My kid ate only the frosting, though :) Thank you, Deb! Aarthi I havent, but it sounds really good. (But only share if they offer to do dishes.). I would buy anything those swirls were trying to sell me. Im also using your instructions from the confetti cake to make it an Elmo cake. SUCH a successful recipe!! I have one of these babies in the oven right now, perhaps the 6th one in a month. I like a center filled with frosting, which is one reason I have never been enamored of cupcakes either. Except the word wanted doesnt accurately describe the craving; it was suddenly everything. My baking tome was slightly less, but I always consider baking times rough estimates. Its ludicrously easy and not over the top sweet. and checking the cooking time. That was TOO easy. YUMMMMmmmmmmm. Katie I think buttercreams with melted chocolate are better, or, at least I love this one most of all. I made this again using dutched cocoa and even a friend who doesnt like chocolate cake (yeah, I know, right?!!) Scrape down bowl then process for another 1 to 2 minutes (updated based on feedback) just until smooth and somewhat fluffed. Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to completely finish cooling before frosting. This looks so delicious, and I cant wait to try this recipe out. I have to leave in 50 min!! Ive tried adding back the sugar in the hopes it will fluff but alas, no; its an oily albeit fudgy/tasty mess. It might be worth making another one (oh, the hardship!) But why did I have little bits of chocolate in the frosting? This is a great recipe!! I highly doubt it would stay out long after cutting it. It just didnt have the depth of flavor I had hoped for. What did I do wrong? In 2008, when Smitten Kitchen was still an infant in blog years, I shared a recipe for my mom's apple cake. I decreased the icing sugar and added a titch of cocoa to compensate. Ive heard mayonnaise suggested before has anyone tried that? Turns out, the 41 grams of butter I used was from the cake recipe instead of the needed 115 grams. It came together simply and easily. I did not overbake though and it came out moist and perfect. Is it supposed to be like that? Very much looking forward to any recipe involving peanut butter! Its amazing on this cake and thinking of using for other chocolate cakes or yellow cake. Oh, this is a great cake. The key here is the. Six Months Ago: Strawberries and Cream with Graham Crumbles I sifted the sugar and the butter had softened all day. We had a lot of fun, and the frosting is the best I have ever had in my entire life (she insisted I write that, its all I could repeat after eating it!). I dont know if anyone else experienced this, but I attempted to process it the 1-2 minutes, and something happened to it. A family favourite in our house. Erin Was the chocolate completely and totally cool, i.e. I cant wait to make this. I make little bear shaped cakes (two in gummybear shaped silicon dishes and two mini bear shaped baking dishes) and added a couple fresh raspberries. Its easy, moist, bakes in 25 min. Hi Deb. I did not double the cake this time, I just baked it in an 88, but I have before to make a layered sheet cake.). Great cake for V-day!! I have never made a vanilla buttercream that I liked, and Im scared to try a meringue-based frosting. Needless to say, I wont be making this cake, but Ill stay tuned :). (Hmmm. How I like to swirl frosting: I always use a small offset spatula (have I convinced you to buy one yet? Okay I now have a terrible problem. Im currently 7 months pregnant, and Im pretty sure Ill never eat them again after A Very Unfortunate Incident involving your sweet potato tacos (RIP to my favorite SK recipe) in my first trimester. Truly a fast cake to whip up!! Thank you for the recipe :D. Okay so I made the cake but admittingly havent tried it yet. Joanne I agree; frosting this sweet is definitely more of an American thing. To make the soft gooey layer, in a small bowl, whisk together the corn syrup or golden syrup with the milk or cream, and vanilla. Deb, have loved your blog for years and some of your recipes are my go-tos! A couple of notes from my experience: -my batter was significantly thinner, probably in part because I just used two whole eggs (I used egg whites alone so rarely that its not even worth it to freeze them) and I used a touch more buttermilk than called for (no real reason, just poured out a little too much). i used thinned greek yogurt for the buttermilk. The cake came out fine, but the batter was just that pourable batter, not the spreadable, brownie batter-like kind in your photo. Yay! Thanks! For vanilla, I prefer 1 1/4 cups powdered sugar and a full teaspoon of vanilla extract. My friend