This frosting is HEAVEN. xo. Thanks, Deb! or a combination of stout/buttermilk? If I use wine, should I replace all the buttermilk with it? After seeing your video, besides wondering if you could be any more adorable, Im curious if this could be baked in a 99 metal pan? 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)! Made this cake this afternoon when an intense craving for chocolate cake with chocolate frosting hit. INSTRUCTIONS. My son requested a chocolate-chocolate cake for his 4th birthday so I doubled the recipe and got 3 6-in. Loving this one. You have given me inspiration to make this chocolate cake. Made this cake this afternoon. I cant tell you how many times Ive made that chocolate loaf cake, its one of my very favorites, even thought it has no frosting, top or center! 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 halved the frosting but I really liked it. I was going to pick something more complicated, but it is great I did not because: I made this while snowed in during the blizzard and Ive been sneaking bites throughout the day, I just cannot stop eating it. I thought Id try a different blogs cake this year, dumbest idea ever! Thanks for this great recipe. It will be a win for somebody for sure, since your goodies usually are. The first time I did it, I gave you a were not worthy bow b/c I had been stuck in a Swiss Meringue Buttercream nightmare. How this the cake so fudgy and the icing so irresistibly fluffy? One should never taunt the idea faeries, of course.) ), I decided to make this cake instead! 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. Id LOVE any advice you have. Crap. The cake was delicious! I used to think all chocolate cakes were either boring, dull, and dry, or so dense and moist that they couldnt actually be called cake. I doubled the cake recipe and it made a perfect amount of cake in a buttered, bake and serve 9 x 13 glass pan. The cake didnt look too overbaked, though. And, you my dear, are apparently my enabler! (Used the metal bowl of my kitchen aid over a double boiler to melt the chocolate, then mixed the frosting in that. Please send help. You think it might have anything to do with the 20 tabs of different chocolate cake recipes I have open on the computer? In short, this is EXACTLY the cake I need when the chocolate cake craving hits :-). I sifted the sugar and the butter had softened all day. Even my pregnancy-addled, not-right-tin-having self didnt mess it up. Love love love it! Could I make the frosting a raspberry buttercream by putting in raspberry pure or jam instead of chocolate? It took about 32 minutes baking time. can I use just one egg, instead of 1 egg plus 1 egg yolk? Preheat your oven to 180C (fan 160C/gas mark 4). I doubled the recipe & used a glass 9X13 dish. For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. (Also a ridiculous amount of red dye and a little fondant because we used a 9 circular pan and made Elmo.). Lynda. Directions. I have a similar chocolate cake from a post-wartime austerity recipe (only 18g cocoa and a single egg) which assumes 30-35 minutes cooking time. it actually reminds me of carvel frosting a little and i mean that in the best possible way. (!!!) Man I have had a chocolate cake kind of week. Thanks Deb!!! So I just started over and served the first batch as a not too bad fudge. I read a comment on how to get the swirls and Debs guidance was spot on!!! But now I want to make this cake again and again I am in a chocolate cake loop. No one will know that there are a few pieces missing, right? Exact same pregnancy cravings, as I sit here eating another PB on English muffin. Im a long time listener, first time commenter. and fat. The frosting was miles high, pillowy, gloriously swirly, and of course perfect with sprinkles. Thoughts on a little white vinegar in regular milk to make buttermilk? My daughter wants cupcakes this year, how long do you recommend baking for as cupcakes? handfulofshadows I actually continually tweak this cake, but I tend not to edit the earlier versions because they work and everyone is happy with them. Details. It was good but not knock your socks off good, which has been my experience with everything else Ive made from SK. Well see if the cake it too salty or not. Thanks for this recipe! Yes, but it is not needed to make this cake tender/plush. Deb, seriously why do ever try another cake recipe that isnt from your site? (yes, for breakfast!) made your chicken with olives and grapes yet again last week so so terribly good! The frosting is awesome as well! Is that just me?! . Surprisingly so. thank you, deb, for the small chocolate cake! Overall, absolutely delightful and delicious and will definitely enter my cake rotation. Deb, I love you. Is it round or square? Deb, Hi Deb I tried decreasing the sugar to 1 cup and replacing it with 1/4 cup cocoa. I made it today for a cast party for a community theatre again, accolades from the crowd. For the posts that have multiple recipes is it possible to break up the recipes in the post, so that you can print only one (of say 3?) I just made this today and it is solid! I really could have used this recipe last night! Youll have more icing than you need, but of course, need is relative. I wish Id never made it because I CRAVE it and Im not pregnant. Best chocolate cake ever! Chocolate cake with chocolate frosting would definitely be an understatement! As it should be.). Rather than a cream cheese frosting, you'll make a quick buttercream frosting, which I found was harder to spread. A button to press? Im on my way to a weight loss/fitness goal. Actually, Id probably keep 1/4 cup buttermilk, just so the batter wasnt too thick to work with. Just found out were having a second boy. Will it not work with the baking soda? I asked if she trusted you enough to plow through and make as directed. I make it all of the time (like, embarrassingly often) in the FP and hadnt run into this, but it definitely sounds like something that could happen that would be no fun at all. This is a great cake! Thank you! 