I melted the chocolate until smooth?! This! In the book, I have a section with different flavor cakes and frostings built off of this one, including a vanilla-vanilla. https://instagram.com/p/z8VQVBy55B/?modal=true. 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 From the share button (the one that looks like an up-arrow coming out of a box) at the bottom of the Safari browser on an iPhone. . Looked cute, tasted great and since it was only for 3 people, it was a perfect size. Did you put less sugar in this cake in to balance the sweetness in the frosting? Ive made this version and the red wine version and both are moist and perfectly chocolatey delightfully eat-em-up good! Also, make sure you dont over-mix your batter, that would make it very tough! I just want to say thanks for speaking my language! They agreed that the cake is more like a brownie in the best possible way. 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. Smitten Kitchen's cake, which is baked in a single layer in a square pan, met a similar fate. 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! The cake looked so good. I love the recipe and will have fun making this with her. xo. However, I did substitute a glaze of orange marmalade instead of the buttercream frosting, since I was fresh out of butter, so maybe that sugar balanced it out. Im making this in 2 6 layers for my mothers birthday- can I freeze the layers ahead of time for a couple of days? Ive been a lurker heresince I was in highschool? The cake didnt look too overbaked, though. That doesnt sound good at all. Thanks! I made brownies and was looking for a chocolate frosting for them, so tried this. I cant attest to what C&Z is doing but Im sure it was correct when she measured what she had. Your recipes are always right up my alley and your write-ups are like notes from a friend. I still have half of your Moms apple cake in my cake caddy so this will probably have to wait until the weekend but I am definitely making this! 1 1/2 cups (195 grams) all-purpose flour 3/4 cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy 1 1/2 teaspoons baking soda 1/2 teaspoon fine sea salt 3/4 cup (150 grams) granulated sugar 3/4 cup (145 grams) dark brown sugar 1/2 cup (120 ml) olive oil 1 1/2 cups (355 ml) water or coffee 2 tablespoons (25 grams) granulated sugar In short, this is EXACTLY the cake I need when the chocolate cake craving hits :-). The icing on this was great! Im not sure which on the bars are but can I use them for the frosting or does it definitely have to be unsweetened chocolate? 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. Hey Deb, should it make any difference if I substitute black (extra dutched) cocoa in the cake? You can make the frosting in advance; unless your kitchen is really hot, you can keep it at room temperature (cool room temp is best). However, I am making a cake that has to be white. @stephanie#133- You can also substitute 3 tablespoons cocoa and one tablespoon butter or shortening for one ounce of unsweetened chocolate. Hosted by Pressable. The batter is a touch saltier but I like that in a layer against such a sweet frosting. This cake was so easy to whip up and it made just enough. I noticed Mels comment, but was wondering if you have any ideas about making this frosting without a hand/ stand mixer. 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.). I also didnt have unsweetened chocolate so I used a couple TBS of cocoa powder in the frosting. My hubs and I are chocoholics and this cake definitely is a winner. Thank you for sharing a great recipe! Thank you for your generosity and for this cake in particular it helped us support a friend who needed it. . I also really appreciate the conversions since I am in Germany! Thank you for sharing the recipe!!!!!!!!!!!! Help!! We have an egg allergy in the family has anyone tried making this recipe with an egg substitute? I like this site; I generally like or want to try the recipes. I have 2 teenage boys. 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. I made this into one round 8 cake. But the choice of recipes plus the use of WEIGHTS for ingredients overpowered me. Yes, I could have made it myself, but Id have had to get out of the bath tub. You really should regulate your comments. He even drove the train around the tracks. Thank you! I used a bit less coconut oil (maybe a big 1/3 cup) and it was perfect. that I might have to exclusively dedicate this space for a while to a few currently acceptable categories, those that involve butter, bread, peanut butter or chocolate. and its better still not as sweet as if Id made it with chocolate chip melts or something like the Green & Blacks milk chocolate and it looks smashing, once again! blood orange, almond and ricotta cake. Love your strawberry cake, so I was excited to try this one. Its wonderful. Even the first piece of cake, which was shortly after icing it, the frosting was still very soft and the flavor was intensely bitter chocolate. Hi, I am baking this for the second time now and there is no way for it to be done in 22 minutes. It all came together rather quickly on a weekday evening too. A family favourite in our house. This one looks just absolutely perfect! I also went to NY Cake Shop on 22nd st and they were really nice, helpful and had hundreds (no exaggeration) of sprinkle choices- will definitely be going back. @Anna #216, I had to