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! 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. What do the chunks seem composed of, does it seem like sugar or chocolate? . the wet stuff, not dry cake crumbs), its not done. When I had a piece I cut some cake, scooped out some frosting and let it sitto warm and frosted the squares individually before eating. But I am living in a country free of baking powder (Switzerland!). Delicious cant believe how high mine rose and how moist and rich it was. Its wonderful. Next time I wont add as much sugar; I shouldve read the comments first, but live and learn! 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! Even the kiddies liked it! I made it for my moms birthday and everyone was really impressed. If youre used to canned or standard back-of-the-box powdered sugar and butter frostings, it should be less sweet, due to the very bitter unsweetened chocolate thats used. These will be great for my babes first birthday party tomorrow! (yes, for breakfast!) I used a hand-held mixer, and made the frosting the same way, so not only did I not have to clean the food processor, I had the beater blades to clean. I used self-raising flour and half a tsp of baking powder. Thanks so much! Chocolate cake will clearly be my undoing as well. Magda I dont have the functionality at this time, but Id love to get it if possible. Deb, Ive just noticed you forgot to mention the buttermilk when adding ingredients. I want chocolate cake! Mission accomplished. Kudos to you for taking the time to snap the beautiful pics before digging in!!! 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. It turned grainy or separated or something. wow, that cake looks amazing! I shop there because they have EVERYTHING FOR BAKING but.they arent the most pleasant peeps Ive come across. 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! .. is that normal? I made this tonight. Just made this cake tonight and as I have a milk allergy I replaced the buttermilk with 1/2 cup strong coffee and 1/4 cup red wine!! But OMG the icing is fantastic!!! Has anyone made the fudgy sheet cake and if so, how do you think it compares? 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. Thanks. I cant find her recipe anywhere and am excited to try yours to see if I can make the dreams stop! Preheat your oven to 180C (fan 160C/gas mark 4). I used this recipe to make my brothers wedding cake. @smittenkitchen smitten kitchen . I, uh, use Valrhona. Best chocolate cake ever. Frosting issues It sounds like some food processors are indeed warming the frosting up a little, and making it grainy. I was going to guess at it but you have saved me a bit of worry. Was that the culprit?!? But this will do and maybe I wont even share it ;). I also used cocoa and a little extra butter, with a dash of instant-espresso powder, in the frosting, and did not find it particularly sweet at all, just a good chocolate flavor. Ive loved every single Smitten Kitchen recipe Ive tried, and these are no exception. None of these are a dealbreaker, of course, just good to know going in. 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 MUST HAVE CHOCOLATE CAKE. My son is 7 months old and the craving still pops up now and then. I wish this had been in the notes! And Im a recent grad, now. Great little cake, so nice to have something smaller and delicious! Step 4. This frosting is HEAVEN. Do let us know how it goes, if you can. Bake on the center rack in oven for 65-75 minutes, or until a toothpick inserted in the loaf comes out clean. I just made it for our sons birthday and if the batter is any indication this is one of the most delicious chocolate cakes I have ever eaten. It was delicious. 1.5 times the recipe? I made it yesterday and it was easy and excellent! Love your site your writing, approach and photography are all just superb, and I appreciate your sense of humour and real-life tips. I substituted 1/2 cup of buttermilkkept 1/4 cupfor a Terrapin Chocolate Peanut Butter Porter beer. Its almost like.dinner. Help!! It might be worth making another one (oh, the hardship!) Sometimes Im like Doctor Jekyll and Mr. Hyde when it comes to chocolate. Great texture! Lower than 7 is acidic, higher than 7 is basic/alkali. Had to make this because I know that I GOTTA HAVE CAKE feeling well even though Im not pregnant. Made this tonight! Ive even had some photos Ive taken of your recipes published in our local papers, The Vancouver Sun and The Province. How this the cake so fudgy and the icing so irresistibly fluffy? Im going to make it for my kids fifth bday party. Ive had so much trouble finding good ones. (Hmmm. I deviated ever-so-slightly by topping it with a cream cheese frosting, simply due to the vibe I was feeling. Thank you for doing this. The frosting was incredibly simple and so, so much better than store-bought frosting. Might just need more time? Nope, way too dry so I added an extra Tablespoon or so of heavy cream. Do I defrost 4, decorate them tonight and frost the rest just before serving on Sunday? Sorry so late to respond to this comment; no reason you cannot. Must purchase metal 88 pan ASAP.