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! Could you really taste it in the scone? thanks again, all! I have made this cake dozens of times, it is easy and delicious. Next time, Ill try your cake recipe, too (only remembered I wanted to try this when the other one was in the oven!). but how much should I multiply the recipe to make a three layer cake? I always have cocoa on hand, but rarely unsweetened chocolate so I always go this route and it works well. The result is a perfect pick-me-up cake on a weeknight. My head isnt working for conversions right now: will this make a 6 round 2-layer cake as is, or would that require halving the recipe? Also, such an epic amount. Man, Deb I have made this cake about 5 times in the last two months. Take Care -Iva, Im not going to make this cake right now because its 80 degrees in my house already, but I am filing this recipe away to be used later. So you cream the butter & sugar, then add egg and the buttermilk. .). I used a hand-held mixer, and made the frosting the same way, so not only did I not have to clean the food processor, I had the beater blades to clean. https://instagram.com/p/z8VQVBy55B/?modal=true. Much tastier and more fun than the box mix I was about to do instead. Thank you! :) This looks amazing; cant wait to try it! I have a question about the frosting. It can be a 9-inch round with no changes. Make the frosting: Place frosting ingredients in a food processor and run machine to to mix. Deb- Thx for the speedy reply. Made this tonight! Its 2023 and this cake is still very important to me! Had to make this because I know that I GOTTA HAVE CAKE feeling well even though Im not pregnant. (this is my idea of an egg dish, fwiw!) 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). JP hit the nail on the head. I will admit I subbed bittersweet choc for the unsweetened because thats what I had. Just watched you make this on YouTube and immediately felt compelled to make it happen in my home. only asked about the choc sub to see if i could use what i already had on hand. (and tastes great). (I added a sprinkle of cinnamon to it also) thanks!! I feel like something went wrong because it shouldnt seem heavy; rich with chocolate and not terribly sweet, yes, but I make it for almost every birthday layer cake and its always just delightfully tender and moist, especially, like most cakes, on day two. Im totally making this cake for his first birthday. I baked it in a 8 square glass pan for 25 minutes. Often I skip the frosting and its still good. I messed up the icing (used four tbsp of butter instead of 8?! I made this and used the measurement for table salt. Cake Congrats you just made brownies.. really? I froze it and it thawed out great. 14 cupcakes. As soon as my daughter took a bite she said Mom, can we make this cake again? The only change we made was using regular non-Dutch cocoa because that is what we had on hand not sure how it changed the flavor because I have only had it this way, which was excellent. I ended up snagging a more squared-off metal 88 while out running errands today, so thin-cake crisis averted. 2. You want to make sure this gets really blended/whipped, so youll probably want to scrape down the bowl and blade a lot. Made this for my *babys* bday on Sunday and we are all loving it. 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. I compare sizes using the area of the bottom of the cake pan, because generally when youre doubling or scaling up a recipe, youd like the cake layers to be the same height, just bigger. I used an 8 round for the cake, and put the extra in a small pyrex which my hubby and I devoured last night, without benefit of frosting. Try shortening the bake time and then decide. I am looking for a chocolate cake to make with raspberry filling, because your double chocolate layer cake has inspired me. 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!! FWIW, I first peeked at the cake at 20 min, then it took three more 3-minute timers till finished. . Thanks. Thanks! Classic Chocolate Loaf Cake by smittenkitchen - The Feedfeed A combination of too much flour, too little cocoa and too much heat or time in the oven will certainly dry out baked goods. Anyways, good luck! Mel For a whiskable frosting, well, its all about how strong your arms are. Thanks for sharing! German Chocolate Cake Recipe - Food Network Kitchen 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/. 