I made cupcakes with this recipe yesterday and covered them with a vanilla buttercream frosting. Hey Deb. I recently tested this doubled in one cake pan it works but it will go over the top a bit which can be unnerving. I even went digging in our cabinets last night to see if we had any unsweetened chocolate around (alas, no) because I was feeling it so strongly! The cupcake-in-a-can birthday present was a big hit! Great little cake, so nice to have something smaller and delicious! Baking time is decreased to 12 minutes. You can find it under Sugar and Sprinkles > Assorted Shapes. (I dont like super sweet cakes, so I often leave the sides unfrosted.). Works equally good with besan flour and organic cacao powder (not that is NOT a spelling error!) The cake came out too salty and I really like salt! 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. I just asked my boyfriend what chocolate afternoon snack should I have today? Sometimes Im like Doctor Jekyll and Mr. Hyde when it comes to chocolate. Yummy! Chocolate Banana Bread Smitten Kitchen | The Cake Boutique Or just double the frosting? You can keep it at room temperature if youd like. only asked about the choc sub to see if i could use what i already had on hand. Next time I will make it with some raspberries on top. They agreed that the cake is more like a brownie in the best possible way. Definitely a keeper, thanks! Also, I doubled the cake recipe to make a 139 cake but did not double the frosting recipe; it covered it just fine. Thank you for this recipe, I made the cake last night subbing in slightly thinned soya yoghurt for the buttermilk and sunflower spread for the butter as my daughter is lactose intolerant, and it worked beautifully! 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. I am making a cake this weekend and was planning on doing the golden cake from your cookbook (which always turns out perfectly!) Delicious and not too sweet. This looks so good and I know my little girl would love this. So easy and so quick (was supervising 10yos homework as well). My question: my daughter wants a chocolate-strawberry cake for her birthday. Do you think I could add 1/4 cup cocoa powder and decrease the powdered sugar to 1 cup in the frosting? I suggest a warning label: You will not be able to lay off the cake slices, nor will anyone else who sees/smells/tastes it. The cake is dense, rich, and not super sweet and the sugary, buttery icing balances it out beautifully. When I made it entirely with runny yoghurt the sugar amount seemed ok, but with coffee replacing some of the sugar it is a tad too sweet. I might even sub some w.w.pastry flour to please the husband. Ill quadruple the recipe (think I have that right!). I was going to pick something more complicated, but it is great I did not because: I cant attest to what C&Z is doing but Im sure it was correct when she measured what she had. Yes, but it is not needed to make this cake tender/plush. Thank you! Cocoa powder, especially in that volume, is quite bitter. And, you know, now. I doubled the recipe and baked it in a 913 for 40 minutes, came out perfect. The key here is the. Thanks! I made this with regular cocoa powder from Trader Joes and it turned out amazing!! Emily Im not sure how well this holds a clear shape (you might use the Chocolate Butter Cake here, for more of a pound cake effect) but this would be otherwise just find in a round pan.