Made this yesterday and the cake was soft, dense, moist and delicious. I had to bake for the full 30 minutes, at 25 mins. 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). Pour in chocolate, milk and vanilla, beat until combined, then one more minute to whip it further.] Mmmmmmmm. Did I let it get too cool before I used it? Keep it in the fridge. Try it again and see if it succeeds this time! How much should I decrease the sugar if I use the semisweet chocolate I have? No one will know that there are a few pieces missing, right? :) (Also, see Joannes comment!). I need to make a nice tall chocolate cake for my daughters birthday this weekend. I will report back when I try it :). He even drove the train around the tracks. Im salivating on my keyboard here. Ive been dreaming of my late mothers chocolate cake lately (yes, dreaming!) The baking time was a bit of a problem! Beautiful cake, thank you! I adore this cake and make it (or one of its differently sized cousins) constantly (and will be making it tomorrow for a bake sale on Friday!) I thought it wasnt quite chocolately enough (mightve been the quality of my chocolate, to be fair), so I ended up adding a scant 1/4tsp of almond extract and 1/4 tsp of espresso powder, and that livened it up a little. 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.) Baking time for cupcakes is less; I usually start checking at 15 minutes. 1/2 teaspoon fine sea salt mine clocks in at 5 grams vs. the 6 grams of table salt. Can anyone help a lady out on how long I should bake standard cupcakes? But still it came out nicely, pretty dense almost like a brownie which was a plus. I was hoping someone had made it in 6 rounds and had figured out the number of pans! I hope I can get to the bottom of it. If only I had enough patience to wait to make a cake until today. You cant ever going wrong with chocolate cake! Im thinking if I work with it while frozen all will be fine.any thoughts? Hi Deb, Me: Wow, how did she know I would think this?) I may know why, because it happened to me. No one will know except us. 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. The icing is just divine. Anyways, good luck! THANK YOU!!!! I made this and it was so delicious! When I first saw the title, I thought you might be referencing this http://www.washingtonpost.com/world/how-chocolate-cake-helped-capture-mexicos-most-wanted-drug-lord/2015/03/02/8a2316fa-c068-11e4-a188-8e4971d37a8d_story.html. Do I reduce the confectioners sugar? Girl, you are speaking my language. Deb, you so perfectly describe what I experienced with food when I was pregnant!! Looks incredible. I was worried that it would be dry as most of the cakes that I make from scratch are, but it isnt at all. Thanks for the craving, Deb! Still delicious baked on Friday, refrigerated till Sunday am, served Sunday @ noon. To make a birthday cake, I doubled the recipe and baked it in 3 7 round tins. Do I still need to mix dry ingredients separately first? It has drawn expletives from my family today (in a good way). Ive made the peanut butter one several times (with and without the frosting+ganache) and love how moist it is, although I do reduce the sugar quite a bit and almost double the cocoa powder. Im planning to make this into cupcakes for a birthday party, but Ill need to make at least 4 dozen, and have only one pan. Actually, Id probably keep 1/4 cup buttermilk, just so the batter wasnt too thick to work with. Thank you! Delicious! 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. I used a whisk to mix the not really lumpy cocoa. Powdered sugar frostings sometimes have an unpleasant aftertaste to them that I dont like, but this was fabulous rich, chocolatey, buttery. Im in week 11 and only the thought that morning sickness is about to end keeps me going! I made this while snowed in during the blizzard and Ive been sneaking bites throughout the day, I just cannot stop eating it. I have a fave friend who doesnt make a baking move without you. Lower than 7 is acidic, higher than 7 is basic/alkali. 