This cake is like eating a cake like brownie with all the chocolate. I couldn't find dutch cocoa, so I used regular cocoa powder. I iced mine with whipped peanut butter icing. It took a little longer to finish, but the results were satisfying. This is the second sheet cake I have made using your recipes. Outstanding!
Oh YES! I'm going to make this for hubs' birthday in a few days. He's recovering from a massive stroke and depressed and not eating much so this, hopefully, will get his attention. I'll cut the recipe by 1/2 a whole sheet is way too much for just the 2 of us. * I'll make a half of a recipe in an 8x8 pan. :) (freeze extra slices)
I made this cake. Its incredibly moist and very chocolatey. If you love dark chocolate you will love this cake. If you're more of milk chocolate fan like me, then you may not love this cake.
I made this cake and it tastes like a brownie cake version. Its delicious and moist. Its super easy to make and not complicated at all. Just use really good chocolate.
This is a great recipe. I was a little more cautious melting the chocolate. I placed a glass bowl over a pan of simmering water to combine the chocolate and milk. The bowl was big enough to accommodate the dry ingredients. Thank you for the great tips.
I just made this and I have to say it’s the best chocolate cake I have ever made. I was thinking the cake would have been a bit talker but probably due to the chocolate and oil is why it fell a little. Very good though! I added 2 tsp of espresso powder to the flour. Yum!
Great show. Pain in the ass to deal with the website. All the support I igive to PBS, asnd I have tov jump through even MORE hoops jusat to download a recipe.
Made this and it is awesome! I'll have to make this chocolate cake from.now on. It's not really sweet and it's a rich chocolate. The frosting or Gamache is very light and satisfying mouth feel
By how much can we reduce the amount of sugar and not alter the texture of the cake? I ask because I have a feeling that sugar isn't only for flavour, but also for texture/moisture. Thank you in advance.
This def is a keeper! I wanted to make this cake but as a layer cake so want to bake it in a flat baking sheet ( 1 inch or 1.5 inch deep), what temp and time do you suggest?
Depends on how much bitterness you want vs sweetness. Use your bitter , unsweetened chocolate and adjust the sweetner you use, for instance confectioners sugar is in powder form and is not nearly as sweet as granulated sugar, so i would go with that, taste your batter after mixing your ingredients, and start out with a small amount of confectioners sugar to see if it is the bitterness you want. If you want a little more sweetness add a little at a time and mix in with a hand whisk until you get your desired level of flavor. Note, you can always add a little sugar for sweetness, but you can't take it away, so i hope that helps you.
@@izzardfanwcake ok, i' sorry, i misunderstood, you can get nestle's unsweetened, semi sweetened, chocolate chips in a bag, or if you can find them get gharedelli unsweetened chocolate( the best) bars, but you can find several brands, but they will normally be in the baking products aisle of your grocer and not the candy section. Does that help ?
Trader Joe's sells large, 1-pound bars of dark, bittersweet, and milk chocolate for a great price. I use those for everything and would totally use those here. I wouldn't use chocolate chips as those have emulsifiers that might throw off the recipe in large amounts (in small amounts they're usually ok to swap in).
@@stevelogan5475 I'd be careful swapping in unsweetened if a recipe asks for bittersweet, even if you add sugar to compensate. Unsweetened chocolate has a lot more cocoa fat which would affect the recipe, so you'd likely have to add less of it.
On your website it says that using a natural cocoa powder will result in a drier cake, so if I use natural cocoa powder can I just add more milk to fix it?
Can I make this with a gluten free grain, such as oat? Millet? I love this recipe, but i have some friends that can not eat gluten. You all do amazing work. Thank you!
This entire cake has around 8800 calories, 610 grams of fat (288 saturated), and 660 grams of sugar. Divide by 4 and it's not so bad as long as you don't eat anything else for a few days. :D
@@nerdcave0 WoW! I'm only going to make a half recipe and we'll have small squares of it and freeze the rest. I have my shopping list, including Ghirardelli 60% for the cake and Dove Silky Smooth for the icing as recommended on their website. I'm using an 8x8 pan and going to slice it into 8ths.
@@josephineroe8424 My gosh, you're a genius! And if we make it into a 4 layer cake it will serve one. Any more layers and we can start subtracting calories.
Don't reduce the dome. Cut the corners off the square cake, stack them on top.... bingo... you've got a round cake. Cover with a round dome. It'll taste better, cuz there's no corners to leak out the flavors. Yark Yark Yark....
