Chocolate Cake With Brown Butter Frosting - Glen And Friends Cooking
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- เผยแพร่เมื่อ 2 ก.ย. 2022
- Chocolate Buttermilk Cake With Browned Butter Frosting - Glen And Friends Cooking
So this chocolate cake recipe is super easy - so much so that in Canadian historical cookbooks from the 1950s / 1960s it's called a dump cake... Not to be confused with what Americans call a dump cake. So keep your hate mail, and learn that we all use English differently and in Canada this was called a chocolate dump cake recipe - Glen cooks a chocolate dump cake from scratch with browned butter icing.
Cake
500 mL (2 cups) sugar
115g (4 ounces) bittersweet chocolate 70%
125 mL (½ cup) butter
250 mL (1 cup) water
15 mL (1 Tbsp) instant coffee
500 mL (2 cups) all-purpose flour
10 mL (2 tsp) baking soda
5 mL (1 tsp) baking powder
5 mL (1 tsp) coarse salt
250 mL (1 cup) buttermilk
2 eggs
5 mL (1 tsp) pure vanilla extract
15 mL (1 Tbsp) chocolate liqueur
Frosting
310 mL (1¼ cups) butter, room temp, divided
75 mL (⅓ cup) no fat milk powder
150 mL (⅔ cup) 35% cream
5 mL (1 tsp) salt
5 mL (1 tsp) vanilla extract
500g (1Lb) icing sugar
Cake Method:
Preheat to 190ºC (375°F).
Line the bottom of a 13x9" metal baking pan with parchment paper.
Put the sugar, water, chocolate, butter and coffee in a saucepan over medium heat.
Stir until fully melted and blended, then remove from the heat and let cool slightly.
Sift together the flour, baking soda, baking powder and salt.
Stir the buttermilk, and vanilla into the chocolate mixture.
Whisk the eggs into the chocolate mixture.
Whisk in the dry ingredients, in 2-3 additions.
Bake about 30 to 35 minutes, or until a tester comes out clean.
Frosting Method:
Cook ¼ cup butter in a small pan over medium heat until it begins to foam.
Stir in the dry milk powder and cook, stirring constantly, until mixture turns a dark brown colour.
Remove from heat and stir in cream, then let cool to room temp.
In a stand mixer whip remaining butter on high until light and fluffy.
Whip in salt, and vanilla.
Add about ⅔ of the icing sugar, little at a time on low speed.
Whip in brown butter mixture, then add enough of the rest of the icing sugar to a consitancy you like.
Frost the cake.
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What is it that such a friendly and laid-back channel attracts so many people willing to argue about names, ingredients and preparations? Its a bit unnerving when glenn sometimes has to even tiptoe and make disclaimers when doing things.
Ah yes the great dump cake stand of 2022, Glen is a brave man.
I mean, some deranged person even got Glen's personal number just to harass him day in, day out because of some culinary stuff they disagreed with. Internet naturally attracts the looniest and most disagreeable people.
@@God-w- of you have followed this channel you would now that he has indeed received harassment and threats from some videos just because people have different opinions, like most italian style recipies, and had to even disable comments in some like the pancho pie and others
@@cronosmu yeah, that was bananas
@@cronosmu Chalamet just said that what he hates the most from all that cyber media is to be judged constantly intensely.
I love it when creators include the parts where things didn't go as planned. It demonstrates one of the key aspects of expertise: a true expert knows what to do when what they usually do doesn't work. Resilience. I think that may be why we tend to enjoy "blooper reels" so much.
Between the “I hope”, and the saga of the powdered milk I have laughed more this morning than usual! The cake looks wonderful, but it is the honesty of acknowledging that even good cooks can trip up now and then that makes this my favorite cooking channel.
Yes! That, and also the "it'll be fine" not agonizing over precision or following a recipe to a "T".
"Dump cake" in my region (Texas, US) doesn't refer to a boxed mix. It's just all the ingredients being mixed in the pan. I'm not sure what difference it makes except people who criticize the use of terms as vague as "dump cake" must have a lot of time on their hands.
