Has anyone read this chocolate cake recipe review? I am sure this is not the first one.
https://www.thekitchn.com/chocolate-cake-recipe-reviews-22994257
https://www.thekitchn.com/chocolate-cake-recipe-reviews-22994257
Chocolate Cake review
- Thread starter oli
- Start date
mariadnoca
Moderator
Not surprised ina’s tested well given her other recipes, but I haven’t made any of those.
My go to cake now it this one and I’m not likely to change. It that good. I usually make it with Swiss meringue buttercream, so I can’t speak to the icing. I believe Richard in cincy uses this as his go to as well. The website also has a cut down version for cupcakes. I’ve made those too. This is just a great very moist cake with several chocolate flavor notes. I just use Hershey cocoa because it’s what I have on hand. Better cocoa I’m sure would take it over the top. It’s a crowd pleaser and used it for several parties and even some I’ve baked for charity auctions.
https://sweetapolita.com/2016/01/dark-dreamy-chocolate-fudge-layer-cake/
Dark & Dreamy Chocolate Fudge Layer Cake
3 layers of moist, dark-as-night chocolate "midnight "cake layers filled and frosted with a glossy, creamy and super-dark fudge frosting.
Ingredients
For the Midnight Cake Layers:
2 1/4 cups 285 g all-purpose flour2 1/4 cups 450 g superfine sugar (regular granulated sugar will work as well)1 cup 120 g "black" unsweetened cocoa powder (I used Guittard Noir)1 tablespoon baking soda1 1/2 teaspoons baking powder1 teaspoon salt1 1/2 cups 360 ml buttermilk, room temperature1 cup 240 ml hot coffee3/4 cup 180 ml vegetable oil2 teaspoons pure vanilla extract I used Nielsen-Massey3 eggs room temperature
For the Dark Fudge Frosting:
2 1/4 cups 510 g unsalted butter, softened1 1/2 cups 180 g confectioners' sugar3/4 cup 90 g premium dark (preferably black) cocoa powder (I used Guittard Noir)1/2 cup 120 ml hot water1/2 cup 120 ml sour cream1 1/2 teaspoons pure vanilla extract I used Nielsen-MasseyGenerous pinch of salt10 ounces 290 g premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)Handful of your favourite sprinkles I used a mix of these sequins, these nonpareils and these edible silver starsYou will also need:6 " pastry comb I used this one1 large pastry bag disposable or reusableLarge plain round pastry tip I use Ateco #809
Instructions
For the Midnight Cake Layers:
Preheat oven to 350° F (180°C). Spray the bottom of three 8-inch round cake pans with cooking spray and line bottoms with parchment rounds. Set aside.
In a large mixing bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs.
Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the three cake pans or weigh for accuracy--each pan should weigh about 630 grams.
Bake the first two layers until a wooden pick inserted into the centre of the cake comes out with a only a few crumbs, about 23 minutes. Try not to over-bake. Let cakes cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
For the Dark Fudge Frosting:
In a bowl of stand mixer fitted with paddle attachment, or with a handheld mixer, beat the butter on medium speed until pale and fluffy, about 6 minutes. Sift together the confectioners' sugar and cocoa powder. Reduce to speed to low, and add the confectioners' sugar, cocoa powder, water, sour cream, vanilla, and salt and beat until incorporated, about 1 minute. Increase the speed to medium and beat for 2 more minutes.
Add the melted chocolate and beat on medium speed until smooth, about 1 minute.
Assembly of the Dark & Dreamy Chocolate Fudge Layer Cake:
Put your first layer top-up on the cake board or plate, and spread about 1 cup of frosting evenly across layer. Put the second cake layer on top and repeat with another layer of frosting. Put the final cake layer top-down. Cover the cake with plastic wrap and wiggle the layers into place, if necessary. Refrigerate the cake until firm, about 20 minutes.
Remove the cake from the refrigerator and place on a turntable, if using. Frost entire outside of cake with a thin layer of frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 15 minutes. Remove the cake from the refrigerator again and cover with a thick, even layer of frosting. With the cake on the turntable, hold a pastry comb against the side of the cake with one hand and rotate the turntable once all the way around, in a fluid motion. (If you aren't pleased with the way it looks, you can apply more frosting and repeat.)
