Everyday chocolate cake from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MollyPellecchia on September 03, 2025

    Made two! 1 hr & 5 min. No changes to the recipe.

  • sarahkalsbeek on February 02, 2020

    This was good! Added one cup of chocolate chips. Did not use Dutch cocoa and it was still tasty, but I'll definitely use better quality Dutch cocoa next time.

  • jzanger on May 23, 2014

    I will make this again for sure. I think that using quality Dutched cocoa is the key to its success. I subbed dark brown sugar for light, and would do it again (deeper flavor). My egg was probably closer to an xlarge or jumbo egg (forgot to weigh it) and the batter was still pretty thick. So I would use a jumbo egg again next time. I weighed my dry ingredients.

  • wester on September 14, 2013

    My children wanted to bake a cake, and this one was pretty easy, and nice and chocolatey (according to them - I don't eat flour or sugar).

  • Melanie on August 05, 2013

    I thought this was a great easy recipe. I added a little bit of Nutella into the cake mixture as I had some to use up.

  • vinochic on December 19, 2011

    Made into cupcakes, added some chocolate chips to batter. Baked about 30 minutes. Very moist, really liked them!

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