1 / 4 cup / 21 g dutch-process cocoa A chickpea flour cake? I did add something tho, two tablespoons of Riversdale organic farm orange and cinnamon marmalade to the cake mixture instead of vanilla, but frosting was your recipe. I tend to use double what is recommended of the powder, due to the mildness. Generally, once you add your dry ingredients, only mix until its only just combined. I used KAF Triple Cocoa Blend, which worked well. It looks so jummy! It can be a 9-inch round with no changes. Made this twice! What a difficult choice ! Three years ago: Fried Egg Sandwich with Bacon and Blue Cheese Whats a mom to do?? had seconds. Meanwhile, Im also making Ovenlys Chocolate Stout Cake with Salted Caramel Buttercream have you seen their cookbook? Just five more weeks of this! It turned grainy or separated or something. I felt bonded to this woman Id never met through your cookbook. made your chicken with olives and grapes yet again last week so so terribly good! I only got ten cupcakes. Divine- super moist and deeply chocolatey! This is the Cake! You said in your email today that any 8 cake recipe could be halved and made in a 6 pan, which I would love to do- except when your chocolate cake calls for one egg yolk and one whole egg, how do I halve that? I have some red wine to use and i would try making this cake with it. :). Im going for an Oreo vibe. Thank you. And then I had to tell my mother that it is better than The Family Recipe for chocolate cake. thanks. (Okay, I see that you had already changed to doubling the eggs back at the red wine version. This cake always comes out perfectly for mejust made for the tenth time! Happy Holidays! Ok, so I just made this cake. Looks yummy. I love the sweeping shapes in the frosting. Moist, flavorful and absolutely a winner every time I have made this.
S'more Layer Cake - Perry's Plate HOLY HELL, its fantastic. After noodling for a day, I decided that the acid present in the buttermilk must be enough to do the job. For doubling the recipe, do you think three eggs or that two whole eggs + two yolks will be much better? I used a full fat cream-on-top plain yogurt from Trader Joes in lieu of buttermilk. Meanwhile, Uncle Vixen had bought unsweetened cocoa rather than unsweetened chocolate for the frosting, so I had to find a sort of halfway point between Debs recipe and the one on the back of the cocoa bag (which assumes a double layer of cake, natch) w/r/t proportions of cocoa, butter, and milk; also I had to deal with the same issue of the stand mixer not really being able to reach all of the frosting; also I splashed the vanilla and the frosting tasted Very Strongly of it when it was finally done. They die for chocolate but dont care for overly sweet frosting. Deb, you are always my go-to! Thank you Deb. Deb this is just. ). Verrrry interesting!!! Or The Nothing Is Ever Going To Be Okay Again If I Dont Have Chocolate Cake Cake. to the bakery across from my office for a chocolate piece of cake. Youll have more icing than you need, but of course, need is relative. Hooray for frosting! But! Hi Deb, I cooked a lot back home and im getting nervous starting my cooking adventures here! It came together simply and easily. Divine! I switched buttermilk for mascarpone (I had the latter in the fridge, but no buttermilk which is surprisingly difficult to get here in the UK). Hope that helps and works! I was meaning to ask you about that as I read through the recipe and your note was a very welcome surprise. (I might as well admit that I lost my train of thought a few times while writing that sentence and just thought I want chocolate cake. I think youre rubbing off on me :) ). a simple three layered birthday cake? It looks so generous. Made this tonight! How much batter should I make for two 10-inch pans? BTW, I often use buttermilk powder because its easier to keep on hand; it works very well. Whisk . can I use just one egg, instead of 1 egg plus 1 egg yolk? this frosting is even *better* cold! 4 oz semi-sweet chocolate, best quality such as Ghirardelli, broken into 1-in pieces 1 cup buttermilk (see note) 4 large eggs 2 teaspoons vanilla extract 3 cups all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon baking powder teaspoon baking soda teaspoon salt 1 cup (2 sticks) unsalted butter, softened For the Glaze Just wondering if youd any tips on scaling this cake to fit a 15cm tin as used for your Tiny but intense chocolate cake? Its amazing on this cake and thinking of using for other chocolate cakes or yellow cake. It was really fun making it and i loved making the frosting and cake. I had the following complications: My stand mixer struggled with such small amounts of things, but the hand mixer is in a storage box somewhere, so the Kitchenaid and I had to make do. This is a longtime favorite; its fluffy in an old-school way. Ive made this recipe so many times- just wanted to share that it makes perfect cupcakes too! Surprisingly so. i cannot wait to make this cake! Okay I now have a terrible problem. Can I halve egg in the recipe by just omitting the yolk from the cake base? It came out slightly dry. I would have wanted and moaned until I managed to get my husband to remedy it but your solution is way better. 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. Then I went to Copenhagen, staying in a strangers apartment through Airbnb, and your cookbook was in this Danish womans kitchen! (fwiw-I used Sharfenberger unsweetened.
