the fridge. I made it on Saturday with my 5 year old and it was a huge success among adults and kids alike. Video Notes . I thought that coffee was acidic in itself.

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