Fill a pastry bag fitted with a large plain round tip with the remaining frosting and pipe some buttercream "poofs" around the top perimeter of the cake by holding the bag, tip-down, directly above the spot you want the poof, squeeze the bag gently for about 2 seconds and then release and lift up and away. Repeat all of the way around the top of the cake.
Adorn the bottom perimeter of the cake with your favourite sprinkles, if desired (but it's always desired, no?). I find it easiest to literally toss the sprinkles onto the cake, and they will stick. The cake will keep at room temperature for up to 2 days, refrigerated for up to 3 days. Best enjoyed at room temperature.
Sweetapolita’s Notes:
As I mentioned above, for the black cocoa powder, I used Guittard Noir Cocoa Powder (I have this big tub because I go through it so fast), but you can also find Black Cocoa Powderimage/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==
on Amazon. You probably remember that I usually use a very dark (but not black) cocoa powder (Cacao Barry Cocoa Powder Extra Bruteimage/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==
) for all of my chocolate baked goods, which also works very well, tastes amazing, and is quite dark in itself. The black cocoa powder just adds more of a midnight black effect, which I love. And, of course, the taste is also incredibly deep, dark and wonderful. And really, sometimes change is fun! 
I use Fat Daddio’s Anodized Aluminum Round Cake Panimage/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==
s for all of my cake layers, most often the 8-inch x 2-inch round pans.You certainly don’t need to use a pastry comb to create this cake, but if you do, I recommend the taller version that Wilton offers (hereimage/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==
). The cakes we make these days always tend to be on the tall side, so it really comes in handy when you want a tidy looking texture on the cake.For the poofs on top of the cake, remember that the key is very soft frosting and an extra large round plain tip (I used Ateco #809). And, as always, if you make a mistake or aren’t totally pleased (who us?) with your poofs, you can simply remove it and do it again.
My go to cake now it this one and I’m not likely to change. It that good. I usually make it with Swiss meringue buttercream, so I can’t speak to the icing. I believe Richard in cincy uses this as his go to as well. The website also has a cut down version for cupcakes. I’ve made those too. This is just a great very moist cake with several chocolate flavor notes. I just use Hershey cocoa because it’s what I have on hand. Better cocoa I’m sure would take it over the top. It’s a crowd pleaser and used it for several parties and even some I’ve baked for charity auctions.
https://sweetapolita.com/2016/01/dark-dreamy-chocolate-fudge-layer-cake/
Dark & Dreamy Chocolate Fudge Layer Cake
3 layers of moist, dark-as-night chocolate "midnight "cake layers filled and frosted with a glossy, creamy and super-dark fudge frosting.
Ingredients
For the Midnight Cake Layers:
2 1/4 cups 285 g all-purpose flour2 1/4 cups 450 g superfine sugar (regular granulated sugar will work as well)1 cup 120 g "black" unsweetened cocoa powder (I used Guittard Noir)1 tablespoon baking soda1 1/2 teaspoons baking powder1 teaspoon salt1 1/2 cups 360 ml buttermilk, room temperature1 cup 240 ml hot coffee3/4 cup 180 ml vegetable oil2 teaspoons pure vanilla extract I used Nielsen-Massey3 eggs room temperature
For the Dark Fudge Frosting:
2 1/4 cups 510 g unsalted butter, softened1 1/2 cups 180 g confectioners' sugar3/4 cup 90 g premium dark (preferably black) cocoa powder (I used Guittard Noir)1/2 cup 120 ml hot water1/2 cup 120 ml sour cream1 1/2 teaspoons pure vanilla extract I used Nielsen-MasseyGenerous pinch of salt10 ounces 290 g premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)Handful of your favourite sprinkles I used a mix of these sequins, these nonpareils and these edible silver starsYou will also need:6 " pastry comb I used this one1 large pastry bag disposable or reusableLarge plain round pastry tip I use Ateco #809
Instructions
For the Midnight Cake Layers:
Preheat oven to 350° F (180°C). Spray the bottom of three 8-inch round cake pans with cooking spray and line bottoms with parchment rounds. Set aside.
In a large mixing bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs.
Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the three cake pans or weigh for accuracy--each pan should weigh about 630 grams.
