Sometimes that mixture is too thin, but in this case, it was fine. dont quit your day job Omg, I am on bus to work (8am) and I want chocolate cake NOW (That one ^ I have no resolve ~ diet has left the bus :) ), Now I have to buy rainbow sprinkles. In the past, iirc, you have mentioned having a salad dressings section in the Recipe Index. 1/2 teaspoon vanilla extract. I have this leftover buttermilk, so clearly I need to make the cake again, right? This is the BEST chocolate cake Ive ever made. Everyone raved about it. Thank you. Hi, I just wanted to know if I could substitute the dark brown sugar (I only have light brown muscavado sugar, demarara sugar, or granulated sugar). Ill try it again without the modification. Thanks Deb!! Making a commenting account just to say this is now my favourite chocolate cake recipe. Must purchase metal 88 pan ASAP. Its basically one-bowl and has astoundingly good chocolate flavor (especially with good cocoa powder) for something almost comically simple that I can pull off even with, say, a 4 week old in a Bjorn. Ill put it this way: I, too, am obsessed with layer cake moisture but since I got this configured exactly the way I like it, I havent made another chocolate layer cake. -frosted with a ginger spiced dairy free buttercream, The result was amazing-ness! . My husband usually dislikes cake because its too sweet, but he had two pieces last night (as did I). I took 10 of them to the local fire department to prevent me and hubby from devouring all of them. Did I need to do that? Her answer was an unequivocal, Yes! Thanks again. Im not sure which area I am suppose to add the 1/2 tea of vanilla too. Im at a similar stage, due in August, and Ive been equally crazy for chocolate cake and not much else. This was my first experience with Valrhona cocoa power. I have a fan-oven so cooked it for 17 minutes, which was just right. Made this twice! 2.5 Years Ago: Leek Chard and Corn Flatbread However, the book has a slightly different amount of baking powder (3/4 tsp). Exact same pregnancy cravings, as I sit here eating another PB on English muffin. I may know why, because it happened to me. :(, So sad, but the frosting is the best i have ever tried and made so far. For an Oreo vibe, you can do a full swap with black cocoa or even a half-swap (half regular cocoa) because its so intense, little is needed to Oreo (like, as a verb) a whole cake. And while Im happy to tell you that my interest in most foods (except for chicken, sweet potatoes and soup, they know what they did) has returned, my devotion to these categories hasnt waned in the slightest. I also have a non-standard oven (AGA). they took about 18 minutes. I made this yesterday and it was delicious! I switched out the AP flour for a gluten free flour mix and it turned out very well. Thank you for this easy small cake! I think I could eat this frosting by itself. It works but its better with an additional yolk if you want more of a golden cake. Hope to help. So moist and chocolatey. Wow, just wow. I dont have any dutched cocoa but used regular ghiradelli coca and it came out just fine (threw in a handful of extra chocolate baking chips for good measure). How is Jacob so grown up? I just bought Dutch process thinking, I dont know how this cake could be any better, but Im in! to make a rerun on Sunday. Ive made it now about 1/2 dozen times and the recipe has held up well over time. Its the favorite of my family and friends though, so Im trying to create a chocolate cake recipe that both they and I will enjoy. This cake sounds heavenly and, well, just too darn cute. Regarding the time this can be kept: Since my 3-month-old is not ready for cake and my husband was away but I NEEDED to make this I worried it would go bad too soon on the counter (frosting) or get too stale (in the fridge). Preheat your oven to 180C (fan 160C/gas mark 4). :). Thank you for posting! I ended up with lots of frosting left over (I should have just made a smaller batch, I knew I didnt want a thick layer) but my biggest issue was that I ended up adding an additional 8-10 minutes to the baking time. If it has larger pockets, just needed more mixing of the leavening before adding the flour. You cant ever going wrong with chocolate cake! Add a pinch of cinnamon, if desired. Darn! This comment is years late but I made this today and thank you for the easy frosting recipe! You read my mind! The frosting was incredibly simple and so, so much better than store-bought