the 'i want chocolate cake' cake - smitten kitchen This ultra-moist chocolate cake is deep and rich in flavor and best served with whipped cream and toasted hazelnuts. I used cocoa in the frosting instead of chocolate because that is what I had (had to add more milk to compensate) and it turned out to be just what I was hoping for. . Thanks so much! Perfect swirls! Hosted by Pressable. The food photography is top notch and presents the delicious food very well. Immediately. It's chocolate-flavored and naturally red, and the texture is so dense and moist that only a little frosting is required between the layers, and that frosting is whipped mascarpone cheese - or cream cheese. They touted it as something like WORLDS BEST CHOCOLATE CAKE so I saved it and figured wed make it this weekend for our weekly baking project. I might even sub some w.w.pastry flour to please the husband. My new go to icing! 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. Saving this recipe for when my next chocolate craving hits.and hoping I can eat real food again in the near future! And I think increased the proportion of cocoa, too, I think. 6 tablespoons / 73 g dark brown sugar I love your recipes and you are my go to baking site. It made 24 minis plus one regular cupcake. to buy both & Ive almost always got the light brown kind around. Sad but true. Not that I wont eat it :-D. Thanks so much Deb! I switched out the AP flour for a gluten free flour mix and it turned out very well. If so, should I alter the other ingredients? I keep Guinness & cocoa powder on hand all the time just in case. Thoughts? Fewer bakeries this time, but more baking in the kitchen. The cake was a little dry. (I dont like super sweet cakes, so I often leave the sides unfrosted.). blueberry boy bait. Joining the gym after New Years so this is the week for this cake again. Erin Was the chocolate completely and totally cool, i.e. This one looks just absolutely perfect! Crap. Admittedly, I dont have a thermometer inside my oven, nor do I know if its perfectly calibrated, but my bake times are usually pretty close to the recipe, and it seemed like a lot of extra for a small cake. big crumb coffee cake. I look forward to giving this one a try too. Nice job, as always, Deb.
Chocolate - smitten kitchen Very easy clean up. Im the only one here! The batter is a touch saltier but I like that in a layer against such a sweet frosting. Neutral on the pH scale is 7, not 5. the choc. Thanks Deb! I just made this today and it is solid! Good lord, cake. No bears there then? Its ludicrously easy and not over the top sweet. 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.? Since there are so many positive reviews Id look beyond the recipe for another cause of the dryness and blandness you experienced. @stephanie#133- You can also substitute 3 tablespoons cocoa and one tablespoon butter or shortening for one ounce of unsweetened chocolate. Instead, I used almond milk (since thats what was in my fridge). And, you my dear, are apparently my enabler! Everyone commented how fudgey it was. More cocoa, brown sugar, that extra egg yolk for richness, etc, etc.
Marble Bundt Cake Recipe | Epicurious Or have them page by page. I assume it will be shorter? Not a recipe to save, though the pictures are pretty. Thank you! I usually melt half of the chocolate (chopped) and stir in the rest until melted. 6 tablespoons (85 grams) unsalted butter, at room temperature thank you! Not to be anal or anything, but to be, umm, anal, I guess: why is everything 3/4th or 2/3rd of the loaf cake but the egg is actually 1.5x? Thanks for the fantastic recipe. It turned out amazing, just as advertised, and I enjoyed eating it a lot :p. I am a nervous cake baker but I would like to make this for my sons bday in a few days. I also used to subscribe to the view that cake is just a vehicle for icingand then I made this cake.