said the word cake to me today and I could not get it out of my head. Its definitely a pain this way, but if people like the links, Im happy to add them. I questioned the need for unsweetened chocolate vs. one of the many choices I already had in my pantry and am certainly glad I went and got some. . I just made this cake and its amazing. I actually wrote about making it that way over here. Six years ago: Soft Pretzel Refresh and Meatball Sliders I looked at your lighter than air cake, but 4 layers is too intimidating for me Thanks! And we ate this delicious cake, marking time and friendship. Looks yummy. I was convinced by your cake spiel that I, a novice baker, too could make a cake but have been let down twice. Thanks so much! He tested covid +Ve and he is completely asymptomatic. At grocery stores, I find Droste to be very solid for a dutch-process. Thank you! Sneha If the knife isnt batter-free (i.e. Here I am, all alone in my studio apartmentwith this damn scrumptious cake. I found it on the website and then also in her second cookbook so I figured it was a winner from the get go. Everyone told me I used the wrong pan and I got a chemistry lesson and another one on finding the right pan (which I still dont understand). Thanks :). Much tastier and more fun than the box mix I was about to do instead. I like the size. anyway I came here looking for the fudgy chocolate cake recipe, that I used for cupcakes a couple months ago. (I also made it once with peanut butter frosting winner.) I swapped the icing for dark chocolate ganache with whisky, and topped it all with toasted hazlenuts. I made this (in a Transformer-shaped silicone cake pan) for my sons 6 year old birthday party last weekend. Im salivating. Making this tomorrow morning, definitely. Deb, I love you. Ive used your recipes before- that very morning, Id used your recipe for latkes (which reminded me of my childhood in Germany- perfect texture, thank you. This is a great cake! Minis baked at 350 in about 14 minutes with cups filled to the top. I thought it was an issue with my oven temp (175, standard convection) at first but at 20 mins I had a ring of cooked cake around a pool of batter. Genius! I am enjoying cupcakes for breakfast this week! Also subbed 1/2 coffee 1/2 yoghurt for the buttermilk. Bummed. (The frosting, of course, is very sweet. 1 large egg yolk Deb, as far as the buttermilk subs. the most beautiful chocolate cake i ever did see. Speed up by placing outside for 10 mins LOLZ The frosting is delicious too! If anyone is like me and has a Costco sized version of coconut oil theyre all too eager to use (vs expensive organic butter), use coconut oil! First published February 26, 2015 on smittenkitchen.com |, Morning Bread Pudding with Salted Caramel, Fried Egg Sandwich with Bacon and Blue Cheese, Strawberries and Cream with Graham Crumbles, http://www.the36thavenue.com/2013/10/birthday-cake-tutorial.html, http://www.highergroundstrading.com/blog/38/coffee-acidity:-the-science-and-the-experience, http://hyperboleandahalf.blogspot.com/2010/10/god-of-cake.html, 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, https://instagram.com/p/z8VQVBy55B/?modal=true, http://www.kingarthurflour.com/recipe/high-altitude-baking.html, http://sweetnessandbite.com/2014/10/how-to-ganache-a-cake/, http://www.amazon.co.uk/gp/aw/d/B00Y2QHY02/ref=s9_top_hm_b3rSILn_g79_i13, https://sallysbakingaddiction.com/prevent-dry-dense-cake/. Quick question! Instead, I used almond milk (since thats what was in my fridge). I baked it in an 99 square, for just about 21 mins. I ended up snagging a more squared-off metal 88 while out running errands today, so thin-cake crisis averted. I just wanted to correct you because I dont want you to accidentally mess up anything you bake in the future as you would be using way too much butter. I shop there because they have EVERYTHING FOR BAKING but.they arent the most pleasant peeps Ive come across. It is good to note that dried butter milk plus water works in this recipe. Even the kiddies liked it! Probably for breakfast. Thank you Smitten Kitchen for previously suggesting the usefulness of a 6 inch round pan. In the past, iirc, you have mentioned having a salad dressings section in the Recipe Index. 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. I know you have other vanilla frosting recipes but I love making this one in the food processorso easy and the texture is great. I was going to guess at it but you have saved me a bit of worry. Last time, (for another recipe) I accidentally mixed the powder with whole milk and it tasted great. 