frosting. After trying both creaming and "reverse creaming," we turned to ribboning whipping eggs with sugar until they double in volume, then . Ill use this frosting recipe again too: whizzed up this easily in the blender. No extra dish, too. Your food aversions made me smile. Keep it in the fridge. Im an (unapologetic) chocoholic. I laughed at the we cut it into 16 small squares. Holy stinkin cow this cake is GOOD! I remember those strange feelings of strongly disliking (yes, they know what they did) familiar flavors and textures. Think of it as my New York Sheet Cake, intense (the impact of cocoa and unsweetened chocolate should not be underestimated), rich (butter, in all of it), tiny (one-eighth of a sheet, to be particular) and quick to make, so you can just because you want it but not have it stay long enough to cause any permanent damage. It is delicious! Upon reading this post I immediately began craving chocolate cake. I so want this. The only change I had to make was baking it for an extra 4 minutes (total 26) and really should have continued baking it because it was still somewhat underdone. And just want to confirm its fine for the frosted cake to stay room temp for a couple days? I made this recipe into cupcakes, doubled, 3 times today. Also can you recommend a baking pan for this cake? This cake worked WONDERFULLY! None of these are a dealbreaker, of course, just good to know going in. Allyson No reason at all to pack before weighing; packing wont affect weight. I will be making a mid-afternoon trip (through the snow!) When I went downstairs, I heard my oven timer beeping. bee sting cake. I shop there because they have EVERYTHING FOR BAKING but.they arent the most pleasant peeps Ive come across. ;) Tonight get to share it with friends. I keep Guinness & cocoa powder on hand all the time just in case. This morning, however, it has settled down some and is more balanced and its firmer. They know what they did is killing me right now. So easy to make- love that its one bowl, since that always makes me more inclined to make it in the future. :). Took more like 42 minutes to cook all the way and I was worried it was going to be dry but ended up still very moist! You mention that the frosting is generous for an 88, but is it enough to cover a 913 (to satisfaction)? I guess it isnt done. Im a big baker so I know how to bake. Used 1/2 cup strong coffe and a 1/4 cup wine instead of the buttermilk. rebecca You can use cake flour, so long as it doesnt already have leavener it it, however, its not necessary to make this cake tender. Made it last weekend. I am in Denver (5280 ft) and used this page as a guide for adjusting for high altitude http://www.kingarthurflour.com/recipe/high-altitude-baking.html I added the extra flour and reduced the sugar like the page directs, but did not adjust the leavening. This is kind of like a cross between a brownie and chocolate cake, but not like a cakey brownie, if that makes sense. However, I did substitute a glaze of orange marmalade instead of the buttercream frosting, since I was fresh out of butter, so maybe that sugar balanced it out. I froze it and it thawed out great. It has a tender crumb and is definitely fluffy and tasty (especially with chocolate frosting) but still kinda of sticks in the mouth. As it should be.). The combination of butter, sugar, sugar, cocoa, buttermilk, cream, and sea salt all in quick list read effectively slayed my weak will power. How? Its funny I wasnt a cake person (blasphemy, I know donuts were my thing) until I got pregnant, and then one day I was like CAKE. Well, I only made the frosting, not the cake (I put this frosting on a box yellow cake) but this is truly the best frosting I have ever made. Did you put less sugar in this cake in to balance the sweetness in the frosting? It traveled well unbaked in the loaf pan, then brought to room temp and baked the next day, it turned out perfectly. I just made it for our sons birthday and if the batter is any indication this is one of the most delicious chocolate cakes I have ever eaten. Even bought the special spatula. I am also trying to prep for a busy birthday weekend.. (twin boys who want DIFFERENT cakes. With the Dutch process cocoa this cake is a gorgeous deep devils food color. I dont recommend trying to speed the cooling of the melted chocolate by putting it in the refrigerator though, things can change fast! Lucky husband will be having it for his birthday celebrations after