I found you last year, bought the book, and have since made at least a dozen cakes and more. We made this (as cupcakes) when we were quarantined for Halloween, and now were making them for Valentines Day and not in quarantine. You could just heap it like a bakery does. At 38 weeks, Ive decided I really should eat whatever I want, especially things that might cause problems when I start breast feeding in a couple weeks. I made this pretty much as per the recipe (which is quite unlike me, but I had all the correct ingredients) and as a Scot with a love of chocolate, but who finds some American recipes very sweet, I found this was just right. I wish I could post a picture of the cake I made from your recipe! This is a seriously good cake. I will absolutely make this again. smitten kitchen pumpkin chili Will report back on Sunday. Any ideas why? Classic Chocolate Loaf Cake by smittenkitchen - The Feedfeed I also piped in seedless raspberry jam before frosting. I made the cake the other day for my sons birthday. I have a daughter who would love this but is gluten free. 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! I did cut the sugar and butter by about 20% (and replaced it with apple sauce), and it still turned out great! So simple and so perfect. I will report back when I try it :). I used coconut sugar in place of the brown sugar here, and about 40g less, it works great! How did it taste in the end? Ive made this recipe so many times- just wanted to share that it makes perfect cupcakes too! But seriously, that post about the carvel ice cream cake weeks ago is still haunting me. ANd they way you swirled the chocolate is perfect! I would love to make this for my daughters birthday.do I double the ingredients for 2 nine inch rounds? ahh, you just need to adjust it this way: the speckling is a *feature* rather than a detriment. I dont want to make too much. :). Six years ago: Soft Pretzel Refresh and Meatball Sliders This is so great. Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray. I noticed that you put less white sugar in this than your Everyday chocolate cake (which I adore). A family favourite in our house. This cake looks perfect. Well, I only made the frosting, not the cake (I put this frosting on a box yellow cake) but this is truly the best frosting I have ever made. Hi! Rave reviews on the cake and the frosting from my wife and house guest! Its hot and humid where I live so maybe the weather helped. Also, I used a lightly sweetened cream cheese frosting and it was amazing together. Just wondering if you use brands that are commonly available in grocery stores (US) or if you use more of a speciality chocolate. Also, make sure you dont over-mix your batter, that would make it very tough! ), as written, with great success every time! I did not overbake though and it came out moist and perfect. From the fridge, its a bit of a pain. Im so, oh, so sad. Hi I was just wondering how much extra milk I would need to add if I added an extra 3.9oz of dry ingredients (chocolate jello pudding mix) to you recipe? ;). nevermind. I want cake now! I have a question about the amount of sugar. Have a great one Deb! I messed up the icing (used four tbsp of butter instead of 8?! I didnt use a sifter, but I did mix dry ingredients sperately. Thank you very much on the fantastic recipe! This! Its heavenlythank you for this great recipe! Looks absolutely heavenly, making it today!! That said, measuring cup sets vary a little; theyre an imperfect measurement. I would like to send him a care package including a chocolate cake. Its hard from the fridge and would need to be warmed up a little and possibly re-whipped. I know it tastes quite different. Your food aversions made me smile. bee sting cake. Your directions for the frosting part of the I Want Chocolate Cake recipe, in the frosting directions you left out the vanilla if you are using a micer, and not a food processor. Absolutely delicious, no matter what youre celebrating. This is a delicious, fast chocolate cake! perfection. Thanks! It was awesome!! Ye gods all I want is that chocolate cake now (hello final month of pregnancy, so lovely to finally meet you). Thanks!! I would say it is a great, deeply chocolatey cake. 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. Powdered sugar frostings sometimes have an unpleasant aftertaste to them that I dont like, but this was fabulous rich, chocolatey, buttery. Ill be making this cake again, post haste, but next time with the proper frosting. Never thought of using wine in cakes before:-) and wine and coffee and chocolate together :-) It was yummy. OK, the chocolate frosting from this recipe is my favorite frosting to make of all time, so much so that I basically only make cakes with chocolate frosting now because I dont like to use any other frosting recipe. 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/. 