I loved Julie’s response to the bomb shelter food “Nooooo. There’s a rotation schedule …” 🤣
Born in the 80’s, from mid-Atlantic USA and “dump cake” for me has always meant a from-scratch cake recipe mixed in a bowl all at once then poured into a cake pan.
That tip about adding powdered milk to the butter to brown is genius! Thank you!
I can very much relate to the, "Wait, my shelf stable ingredient is gone off." Looking at you, Crisco golden shortening.
Back in my college apartment I was making a chocolate and raspberry layer cake for my friend's birthday party. She can't eat eggs or dairy, which wasn't a big deal, since I was doing a whipped ganache frosting. But once I took stock of everything, I realized that I didn't have enough whipped ganache, so I decided to whip up a quick non-dairy buttercream. I tasted a little bit and thought "Wow, Crisco does not work in frosting the way I remembered," and moved on with frosting the cake. It was only when I took a bite of the finished cake and did a spit take that I realized the Crisco had gone completely rancid. My friend insisted that it wasn't that bad. It tasted how office carpet smells.
@@ciaranhedderman8083 You made my day! I was served in Vancouver- by mistake- a crème brulée that was totally uneatable the cook had used salt instead of sugar. He never offered to replaced it though that I found incroyable!
@@ciaranhedderman8083 😂 I think anyone who cooks/bakes has had an adventure like this. My worst one was making homemade pizza for guests. Turned out my yeast (which I hadn't tested because, well it hadn't expired yet so it had to be good) was deader than dead. Yeah, it was pizza toppings on cardboard. Fortunately my guests know I can actually cook so they just laughed.
@@VeretenoVids Yep, been there too, and with a pizza party as well!
I am from the States.
"Dump cake" is as you describe, has nothing to do with using a boxed mix.
Same here, and totally agree
Yeah that may be a regionalism but I’ve never seen a dump cake recipe use a boxed mix.
I agree as well.
I also live in the United States (California), and my understanding is the same.
Agree!
"" looks a little bit like baby sick""" love this show. thanks glen and friends
I laughed and then also said "ick". :)
Yeah... I appreciate the lack of pretense, but as soon as he said that I thought "Welp, never going to make this recipe because that's all I'll think of the whole time. 🤢"
To me - that was just such a "parent" thing to say. :) (Something I myself never made reference to - until I was a dad..)
😂”I’m in Canada-I’m making a dump cake!”
One of the things I love about your channel is that you are not afraid to show failures and mistakes. I am reminded of Nathalie Dupree's Southern cooking show of years ago where she would make a mistake or forget an ingredient, realize what she had done, then tell the camera something like, "Oh my, I just did X, but don't worry when YOU do it, it'll be fine."
If you toast the milk powder, you can add it directly to the dry ingredients. If you toast a large amount, it keeps well in the fridge and is a nice thing to have on hand for adding to sauces, breads, cakes, etc without increasing the fat content. It also allows you to use clarified butter if you don't have the time/want to brown butter and wait for it to cool.
How would you toast it? Do you spread it on a pan and stick it in the oven at a certain temp? The vision of sprinkling the powder into a bread toaster doesn't - well - you know... lol. Thank you!
@@debbiem2146 You can do it in the oven on a parchment-lined sheet pan, 300 degrees for, oh, 7-10 minutes. Stir frequently and keep an eye on it; as with butter, once the browning starts it goes quickly. You can also do it in a dry skillet: again, it'll take about ten minutes, but you need to stir it constantly to prevent burning.
I cooked professionally for over 30 years sometimes the best lessons are learned when we have to throw things out and redo them. I love your channel and both of you!
My mother always cooked only with salted butter as did her mother & grandmother. I never heard of cooking/baking with unsalted butter until Martha Stewart hit the scene & the Food Network thereafter. I've occassionally used unsalted butter just to try it & honestly I prefer salted...
