OH GOD, WHY! In any case, it is excellent. Thank-you Deb! Are you clicking the print icon below the recipe? It was awesome!! This will definitely be in my regular rotation of dessert recipes. Me: Wow, how did she know I would think this?) I also have a non-standard oven (AGA). I halved the sugar in the icing. Its nearly a brownie, but not quite. Such a perfect moist crumb on this cake it must be the buttermilk! It might be worth making another one (oh, the hardship!) I am off to the store to get the ingredients I need right now. *head smack*. Cake Ive taken to drive thrus lately because I can decide what I want, not be involved in cooking it, and eat it five minutes later hopefully all before I change my mind! Made this cake last night. It was definitely brown-butter-nutty flavored enough that my health conscious husband thought it was whole wheat- did I correct him, no :) I saw some recipes that brown then freeze the butter and use buttermilk instead of cream in the scone. Simply meant to say I dont have Dutch cocoa, so just used standard. To make the homemade version I used this recipe with sour cream, 1/3 cup coffee liquor, and added chocolate chips to the batter. Esp the frosting. This cake is perfect! Rather than a cream cheese frosting, you'll make a quick buttercream frosting, which I found was harder to spread. Is it the same as far as acidity as regular buttermilk? Thank you for posting the time you cooked the cupcakes! But I wonder if thats more due to my mixing by hand than to inherent flaws in the recipes. Here's a bit more about each. I used King Arthur Double Dutch Dark cocoa, which gave the cake wonderful color and flavor. Thanks, Deb! I think you have to buy 6 at a time. The cake is perfect size too, not to big. And the Dutch process cocoa seriously made a difference. Have you ever made the King Arthur cake pan cake? Thank you! No extra dish, too. Several typos in my comment, whoops! Nailed it! I need this cake in my life, and I need someone else to make it! Delicious. Burnt to a crisp: Did you use the longest baking time? Its got neither the slight fudge-like tendencies of a rich chocolate cake, nor the depth of flavor you need in a good crumb-textured cake. (The 88 I have on hand is glass, with rounded corners, which makes it seem so much smaller.). At 11 weeks, mine are fish (every kind except the rare tuna salad sandwich), risotto or risotto-like creations, and chocolate in most forms. 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. Just made this. Beat it on high, scrape down the bowl, beat it some more, etc, until its mixable. 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). Except for the recommended 16-small-square servings, which she thought were deprivingly undersized. Butter two 9-inch round cake pans, and line them with circles of parchment paper, then butter or coat with nonstick cooking spray. I only made a half batch, iced the gift cupcake generously, and had enough to adequately ice the rest. but because when I found my perfect one-bowl chocolate cake (which weve made as an everyday loaf, then riffed as a fudgy layered sheet cake and red wine chocolate wonder, I promise, I can stop anytime) and ridiculously easy fudgy chocolate buttercream, there was no need to keep looking. Deb, you are my shero! 2. One question I dont have a mixer or a hand mixer (I knowI know) I normally do everything by hand and I dont think Ive ever made icing before so I havent yet found something I couldnt do by hand. I thought that I might use this for a birthday cake. This looked insanely good when I saw it first and didnt disappoint in the least when I made it. Its supposed to be reserved for only specific times? I was attempting to recreate the birthday cake my boyfriends mom made him growing up: a chocolate cake mix+pudding mix based recipe. I made this cake and it was pretty much the best cake I have ever eaten. 6 tablespoons / 73 g dark brown sugar If I want to make mini cupcakes, how long do I bake these for? In the past, iirc, you have mentioned having a salad dressings section in the Recipe Index. But I found it to have a slightly grainy texture. Do I need to double the recipe and how long should I bake them for? (Keep 1/4 cup buttermilk so youll have an acidic ingredient to wake up the baking soda.). (I added a sprinkle of cinnamon to it also) thanks!! I, uh, use Valrhona. What shall I do? & again the perfect cake to make again the next night when youve been asked to bake it for a friend. Hope that helps and works! Deb, I love you. I frosted my cake and then covered it well with plastic and it was GREAT the next day. I do know that I want this cake RIGHT NOW! I made the icing a second time, watching it carefully, and it turned out perfectly. Sneha If the knife isnt batter-free (i.e. Ive never made a red wine and chocolate cake, but it sounds super yum how does it change the flavour? This is my husbands birthday cake today! *squeeeeeeeee* Bless you! Thats what I usually have on hand. I added the powdered sugar and butter to the chocolate at the same time, and while my frosting turned out fine, it took a decent bit of beating to get the lumps out. Is your oven temperature accurate? I will be making this soon! blueberry crumb cake. Previous post: spaghetti pangrattato with crispyeggs, Next post: cornmeal-fried pork chops + smashedpotatoes, cornmeal-fried pork chops + smashedpotatoes. The perfect chocolate cake. Must have been the chocolate. Im pretty sure its fine, but will a 9 inch round pan work just as well? 1/2 teaspoon table or fine sea salt, Frosting I made the cakes in two 6in pans and it took a lot longer than what was written for one 8in square. Because baking soda (not baking powder, which has cream of tartar as an acid) needs