I'd been hearing about citrus and chocolate being great together for years before I finally tried it. Someone gave me one of those chocolate oranges for Christmas and shortly afterward I ordered a chocolate dessert with lemon in it. No offense to anyone and I know taste is totally subjective, but I will NEVER deliberately eat anything with chocolate and citrus again. Yuck! Then again people find it gross that I sometimes salt my brownies or chocolates.
A couple of critcisms: She specifies Dutch processed cocoa powder which has been alkalinized, which would then require a neutral leavening such as baking powder, not baking soda as in this recipe. Also, why is ATK still baking with volumetric measurements? Ask ten people to measure a cup of flour and you will get ten different quantities ranging from 130 to 170 grams. That lack of precision can make or break a recipe, especially in baking.
Thank you ATK for understanding that the average US household bakers use cups. I recall some years ago ATK demonstrated how to measure so most their followers without scale can be on same page. - I understand the frustration as I had that when trying to follow a UK lovely site and various web sites had diff equivalents
This cake was ok but a little too bitter because of the bitter chocolate they put in it. It definitely tasted better the 2nd day though. Only change I would make is swap the bitter chocolate with semi sweet, and I think this cake would be great. I actually loved the crumb of the cake, just not the bitter flavor.
I made this with exact same ingredients, weighed for accuracy, & after the cake part was done, I couldn't fathom the thought of topping it with MORE chocolate. I decided to make their vanilla frosting/icing recipe instead. Surprisingly, it's still a bit too chocolatey for my taste. I love every recipe I've tried with dutch process cocoa, but adding tons of bar chocolate in this recipe made it way too chocolatey IMO. Loved the texture of the cake. I'm not a huge chocolate fan to begin with, so maybe that's part of the problem.
I think I would probably add it to the frosting as it'd be easier to control the amount of flavor, and it also doesn't get cooked, which can sometimes change flavors.
Honest moment here... Pillsbury Devils Food cake mix is really good, moist. and incredibly easy to make. I know, I know... But it's so easy and good 😬😋 Maybe I'll have to do a blindfold test with myself 😂
This looks delicious. Hmmm it doesn’t look like there was enough batter to fill the 9 x 13 pan though. It was less than half way up the pan when finished. You would definitely need 2 recipes if you were going to stack and put filling in them for decorating. I do love the 2/3 cake to 1/3 frosting ratio imo so this works. In any event, I would love to have a piece right now!!!
Not sure what I did wrong but I made this following exactly all ingredients, amounts, techniques/instructions, but the cake turned out dry. I had to throw it out since it was too dry to be eaten.
Your oven could be running hot, then display shows. This would cause cake being dry. Reduce time and/or heat. I would do the toothpick test, while cake still in oven, (pull rack out) and see if its done, if not done, quickly put cake back In oven until done. Or reduce cooking time and oven temp. All ovens are different.
Recipe
Cake
1 1/2 cup sugar
1 1/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1 cup milk
8 oz bittersweet chocolate
3/4 cocoa powder
2/3 vegetable oil
4 eggs
1 tsp vanilla
Frosting
1 pound milk chocolate
2/3 heavy cream
16 tbs room temperature butter
Not all heros wear capes! Thanks!
Could someone please convert this into grams please?
What size is the pan?
@@00Jennahy13 watch the video
Anyone know what the yield on the frosting is? 2 looks like maybe 2 cups or so?
Chocolate cake with chocolate icing is always my son’s request for his birthday cake. He’s going to love this version, I think.
Let us know how he likes it!
You are not just culinary artists it is so psychologically satisfied to see a good meal being made so well.
This cake is like eating a cake like brownie with all the chocolate. I couldn't find dutch cocoa, so I used regular cocoa powder. I iced mine with whipped peanut butter icing. It took a little longer to finish, but the results were satisfying. This is the second sheet cake I have made using your recipes. Outstanding!
I decided to try out this recipe and lawd!!!..it was amazing..Thank you guys for the wonderful recipe
Oh YES! I'm going to make this for hubs' birthday in a few days. He's recovering from a massive stroke and depressed and not eating much so this, hopefully, will get his attention. I'll cut the recipe by 1/2 a whole sheet is way too much for just the 2 of us.
* I'll make a half of a recipe in an 8x8 pan. :) (freeze extra slices)
I hope he feels a little better. Cake always cheers me up!
@@carowells1607 Thank you. All of that chocolate will cheer me up if it doesn't him. :)
Simple and yet mouthwatering!
No matter how many cooking shows I watch, I always come back to ATK.