bake mine almost 20 extra minutes even though my thermometer read 360*F. I did use an 8 round instead of square, and it was nonstick. This was delicious, especially the frosting! Website question/suggestion (maybe someone asked for this already?) My 8yo made this today. What shall I do? This is soo going to get made tomorrow! I baked them for 17 minutes, per the recommendation from another commenter, but they came out just the slightest bit dry. Think I might have to healthify and recreate! makes some foods terrible, but others so much more DELICIOUS than youd have ever imagined. Weeeee! Your cake saved the day! I literally said 2 minutes ago I think we will just have leftovers for dinner, but I could really use a chocolate cake Fate brought me and this recipe together! You can keep it at room temperature if youd like. Its as 8 spring form pan by the way. Just use one egg? Thank you! Is it very winey? I frosted my cake and then covered it well with plastic and it was GREAT the next day. 1/16th of the scrolling is comments. Did I need to do that? Does it truly not matter? Thanks Deb!! Thanks and happy early Mothers Day to you! Good luck with Elmo! I finished it with wilton buttercream frosting. I can already tell by how great the batter is that this cake is going to make the awful week worth it. 1/4 teaspoon baking soda The directions mention this can be made as 12 cupcakes. Elaina Baking time for cupcakes is less; I usually start checking at 15 minutes. Very easy clean up. Sorry, your blog cannot share posts by email. I used golden brown sugar and non-Dutch cocoa powder because I had them on hand. Time will confirm. We had one at Tilth up here in Seattle this last weekend- it had buttermilk, browned butter, hazelnuts and currants and I want to eat there everyday just for this one scone! could i melt terrys chocolate oranges and add them to the batter, or maybe orange zest and juice to the batter to mix the flavour? Must try! website "Around here, we sometimes make (one-bowl, intense, perfectly crumbed) chocolate cake just because it's Wednesday. There was no glaze but they served it what I think was more slathered brown butter. I never made frosting in a food processor. i cannot wait to make this cake! I put about a teaspoon of cloves into the dry ingredients sometimes. Hi Deb, Would I leave the recipes as is if doing cupcakes and adjust baking time? It was a big hit with friends, too. Yes yes yes. Great cake for V-day!! Congratulations! That said, if you dont have Dutched but only a regular or natural cocoa, I havent tested this cake with it but suspect that youll be just fine, although the cake may be less dark in color. So simple and so good. When you call for 3/4 of packed brown sugar (or 145g), if I am using a scale can I just dump the brown sugar until it reaches 145g? Would it be possible to switch the frosting to vanilla? Ive been reading that one shouldnt use Dutch processed cocoa with recipes that contain baking powder or baking soda; apparently recipes with those ingredients use the acidity of natural cocoa to react with and the alkalinity of Dutch process will mess with the product. Thanks for such a beautiful site Deb. 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). Ill quadruple the recipe (think I have that right!). Used 1/2 cup strong coffe and a 1/4 cup wine instead of the buttermilk. I got back from work at 8pm without a plan for my husbands birthday and managed to bake, cool, make a bodega run for confectioners sugar, decorate, make cacio e pepe, and open a bottle of wine within 90 minutes! Love your site your writing, approach and photography are all just superb, and I appreciate your sense of humour and real-life tips. The frosting turned out a bit too sweetsolved by beating in an oz or two of cream cheese to mellow it out. HOLY HELL, its fantastic. Thanks for this great recipe. I stuck the unfrosted cupcakes in the freezer. 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. My friends, family and I would like to take this opportunity to thank you very very much :) I was thinking of starting with your dreamy cream scones as base and use browned butter. Slightly adjusted ingredients, same effect. 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. I really wanted that light & fluffy frosting. rounds. It is good to note that dried butter milk plus water works in this recipe. I only had one medium egg and yogurt instead of buttermilk. Thanks! I was generous with the icing, which brings this cake together. It was awesome!! I never found it, and was too lazy to try to make it (im never satisfied with my own baked goods anyway). Thank you for your recipes, despite being fussy, they have (for the most part) been delicious. Incidentally, I did walk into every cupcake store and bakery during my first pregnancy. I recently rediscovered this place. (Used the metal bowl of my kitchen aid over a double boiler to melt the chocolate, then mixed the frosting in that. All in all, not a problem. Just so happens I made the everyday chocolate cake in the loaf pan over the weekend for my dads birthday. I love a good simple chocolate cake recipe. Your food aversions made me smile. They are all gone now and left everyone (all adults) with smiles on their faces. (The frosting, of course, is very sweet. (Although Ill need to squeeze in a hamentashen session at some point as well.) So easy, and a perfectly chocolate-cake-hankering cake! I made a different cake, but wanted to try the frosting. Burnt to a crisp: Did you use the longest baking time? As was my springform. Thanks, Deb! Thanks! Nice job, as always, Deb. I havent made one since a family birthday version last summer, but this looks awfully tempting. Hi, I really want to make a chocolate orange cake. Deb, you are always my go-to! On the third round I added a 1/4 cup additional buttermilk to the batter. After trying both creaming and "reverse creaming," we turned to ribboning whipping eggs with sugar until they double in volume, then . My little pregnancy book chimed in, asking if I was craving sweets. Thank you for the recipe and inspiration. 