work! Yum! My BFF still uses one, and I find it charming. Question: Do you have an opinion on buttercreams that use melted chocolate vs cocoa powder? Lynda. If I wanted to make this into a double layered round cake, would you just double the recipe and do in two 9 inch rounds? Sigh. Coffee does rank about 5, making it an acid. Made this cake last night. My mind is blown! This will definitely be in my regular rotation of dessert recipes. This is amazing. Thanks! I also didnt have unsweetened chocolate so I used a couple TBS of cocoa powder in the frosting. I use it so much more often than I ever thought I would. Kate Check out overstock.com. My three year old and I are going to make this cake for him. And OH MY. ), YES YES YES! I like the size. (I did not add the meringue powder, which was optional.) Thanks!! Also, such an epic amount. Ill just skip the chicken with dinner or something. Vegetable oil can give it a more plush crumb, so its not a bad move. I never found it, and was too lazy to try to make it (im never satisfied with my own baked goods anyway). Hi Deb! I specifically went looking for an I want chocolate cake now and happen to have leftover buttermilk recipe. So, 913 = 117, 99 = 81, 88 = 64, 9-inch round area = 63.6, i.e. New here? will take more time than simply making the frosting right then. Will try a better quality cocoa powder next time tho I used Ghiradelli. Looked cute, tasted great and since it was only for 3 people, it was a perfect size. Ill definitely stick to the stand or hand-held mixer when making frosting in the future. Its 5:20 am and Im looking at cake recipes. Letting the batter sit hasnt been a problem for me. Thanks! Melt semisweet or bittersweet chocolate and espresso powder in a double boiler until smooth. Fewer bakeries this time, but more baking in the kitchen. Just finished frosting the cake and Id recommend adding the salt. My sons birthday today. Me: Wow, how did she know I would think this?) So happy about the sprinkles. For doubling the recipe, do you think three eggs or that two whole eggs + two yolks will be much better? This is a great recipe!! Its not too sweet and the texture is incredible! Since there are so many positive reviews Id look beyond the recipe for another cause of the dryness and blandness you experienced. After a good 30 minutes it comes out DELICIOUS. The cake came out too salty and I really like salt! Mmmmmmmm. Another stellar recipe! Glad it was a hit! But now I want to make this cake again and again I am in a chocolate cake loop. However, just a small critique, the instructions re: eggs is very confusing and actually ended up leaving me short. Does it truly not matter? No need ;). I actually only made the cake part and I made it into cupcakes. The frosting turned out a bit too sweetsolved by beating in an oz or two of cream cheese to mellow it out. However, I think I should have creamed the butter and chocolate together before adding the powdered sugar. Ive been halving bundt cakes for years (very easy to do as all ingredients are easy to cut in half and bake in my junior bundt pan), and Id like this smaller chocolate cake (I halve to halve it :) ) but am at a loss. Thanks for the doable, approachable, ingredient-accessible recipe. Website question/suggestion (maybe someone asked for this already?) How could you switch the cake to a vanilla cake? HIGHLY recommend a mix of strong coffee and yogurt in place of the buttermilk, per the notes. The Double Chocolate probably is more chocolaty, but I hardly notice. It rarely is in my experience, often because there are other acidic ingredients in the mix (here, buttermilk, even eggs, brown and white sugar are slightly so). How did I even miss that! Cant wait to try the finished product. This looks amazing! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); That is SURPRISINGLY little fat in the cake. If it wasnt 8PM right now I would make this cake. Here is the gospel. Deb, you so perfectly describe what I experienced with food when I was pregnant!! Would I leave the recipes as is if doing cupcakes and adjust baking time? What did I do wrong? apparently they dont use baking soda here but then what? Anyway, wasnt sure if I was over doing the flavours but the smell of it was amazing going into the oven and it went down well here after tea!! Can I frost them while they are still frozen? I want to serve some (about 4) tomorrow and the rest on Sunday after a long car ride. Baby # 2! I think the problem