Smitten Kitchen Tiny Chocolate Cake benjamin plante 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! And, you my dear, are apparently my enabler! Im making this for my book club tonight and wanted to time it so I could ice the thing and then hop in the car and head out, only my icing is not fluffy but oily!!! Oh my goodness, this looks heavenly! Can you PLEASE make The Cake tonight mom?! I used Herseys special blend cocoa (dutch and natural) and added some instant espresso powder into the milk. I want cake now! YMMV. Completely organic and perfect. Think of it as my New York Sheet Cake, intense (the impact of cocoa and unsweetened chocolate should not be underestimated), rich (butter, in all of it), tiny (one-eighth of a sheet, to be particular) and quick to make, so you can just because you want it but not have it stay long enough to cause any permanent damage. I love the buttermilk and richness from the egg yolk. Hi Deb! Powdered sugar frostings sometimes have an unpleasant aftertaste to them that I dont like, but this was fabulous rich, chocolatey, buttery. However, I think I should have creamed the butter and chocolate together before adding the powdered sugar. The frosting is delicious too! But now I want to make this cake again and again I am in a chocolate cake loop. With every bite the grumpiness and stress and bickering melted away. I followed it exactly. This is my husbands birthday cake today! I made this in a 6 inch pan as a two layer cake as someone else mentioned. sick. So so so so delicious. I am considering 88 two layers. We even put candles on it for the number of weeks we were celebrating. Didnt have buttermilk so subbed yoghurt and milk. Note to self: Keep cake ingredients and directions separate from frosting info. I riffed off your frosting to make rocky road frosting by adding mini marshmallows and chopped toasted pecans. Hi! 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. But frosting in a food processor? But after tasting the cake batter with the slightly tangy taste of buttermilk, I know it will be well worth it. I doubled the recipe to make a 2 X 8 inch round birthday cake. Recipes. Hey Deb! Actually, Id probably keep 1/4 cup buttermilk, just so the batter wasnt too thick to work with. Im so surprised. ahh, you just need to adjust it this way: the speckling is a *feature* rather than a detriment.
I Tried Smitten Kitchen's Best Birthday Cake Recipe | Kitchn Such a perfect moist crumb on this cake it must be the buttermilk! I have seen your recipe for Chocolate Banana Bread, but I just love this recipe (second time making it). How did it taste in the end? Im nervous about its moist crumbliness, though, and would prefer frosting to ganache. I found that the coffee version took slightly longer in my oven, but produced the most delicious moistness. How much batter should I make for two 10-inch pans? But my batter didnt seem as thick as in the video and it also didnt rise very well (or as much as yours). I messed up the icing (used four tbsp of butter instead of 8?! next year I am making this chocolate cake. This was SUPER YUMMY. It would be impossible to overstate the urgency of such a desire! Thank you!! Just wondering if you use brands that are commonly available in grocery stores (US) or if you use more of a speciality chocolate. This cake would feed one of them, maybe 2 if they were forced to share. I made this and I just wanted to say that it was so good. 3.5 Years Ago: Naked Tomato Sauce. I was thinking of starting with your dreamy cream scones as base and use browned butter. A decent frosting can somewhat save it. Alexandra You probably can, but I think youll be surprised at how not terribly sweet this cake is, despite the seemingly large amount. 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. Sometimes that mixture is too thin, but in this case, it was fine. Yes, but it is not needed to make this cake tender/plush. Is the swap 1:1 with buttermilk? ), 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. My husband usually dislikes cake because its too sweet, but he had two pieces last night (as did I). Do you have any adjustments for high altitude? I baked it in an 99 square, for just about 21 mins. Just looking at these pictures makes me feel the urgency. Aarthi I havent, but it sounds really good. Special equipment: A pastry bag fitted with a star tip. Small cakes? First, the butter wouldnt cream with the sugars {its pretty cold here at the moment, and room temperature was well below what it should have been.) Thank you. Deb, re: your comment to me above, I may have been a little hasty in my judgment as the first taste while mixing hadnt had time to settle in with all the sugar and butter so the flavor was still overwhelmingly bitter. Fran- Use a combination of coffee and fake buttermilk( equivalent amount of soy milk+1tsp of apple cider vinegar.
Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites - Brand Pinch of fine sea salt (optional) The baking time was about 35 minutes, all told. i got 12 standard size cupcakes plus one bigger one, made in a custard cup. 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). Less temptation as it sits on my counter! (My co-workers very kindly said that unless the cake leapt up off the plate and attacked them, they were going to love it but I was worried about the texture.) Category Chocolate. several times a year) and if anything, its on the sweet side. Thanks for a perfect chocolate cake recipe! I used King Arthur Double Dutch Dark cocoa, which gave the cake wonderful color and flavor. What did I do wrong?!?! For the last 4-5 years Ive been making one of your celebration cakes for my birthday cakes my two fav being the crepe hazelnut and the chocolate peanutbutter cheesecake. 1. 8 ounces semi-sweet chocolate chips 3 tablespoons creamy peanut butter 1/2 cup half and half Instructions CAKE DIRECTIONS Preheat the oven to 350 degrees. 1 egg 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. Fran You can use coffee for most of the buttermilk and Ive heard good things about mayo too. Chocolate cake, with rainbow sprinkles, is simply the best thing ever. I made this into one round 8 cake. The melted chocolate had cooled a little but was not chunky when I poured it in. Rebekah describes this perfectly deep chocolate flavour, not too sweet, very easy to mix up and bake I loved the frosting this is my new chocolate frosting. Thanks! Thank you for the recipe :D. Okay so I made the cake but admittingly havent tried it yet.
Classic Chocolate Loaf Cake by smittenkitchen - The Feedfeed Congrats and thanks for this recipe! Stir on low until just combined; scrape down bowl a final time. This one looks just absolutely perfect! Love your strawberry cake, so I was excited to try this one. Thank you! Several typos in my comment, whoops! I also used dark chocolate cocoa powder (not Dutch processed) because its all I had it tasted great and gave me that same dark chocolate color. I have a question about the frosting. Same with frosting. It was, admittedly, FABULOUS, but the speckling isnt ideal for looks of course. I find it milder (especially at the proportions suggested for a swap, usually 1T per cup if I remember correctly) and more buttery (yum) but it should work here. I have to say, however, that the part about cutting it into 16 pieces made us laugh and laugh and laugh! I was so tired and grumpy, the kids were fighting, and hubby was exercising his birthday right to take the day off. The sugar is a bit much so the salt balances the sweetness a bit and enhances the chocolate flavor. Its easy, moist, bakes in 25 min. Mmmm yum. Hi Deb. Since I only have one (short on storage space) it was not difficult to simply bake one layer at a time. I just made your best birthday cake with the addition of chocolate chips for my fiances birthday, and he requested a chocolate buttercream frosting. I made it in a regular cupcake pan. 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. and am here to report that the frosting amount was also just right. 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. I tend to use double what is recommended of the powder, due to the mildness. You just make the most lovely things. I NEVER comment, but this hit me right in my stress-baking sweet spot and I made it yesterday with a three year old and a baby underfoot. Loaf pan Use the Everyday Chocolate Cake recipe. Often I skip the frosting and its still good. salted butter chocolate chunk shortbread . Re, the sweetness of the frosting: I think its relative. Wow, have I been missing out! Thank you. The cake was incredible. I need enough frosting for a three layer cake 8 inch rounds. This is the perfect size, too. That frosting is to die for!! I made this for my daughters 4th birthday and it was awesome. Too thin.