Sallie M
They are the best!!!!
Me too
Yup...
I've become a better cook because of this wonderful show! THANK YOU!
I made this cake. Its incredibly moist and very chocolatey. If you love dark chocolate you will love this cake. If you're more of milk chocolate fan like me, then you may not love this cake.
There is a huge problem with that cake and it is that I don’t have a big piece of it RIGHT NOW.
Just a "little" bit of butter, a 1/2 pound. I was salivating watching this video.
I'm so glad that you understood that was sarcasm😊
I made this cake and it tastes like a brownie cake version. Its delicious and moist. Its super easy to make and not complicated at all. Just use really good chocolate.
My mother is in love with the channel, she has already made the donuts and really likes the recipes, hugs from Brazil🇧🇷
Love your show and your youtube vignettes.
this is one of my favorite cooking shows
Need a tall glass of milk, yum. Love these videos
The beauty of this recipe.... easy
Such a yummy looking cake. Definitely need to try this recipe.
Looks great, thanks for sharing!
I've been looking for a recipe like this one due to the fact I don't have to use hot water in this recipe. So I will try it 😬 Thank you
Looks so yummy. Got to try this recipe.
I'm making it this weekend. Can't wait!!!!
I made it! It's good! My icing was not thick like theirs...cake not flat like theirs either BUT good ❤ just enough sweet
It's my favorite thanks
Erin clearly knows her stuff.
I made this cake and everyone loved it thank you so much love the show
I want to like and love this video a hundred times! Thank you!!!!
Oh, mama! That looks good!
I need a big glass of ice cold milk with that yummy cake.
This is a great recipe. I was a little more cautious melting the chocolate. I placed a glass bowl over a pan of simmering water to combine the chocolate and milk. The bowl was big enough to accommodate the dry ingredients. Thank you for the great tips.
You had me at chocolate! 😊
I am so making this cake for my husband's birthday!! THANK YOU
I am more than a little irritated that to get the "free recipe" above that they want to make me a trial member for I don't know how much the cost!
Be still my heart.
That's so much chocolate for one sheet, I guess there's no skimping when it comes to flavor.
Best recipe!
Thank u very much!
Soo gooood!
I just made this and I have to say it’s the best chocolate cake I have ever made. I was thinking the cake would have been a bit talker but probably due to the chocolate and oil is why it fell a little. Very good though! I added 2 tsp of espresso powder to the flour. Yum!
Why so little flour it will not be a tall cake? It's so little flour.
Great show. Pain in the ass to deal with the website. All the support I igive to PBS, asnd I have tov jump through even MORE hoops jusat to download a recipe.
going to make it for Thanksgiving!
Made this and it is awesome! I'll have to make this chocolate cake from.now on. It's not really sweet and it's a rich chocolate. The frosting or Gamache is very light and satisfying mouth feel
Beautiful cake baked by a beautiful lady
You are great!! You set the bar high for all television, celebrity cooks everywhere!!! 😍
Though I do own the COOK'S Illustrated Baking Book, I had to watch this for comparison. They're identical, so here goes!
I love the show. This is a very simple recipe. Hubby will make it today or tomorrow
So good!! Yum❤
By how much can we reduce the amount of sugar and not alter the texture of the cake? I ask because I have a feeling that sugar isn't only for flavour, but also for texture/moisture. Thank you in advance.
This def is a keeper! I wanted to make this cake but as a layer cake so want to bake it in a flat baking sheet ( 1 inch or 1.5 inch deep), what temp and time do you suggest?
I have a ,9 x 13" pyrex, but not that size pan.. Can I use the pyrex? This recipe sounds yummyr.
i love this show!😇
Any specific recommendations for the bittersweet chocolate?
Depends on how much bitterness you want vs sweetness. Use your bitter , unsweetened chocolate and adjust the sweetner you use, for instance confectioners sugar is in powder form and is not nearly as sweet as granulated sugar, so i would go with that, taste your batter after mixing your ingredients, and start out with a small amount of confectioners sugar to see if it is the bitterness you want. If you want a little more sweetness add a little at a time and mix in with a hand whisk until you get your desired level of flavor. Note, you can always add a little sugar for sweetness, but you can't take it away, so i hope that helps you.
Steve Logan Thanks for your response. I was actually wondering what brand or type of bittersweet chocolate, bar or chips or?
