Flourless Chocolate Cake Recipe - Food Network Kitchen Ive made it in an 8-inch round pan two years in a row for my husbands birthday. 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). The melted chocolate had cooled a little but was not chunky when I poured it in. I was convinced by your cake spiel that I, a novice baker, too could make a cake but have been let down twice. Required fields are marked *. I didnt originally have dutch cocoa powder and thought about using natural, but ended up re-stocking my dutch cocoa and im glad I did. I only made a half batch, iced the gift cupcake generously, and had enough to adequately ice the rest. NO- Im at work right now and cant immediately make and eat this. Ive had great success with them. This will definitely be in my regular rotation of dessert recipes. Ill use this frosting recipe again too: whizzed up this easily in the blender. My belly partner is revolted by anything sweet or dessert-y, even though thats what Im craving the most (now that the morning aka 24/7 sickness is gone)! This will be my go to chocolate cake recipe! deb says to eat it pretty much right away, and i agree. Update: went ahead and tried it anyways it was definitely enough for the naked cake look, ie just inside and on top! You want to make sure this gets really blended/whipped, so youll probably want to scrape down the bowl and blade a lot. Powdered sugar frostings sometimes have an unpleasant aftertaste to them that I dont like, but this was fabulous rich, chocolatey, buttery. 1. It is delicious! every mouthful is perfect. No buttermilk or baking soda (and white sugar instead of brown) in the batter and less butter in the frosting. Made this today and although I am not a great fan of chocolate I do really like this one. Making this tomorrow morning, definitely. Yes, although you wont need much to thin it. The batter (just made a single batch this time) filled three 6 rounds perfectly and baked for about 18 minutes. This is calling my name. I am a big chocolate cake lover, and this looks amazing. Jenny I havent tried it but it might work. And why I dont have half of these ingredients in the house, RIGHT NOW, I do not know. It actually tasted like chocolate, unlike most bakery cakes that just taste brown. :D. I did swap the buttermilk for full-fat yogurt and then also added coffee (2 tablespoon of instant coffee mixed with 4 tablespoons of hot water), whose liquid was intended to replace some the liquid from the buttermilk. (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. Thank you! 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. Love this cake and its counter part in the party cake builder section of your book!! I wasnt sure. Leti My favorite is from Valrhona. 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 may be making it (again) for our Faculty heads birthday next week, as a quick have cake! morning tea Im thinking about using little DINOSAUR sprinkles as well as Stars (my usual go-to sprinkle) because they would just be too CUTE. None of these are a dealbreaker, of course, just good to know going in. Such a perfect moist crumb on this cake it must be the buttermilk! 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). Thanks for the craving, Deb! Can I halve egg in the recipe by just omitting the yolk from the cake base? This is the Cake! Absolutely delicious it is now my go to birthday cake! <3 <3 <3, Deb, your advice on raspberry buttercream was perfect. 1 / 4 cup / 21 g dutch-process cocoa I used the alternative to buttermilk she mentions and used 1/2 cup strong coffee and 1/4 cup whole fat Greek yogurt (though doubled in my case, and the cake was deeply chocolatey and moist. My husband is back in NY right now (he speaks german) and im lost with a 2 year old and google translate on my phone at the grocery store (getting ingredients for this cake as a surprise)! So easy, I love that its not huge and the batter is deliciousnot that I tasted it ;). I followed the baking instructions in the 2nd cook book to bake it for 38 minutes. I miss being able to download your recipes directly from your posts. I had to test the recipe and it is incredible! Tried to read most of the comments but mostly the conversions were for 913 or cupcakes. My first cake turned out to be a lumpy unappetizing scraggly mess as its to be my bday cake I had to make another as immediately turned to this one. Reading this blog right now brings back so many memories. The icing needed a bit more milk but other than that, perfection in a baking cup. Deb, as far as the buttermilk subs. Red wine chocolate cake, mocha chocolate cake: You could replace the buttermilk in full with yogurt or sour cream thinned with