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. having major third trimester chocoholic cravings and this is on the agenda for tonighthopefully this wont derail my glucose test next week (pray for me!!!! Yes, this is everything I want. Thank you! Try it again and see if it succeeds this time! (and Im not even pregnant ;) ) My wifes final verdict on the cake was We have no words followed by Next piece please!. I dont recommend trying to speed the cooling of the melted chocolate by putting it in the refrigerator though, things can change fast! Several typos in my comment, whoops! This looked insanely good when I saw it first and didnt disappoint in the least when I made it. I love the sweeping shapes in the frosting. I love this cake! I will definitely make it again. probably if i had filled them closer to 2/3 i could have gotten 16 altogether. I love how moist it is, deep chocolate flavor, keeps well (if you dont eat it in one sitting). 1/2 cup (4 ounces or 115 grams) unsalted butter, at room temperature Joanne I agree; frosting this sweet is definitely more of an American thing. This isnt what you asked, but it might help you understand what youre looking for. If you give a cook some frosting. And I was vegetarian. I turned this into a dairy-free, stacked birthday cake with the following adjustments: -doubled the recipe Its less expensive and bakes pretty well. It looks amazing, so Id love to use it for a marbled birthday cake. I have enjoyed the recipes although my husband and I find them quite fussy (we find your title misleading). However, keep in mind that this is a thin cake layer, a little under an inch. I hope you guys enjoyed this as much as I did (and still do!). This is the fudgiest, most delicious chocolate cake Ive ever experienced. Never thought of using wine in cakes before:-) and wine and coffee and chocolate together :-) It was yummy. Hope it was a hit! This is a great recipe. Not that I havent eaten what I wanted the whole time, and that want has mostly been chocolate (and frozen mango pieces lately, so good!) Im practically licking my screen. Going to make this this weekend for my nephews birthday. I followed the directions, and the butter and eggs were at room temperature. I know that you do them by hand right now, and I totally admire your patience with that, hence the q :). I love the recipe and will have fun making this with her. Just so happens I made the everyday chocolate cake in the loaf pan over the weekend for my dads birthday. Bake on the center rack in oven for 65-75 minutes, or until a toothpick inserted in the loaf comes out clean. Better the same day. In any case, it is excellent. I have some bars of Bakers chocolate and clumsily didnt label them bittersweet or semisweet or unsweetened. I am allergic to dairy what substitute do you recommend for the buttermilk? I sooo remember that feeling of if I dont have whatever it is Im craving right now, I will die feeling from my pregnancies. Just enough cake, not too much, and so simple. The 1/2 birthdays always sneak up on me so its nice to have an easy recipe not to mention that most are for much larger cakes this one is perfectly sized! 1/2 teaspoon fine sea salt mine clocks in at 5 grams vs. the 6 grams of table salt. Its hard from the fridge and would need to be warmed up a little and possibly re-whipped. Too thin. A perfect not too sweet cake with a cloud of fabulous frosting. Its so fun to make your recipes, read your stories, and learn to use my new camera while showing your creations in a different way that you have. 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. We were at the cabin so this was going to be a hand-mixer + $5 ikea-cake-pan-smeared-with-whole-cow-of-butter kind of a job. Add the cooled chocolate and whisk until smooth. Are you saying this is not normal? Smitten Kitchen's Blondies, Infinitely Adaptable is an adaptation of Mark Bittman's recipe that Deb Perelman has baked with every alteration imaginable. 1 tablespoon / 13 g granulated sugar In short: not safe. On an I.V. The icing on this was great! Megan You could halve this in a 6-inch round. I think I over-baked the cake (closer to 30 min) because it was quite dry. Just made this. Elaina Baking time for cupcakes is less; I usually start checking at 15 minutes. It looks so jummy! Frosting issues It sounds like some food processors are indeed warming the frosting up a little, and making it grainy. I love that I dont have to go to five different grocery stores to find the ingredients. I truly hope it will be me. 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? Thanks yet again, Deb! Could it be that I used salted butter??! What do you think? Any suggestions for cooking times for cupcakes? I need to get some to keep them in reserve for when I want cake (which is today and always). My 13 yo son baked this for our Sunday dinner dessert. And you delivered! If only I had enough patience to wait to make a cake until today. Would doubling the recipe be the right amount, and how would you adjust the baking time? I cupcaked these and doubled the recipe. This is the Cake! Which means that its time for me to actually make it instead of just admiring the photos. Thank you for an awesome cooking blog! Whisk . I deviated ever-so-slightly by topping it with a cream cheese frosting, simply due to the vibe I was feeling. I am considering 88 two layers. Burnt to a crisp: Did you use the longest baking time? Same temperature. I need cake in my face, or everyone in this office will have to pay! Youre not at a higher elevation, are you? I made this with a mix of yoghurt and single cream, light brown sugar instead of dark, and caster sugar instead of granulated. Made with my daughter while snowed in yesterday. I just popped