may have been my food processor. Would that work? Its hard from the fridge and would need to be warmed up a little and possibly re-whipped. (Me: Hmm this looks wrong..its all lumpy. Is this the chocolate frosting that was on the Monkey Cake, because that was amazing, and got rave reviews at my sons birthday party! Instead, I used almond milk (since thats what was in my fridge). It turned out so beautifully. Okay, Deb. I want it to taste good, but the birthday girl (a 6 year old) wants a very specific design. I do so love other grown women who know that the necessity of rainbow sprinkles is a real thing. When I had a piece I cut some cake, scooped out some frosting and let it sitto warm and frosted the squares individually before eating. I been looking for flat sheet cake recipes; thank you so much Deb. I cant wait to make this. Making my husband eat it instead of me. I also piped in seedless raspberry jam before frosting. Im thrilled on both counts. P.S. I love that this recipe is for a small-ish cake. The ratio of cake to frosting is the icing on the cake (SEE WHAT I DID THERE??) Really love this recipe!!! I cupcaked these and doubled the recipe. Just enough for one ;) Quick question can I use light brown sugar instead of the dark brown? Made this cake this afternoon. When I click Print Recipe I am directed to another website, which requires me to do I dont know what. It came together simply and easily. If it makes a difference, I am coloring the frosting to make Pigeon and Hungry Caterpillar cupcakes. I hope you guys enjoyed this as much as I did (and still do!). Your name for the cake reminded me of our favorite chocolate cake recipe -That Chocolate Cake. But as youve proven multiple times a person can have several favorites; especially brownies and chocolate cake. Thank you for this simple and deliciously chocolaty recipe! Unfortunately I cant tolerate buttercream, though I love it the taste and texture it makes me sick for days. The first two attempts were as the recipe said, the third with replacing 1/2C of buttermilk with coffee. It worked so well and was fun for a small celebration for two people, though it could easily have served four. You can make the frosting in advance; unless your kitchen is really hot, you can keep it at room temperature (cool room temp is best). Six Months Ago: Strawberries and Cream with Graham Crumbles Thank you, this one will become a regular go-to recipe for sure!! Thanks for so much deliciousness! Deb, I made this frosting tonight and I found it almost too bitter as written. Just enough cake, not too much, and so simple. Deb, I am a fan of Smitten Kitchen and have your newest cookbook. Your cake defies all logic, physics, and natural laws of consumption. (Used the metal bowl of my kitchen aid over a double boiler to melt the chocolate, then mixed the frosting in that. Once its gone, your tastebuds will demand you bake it again as soon as possible why isnt it cool enough to frost yet darn it I can wait Im cutting a slice. Could you really taste it in the scone? My little pregnancy book chimed in, asking if I was craving sweets. Thanks! Its what I have always wanted my homemade chocolate frosting to taste like. Hes a twin so it was one of two cakes served on party day, which is the only explanation I have for why we have leftovers two days later Wrapped in the fridge to keep the frosting manageable, its still moist and delicious. I am about to make the vanilla frosting. I will absolutely try this as cupcakes next time. This is by far my familys favorite cake! It took about 32 minutes baking time. In the end, it was still delicious. But since I have been paleo for two years now, I find almond-flour baked goods much more fulfilling than wheat flour goods. Everyone commented how fudgey it was. Thank you for taking the time to let me know where to find the print and PIN links in the To Do line. A fantastic recipe! :) Do you have a suggestion which of your fabulous chocolate cakes might best survive the two-day mailing across country? For once the internet has failed me and I would love to see a video of your technique!!! p.s. 6 tablespoons / 73 g dark brown sugar Made it with a plainer dark baking chocolate tonight (OK OK it was Cadburys!!) I could easily see this being a go-to recipe for last minute parties its fast, easy to make, and a definite crowd pleaser. Rave reviews on the cake and the frosting from my wife and house guest! (I dont like super sweet cakes, so I often