Me too except one time that I used salted when it called for unsalted and boy did I regret it.
Mind you, I've been baking for 30 years and that only happened once 😂🤣
And, on the other hand, here in Italy we only use unsalted butter (it's the standard butter, to us). To me, salted butter is pretty strange tasting. 😆
Would love a glen and friends old cookbook cookbook
I love how you are both a scientist and an artist cook!
The dump cake I was taught was a can of pie filling on the bottom, followed by dry cake mix, and drizzle a stick of butter on top. Basically super lazy cobbler.
I’m in Georgia, south US. Dump cake that I used to make was a yellow box cake that I dumped a cup of melted butter and a can of pineapple and baked it.
I love your channel! So.. I’m in the US, midwest. Dump cake to me means what it means to you. If it’s a mix, I say it’s a mix. Not opposed to them but don’t call them a dump cake. It is funny how language works.
I'm in the US from the Midwest, but have lived in three different time zones here over the years and I totally agree with you. I've never heard anyone refer to a box mix as a dump cake.
Yeah, I grew up in the midwest US (70s-80s) and a "dump cake" was one where you dumped all the ingredients together into a bowl, stirred it just until combined, and then dumped it into the baking pan. No creaming butter and sugar separately or whipping egg whites and folding them in or any of the other "fancy" cake tricks. (My grandmother called it "idiot cake" because "any idiot could make it." Grandma may have had an acid tongue. 😂) Language is indeed fascinating! Given all the responses in the comments here I almost want to research the history of the term "dump cake"!
Mid-MI here, and Dump Cake was as Glen described for our area as well -- I remember this name from pre box cake era - but we still call this one-bowl quick batter cake a dump cake, even tho some folks mean the box version..
Dump cake has had a recent change of definition online, I believe. Starting about a year ago I started seeing "dump cake" recipes that involved putting ingredients like fruit and such into a pan, pouring a box cake mix over that, then topping the mix with bits of butter, not mixing anything along the way. You could then top with other ingredients and bake. The butter melts into the mix and picks up additional liquid from the lower layers. Comes out pretty cobbler-adjacent because the cake mix will have dryer, crunchier spots, but is called a dump cake because you just dump it all in a pan without so much as mixing anything.
ETA: All that said, I'm not someone who would raise a stink over different regions using differing vernacular, just trying to point out where I think the disconnect came from.
Re: the expiration date on the powdered milk… this is why I LOVE your channel Glen @Glen And Friends Cooking. You could have edited that part out about and/or start over the entire video since you had to remake the cake. However, you didn’t. You are a take it as it is type of cook. No fancy pancy type of cooking for you! I don’t think you deserve any complaints about everything in your videos!! Thanks for what you do!! Keep those videos coming! I’m learning a lot! From a northern Ontario subscriber!
I love that jules knows how to rotate survival food
In the southern states a dump cake is a boxed cake mix put on top of a can of fruit in a 9x12 pan, dotted with butter and baked! Yum!
glen i absolutely love that you put the milk powder snafu in. Accidents happen, cooking is about doing the best with what you've got. You bring it up with substitutions often but even sometimes the substitution is "i guess we'll eat the cake tomorrow instead"
Watching Julie enjoy that frosting was delightful!!!
oh man what coincidence I was just gidted a Cappucino liquoer that would be so nice in this
Fascinating how the same language evolves in different areas. What a wonderful world 🌎 ❤️
the scene at 12:28 made me laugh too heartily. "A little while..."
I live in Minnesota and have made Amanda Hesser's Chocolate Dump Cake for many years. It was featured in the May 2002 New York Times. And her frosting recipe - equal parts by volume of dark chocolate and sour cream melted together - is amazing.
Live in New England. Growing up a dump cake is exactly what you described - all in a bowl & mix. Quick, easy.
A mix is not easier. Don't fall for advertising - cake mixes are flavored chemicals.
