Comments

  1. I remember those fabulous smells emanating from the apartment and the messes made on the kitchen table. But oh, those yummy treats! I’ll have to try this cake recipe. Yum!

    • Super delicious! Enjoyed by friends and family.
      Perfect for all occasions. Taste even better with a little whipped cream.

    • You can use coconut or rice flour. I also substituted coconut oil for the canola and did 1 cup of espresso and 1 cup of Kaluha. Heavenly!!

    • I haven’t actually made this recipe gluten-free before, but I don’t see why you couldn’t simply replace the all purpose flour with an already prepared gluten-free mix, like Bob’s Red Mill All-Purpose Gluten-Free Baking Flour. I’ve used that for other recipes, and never had a problem. Christina’s suggestion of coconut or rice flour is possible, but there could be a significant difference in texture. If you try it, let me know how it turns out!

  2. Hi Karen, nice job on the blog! I made this cake at the beach and it was loved by all. Eaten by more than a few people for breakfast even (oh, the beach). I made it the first day and in my decompression mode, I didn’t even make frosting for it and it was still great. As you said, stayed moist, but didn’t really stick around ing enough to get stale.
    Looking forward to trying more of your posted recipes!

    dan

    • I am a big fan of cake for breakfast, and not just at the beach! I hope it was a fabulous vacation, and would love to hear what you think of the next recipes you try. Thanks so much, Dan!

  3. I want to make these cupcakes to take to Noa’s class on Monday (turning 6!) but I just realized maybe I shouldn’t send something to school that has almond extract in it in case of nut allergies–just to be safe. Any suggestions on a substitution??

    • First of all, happy birthday to Noa! In terms of substituting, you can simply replace the almond extract with vanilla, and nobody will be the wiser. It will still be delicious, and you won’t have to worry about trips to the school nurse. Let me know how it goes!

      • OK, so I made the cupcakes and they looked amazing. But I didn’t get to taste one! Poor planning on my part I guess because I only have one muffin tin/cupcake pan (is there a difference? I guess mine is just a muffin tin?) and so in trying to make 24 cupcakes (enough for 21 kids in the class plus one for the teacher plus a couple to try) I needed to first fill the tin, bake 12 cupcakes and then refill…and I didn’t realize how much they would puff up and I ended up only having enough batter for exactly 22 cupcakes!! And by then I was out of cocoa! But the recipe was certainly easy and Noa was very happy and the frosting, which I did get to try, was absolutely delicious. Luckily, I get to try again for Gil’s birthday next week…!

        • Hi Debra,
          Thanks so much on reporting back! I am so glad the cupcakes made the celebration special, but sorry you missed trying them. Did you at least sneak a lick of the batter? (I never miss an opportunity for batter. Ever.) They do puff up with all those air pockets, which make them especially light in an oddly rich way, if that makes any sense at all. I love that you are planning to make them again though for Gil, and hope you get to try them then! And yes, muffin and cupcake tins are the same thing. The only difference between a muffin and cupcake in my book is one has frosting (the cupcake) and the other doesn’t. Oh, and that muffins are considered appropriate for breakfast, and for some crazy reason cupcakes aren’t. Which makes me kind of sad…

          • So I have to report back on my second set of chocolate cake efforts: Amazing. This time, I was making for a more adult crowd, so I didn’t need to go the cupcake route. I made chocolate layer cake with chocolate frosting and it looked great. Good tip on the icing and then waiting for it to set and doing another layer/touch-up. The cake itself was moist and delicious and combined with the chocolate almond frosting, it was a big hit. Gil said he wanted frosting that wasn’t too sweet and was very chocolate-y — and your recipe absolutely delivered. I’m a convert. Thank you!!

          • That’s fantastic, Debra! I also made the cake this weekend the same way for my sister-in-law’s birthday, and then again last night for the teacher book fair lunch at the elementary school. It’s a great cake to have in your repertoire, and I am so glad it paid off for you. And happy birthday to Gil!

  4. Baking this now – three questions:

    1> No eggs !?!? Is that right?
    2>cocoa – dutch process? regular? does it matter?
    3>can I sub light rum if I don’t have dark :(

    Also – it bubbled – but didn’t erupt like a volcano – is that OK?

    Can’t wait to taste. Miss you & supper club :)

    • Hi Janet, You’re right! No eggs. :-) And you can use any kind of cocoa in my experience. I tend to use Trader Joe’s brand, but have used Hershey cocoa, both regular and special dark, with great success. And any rum you like to drink would work, as would Kahlua. And the baking soda and vinegar reaction does make it bubble up, but it isn’t a violent volcanic eruption, so I am sure yours was just right. I hope you liked it!

  5. This is truly the most delicious chococate cake I have ever made. I baked it in a bundt pan, so it needed to bake for one hour (checking for doneness at the 50 min mark). I can’t wait to pair this cake with your chocolate ice cream recipe. I love your website, keep it up!

    • Thanks so much, Lisa! I love hearing that it’s the best you’ve ever made! That’s awesome. I really appreciate you letting me know, and can’t wait to hear what you think of the ice cream! :-)