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. I halved the sugar in the icing. Ok, so I just made this cake. Unfortunately I cant tolerate buttercream, though I love it the taste and texture it makes me sick for days. Will it not work with the baking soda? anyway, this is my go-to frosting recipe from now on! I promptly stopped at the store for ingredients and spent my free afternoon making this yesterday. 1 large egg yolk I agree that it can make a passable thickness for a 913, but clearly, I was going for excess here. 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!) Next time will try with a scoop of vanilla ice cream. My daughter is already asking for her birthday to make the SAME! It evokes something so real and essential. Thanks for another winner!! I really could have used this recipe last night! 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 decided to look at a recipe anyway. I used non-Dutched cocoa, your coffee tip, and another commenters very helpful recommendation for subbing the unsweetened chocolate (i.e. I guess it just shows what a vast repertoire of recipes you have and how easily searchable they are (kudos to the OCD indexing) Or how obsessed I am with your cakes and breads (ahem) :D. Aisha Its a totally fair question. I made cupcakes for my daughters birthday. Hands down the best frosting Ive ever made! They baked for about 20 minutes. No extra dish, too. So the question of saving it for later doesnt even arise! Its weirdly labourous but worth the time. Perfection! Charlie Not on my 2nd floor balcony in Manhattan, I hope! I made the cake a couple days ago, and served it only yesterday. (P.S. I made this yesterday, for Chocolate Cake Day, but had no buttermilk handy, and was loathe to go out in the cold to buy some. Youre the best. Checked it at 22 minutes and then after 5 more and 5 more after that so next time Ill likely check it at 33 minutes. Have a great weekend! Can I replace the dutch cocoa with natural cocoa? Im making for a party and dont want to not have enough! I wisely made 1/2 batch of frosting which was for me the perfect amount. I love that it took very few pots/pans to make. How did it taste in the end? This is heaven and all my friends love me now. I made this twice for 2 dozen cupcakesafter making the 1st dozen and seeing how DELICIOUS they are, theres no way 1 dozen would be enough!! Ok the cake itself is delicious :-) Next time Id cut out the granulated sugar and cut the brown down to 100g or even 80g (I find less than the flour is generally a good amount) to make it a little less sweet. and were talking been on the counter for days. Thanks for having such well written and scrumptious recipes that end up being perfection every time. This cake hits the spot and is a perfect snack size. Delicious! Sometimes you just have to have a chocolate cake, right?! Do you have any adjustments for high altitude? Like pregnancy? 3/4 cup banana + 1/4 cup buttermilk. Doesnt have to be a quick buttercream but I would prefer not to do a ganache. 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. Theyre about the same area (63.6 vs 64 square inches) but will it affect the baking time at all? That was TOO easy. I decided it was fate and made it. Can I do part yogurt and part coffee? Writing with another substitution! Thoughts? Reading this comment, I just realized I DID forget the 2 tbs of granulated sugar in the I Want Chocolate Cake cake that I made tonight! For me, this always ends with a liquidy batter with tiny capsules of butter/sugar floating, so I assume thats the norm. I choose to make this because I should have everything in the house for this cake. Must have been the chocolate. ), and had complete faith in the recipe. Can I halve this recipe to fit a round six inch cake pan? In my house, we are, most regrettably, gluten free, dairy free, soy and egg free. Amazing! Now I have a recipe. Is it round or square? This resulted in thick, tall slices of cake with still a substantial but not ridiculous amount of insanely rich frosting. I have a question about the frosting. Do you have a recommendation for a less sweet chocolate frosting? Followed the recipe exactly as written. How much sugar can I reduce in this cake? Are you saying this is not normal? And the frosting is superb and so quick. next year I am making this chocolate cake. Thanks. ANd they way you swirled the chocolate is perfect! Delete the baking power and increase baking soda to 3/4 teaspoon. 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! If so, then it was the decrease in sugar. 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. Then I saw an article with the above watch-out. 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?