Thank you for the recipe - can almost taste it from here. 😊
I'm in the US deep south and grew up calling the cake you are making a dump cake. Love the frosting recipe
I’m actually thrilled to see a dump cake recipe without the cake mix using ingredients we generally have on hand. Usually I am halving or thirding a recipe and easier to do without a box. And I’m with you on salted butter. That is the only thing I use too.
The TH-cam award acting like an additional light today.
As a man who loves cooking with browned butter, this episode elicited a delighted whoop as well as a whole bunch of my cranial culinary neurons firing like the finale of a fireworks show. Thank you!
You rotate the supplies in the bomb shelter, good to know, we laughed until we cried. Thanks for that.looks 😋 delicious.
Yes I agree salted or unsalted makes very minimal difference
I love that you put your FUBARs up, too.
I'm gonna give this brown butter tip a go (just rotated my dry milk yesterday).
I already know the cake is a good one.
Have a fabulous weekend, you two.
And thank you, for sharing your talents.
The key aspect of an American dump cake is that you don’t mix the ingredients at all. You just “dump” them in a pan in a specific order and bake. You end up with something like a cobbler.
Yes! My mother always called them cherry (or apple or whatever) delight.
So strange. I grew up in SoCal during the 50's-60's and we used the term 'dump cake' to define exactly what your method shows. A cake made from a box was called just that. A 'box cake'. Running a google search on 'dump cake' gives me cake recipes with fruit! Kind of like a cobbler-ish cake!? Terminology certainly is fascinating ;)
Yummy looking chocolate cake recipe!
WAIT…we get two videos back to back! Oh happy day!
🤣🤣🤣 Thank you Glen! It's so nice to know I'm not the only one who screws up in the kitchen.
Thank you for the note on out of date powered milk.... and sharing!
I fixed chocolate cake and this icing. I was not fond of the icing, but my husband loved it. To him, the icing tasted like brittle from peanut brittle. Love your show.
I'm in the States. And where I'm from, we're on the same same side of the fence. We never called a "box" cake a dump cake. It was always a homemade cake like you're making. I've made a very similar cake at least a hundred times when camping with Boy Scouts. Always in a good old well seasoned Dutch oven with coals from a camp fire. What to try something different, instead of water, use a can of Dr. Pepper of Coca-Cola. Try it with brown sugar too. Enjoy.
First brown butter I ever ate was the first very late night meal after a flight to Europe with a college age tour. It was a first course of trout almondine in brown butter. The group was ready to revolt! Fish! Fish! Is that all they were getting? And it had bones!
College French classes with 'sophisticated' teachers and well traveled students gave me a smidgen of knowledge. As a kid I also watched early TV Chef Dionne Lucas while eating my pb&j lunch.
I ended up deboning the fish for the whole bus load of us. Years of Saturday night whole smoked whitefish, lox and bagels made me a Star!
I love frosting, and this sounds so delicious. I’ll have to try it.
All my life my family has used salted butter. There has always been an unrefrigerated stick on a butter dish on countertop, always had great toast and I'm still alive after 52 years.
Thanks for that idea on milk solids in browned butter. Makes perfect sense, and I wonder how I never thought of it before! I’m translating it to savory uses now…
My family from northern NY calls a cake from a box a box cake. What we called a dump cake was any recipe where all the ingredients could be dumped in all together and mixed, put in a pan and baked with little fuss. Sometimes a box cake was used but it wasn’t just a box cake - some additional or alternate ingredient would be used (e.g. crushed pineapple).
in Nebraska a dump cake is a sort of cake mix cobbler...
can of fruit pie filling, stick of butter cut up and spread out... cake mix & can of soda..
vary fruit, cake mix & soda flavors to make life great.. dutch oven Boy Scout camping special... best is strawberry pie filling, lemon cake mix & ginger ale..
I will definitely try that for my browned butter!!! I always want the flavor to be more prominent, especially in my chocolate chip cookies 🍪 😋
That sounds and looks delish!
I grew up in Buffalo NY and now live in St Louis and we all would call that a dump cake.