@@izzardfanwcake ok, i' sorry, i misunderstood, you can get nestle's unsweetened, semi sweetened, chocolate chips in a bag, or if you can find them get gharedelli unsweetened chocolate( the best) bars, but you can find several brands, but they will normally be in the baking products aisle of your grocer and not the candy section. Does that help ?
Trader Joe's sells large, 1-pound bars of dark, bittersweet, and milk chocolate for a great price. I use those for everything and would totally use those here. I wouldn't use chocolate chips as those have emulsifiers that might throw off the recipe in large amounts (in small amounts they're usually ok to swap in).
@@stevelogan5475 I'd be careful swapping in unsweetened if a recipe asks for bittersweet, even if you add sugar to compensate. Unsweetened chocolate has a lot more cocoa fat which would affect the recipe, so you'd likely have to add less of it.
I put on 3lbs just watching this. 😋
Robert Telarket
What do you mean?
Indeed
I used milk chocolate instead and it was terrific 💯
Do you use sweetened or unsweetened cocoa powder?
On your website it says that using a natural cocoa powder will result in a drier cake, so if I use natural cocoa powder can I just add more milk to fix it?
you girls and guys rock. love, love, love ATK.
Can I make this with a gluten free grain, such as oat? Millet? I love this recipe, but i have some friends that can not eat gluten. You all do amazing work. Thank you!
This is awesome🇧🇸
Current making this right now as we speak , sord of speak 😊
1) What percent chocolate is considered bittersweet?
2) What kind of milk chocolate bar do you use for the frosting?
Just use chocolate chips.
Thank you, looks so delicious! I would go for the dark chocolate frosting and a whipping cream frosting as a filling. Yum!
Can i use another type of oil? And can i divide the batter into 2 round inch pans will the time baking time change?
Yes
I'm having my mom bake this for my birthday next year.
Looks delicious, add Pecans to the frosting and you have a Louisiana choc cake!
My parents are from Louisiana, & no dessert comes from their kitchen without pecans! Made me get burned out on pecans at an early age!
@@JG-sz9li yup! I’m born and raised in Louisiana and I love pecans!
I always put pecans in my frosting ,
I’m thinking to make this I sall this in there book 📖 looks yummy 😋 and so mouthwatering 🤤
Please try in your test kitchen chocolate molten lava cake
The thing I detest most about box cake mixes (which I no longer use) is the way they dome in the center with less rise on the edges.
Bridget, Erin, where do I buy the Dove milk chocolate. I can't find bars of it anywhere - even online. Please help! I want to make this cake.
Whoa! Mmmmmmmmmm mmmmmm 😆😆
My wife just made this cake recipe. The cake came out dense. Any recommendations?
That cake really serves 4, right?
Yes, in my world. Don't forget the scoop of ice cream with it.
This entire cake has around 8800 calories, 610 grams of fat (288 saturated), and 660 grams of sugar. Divide by 4 and it's not so bad as long as you don't eat anything else for a few days. :D
@@nerdcave0 WoW! I'm only going to make a half recipe and we'll have small squares of it and freeze the rest. I have my shopping list, including Ghirardelli 60% for the cake and Dove Silky Smooth for the icing as recommended on their website. I'm using an 8x8 pan and going to slice it into 8ths.
And if you made it into a layer cake by cutting it in half and putting one half on top of the other, then it would serve two. I majored in math.
@@josephineroe8424 My gosh, you're a genius! And if we make it into a 4 layer cake it will serve one. Any more layers and we can start subtracting calories.
I'm going to bake this cake for my Mothers Birthday on October 10th, I'll let everyone know how it goes!
How would you make a vanilla version of this? Would it be simply withholding the cocoa powder, or is it an entirely different recipe?
NOT BAD!!👍🏻
I always get a dome on top of cake how do i reduce the dome?
Don't reduce the dome. Cut the corners off the square cake, stack them on top.... bingo... you've got a round cake. Cover with a round dome. It'll taste better, cuz there's no corners to leak out the flavors. Yark Yark Yark....
Is there any way to do this without the dairy?
I could marry Erin....
I like some orange zest in there too
+filipe pinto -- Hey, nice addition! 👍😁
I'd been hearing about citrus and chocolate being great together for years before I finally tried it. Someone gave me one of those chocolate oranges for Christmas and shortly afterward I ordered a chocolate dessert with lemon in it. No offense to anyone and I know taste is totally subjective, but I will NEVER deliberately eat anything with chocolate and citrus again. Yuck! Then again people find it gross that I sometimes salt my brownies or chocolates.