by as many bloggers dont respond to questions. This cake is just gorgeous! (Okay, I see that you had already changed to doubling the eggs back at the red wine version. it is the number one thing boyperson asks for, half in jest but i know he really wants it, but im not going to bake a whole giant two layer cake, and scaling down baking recipes is something i havent wanted to try. Id like to make it as four tiered round layer cake for my daughters first birthday but unsure how to adapt the quantities in recipe. I love a good simple chocolate cake recipe. Thank you! This is a longtime favorite; its fluffy in an old-school way. This is so great. Every time Ivve made it, Ive been invited somewhere, including in the middle of making the frosting for this one! Could it be made in a sheet pan? Thanks. You really should regulate your comments. WOWWW!! (Ive mostly cut out eating sugar but this cake looks like it has little enough of it that it would be good when I want a treat!). I had to add another 1/2 cup of powdered sugar. THanks! One of those great Smitten Kitchen recipes that encourages me to make something I wouldnt have otherwise made, and turns out great, even though I was sure I messed it up! (Keep 1/4 cup buttermilk so youll have an acidic ingredient to wake up the baking soda.). 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?? Incidentally, I did walk into every cupcake store and bakery during my first pregnancy. Its our family favorite birthday cake. Im the only one here! Thanks! Your swirls are amazing. 1/2 cup butter is 8 oz not 4 ozs! I needed a piece of chocolate cake so badly that I began to regret every cupcake shop Id ever walked past and not gone in during the height of the mid-aughts cupcake craze. Its the best Ive ever had, hands down. Note: when I do pack it and weigh it, 145g actually comes to a little over 1/2 a cup of brown sugar. As was my springform. Its hard to decrease sugar (more than I have) with a quick buttercream like this because the sugar provides the structure. WOWjust made this for my oversize cupcake cake. and it was AMAZING. In terms of the icing, the same thing happened to me as with Erin, the icing became oily. Thank you so much for sharing!!! Do you think it would work as 2 6 rounds?? ANd they way you swirled the chocolate is perfect! It was delicious. Its a very busy page, even with my ad blocker, so itd be nice if you could put up a Print Recipe link or some other manner to make it more legible. 2.5 times the recipe? After noodling for a day, I decided that the acid present in the buttermilk must be enough to do the job. . I thought that coffee was acidic in itself. And congratulations! Gah!!! Hello Jen, sometimes I avoid cake recipes like this that require creaming the butter and sugar, because Ive heard that its actually tough to get that step exactly right. Ok, so I just made this 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. Two things: I havent read in awhile (not for any reason on your part, but like tv shows, I like to stock up on blog posts I love and then completely bingeI should not admit this unhealthy behaviour, but there it is) so, CONGRATULATIONS!! I made brownies and was looking for a chocolate frosting for them, so tried this. I think you could go as far as to triple this but as quadrupled, it would be crazy tall. The five-year-old said, as I was cutting, make sure that I dont just get a sliver!. Is it very winey? Beautiful Deb! Youre not tired of it by the time its gone. Everyone raved about it. I Tried Four Popular Blondie Recipes and Found the Best One | Kitchn Smitten Kitchen Chocolate Stout Cake Recipe I look forward to giving this one a try too. So, I remade it, but I was so scared I was going to ruin it again, that I didnt whip it enough and it wasnt as creamy as its been all the other times Ive made it. If it wasnt 8PM right now I would make this cake. This worked great as cupcakes! I made this in a 6 inch pan as a two layer cake as someone else mentioned. The ratio of cake to frosting is the icing on the cake (SEE WHAT I DID THERE??) 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. HIGHLY recommend a mix of strong coffee and yogurt in place of the buttermilk, per the notes. Life changing! SO GOOD. @stephanie#133- You can also substitute 3 tablespoons cocoa and one tablespoon butter or shortening for one ounce of unsweetened chocolate. My daughter wishes for a chocolate layer cake filled with chocolate chip ice cream for her birthday next week, and 6 cakes are my familys favorite size. This is a truly great cake!! Cupcakes for my sons birthday, a tiered-cake for my husbands birthday, a snowy weekend afternoon that calls for chocolate cake This is pretty much the only kind of cake we make now. 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. If I double the recipe, would a bunt pan be appropriate? I made this cake this weekend for a friends birthday. Perfect size cake for two people. Can you PLEASE make The Cake tonight mom?! Thanks in advance! I dont have any dutched cocoa but used regular ghiradelli coca and it came out just fine (threw in a handful of extra chocolate baking chips for good measure). I substituted buttermilk for greek yogurt and it worked just fine. Making now! Must purchase metal 88 pan ASAP. I love baking (and eating) cake, but Ive never liked chocolate cake! So, tomorrow is my birthday, and Im already planning to make David Lebovitzs salted butterscotch pudding, BUT we are also getting a decent snowstorm, so I think the weekend might require this chocolate cake as well! 