a little milk or water, with red wine or replace 1/2 cup of it with strong coffee. I made this with regular cocoa powder from Trader Joes and it turned out amazing!! So simple and so perfect. Theres a note under the instructions about swapping the two types of cocoa, which I hope helps. This! It was delicious. I have seen your recipe for Chocolate Banana Bread, but I just love this recipe (second time making it). P.S. Yum. Thank you! Deb- Thx for the speedy reply. And I have a prediction,,,you will be having a girl!! Great cake! Definitely only two ounces chocolate, right? :). With every bite the grumpiness and stress and bickering melted away. Do you think this frosting would work to pipe with a star tip? But yes, I did up the egg on all future versions after the loaf one, and reduced the sugar. I like the ease of this cake; every now and again I too just crave something like this mid-week, but dont feel like making a whole thing out of it. Its as 8 spring form pan by the way. I know powdered sugar affects the structure, so I wasnt sure if this would work. Cant wait to try this combination. Every time I saw, chocolate, my mouth goes to water. This morning, in search of a chocolate cake recipe to make for Fun Night at my childrens school (Cake Walk is a big deal), I felt it was meant to be that this recipe was front page news! 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). Your food aversions made me smile. I have try this one because it look so easy and that frosting has the same bakery texture I so fondly remember. or should i just double it and add some cupcakes? It was incredible. Turned out, really, really well. You read my mind! thank you, deb, for the small chocolate cake! p.s. Obviously, I had to test a spoonful or two. I made this yesterday and was so pleased by the result. Not sure if you still think this would be worthwhile, but if you were to do it, I would -totally- use it. I was meaning to ask you about that as I read through the recipe and your note was a very welcome surprise. Thank you! The perfect chocolate cake. Im nervous about its moist crumbliness, though, and would prefer frosting to ganache. Is it a 3 or a 5? 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? Im making this in 2 6 layers for my mothers birthday- can I freeze the layers ahead of time for a couple of days? If youre not used to U.S. frostings at all (which, of course, are very sweet), it might seem over-the-top. Im not saying how many I had. It took 36 minutes before the toothpick came out clean but the inside was moist. Turns out baby now had taste buds! blood orange, almond and ricotta 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. Its one of the only ingredients I splurge on; I ruined myself by trying it in the first place. Thank you for the lovely idea, just in time for the weekend :). I just made this cake and its amazing. I want it to taste good, but the birthday girl (a 6 year old) wants a very specific design. And Im a recent grad, now. Lovely cake though, one of my faves! i used thinned greek yogurt for the buttermilk. I am about to make the vanilla frosting. But either way, the cake turned out great. Smitten Kitchen Keepers - City of Santa Clarita Public Library - OverDrive These were absolutely delectable! This one looks like a keeper for any midnight cake treat. It was a hit. The kitchens not too hot, and its snowy outside. I used it for my daughters birthday cupcakes. and the flavour oooft! I should have listened to your original notes and checked it a few minutes sooner it was a tad dry, which was completely my fault. Additionally, I have baking powder but not soda might I somehow be able to work with one? So, made this today in honor of my little girls birthday (and of course shes too young for this, thus the in honor part). You rock, Deb! Do you have a recommendation for a less sweet chocolate frosting? If larger squares, 9 to 12. Because of you, my family eats cabbage/slaw, fritters, and more vegetarian. The Best Chocolate Cake Recipe | Kitchn (Also a ridiculous amount of red dye and a little fondant because we used a 9 circular pan and made Elmo.). I look forward to trying it again with regular Dutch process cocoa. the choc. perfection. P.S. Thanks for taking time out to respond so quickly, Deb! Im making this for my friends birthday which is tomorrow so this is kind of urgent haha. Made this twice! Did freezing work well?? Thanks. Im thinking if I work with it while frozen all will be fine.any thoughts? Can anyone help a lady out on how long I should bake standard cupcakes? Holy stinkin cow this cake is GOOD! Third. You also ruined me with Dutch processed cocoa. I so want a slice of chocolate cake