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. In the recipe it states that 1/2 teaspoon sea salt is equivalent to 1/2 teaspoon table salt. @stephanie#133- You can also substitute 3 tablespoons cocoa and one tablespoon butter or shortening for one ounce of unsweetened chocolate. Not a recipe to save, though the pictures are pretty. First piece I had with chocolate milk, the second with scotch. Thanks! It was still speckled. I mean, just look at this cake!! This icing, which we used for our sons birthday cake, is my favorite. And congratulations! Right now, theres a limitation because the Index is based on titles, and the title is rarely the name of the dressing, but that could change. 1 / 4 teaspoon fine sea salt or table salt. Thanks Deb!! Deb Question about measuring. I even had to use half caster sugar because I didnt have enough icing sugar and it was still good! It was incredible. Update: went ahead and tried it anyways it was definitely enough for the naked cake look, ie just inside and on top! I stuck the unfrosted cupcakes in the freezer. My (Italian) mother also used to say that if a woman craved a certain food during pregnancy the baby might end up having a birthmark in the shape of that food. I made this and used the measurement for table salt. I was so happy when I saw this recipe as I knew due to schedules including mine Id be home and no one would be making me a cake for my birthday yesterday, so this one fit the bill! Yes, thats odd, I know, but its also good. Lower than 7 is acidic, higher than 7 is basic/alkali. had no chance of melting the butter, when you mixed it in? I see you doubled this using the 913 like I did. Man, Deb I have made this cake about 5 times in the last two months. 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. 3. (Also a ridiculous amount of red dye and a little fondant because we used a 9 circular pan and made Elmo.). This will make a great ongoing cake recipeyoud better believe its favorited. I used a full fat cream-on-top plain yogurt from Trader Joes in lieu of buttermilk. 450g mascarpone cheese 280g icing sugar Pinch of salt tsp vanilla extract Method Step 1 Preheat your oven to 160C (fan 140C/gas mark 3). Im making a double layer cake for my daughters birthday with 8 inch rounds. Thanks Deb! I made this with regular cocoa powder from Trader Joes and it turned out amazing!! Hi, I just wanted to know if I could substitute the dark brown sugar (I only have light brown muscavado sugar, demarara sugar, or granulated sugar). I made this and I just wanted to say that it was so good. My sister cooks a lot and makes good cakes. Fabulous! Thanks a lot Deb! When I click Print Recipe I am directed to another website, which requires me to do I dont know what. 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). A perfect, quick, rich chocolate cake. Pamela I mention concerns about Dutched cocoa under the recipe. You can also bake it as a lovely loaf. I dont have an oven thermometer, but is there anything else other than my oven being too hot that could have caused it to go so wrong? Also the fact that its delicious and practically gone doesnt hurt! Regarding the time this can be kept: Since my 3-month-old is not ready for cake and my husband was away but I NEEDED to make this I worried it would go bad too soon on the counter (frosting) or get too stale (in the fridge). Yummy! 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 yes, I did up the egg on all future versions after the loaf one, and reduced the sugar. I cant see the notes regarding the buttermilk options. Thanks for the doable, approachable, ingredient-accessible recipe. Just buy the biggest ones they have. It should all be fine in the end. ;) But, I whip whipped cream by hand all of the time. . I tried it and it turned out superbly.Im going to tell just about everyone about your recipe,its too easy and decadent not to. Im too hungry when I wake and cant stand it anymore. I love everything Ive made from your recipes especially the rapini and pasta! So in the batter went, and crossed the fingers were. Generously butter the bottom and sides of three 8 round cake pans. I so want this. Deb, I love you. I love the rich chocolate flavor. A few weeks ago I was laying around feeling sorry for myself and my all-day sickness (morning sickness is a very inaccurate name!) I followed the instructions exactly and the cake turned out beautifully. The sugar is a bit much so the salt balances the sweetness a bit and enhances the chocolate flavor. I was looking for a quick and easy chocolate cake recipe, so finally I tried this one and I am thrilled! Thank you. You rock, Deb! Chocolate cake. I found it in March, around when quarantine started and for a couple of months, I made it every Saturday to celebrate another week of quarantine. In a large mixing bowl, cream butter and sugars together until light and fluffy. I laughed at the we cut it into 16 small squares. Cake keeps at room temperature for a day or two, or in the fridge up to a week, or so Ive heard but never tested out. 