Smitten Kitchen Chocolate Cake | House & Garden Do you think its OK to double the recipe, and let half the batter sit while the first dozen cupcakes bake? Also melted chocolate for a chocolate buttercream frosting?! Is that just me?! 1 large egg yolk thanks! I am making a cake this weekend and was planning on doing the golden cake from your cookbook (which always turns out perfectly!) I used labneh in place of the buttermilk since we didnt have any, plus two Tbsp coffee. The frosting is awesome as well! Not too rich. How? To make the homemade version I used this recipe with sour cream, 1/3 cup coffee liquor, and added chocolate chips to the batter. My question with brown butter in baked goods is always the same: can you taste it? Thank you. 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 love the ratio of frosting to cake in this, and that it still manages to not be too sweet. The intensity from the smallest amount of unsweetened chocolate is surprising; plus, its so bitter, it really helps offset the sugar-assault that butter-powdered sugar icings usually are. Thanks for the recipe! The tart cranberries helped to cut through a bit of the rich chocolate and the frosting was smooth and creamy with just a little bite of ginger. It looks incredible. Looks fabulous cant wait to try this cake as soon as I can get the ingredients together. So good! So tummy and satisfying. :). Turns out baby now had taste buds! I love the size of this cake. I specifically went looking for an I want chocolate cake now and happen to have leftover buttermilk recipe. Cat Actually, its just a smaller cake. Thanks for another winner!! Must have been the chocolate. Deb, in a very saturated social media food scene, you are one of the OGs and my absolute favorite. Except the word wanted doesnt accurately describe the craving; it was suddenly everything. Ive just made this and I find the frosting ridiculously sweet-I dont think I am even going to put it on the cake :-( I think Australian tastebuds must be a lot less sweet. Theyre about the same area (63.6 vs 64 square inches) but will it affect the baking time at all? This will definitely be in my regular rotation of dessert recipes. If youre not used to U.S. frostings at all (which, of course, are very sweet), it might seem over-the-top. It was moist, but still firm, and tasted even better after a day or two in the fridge. Do you think it would work as 2 6 rounds?? This recipe is so disappointing, especially after all the other ones Ive made from your site. I made the cake a couple days ago, and served it only yesterday. -made an orange cranberry filling If so, how would I defrost? When reviewing the recipe I realized I should have lowered the amount when not using sea salt. Works perfectly! Deb this is just. Hmm.). It sounds like Natron is indeed what baking soda is sold as in Germany. This recipe will do nicely while the bender is ongoing! I love everything Ive made from your recipes especially the rapini and pasta! My solution was: I didnt frost the cake after baking but kept the frosting in the fridge and the cake on the counter in cling film . Girl, you are speaking my language. I have a three layer 9 inch cake to frost. :). If it wasnt 8PM right now I would make this cake. Just buy the biggest ones they have. Hi Deb, love your blog and it is my go to for everything cooking-related. . stephanie I suppose you could use a bittersweet chocolate, the most bitter you can find, but it will make the frosting more sweet/less dark. 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. Youre not at a higher elevation, are you? Its cooling but Im so nervous its going to be dry, *swoon* How hard was it to take those gorgeous pictures of the finished and then sliced cake without pouncing on them first?? Esp the frosting. An inexperienced baker may appreciate a more precise explanation of just how mixed you were intending. Sorry for the late response, even after such a nice comment! I made it on Saturday with my 5 year old and it was a huge success among adults and kids alike. Mel For a whiskable frosting, well, its all about how strong your arms are. 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. I recently rediscovered this place. You want to make sure this gets really blended/whipped, so youll probably want to scrape down the bowl and blade a lot. Did you watch the clock and take out the cake when it was barely finished? I made this in two 6 rounds and it was a perfect little layer cake. Baking soda is actually part of baking powder. Or just double the frosting? 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. :). A perfect, quick, rich chocolate cake. P.S. Did not have the right size pan so baked 6 delicious cupcakes. Can the frosting be made a couple days in advance and refrigerated or is it better the same day? Emily Im not sure how well this holds a clear shape (you might use the Chocolate Butter Cake here, for more of a pound cake effect) but this would be otherwise just find in a round pan. I posted picture on Instagram. Id limit it to a couple tablespoons as it will be pretty wet, and personally, I prefer to strain raspberry purees to get rid of the seeds, but I think they bother me more than they bother other people.
