My son is attending college on the opposite coast from mine. I have been really successful in recreating this recipe( without a mixer too Infact). Followed the recipe exactly as written. It may not be important, but Im still wondering: have you adjusted the baking powder since posting this recipe here? I froze it and it thawed out great. I was just about to make a batch of chocolate fudge, but now Im torn. This cake sounds heavenly and, well, just too darn cute. Lifes too short to do that. Im nervous about its moist crumbliness, though, and would prefer frosting to ganache. Does it give a tighter crumb for it? I made it yesterday for my husband for Valentines Day. I made this and used the measurement for table salt. Thank you for the recipe and inspiration. And just want to confirm its fine for the frosted cake to stay room temp for a couple days? I doubled the cake recipe and it made a perfect amount of cake in a buttered, bake and serve 9 x 13 glass pan. Two years ago: French Onion Tart Should the butter quantity for the frosting be 1/2 cup or 4 oz? The frosting came out awesome. Am i right? Thanks Deb! YUM. I was sick for the first four or five months and couldnt really eat anything that wasnt starch plus dairy (mac and cheese, cheese enchiladas, etc.) How well do you think it would hold up in a totally round pan (like the Wilton Sports Ball pan)? deb says to eat it pretty much right away, and i agree. :) (Also, see Joannes comment!). 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. This is the easiest; its quite chocolaty, a little fudgy, not firm but holds together well. I used labneh in place of the buttermilk since we didnt have any, plus two Tbsp coffee. Thanks! Thanks! 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. Trace the bottom of the pans onto wax paper or parchment with a pencil and then cut out the circles. I used an 8 round springform and it rose more than your tray version and needed an adjustment in the cooking time but I have got used to listening to my cakes for that little bubbling sound that tells you they need a few more minutes. 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. Next time I wont add as much sugar; I shouldve read the comments first, but live and learn! I made the cake the other day for my sons birthday. 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. So good though for such a quick cake! anne I think stout would work just fine. This is so totally the wrong place for this, but I will ask anyway. I also topped the cake with my own chocolate whipped ganache as I needed to use up my heavy whipping cream. Didnt bother to sift even though cocoa was lumpy and it was fine. Ive loved every single Smitten Kitchen recipe Ive tried, and these are no exception. I put about a teaspoon of cloves into the dry ingredients sometimes. 2. How did I even miss that! And it is not smack-upside-the-head sweet. You think it might have anything to do with the 20 tabs of different chocolate cake recipes I have open on the computer? S'more Layer Cake - Perry's Plate Do you think itd work? Its less expensive and bakes pretty well. Just finished frosting the cake and Id recommend adding the salt. No one wants a dry cake! The only edit I would make is to halve the amount of frosting. Frosting in the food processor?!!! Video Notes thank you deb, anne, and JP! Im not saying how many I had. My sister cooks a lot and makes good cakes. Looks amazing! Had to bake a lot longer than called for, but still yummy! Not coconutty tasting at all. My fiance, who was weirdly unenthusiastic about my plan to make it, was on his way to the kitchen for a second piece before he had even finished the first. the wet stuff, not dry cake crumbs), its not done. I needed a very quick and easy cake for my brothers birthday and this cake was easy and great and frosting in the food processor amazing!!!! Sometimes you just have to have a chocolate cake, right?! I really want it with chocolate custard, like the school dinners I remember as a child. The salt in the frosting is the perfect touch. (The cake is good too, dont get me wrong.) Would the cake be able to take the weight of the ganache? And as a fellow pregnant lady whos had these chocolate cravings I totally feel you. Its easy, moist, bakes in 25 min. Yum! Im going to stack some to make a birthday cake: Id freeze the cake layer, but not the frosting. It works just fine, though, and then you can split the layer and fill it. Hi- Do you think whole wheat pastry flour would work in this recipe? 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. ice cream cake roll. Worked perfectly! No one will know except us. To make a birthday cake, I doubled the recipe and baked it in 3 7 round tins. We will definitely make the button easier to find when we next redesign. Can you explain how you choose a pan when doubling a recipe? We just finished my husbands favorite chocolate cake, which is my Moms recipe for chocolate mayonnaise cake (dont laughits outrageously good), but yours sounds even better. One variation I have made a few times (for grown up cake-eaters) is to swap the milk for Baileys salted caramel. Thank you! Congratulations! I baked it in a 8 square glass pan for 25 minutes. 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. Several typos in my comment, whoops! Just made this today. Oh my goodness! Probably need to stick to 20 min. I have a similar chocolate cake from a post-wartime austerity recipe (only 18g cocoa and a single egg) which assumes 30-35 minutes cooking time. It came together simply and easily. This resulted in thick, tall slices of cake with still a substantial but not ridiculous amount of insanely rich frosting. 