Can't believe there are people out there who don't like chocolate. Ummm good. lol
It's truly shocking and I don't believe them one bit. Lol
You need to really LOVE chocolate for this recipe though!
wow
I'm a celiac. I would love to adjust this recipe with gluten free flour and xanthum gum. Is there anything else I would need to change?
That's it! We recommend that you swap the flour using the gluten-free all-purpose flour blend on our website
@@AmericasTestKitchen Will do! I use your flour blend most of the time.
Oh man, how many marriage proposals per week do these ladies get, lol??
I'd eat it.
They're all married!!
@@sabrinamendez6223
Who do you think you are ? 🤔
A couple of critcisms: She specifies Dutch processed cocoa powder which has been alkalinized, which would then require a neutral leavening such as baking powder, not baking soda as in this recipe. Also, why is ATK still baking with volumetric measurements? Ask ten people to measure a cup of flour and you will get ten different quantities ranging from 130 to 170 grams. That lack of precision can make or break a recipe, especially in baking.
Thank you ATK for understanding that the average US household bakers use cups.
I recall some years ago ATK demonstrated how to measure so most their followers without scale can be on same page.
- I understand the frustration as I had that when trying to follow a UK lovely site and various web sites had diff equivalents
I don't like baking soda can I use baking powder instead please help
Hello
This cake was ok but a little too bitter because of the bitter chocolate they put in it. It definitely tasted better the 2nd day though. Only change I would make is swap the bitter chocolate with semi sweet, and I think this cake would be great. I actually loved the crumb of the cake, just not the bitter flavor.
It is much better with semi-sweet, I tried it🙂, also did half semi-sweet and half milk chocolate in the batter too.
Nah most chocolate cake recipes call for just cocoa powder and I wouldn't say theyre lacking in chocolate flavor lmao
I made this with exact same ingredients, weighed for accuracy, & after the cake part was done, I couldn't fathom the thought of topping it with MORE chocolate. I decided to make their vanilla frosting/icing recipe instead. Surprisingly, it's still a bit too chocolatey for my taste. I love every recipe I've tried with dutch process cocoa, but adding tons of bar chocolate in this recipe made it way too chocolatey IMO. Loved the texture of the cake. I'm not a huge chocolate fan to begin with, so maybe that's part of the problem.
Am still looking for adding mint flavoring to cake and or frosting. please and thank you.
Add mint extract to taste.
Chocolate and mint? Now you're speaking my language!😊💖
I think I would probably add it to the frosting as it'd be easier to control the amount of flavor, and it also doesn't get cooked, which can sometimes change flavors.
ATK, browned butter instead of oil.
I don't drink coffe, but I will still add some coffe to the chocolate cake and topping.
OMG!!
🙏🙏🙏🙏🙏🙏🙏🙏🙏🌹🌹
Making in about an hour,waiting for the chocolate 🍫... I cannot wait. You rock my Sunday night. Thanks cutie patuties. 🌹🌹
mmmmmMaybe I'll make two rounds so I can use ganash in between ,yes I must. Yikes.😆👍👍👏
Honest moment here... Pillsbury Devils Food cake mix is really good, moist. and incredibly easy to make. I know, I know... But it's so easy and good 😬😋 Maybe I'll have to do a blindfold test with myself 😂
This looks delicious. Hmmm it doesn’t look like there was enough batter to fill the 9 x 13 pan though. It was less than half way up the pan when finished. You would definitely need 2 recipes if you were going to stack and put filling in them for decorating. I do love the 2/3 cake to 1/3 frosting ratio imo so this works. In any event, I would love to have a piece right now!!!
Not sure what I did wrong but I made this following exactly all ingredients, amounts, techniques/instructions, but the cake turned out dry. I had to throw it out since it was too dry to be eaten.
Your oven could be running hot, then display shows. This would cause cake being dry. Reduce time and/or heat. I would do the toothpick test, while cake still in oven, (pull rack out) and see if its done, if not done, quickly put cake back In oven until done.
Or reduce cooking time and oven temp.
All ovens are different.
So is it as simple as cutting the recipe in half to make this in an 8 x 8 pan?
Cutting the recipe in half would yeild a smaller batch that we would recommend for an 8x8 pan, but you could try it!
I tried it. Disaster.
👏🏼👏🏼👏🏼
They didn’t grease the cake pan before baking? 🤔
Looked like it'd been sprayed w/ "Pam," (?)
This cake was so easy to make, but I did not like the cake itself. That dark chocolate taste is just not for me. The frosting was delicious though!
Might try substituting semi sweet for the bittersweet