I thought powdered sugar would last forever too. But I found out it doesn't. The taste changes over time. It might still be edible but it developed a kind of flowery or perfumey flavor. I'm guessing it was the starch they add to the sugar that caused the change. I ended up throwing away about a pound of powdered sugar because of the odd taste.
Sweet!
That cake looks delectable!
Looks absolutely yummmm
WOW. That closeup is delicious!
Oh wow. I'm in love
Not pointing fingers or even taking a side, I just love how some people can "die on a hill" when it comes to their opinions.
I've lived in the Northeastern US my entire life and I have never once heard "dump cake" to refer to boxed cake. Maybe that's true somewhere, but in my experience a dump cake always refers to a cake where you just dump everything in the same bowl. The New York Times even has recipes for them under the same name and method.
Yes. Amanda Hesser's Chocolate Dump Cake featured in the May 2002 NYT.
Dump cake in our area in USA is fruit filling (aka pie fillings) into a cake pan then sprinkling a cake mix on top dry and then place thinly sliced butter over the top of that don’t leave areas of dry mix or melt and pour on top . Don’t scrimp on butter . Bake until top is golden brown. Our family favorite is cherry.
That brown butter is gorgeous!!!!
In the States, we bake this cake in a sheet pan and call it Texas brownies. It’s frosted while hot.
I've heard Texas sheetcake, but never Texas brownies. Interesting. What part of Texas are you in?
@@Aperson156 I’m actually a Kansas girl. I have also known it as Texas sheet cake, which is obviously more accurate 🤔!
Gladys S. made the best chocolate frosted chocolate cake I ever ate in my life. ❤❤❤❤❤
THANK YOU for the fine tip about fresh powdered milk and better-browned butter for frosting!
Another excellent informative video. Thank you!
I love this channel. 🙂
Thank you for keeping in the fail, its nice to know it happens to all of us! Looks great! And yeah people learning that language is used in many ways and no one version is the correct one is super important.
Made this cake the other day, and my neighbor said it was the best chocolate cake he'd ever eaten. I came to comment because I did have to alter the frosting recipe. If you melt 1/4 cup of butter and add 1/3 cup of milk powder, you don't have enough liquid to make a proper solution. Instead it looks like cookie dough. I went back and watched the video, and it looks like he uses way more than 1/4 cup of butter to make the brown butter mix, so I think there's a typo. I used a 1.5 sticks to brown the milk powder, and then added that mixture to one whole stick that had been whipped. I did some tinkering to keep the flavor profile the same, but I was happy with a very light butter cream that packed a major brown butter punch.
Let me know if I'm missing something regarding the recipe.
Cant wait to try this milk powder trick
For me, and I’m in Ontario too, a dump cake means pineapple cherries a cake mix butter and some other stuff all put in the pan without mixing.
In my experience, an American “Dump Cake” is when you dump a dry cake mix into a pan, add one or two cans of pie filling, evenly distributed, then add two sticks of butter, either melted or cut into pieces, evenly distributed. Then I would sprinkle it with nuts. Then you bake it at 350, 30-40 minutes. It kind of makes a crumble that is great served warm on vanilla ice cream. Nothing is stirred in this recipe.
Salad dressing cake is fast moist and very wonderful.
Good morning!
I live in Michigan and know dump cake as dumping pie filling in a 13 x 9” pan, then dumping a cake mix (right out of the box) and topping with pats of butter. Bake at 350° until browned.
oh just give julie a spoon and frosting bowl! 😉 this looks yum-e...even after hearing the "looks a bit like baby..." comment about the cooled brown butter 🤣 y'all are great 🥰
You're real, and I love it!!
Very nice
You’re usually so skimpy on the frosting Glenn. This must be amazing. I love the concept. Totally going to try this. Thanks for the idea! Love your channel.