rightthisinstant. Then yesterday I made it again with mini 6 cake rounds. Deb, youve done it again! It may taste acidic or strong, but its due to a ph change, just flavor. The first two attempts were as the recipe said, the third with replacing 1/2C of buttermilk with coffee. It will turn out great. Im sorry this will sound similar to a comment I posted on another recipe (marshmallow frosting), but how does this chocolate cake compare with the other chocolate cakes on your site, especially the ones in the double chocolate layer cake and the peanut butter chocolate cake? Recently made your Valerie chocolate cake with this frosting. Weeeee! I decorated mine with Smarties! It came out delicious, rich, and chocolatey in a way that satisfied that chocolate craving even without the frosting (too lazy and couldnt wait for butter to thaw). Perfect size cake for two people. Congrats you just made brownies.. really? Thank you! Your amazing photos have made me want cake. I compared the recipe to your fudgy chocolate cake recipe in my copy of Smitten Kitchen Everyday, and I was happy to see theyre essentially the same (and the comments here are giving me extra confidence I can pull this off!). I backed it 28 min because 20 min wasnt enough and it became a bit dry. I have had this recipes saved for YEARS and finally made it. Made this cake last night. No one will know that there are a few pieces missing, right? No one wants a dry cake! This cake was outstanding! I have extra and my kids dont care for pudding so trying to figure out what to do with it. Looks yummy. -frosted with a ginger spiced dairy free buttercream, The result was amazing-ness! The frosting is out of this world amazing, but I thought the cake was not that great. ), Adrienne 913 isnt the wrong pan for doubling an 88, in fact, its about as close as youll get to doubled from a standard pan. you know, something about being in the family way (im assuming thats whats going on???) If I want to make mini cupcakes, how long do I bake these for? Thank you! Thanks so much! I will use this again because it was so creamy and smooth and didnt have that powdered sugar chalkiness or ultra sweet after taste. I want real cake made with real butter and real sugar and good chocolate, I just try to limit portion size. It was DELICIOUS! Everyone raved about it. Should I 1.5x the frosting recipe? Except for the recommended 16-small-square servings, which she thought were deprivingly undersized. 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.? I know that you do them by hand right now, and I totally admire your patience with that, hence the q :). Speed this up by placing it outside for 10 minutes (thanks, winter!). Deb, Ive just noticed you forgot to mention the buttermilk when adding ingredients. 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). Bummed. Generously butter sides of pan and parchment round. Its cooling but Im so nervous its going to be dry, *swoon* How hard was it to take those gorgeous pictures of the finished and then sliced cake without pouncing on them first?? This one is almost brownie-like (especially on day 2) but definitely still cakey and has a great chocolate flavor. Delicious and not too sweet. Funny, I am so the I need chocolate cake now kind of person, and it has nothing to do with hormonal cravings. I made a half recipe of this and out of it came 4 largish size muffins? Fran You can use coffee for most of the buttermilk and Ive heard good things about mayo too. Same temperature. Hi Deb, 1/2 teaspoon vanilla extract. Sometimes you just have to have a chocolate cake, right?! Just five more weeks of this! Youll have more icing than you need, but of course, need is relative. This looks like heaven on earth I think I might need to run to the grocery store and bake this tonight!! but this cake is such a nice size, with a good frosting-to-cake ratio. 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. It just didnt have the depth of flavor I had hoped for. had no chance of melting the butter, when you mixed it in? This is happening tonight. I doubled the cake recipe and it made a perfect amount of cake in a buttered, bake and serve 9 x 13 glass pan. My husband cut us each 2 small pieces and then stacked them on top of each other for a double layer piece of cake. Esp the frosting. I noticed that you put less white sugar in this than your Everyday chocolate cake (which I adore). It may not be important, but Im still wondering: have you adjusted the baking powder since posting this recipe here? Ive had so much trouble finding good ones. To properly substitute non-Dutch cocoa you need to increase alkaline.
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