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. I decided to divide my cake in to two 9 round pans. Whipped this up during nap time, adding a handful of chocolate chips to the batter. it really cuts the sweetness and just has the most awesome texture a solid lid to the cake but that still can be cut through, and so creamy. Your site is consistently the best food site on the entire internet. I may have made a few frosting graham sandwiches for myself along the way. So easy to make, this is my forever birthday cake. As soon as I hit home shores in Australia. I kept going, because you cant waste eggs in a pandemic, but a little worried if its safe to eat? It has a tender crumb and is definitely fluffy and tasty (especially with chocolate frosting) but still kinda of sticks in the mouth. Would that work? Deb, would this frosting make enough for two stacked round cake layers, if youre someone who prefers a thin layer of the stuff? Smitten Kitchen's Blondies, Infinitely Adaptable is an adaptation of Mark Bittman's recipe that Deb Perelman has baked with every alteration imaginable. :). blood orange, almond and ricotta cake. It was great. ;). This is a longtime favorite; its fluffy in an old-school way. There is a Pin icon at the bottom of each recipe, where it says DO MORE: It will allow you to Pin just that post/recipe. . Moist, flavorful and absolutely a winner every time I have made this. Do you think I could add 1/4 cup cocoa powder and decrease the powdered sugar to 1 cup in the frosting? Thanks, Deb. There is a need for certain things (I went through an egg phase, hamburger phase, chocolate cake phase) that can only be described as a deep aching soul hungerI havent ever been truly starving before, thank goodness, but I imagine pregnant cravings are similarthanks for letting those of us who are past that stage in life live vicariously through you and your delicious soul satisfying recipes! The icing was looking perfect until I walked away from it to give it a good 2 minutes to beat. You can keep it at room temperature if youd like. I think it could be it will definitely be thinner. I love how reliable your recipes are- I always know if I make something it will be really delicious and exactly as you describe it. Bake on the center rack in oven for 65-75 minutes, or until a toothpick inserted in the loaf comes out clean. I know better than that. 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. But Deb, thats how much you inspire me! Now I have a recipe. Im so worried about under-baking, even by a little that I forget the residual baking in the pan once I take it out of the oven. Deb, in a very saturated social media food scene, you are one of the OGs and my absolute favorite. Video Notes Is it my oven or did something get lost when transferring the Fahrenheit to Celsius degrees?Anyway. To make a birthday cake, I doubled the recipe and baked it in 3 7 round tins. I love moist and really intensely chocolatey chocolate cakes . I want chocolate cake! Weeeee! Help!! I know that you do them by hand right now, and I totally admire your patience with that, hence the q :). Ill just skip the chicken with dinner or something. Made this cake last night. I did have to bake it for almost 35 minutes. Youre kind of my hero. I made it in a regular cupcake pan. the most beautiful chocolate cake i ever did see. Gonna save this one :). @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. I just searched your site for the answer! I never would have thought of that combination. Fran- Use a combination of coffee and fake buttermilk( equivalent amount of soy milk+1tsp of apple cider vinegar. It is the PERFECT cake to take around to friends places when catching up with Game of Thrones (you know, in preparation for season 5!! Topped with your chocolate sour cream frosting (a half recipe together they use 1 smallish sour cream container) which is the real star, I think. Its not too sweet and the texture is incredible! I kinda wish I had seen this last night, I was looking for some easy, yummy, recipe to make on the quick, where I actually had the ingredients on hand already, and this totally would have fit the bill. For the frosting can you throw all the ingredients into a bowl and use an immersion blender? Total bake time was over 22 min for me. I like the size. This was so good. Thank you so much for reminding me of this wonderful cake just in time for my brothers birthday tomorrow!! Is the swap 1:1 with buttermilk? Chocolate - smitten kitchen It's a great cake and I know why we love it so much: It's huge. Quick question! OMG. Scrape the bowl down well and dont worry if the batter looks uneven. Ive kept the sugar about as low as you can get away with and still have a frosting, so if you do try, Id limit it to 1 to 2T less. Im too hungry when I wake and cant stand it anymore. 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 wisely made 1/2 batch of frosting which was for me the perfect amount. I noticed in the comments you said you upped the amount of eggs in this from the original recipe what does that actually do to the cake? Nina Not sure was the melted chocolate cooled? Great recipe. Really, I tried to come up with a less cumbersome title, but chocolate cake with chocolate frosting doesnt connote the central urgency here.

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