leave the sides unfrosted.). Such a perfect moist crumb on this cake it must be the buttermilk! I dont think you will have time to respond to this question, but I am baking a beautiful cake for my baby who is turning one. It turned grainy or separated or something. They keep at room temperature, so no need to put back in the fridge unless your car will be very hot. This is more of a 3/4-height layer. Dutch-process cocoa (the standard in European brands) differs from natural cocoa (what you have if your cocoa isnt labeled Dutch, or if its an American brand) in that its acidity has been neutralized to form a darker, nuttier cocoa that I prefer. Thank you SO much for this recipe! ANd they way you swirled the chocolate is perfect! It was 10 and I had worked hard all day. I decided it was fate and made it. Two of them (one spare) were slightly bigger than the others, but not that much. wow, that cake looks amazing! And to top it off, hubby, the pickiest cake eater I know, who rarely finishes a slice, had seconds. Now I need a glass of wine to round out my palate. <3 <3 <3, Deb, your advice on raspberry buttercream was perfect. Must try! :/. The first time I doubled the recipe and baked it in a 913 pan baked for about 30 minutes. You can also type CTRL or + P from any recipe post to get to the same print template, or use the Print option in your browser, usually under the File menu. Also, make sure you dont over-mix your batter, that would make it very tough! Frosting in the food processor?!!! I weighed & added the ingredients for the frosting. Maybe I just mismeasured, do you think? Made this last night and used the sour cream chocolate frosting from your best birthday cake, I was cheap and had a little left over. I dont have an oven thermometer, but is there anything else other than my oven being too hot that could have caused it to go so wrong? The sides have cooked but the center hasnt. You are a baking, cooking goddess. This cake was outstanding! I just tasted one of the chunks (for research, clearly, not as an excuse to have cake for breakfast ;) ) and its sugar!! I find that its hard to get a bittersweet chocolate taste in a cake from bittersweet chocolate itself, because the chocolate itself is sweetened. Thanks. Making this cake right now for my sons 16 bday. The baking time was about 35 minutes, all told. 1/2 teaspoon espresso powder (I used this instead of vanilla, purely based on personal taste) The cake was incredible. Ive been reading your blog since before he was born and have cooked my way through a lot of what youve written about. The directions mention this can be made as 12 cupcakes. Deb, the best thing about this recipe is that at the drop of a hat you can make a delicious chocolate cake. Actually, Id probably keep 1/4 cup buttermilk, just so the batter wasnt too thick to work with. Anyway, DELICIOUS and for sure my new go-to one bowl, easy-as-can-be, need it now chocolate cake. If anyone is curious to try, here are the measurements I used for the cake (I used a different frosting recipe- whipped ganache): 3 tablespoons / 43 g unsalted butter, room temperature Um, do not make this cake unless you plan to eat the whole thing. *head smack*. I ordered one for an upcoming birthday party cake, and the instructions say to use a dense cake such as a pound cake. Im terrified of failing the first test and having to take the dreaded 24 hr one). 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! Im glad to know we share the same pregnancy cravings :) makes me not feel so bad about the 24 chocolate cupcakes I just HAD to make last week. What a fantastic recipe! Delicious, rich, ganache. Also, I have to say we had a slice last night and my husband remarked that it may even be better the second day. Turns out baby now had taste buds! I am trying this right now but my cake is still chocolaty ( dippy ) from the middle. As a non-cake baker, I really appreciate a recipe that will be easy, and delicious, no matter how hard I try to mess it up. So delicious and absolutely the ultimate I want cake recipe. We did not make it to the grocery store until after we were both done with work and because its COVID times our trip took two hours so I started this cake at 7. I just wanted to chime in and say this recipe is perfect for 1/2 birthday celebrations. The cupcakes baked for 17 minutes to perfectionSO GOOD. SUCH a successful recipe!! What a difficult choice ! I would halve the sugar in the frosting for next time-I