Gooey Cinnamon Cake - David Lebovitz I just made this! Im making for a party and dont want to not have enough! Not as moist as I thought it would be or very chocolatey. Deb, have loved your blog for years and some of your recipes are my go-tos! One of Debs many charms is that her recipes are accessible, using easily-obtained ingredients. After trying both creaming and "reverse creaming," we turned to ribboning whipping eggs with sugar until they double in volume, then . (and Im not even pregnant ;) ) You could just heap it like a bakery does. Just enough for one ;) Quick question can I use light brown sugar instead of the dark brown? I just searched your site for the answer! Hope to help. You can make baking powder by using baking soda and an acid (usually, cream of tartar is used) at home. Thanks for your response! Does this cake freeze well for a day or two before frosting? The cone shape one? Chocolate cake with chocolate frosting would definitely be an understatement! Is it possible for the machine to heat up just enough to melt the butter? More cocoa, brown sugar, that extra egg yolk for richness, etc, etc. Deb, I love your recipes and we just made this cake delicious!! Im terrified of failing the first test and having to take the dreaded 24 hr one). Another site question: youve said that site updates are in the works. 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. Also, make sure you dont over-mix your batter, that would make it very tough! I really want it with chocolate custard, like the school dinners I remember as a child. This comment is years late but I made this today and thank you for the easy frosting recipe!
chocolate olive oil cake - smitten kitchen I love the recipe and will have fun making this with her. I guess Ill just have to give this cake a go at the next family birthday (which, thankfully, is in barely two weeks). Katie I think buttercreams with melted chocolate are better, or, at least I love this one most of all. Baking this cake in NZ and looking forward to eating it tonight. Ive had my eye on this for a long time, and when I caught my 11 year old son watching chocolate cake how-to videos, I knew the time had come. Let the pound cake cool completely. Thank-you Deb! After a good 30 minutes it comes out DELICIOUS. I asked him if we wanted to make the small cake or double it for leftovers and he looked at me like I had 2 heads. I love the sweeping shapes in the frosting. I see you doubled this using the 913 like I did. This ultra-moist chocolate cake is deep and rich in flavor and best served with whipped cream and toasted hazelnuts. Took more like 42 minutes to cook all the way and I was worried it was going to be dry but ended up still very moist! Id use flour or cornstarch instead of cocoa (or half of each) and white instead of brown sugar. . Finally, a SK cake! xx. Can I replace the dutch cocoa with natural cocoa? YUM. Can I make this in a miniature bundt pan? pps, is there a softening butter hack? Thanks for this! if you double a 9-inch round or 8-inch square in a 913, its a pretty good match, but the cake will be ever-so-slightly thicker but close enough. I made this tonight and used your suggestion of red wine and yogurt if youre out of buttermilk. I have bittersweet baking bars and cocoa powder. I did something stupid & went upstairs to check on the Internet briefly (I thought). But either way, the cake turned out great. This is a great cake! I made this with regular cocoa powder from Trader Joes and it turned out amazing!! It will be a win for somebody for sure, since your goodies usually are. Congratulations on your wonderful news, and I cant wait for your next cookbook! Kate I havent done it, but if I were going to, my approach would be to replace the buttermilk with 3/4 cup mashed banana. It was rich but not overwhelming for little mouths and got rave reviews from the grownups too. I usually melt half of the chocolate (chopped) and stir in the rest until melted.