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. 1 /2 cup / 63 g all-purpose flour I made this cake for Christmas and it was extremely delicious. The batter is a touch saltier but I like that in a layer against such a sweet frosting. (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.) Leti My favorite is from Valrhona. 2. And I think the frosting recipe is one of the best Ive ever made. YUM. It was great. Mmmm chocolate cake. My question: my daughter wants a chocolate-strawberry cake for her birthday. The cake came out too salty and I really like salt! The second batch was even better than the first. I frosted it with a chocolate Swiss butter-cream and fresh strawberriesI even dusted it it with confectioners sugar just to make it a little more beautiful. Id LOVE any advice you have. Ive been a lurker heresince I was in highschool? Life changing! As luck would have it, my husbands birthday is tomorrow, so Im using this occasion as my excuse! Thanks for the fantastic recipe. while at target i found star sprinkles for a buck as part of an easter baking end cap display. This seems silly to ask, butwhich amount should I use? Chocolate cake will clearly be my undoing as well. I love making chocolate cake but never seem to be able to eat an entire cake. Youre the best. Instead of digging into my husbands chocolate box (he has so much self-restraint! I am so impressed with how tender, moist the crumb is for such a low butter content (I used yoghurt rather than buttermilk) will definitely be making this on repeat! Is it very winey? About to make the best-est cake of all time; love this thing! So i basically lived off brownies and muffins for the last few months, but i was fine and so is he! 3/4 cup (175 ml) buttermilk (see Notes for other options) If youre looking for some detailed troubleshooting tips on dry cake, this is a site I go to often for baking tips, and has some guidance: https://sallysbakingaddiction.com/prevent-dry-dense-cake/. Melting and cooling is an annoying process. I made this today and I am happy. This is definitely my go-to chocolate cake. Deb, you are my shero! The cake is dense, rich, and not super sweet and the sugary, buttery icing balances it out beautifully. Even my usually anti-cake husband liked it, which is saying a lot. Im planning to put a cupcake-with-candle into an emptied pop-top can as his present (adapted from http://www.the36thavenue.com/2013/10/birthday-cake-tutorial.html); hes not big on presents. Seriously, thank you, I think I may have already written a comment on this recipe, but I have to write one againthis cake is magic! 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. Same timing? It cooled nicely and didnt fall apart when I turned it out of the pan onto the rack, a perennial fear of mine, but the outside was so dry and solid I could pick the whole thing up in one hand like a discus. .). Snow day chocolate cake! Chocolate cake with chocolate frosting would definitely be an understatement! but nowall shall be right in the world. Have you ever made the King Arthur cake pan cake? Did you use Dutched cocoa? Love that you include the alternatives for the liquid moisture. Standard cupcakes usually bake 16 to 18 minutes, but check in a minute or two early to be safe. This cake is EVERYTHING. Generally, once you add your dry ingredients, only mix until its only just combined. This is happening tonight. Two notes: I baked the cake for 27 min and it was a teeny bit dry watch carefully as it gets close to being done. I made this with a mix of yoghurt and single cream, light brown sugar instead of dark, and caster sugar instead of granulated. Woke up this morning, realized its our 8 year wedding anniversary and I didnt have a card, or more importantly, a celebratory dessert. Not coconutty tasting at all. How many servings approximately? Have visited this page many times, but thinking about making it for the first time for my roommates birthday! I miss being able to download your recipes directly from your posts. Baked 25 minutes in a convection oven. MOAR SPRINKLES. It feels suspicious to me. Another site question: youve said that site updates are in the works. WTF is wrong with me? Thanks for this recipe! Must have been the chocolate. Here is the gospel. Does it give a tighter crumb for it? Were probably not going to add frosting, as going paleo has made us really sensitive to sugar, so this cake by itself is sweet enough. When I warned the batter might look uneven, this is what