🙏🙏thank you for the butter affirmation!! I never can remember to buy the unsalted unless it's by accident😂
It is interesting how language changes by region. The dump cake I know is almost like a cobbler. It’s usually 1/2 fruity pie filling, 1/2 crushed pineapple dumped into a pan with a layer of dry cake mix on top. Then generous amounts of butter on top that melts and crisps up the cake mix during baking. One time I forgot the pineapple so it was just cherry pie filling with chocolate cake mix. It was delicious and easy.
Thank you for sharing the mistake! It really helps us connect with you.
Like Texas Sheet cake except your dump version is easier! I can't wait to try it!!! The frosting sounds so yummy!
Finally a use for powdered milk I can get behind! The bomb shelter milk may actually get rotated. 😋
Hi there 😄 you've a gorgeous picture on your profile! Just decided to stop by and say hi!! I hope my compliment is appreciated ..
I use salted butter exclusively also, for all my cooking and baking needs , as well
Dump cake in the USA, is a dessert were fresh, frozen or canned fruit is placed in the bottom of a buttered 13x9" cake pan. Then dry cake mix is sprinkled over the fruit (you can add nuts also). Then a cube of melted butter, or a cube of butter sliced, is placed over the top of the cake mix. Bake at 350°F until browned and bubbly, about 40 minutes. Serve with heavy cream, whipped cream or ice cream.
My mother used several recipes that you dumped all the ingredients into bowl or baking pan and mixed. I am so sorry some people are so rude, different recipes have different names than people are using today. To me some recipes I call lazy cooking so that is not traditional cooking. Keep cooking ❤️❤️❤️
Totally off the mark, but one of the starch dishes we used to have as a kid was brown butter elbow macaroni - with a lot of black pepper. I still make it sometimes - with scrapple as the meat component and green beans. Brings me to a happy place :)
I would like to add that my granny made the best cinnamon rolls I have ever eaten too.
Good Stuff!
My family being from Texas and New Mexico what you made is what my grandma called a dump cake. It is often cooked on a 1/4 sheet pan
Expiration date on powdered milk? Okay, now I have to go dig mine out of the Hurricane Preparedness Bin and check it. It's been in there for quite a while... think about 3-4 years. I may need to take care of that before the weather does something that makes me regret it.
Much like fire alarm batteries, it's a good idea to check your preparedness supplies yearly for wear, tear, and expiration.
Chalky isn't necessarily bad. But it would limit where you could use it. Open or sealed may be more crucial than the actual date.
Something I learnt from Claire Saffitz: we associate vanilla (and cinnamon, too) with sweetness. In other words, using vanilla you can add less sugar into your dessert.
Dang this sounds tasty!
I wonder if there is a way to toast the milk powder on a sheet pan to elevate those flavors a little?
That's a good idea; add toasted sugar too that would amp up the toasty flavor also
The way Glen does it tosts it in the pan, but having toasted milk powder could add the flavor instantly.
It should work. Very low oven (275-300) and stirring it every 10-15 minutes, similar to toasting sugar.
It does get toasted during the process.
You're the best cook on TH-cam, you should try to make grape soda. Keep up the good work!
I loved the soda videos!
Grape-nehigh from M*A*S*H Radars drink of choice
I work in a grocery store. And the expiry dates on dry or canned stuff are usually mostly for the containers. That powdered milk is just fine (unless u had the package open, and not in a airtight container) it does have a shelf life of 30 years
When I was at catering school, many years ago, we made trout with nut brown butter and cucumber barrels/batons which was great. It's the only time I've had brown butter so I've not had it in a sweet dish.
The cake looks good (and simple). I will stick with dream whip frosting...
Your definition of dump cake is the same I was taught here in WI. Never heard the box mix version before.
A dump cake "in these parts" (NW US) is a can of pie filling or equivalent volume of fruit compote in a pan, a box cake mix sprinkled evenly on top, then melted butter sprinkled evenly over that. Then bake. No mixing. Minimum fuss/cleanup. The butter/cake mix makes crumbly topping and the fruit kinda bubbles up and around in places. Not haute cuisine but quick yums.