Bake the first two layers until a wooden pick inserted into the centre of the cake comes out with a only a few crumbs, about 23 minutes. Try not to over-bake. Let cakes cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
For the Dark Fudge Frosting:
In a bowl of stand mixer fitted with paddle attachment, or with a handheld mixer, beat the butter on medium speed until pale and fluffy, about 6 minutes. Sift together the confectioners' sugar and cocoa powder. Reduce to speed to low, and add the confectioners' sugar, cocoa powder, water, sour cream, vanilla, and salt and beat until incorporated, about 1 minute. Increase the speed to medium and beat for 2 more minutes.
Add the melted chocolate and beat on medium speed until smooth, about 1 minute.
Assembly of the Dark & Dreamy Chocolate Fudge Layer Cake:
Put your first layer top-up on the cake board or plate, and spread about 1 cup of frosting evenly across layer. Put the second cake layer on top and repeat with another layer of frosting. Put the final cake layer top-down. Cover the cake with plastic wrap and wiggle the layers into place, if necessary. Refrigerate the cake until firm, about 20 minutes.
Remove the cake from the refrigerator and place on a turntable, if using. Frost entire outside of cake with a thin layer of frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 15 minutes. Remove the cake from the refrigerator again and cover with a thick, even layer of frosting. With the cake on the turntable, hold a pastry comb against the side of the cake with one hand and rotate the turntable once all the way around, in a fluid motion. (If you aren't pleased with the way it looks, you can apply more frosting and repeat.)
Fill a pastry bag fitted with a large plain round tip with the remaining frosting and pipe some buttercream "poofs" around the top perimeter of the cake by holding the bag, tip-down, directly above the spot you want the poof, squeeze the bag gently for about 2 seconds and then release and lift up and away. Repeat all of the way around the top of the cake.
Adorn the bottom perimeter of the cake with your favourite sprinkles, if desired (but it's always desired, no?). I find it easiest to literally toss the sprinkles onto the cake, and they will stick. The cake will keep at room temperature for up to 2 days, refrigerated for up to 3 days. Best enjoyed at room temperature.
Sweetapolita’s Notes:
As I mentioned above, for the black cocoa powder, I used Guittard Noir Cocoa Powder (I have this big tub because I go through it so fast), but you can also find Black Cocoa Powderimage/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==
I use Fat Daddio’s Anodized Aluminum Round Cake Panimage/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==
mariadnoca
Moderator
You won’t regret it. 
mariadnoca
Moderator
I have not, maybe Richard has?
I used smb the first time because a friend’s party I was making it for wanted a less sweet icing than an American buttercream. It was so good (party of 60+ people agreed) that I never looked back.
I used smb the first time because a friend’s party I was making it for wanted a less sweet icing than an American buttercream. It was so good (party of 60+ people agreed) that I never looked back.
mariadnoca
Moderator
I don’t think that will make enough. This is the smb recipe I use for a 3 layer cake. It makes 10 cups, so you should have a bit extra for decorating. I’ve tried other recipes, but this is by far the crowd winner. See the link for step by step details. (Note: this recipe, actually the meringue itself before I got to turning it into buttercream, failed on me on a high-ish humidity day. My only guess was it was the humidity, but that’s never happened to me before and I’ve made it dozens of times. My whipped whites just collapsed before adding butter and I couldn’t figure it out.)
Swiss Meringue Buttercream
Ingredients
10 large fresh egg whites (300 g)
2-1/2 cups 500 g sugar
3 cups 680 g unsalted butter, cut into cubes and cool, but not cold
1 tablespoon + 1 teaspoon (20 ml), pure vanilla extract
pinch of salt
Instructions
Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
Add additional flavours, purees, as desired.
Sweetapolita's Notes
*Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.
***If buttercream still doesn't have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.
https://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/
Swiss Meringue Buttercream
Ingredients
10 large fresh egg whites (300 g)
2-1/2 cups 500 g sugar
3 cups 680 g unsalted butter, cut into cubes and cool, but not cold
1 tablespoon + 1 teaspoon (20 ml), pure vanilla extract
pinch of salt
Instructions
Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
Add additional flavours, purees, as desired.
Sweetapolita's Notes
*Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.
***If buttercream still doesn't have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.
https://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/