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. Delicious! You never disappoint. (I also made it once with peanut butter frosting winner.) Making this as cupcakes for my sons birthday party, but do I need to adjust cooking time or oven temperature?? Amazing. It was good but not knock your socks off good, which has been my experience with everything else Ive made from SK. Thank youit looks so good though! This is the Cake! Is it wrong that I have that MUST HAVE CHOCOLATE CAKE feeling most nights and Im not even remotely pregnant?! I added slightly more salt just to bring out the flavour of the chocolate but all in all perfect! We still have to quarantine for a whole week anyway. I compared the recipe to your fudgy chocolate cake recipe in my copy of Smitten Kitchen Everyday, and I was happy to see theyre essentially the same (and the comments here are giving me extra confidence I can pull this off!). Want to make this for my husbands birthday and he is a big fan of cream cheese frosting! 1.5 Years Ago: Key Lime Popsicles (still a favorite!) You might want to aim for three layers, or just make even more batter for two thicker ones. Did not have the right size pan so baked 6 delicious cupcakes. And I love the suggestion of sour cream thinned with coffee sounds like my kinda cake!! I have had this recipes saved for YEARS and finally made it. Close ad . I thought that I might use this for a birthday cake. 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. Never thought of using wine in cakes before:-) and wine and coffee and chocolate together :-) It was yummy. I think you might mean 185 grams of butter rather than 85g? They baked for about 20 minutes. I only made the frosting part, but had to comment because it was fantastic and easy. Thanks so much! That chocolate cake is everything, the cake just looks so yummy and delicious. I had to chime in because Ive now made this twice and it is delightful! the 'i want chocolate cake' cake - smitten kitchen I did use butter and sour cream in the recipe, so I guess it is primal, not paleo. This also worked well when I took some to my parents house since it was easy to transport separately. I took 10 of them to the local fire department to prevent me and hubby from devouring all of them. Thank-you Deb! 2. Truly next level. Delicious cant believe how high mine rose and how moist and rich it was. ), 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. Ive made your version of this food processor frosting a bajillion times and its amazing. Cut into squares and prepare for your family/roommates to completely freak out when they spy it on the counter. More cocoa, brown sugar, that extra egg yolk for richness, etc, etc. Im not sure which area I am suppose to add the 1/2 tea of vanilla too. Thanks for the clarification. This morning, however, it has settled down some and is more balanced and its firmer. As a 16 week pregnant lady myself right now, I have to commend you making a cake to satisfy your own cravings. Very much looking forward to any recipe involving peanut butter! We are not alone: http://hyperboleandahalf.blogspot.com/2010/10/god-of-cake.html, Oh sheesh, I know why my frosting came out grainy (see post 213)I didnt just melt the chocolate first, I melted the butter first too. Now I have a recipe. 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 had to test the recipe and it is incredible! Thank you! This is really embarrassing, but, yesterday when I made the frosting using the food processor (something Ive done a ton of times using this recipe), it curdled on me! I dont often write but I want to express my gratitude for Smitten Kitchen, Deb, and this cake. The dark chocolate color in the cake is great. I wasnt sure. Deb, how is it that you can take the most simple chocolate cake and make it look so amazing that I think that I will just die if I dont go make it right now, even though its nearly 11 p.m.? Smitten Kitchen Chocolate Stout Cake Recipe I added a heaping teaspoon of expresso powderDELICIOUS AND EASY. Thanks for having such well written and scrumptious recipes that end up being perfection every time. Hooray for pregnancy cravings! I processed the next batch just until fluffy and spreadable looking and it turned out great. Your one-bowl chocolate cake is PERFECTION. I made this cake yesterday. perfection. This isnt what you asked, but it might help you understand what youre looking for. It was moist, but still firm, and tasted even better after a day or two in the fridge. Ive read that German baking powder is single-acting while U.S. baking powder is double-acting, but I wouldnt worry about it so much for this recipe. How can I cut down on the sugar in a cake recipe without throwing off the volume and texture? I liked your frosting a lot, but the chocolate didnt fully emulsify. It was a big hit with friends, too. Cook time 1hr 20mins. Fun at I dont have Dutch cocoa so used standard and didnt feel it was lacking all. Delete the baking power and increase baking soda to 3/4 teaspoon. Put the chocolate, butter, and salt in a large microwave safe bowl. Ive made this multiple times before and its my definitely my go-to chocolate cake but I want to make it tomorrow for my birthday and I dont have any unsweetened chocolate.