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? This is my go-to for most of my recipes now, since my friend turned me onto here! Now I have a recipe. Thank you! (Im an exile from New Mexico living in Vermont and I need my chilies.) Me: Wow, how did she know I would think this?) OMG. also, i love stout in a cake as an option as well. Question: Do you have an opinion on buttercreams that use melted chocolate vs cocoa powder? No, the recipe is correct and what youve written is not. Kim Whooooops! Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. Making this for Mothers Day, and an 88 is too much cake for two people on the pandemic meal plan. It reminds me of childhood parties and I can just imagine how it tastes my mouth is watering just looking at the pictures! Yum! Five years ago: Thick Chewy Granola Bars and Arroz Con Leche (Rice Pudding) Do I still need to mix dry ingredients separately first? My husband usually dislikes cake because its too sweet, but he had two pieces last night (as did I). Im pretty sure its fine, but will a 9 inch round pan work just as well? Made this into a tiny layer cake for my antisocial pandemic birthday by baking it in two six-inch round Pyrex dishes. 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). I wasnt sure. I never found it, and was too lazy to try to make it (im never satisfied with my own baked goods anyway). Lucy Im sorry to hear that. and then your post came to my email box. Youve totally made my two-year-olds day. And while Im happy to tell you that my interest in most foods (except for chicken, sweet potatoes and soup, they know what they did) has returned, my devotion to these categories hasnt waned in the slightest. What do the chunks seem composed of, does it seem like sugar or chocolate? I couldnt figure out what Id done, but probably using an incing mixture instead of pure icing sugar, with the 70% dk choc, meant there wasnt *quite* enough sugar to soften the edge of that very bittersweet chocolate. Just made this amazing cake for myself for my birthday and want to thank you for the gift the most foolproof recipe ever. Its really easy, a mostly one-bowl cake and frosting. 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. Definitely a keeper, thanks! Mainly, you need an acidic ingredient and beer seems to be acidic, from what Ive read. Easy and yummy, thanks. Recipes. Not a recipe to save, though the pictures are pretty. (P.S. I only made the frosting part, but had to comment because it was fantastic and easy. A chickpea flour cake? Its fabulous and the husband pronounced it the best chocolate cake hes ever eaten. Looks amazing, making this today (because quarantine). Just made this with two 6-inch rounds (following Debs recent advice!) (Isnt that the whole point of cake anyway?). I used it for my daughters birthday cupcakes. Would either be acceptable with modifications? Do you have a recommendation for a less sweet chocolate frosting? I need chocolate cakeNOW!! Think I might have to healthify and recreate! And I regretted that when I asked my husband why we didnt have any chocolate cake, he said because you havent made any? He was correct Id made them dinner, instead and the great unraveling of all that had once been right and good but failed to lead me to chocolate cake continued. This looks like heaven on earth I think I might need to run to the grocery store and bake this tonight!! Im so surprised. I think you have to buy 6 at a time. The dark chocolate color in the cake is great. The frosting was also too sweet for me and the kiddo, but my sister and brother-in-law didnt think so. I guess I wasnt in the mood for sticky buns last week, or I would have been up on all the news, but I didnt know about the baby! Yummy! This was DELICIOUS! Good lord, cake. This cake would feed one of them, maybe 2 if they were forced to share. ), and had complete faith in the recipe. It still looks pretty and the thought that counts :). I thought that there would be too much frosting, but no! Your safest bet might be more of a ganache, which doesnt need to be whipped, only stirred. I suspect the culprit was too much flour, not enough moisture I used whole milk mixed with buttermilk powder, and my cocoa is old too. I tend to use double what is recommended of the powder, due to the mildness. My sister cooks a lot and makes good cakes. I cooked the cake for 20 minutes in a 9 inch round pan and it was slightly over done. Now I need a glass of wine to round out my palate. Pizzas, red wine and, to finish off the carb load, this chocolate cake. Even bought the special spatula. Thank you very much in advance, your answer will make this obsessive baker so happy!! In thinking about cutting and layering..? Seriously, $4. Turned out delicious! I kept going, because you cant waste eggs in a pandemic, but a little worried if its safe to eat? The ingredients & method are straightforward. Not sweet-sweet, as in my younger kid will eat it, but I would like a lesser amount to suit adult (our) tastes. He tested covid +Ve and he is completely asymptomatic. Yes yes yes. If round, to make 2 layers of an equivalent height, youll want to scale the recipe 250%. My mind is blown! Youll want the full yield of frosting for each layer, especially if youre covering the sides.