an acidic ingredient to activate it, there is some concern that the using Dutched cocoa in a recipe only leavened by baking soda will be a problem. Proudly powered by WordPress. Must purchase metal 88 pan ASAP. I dont know if thats an issue with my oven (soon to be replaced) or the el cheapo disposable foil cake pan I was using (all the cake pans are of course in a storage box somewhere), but after the intitial 18 minutes, the batter was barely set around the edges; after five more minutes the center was still jiggling like a perfect custard pie; after five *more* minutes it had finally started to puff up and the surface was dry, but the center was still goopy when I tested it. Thanks Deb!! Looked cute, tasted great and since it was only for 3 people, it was a perfect size. I did use butter and sour cream in the recipe, so I guess it is primal, not paleo. Yes, although you wont need much to thin it. Ha! Can I make this in a miniature bundt pan? Then yesterday I made it again with mini 6 cake rounds. Frosting issues It sounds like some food processors are indeed warming the frosting up a little, and making it grainy. Delicious! Thank you Deb. My larger offset languishes in the drawer unused except for sheet pan spreading jobs. Thank you!! What I loved about it is that it was not too sweet which made the frosting necessary and special. I ended up with lots of frosting left over (I should have just made a smaller batch, I knew I didnt want a thick layer) but my biggest issue was that I ended up adding an additional 8-10 minutes to the baking time. I am definitely making and eating this on the weekend. I also really appreciate the conversions since I am in Germany! Ive made your version of this food processor frosting a bajillion times and its amazing. These, with the addition of the 66% baking chocolate chips will be my go to chocolate cupcakes from now on. Things like humidity and elevation can even factor in. The cake itself isnt very sweet, in hopes to provide contrast. The frosting is awesome as well! It's a great cake and I know why we love it so much: It's huge. I call it my short on time, big on love cake, perfect for celebrations. I love your recipes! Or should I be strong by hand? The batter was pretty salty with 1/2 teaspoon table salt. I remember those strange feelings of strongly disliking (yes, they know what they did) familiar flavors and textures. Would aquafaba work to replace eggs (vegan version)? Beat the 12 tablespoons (170g) of butter with the 1 cup plus 2 tablespoons (225g) of sugar, and salt until light and fluffy. Your suggestion to cut it into 16 pieces was hard to obey, but I did. Obviously, I had to test a spoonful or two. Just so happens I made the everyday chocolate cake in the loaf pan over the weekend for my dads birthday. (That said, I find whole wheat flour to clock in at 120 per cup, and flour is heavier than cocoa) As for how I got/checked my numbers, Hersheys cocoa clocks in at 80 per cup, King Arthur lists theirs as 85 grams, and I usually get about the same, hence the 41 grams here. Because of you, my family eats cabbage/slaw, fritters, and more vegetarian. Delicious! So easy to make, this is my forever birthday cake. Thanks for the update! Ill never buy it from a store again. Thoughts? Im salivating. Thank you, Deb, for all you do! All of the basic ingredients cheddar cheese, tortillas, and cauliflower can be found in your corner store, and it works just as well if you sub it with a different veggie. They agreed that the cake is more like a brownie in the best possible way. 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. Thanks! Line a 15cm round springform tin with a circle of parchment paper. The salt in the frosting is the perfect touch. Chocolate continued as a food friend for the remainder of the pregnancy and was quickly gobbled up by baby son when permitted. Just wanted to check in here and say how delicious this cake is! Start with 25 mins, then check every couple of mins, depending on the done-ness of your cake. Can I use cake flour instead of all-purpose? I hope to try it at some point, but we still have piece of your NY cheesecake in the fridge! I dont even like frosting but Im drooling at the sight of yours! And I have a prediction,,,you will be having a girl!! You can also type CTRL or + P from any recipe post to get to the same print template, or use the Print option in your browser, usually under the File menu. Ive tried adding back the sugar in the hopes it will fluff but alas, no; its an oily albeit fudgy/tasty mess. I find it milder (especially at the proportions suggested for a swap, usually 1T per cup if I remember correctly) and more buttery (yum) but it should work here. I dont recommend trying to speed the cooling of the melted chocolate by putting it in the refrigerator though, things can change fast! I decided it was fate and made it. Kate I havent done it, but if I were going to, my approach would be to replace the buttermilk with 3/4 cup mashed banana. It works but its better with an additional yolk if you want more of a golden cake. Frosting in the food processor?!!! I look forward to giving this one a try too. But I am living in a country free of baking powder (Switzerland!). Im sorry if all this compare and contrast reminds you of high-school essays (eek!) In short, this is EXACTLY the cake I need when the chocolate cake craving hits :-). You rock, Deb! :). made your chicken with olives and grapes yet again last week so so terribly good! This is one of my favourite recipes from my mom! Is that just me?! Hi. Eight years ago: Baked Tomato Sauce, And for the other side of the world: I baked for exactly 22 minutes in two little pans.

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