I meant. I MUST HAVE CHOCOLATE CAKE. My son is 7 months old and the craving still pops up now and then. Also, I doubled the cake recipe to make a 139 cake but did not double the frosting recipe; it covered it just fine. Fabulous. Are you saying this is not normal? I find melting and cooling the chocolate to be the most annoying task, and have seen recipes that simply call for cocoa powder instead. Baking time for cupcakes is less; I usually start checking at 15 minutes. If I wanted to make this into a double layered round cake, would you just double the recipe and do in two 9 inch rounds? ), and had complete faith in the recipe. (yes, for breakfast!) -I used regular cocoa powder and absolutely missed the Dutch cocoa powder, so go for the gold here Melt semisweet or bittersweet chocolate and espresso powder in a double boiler until smooth. I had a favourite chocolate cake for years and yearsand then I made this one! I seem to have screwed up the frosting, and Im not sure how. Your one-bowl chocolate cake is PERFECTION. If it wasnt 8PM right now I would make this cake. The cake looked so good. No one goes without at least a two layer cake for their birthday now. I made this a few weeks ago, and made the frosting as written whereas normally I use powdered cocoa. Definitely needed the extra time, I was closer to the 35 minute mark than 25. Do it.) but I shall brave the cold kitchen to make this chocolate cake. Fingers crossed! Love your site your writing, approach and photography are all just superb, and I appreciate your sense of humour and real-life tips. Despite not having quite the right ingredients (had to use salted butter, 2% milk, and messed up the eggs and did all whole instead of one yolk and one whole) it turned out perfect. I can relate, as I was dry sick when growing each of my two little people. Well, it is a sign from above, so now this cake is definitely getting made today. Your site is consistently the best food site on the entire internet. It works but its better with an additional yolk if you want more of a golden cake. thanks! This is the first time Ive heard someone else refer to this saying. Can I sub 2% milk for the cream/whole milk in the frosting? Lynda. 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. I felt bonded to this woman Id never met through your cookbook. If you give the mixer 30 more seconds, suddenly the capsules break apart and the batter becomes thick, shiny, and more like the texture in the pictures. Came out perfect baked in a 9 inch round. This was one of the all time best chocolate cakes Ive ever made. I finally made this cake today (despite having seen the recipe many times) after being enabled by the Cup of Jo post. Even if this recipe is similar to some youve posted in the past, Im glad you did just to see the beautiful pictures. Anyway, wasnt sure if I was over doing the flavours but the smell of it was amazing going into the oven and it went down well here after tea!! I love your recipes and you are my go to baking site. Stat! I love that this recipe is for a small-ish cake. Oh Deb, as I am now a little over 4 months pregnant, I cannot tell you how thrilled I am that our cravings are in sync. The frosting was delicious but I didnt find using a food processor to be convenient powdered sugar clouds poofed out and it was difficult to wipe down the bowl to get everything evenly incorporated. but how much should I multiply the recipe to make a three layer cake? It has drawn expletives from my family today (in a good way). There was no glaze but they served it what I think was more slathered brown butter. If you double a 99 in a 913, its less of perfect match; the cake might end up 1.5x thicker. I then did a quick Google search for "chocolate cake," which revealed that Add a Pinch's recipe might be the most beloved of them all. Also, can you bake this in a round cake pan instead of a rectangular one? Ive had great success with them. I am considering 88 two layers. ), as written, with great success every time! Thank you, for this recipe! Thanks for posting- I love your recipes, and especially enjoy the baking ones :) I keep running into the same problem with cake baking though, and I wanted to ask for your advice. A chickpea flour cake? Your cake defies all logic, physics, and natural laws of consumption. I make this frosting whenever I need to ice cupcakes or a kid birthday cake (i.e. Thank you! And then I had to tell my mother that it is better than The Family Recipe for chocolate cake. I love the buttermilk and richness from the egg yolk. 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. Mmmmmmmm. This cake sounds heavenly and, well, just too darn cute. Im reading this recipe for Emergency chocolate cake while filling my mouth with your Cocoa Brownies from a couple of years ago. I look forward to giving this one a try too. I halved the sugar in the icing. Not that I wont eat it :-D. Thanks so much Deb! Can I frost them while they are still frozen? Chocolate cake was a frequent visitor to my kitchen in those days. Monday was my birthday. The cake turned out very moist, really delicious. Im not much of a baker. I mean, its definitely on the sweet side, like all powdered sugar buttercreams. Actually, Id probably keep 1/4 cup buttermilk, just so the batter wasnt too thick to work with. 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. I prepped all the ingredients for cake and frosting, got the butter, eggs and buttermilk at room tempIm mixing the butter and sugars together, add eggs, buttermilk, and rather than adding the flour mixture next, add the powdered sugar and have to start all over again! Thanks in advance! A button to press? Good luck with Elmo! SOS i have my boyfriends bday coming up and I know thats what hed love! Thanks! Thank you for sharing a great recipe! I learned this the hard way :). Thank you! And backpulver is baking powder. Thanks for this great recipe. Ive often had more success with the oil-water chocolate cakes than with the butter-based ones (in general I mean; I havent tried your butter-based chocolate cakes). I dont want to make too much. Its kept quite well in the fridge for a week. Your site is the first food blog Ive read continuously and made things from. Could you really taste it in the scone? Joy Yes, it gets more moist as the days go on. SWEET LORD! This was delicious, especially the frosting! My whole 10 month long pregnancy plus these 3 postpartum months have been filled with with the desire.. no OBSESSION with finding the perfect chocolate cake. Its fabulous and the husband pronounced it the best chocolate cake hes ever eaten. I made the frosting and smothered it all over the cake. 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? Yes, although you wont need much to thin it. 1/2 teaspoon espresso powder (I used this instead of vanilla, purely based on personal taste) Made with a shot of espresso (double strength). . I was generous with the icing, which brings this cake together. Baking time is decreased to 12 minutes. I did something stupid & went upstairs to check on the Internet briefly (I thought). 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? Thanks! What say you, Guru of the Kitchen? This was SO my recent pregnancy (baby is 10 weeks). 1/2 cup butter is 8 oz not 4 ozs! Its hot and humid where I live so maybe the weather helped. 1. Dear Deb- Im hoping you can solve a problem for me. Hi! I didnt know that was even possible. At last I have a chocolate cake recipie that tastes of chocolate! Yield Serves 8 to 12 Prep time 10 minutes Cook time 25 minutes to 35 minutes Show Nutrition Ingredients 3/4 cup unsweetened cocoa powder, natural or Dutch-process 1 cup granulated sugar 1/2 teaspoon kosher salt 1/4 teaspoon I cooked the cake for 20 minutes in a 9 inch round pan and it was slightly over done. If you give a cook some frosting. 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. File > Print on a Mac I love this cake! The icing was fluffy goodness perfectly spreadable, delightfully lickable. Hi Deb! Thanks! Its really easy, a mostly one-bowl cake and frosting. So easy and so quick (was supervising 10yos homework as well). Baking time It sounds like its taking up to 5 to 10 minutes extra for everyone. :). And to top it off, hubby, the pickiest cake eater I know, who rarely finishes a slice, had seconds. The recipe has you bake two cake layers and then slice each one in half to create four. Thank you! This recipe looks fantastic!! (I thought the cake was perfect by itself; kids wanted frosting; I ate cake and frosting separately and was in heaven!) This has been my kids birthday cake two years running! It sounds like Natron is indeed what baking soda is sold as in Germany. I bought one and it is very handy. Stir one-third of egg-white mixture into chocolate mixture. This cake is just gorgeous! This is the BEST chocolate cake Ive ever made. 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 wish Id never made it because I CRAVE it and Im not pregnant. I will absolutely make this again. I made this cake and it came out dry and dense. So we havent had The Birthday Dinner (budget about $30 and just a _bit_ more than 16) yet. 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. <3 <3 <3, Deb, your advice on raspberry buttercream was perfect. Make sure you use the bake setting, not the broil setting (I did that once when I was a kid!)
smitten kitchen best chocolate cake