havent tried the cake itself so do not know if it is equally as sweet. Truly next level. NEW YORK TIMES BEST SELLER A BON APPETIT and EPICURIOUS BEST BOOK OF THE YEAR The long-awaited new book from the best-selling and beloved author of The Smitten Kitchen Cookbook and Smitten Kitchen Every Daya collection of essential recipes for meals you'll want to prepare a. had all the ingredients and im one happy MOM! I love the buttermilk and richness from the egg yolk. it actually reminds me of carvel frosting a little and i mean that in the best possible way. Rebecca Here you go. I realized I had everything in the kitchen already, and promptly went home and made it. Would this be enough frosting for three layers? Looks amazing! We opted for a few fresh strawberry slices on each little square and it was just right. Best chocolate cake ever! HOLY HELL, its fantastic. I really could have used this recipe last night! Btw, I added a little cinnamon, New Mexico red chile powder, and a drive-by amount of chipotle to the brownies for a Mexican flavor. Save my name, email, and website in this browser for the next time I comment. Hi Deb, I am looking for a chocolate cake to make with raspberry filling, because your double chocolate layer cake has inspired me. The 'I Want Chocolate Cake' Cake | Smitten Kitchen with Deb Perelman - YouTube 0:00 / 8:11 Intro The 'I Want Chocolate Cake' Cake | Smitten Kitchen with Deb Perelman smitten kitchen. This cake rivals the chocolate cakes from the best bakeries in town. Pour in chocolate, milk and vanilla, beat until combined, then one more minute to whip it further.] Ive taken to drive thrus lately because I can decide what I want, not be involved in cooking it, and eat it five minutes later hopefully all before I change my mind! And its not a large cake which might be helpful for some readers here. It came out delicious, rich, and chocolatey in a way that satisfied that chocolate craving even without the frosting (too lazy and couldnt wait for butter to thaw). Generously butter sides of pan and parchment round. Deb, re: your comment to me above, I may have been a little hasty in my judgment as the first taste while mixing hadnt had time to settle in with all the sugar and butter so the flavor was still overwhelmingly bitter. Thanks in advance!! You might want to check out the comment guidelines before chiming in. It might be worth making another one (oh, the hardship!) Any suggestions or ideas you might have would be much appreciated! My daughters licked the frosting bowl clean! It will now be my go-to recipe when chocolate cake is called for. Made this last night great timing as the boyfriends 35th was yesterday and usually my desserts are too fancy for him. (I also made it once with peanut butter frosting winner.) I call it my short on time, big on love cake, perfect for celebrations. Love this website. But! Or, what I do more often is if youre using a stand mixer anyway, just cut it into chunks and let the paddle soften it. Baking time It sounds like its taking up to 5 to 10 minutes extra for everyone. Sometimes Im like Doctor Jekyll and Mr. Hyde when it comes to chocolate. The frosting was delicious but I didnt find using a food processor to be convenient powdered sugar clouds poofed out and it was difficult to wipe down the bowl to get everything evenly incorporated. I looked at your lighter than air cake, but 4 layers is too intimidating for me Thanks! Is there a good way to search for all your one bowl cakes? This cake is EVERYTHING. I live at 5000ft, so I added an extra 2Tbs of buttermilk, cut the baking powder down by 1/8tsp (to 3/8 tsp), and baked about 10 degrees higher for more like 30 minutes. Recipes. The cake was delicious and the frosting was AMAZING!!! Thanks and happy early Mothers Day to you! I made this and I just wanted to say that it was so good. When I warned the batter might look uneven, this is what I meant. Thank you for the recipe :D. Okay so I made the cake but admittingly havent tried it yet. and . You want to make sure this gets really blended/whipped, so youll probably want to scrape down the bowl and blade a lot. rounds. And, you my dear, are apparently my enabler! I have some too-ripe bananas hanging around, and Id like to throw them into this recipe. Every time Ivve made it, Ive been invited somewhere, including in the middle of making the frosting for this one! I LOVE your recipe blog!! The only thing available to me that was vaguely cake-sized and shaped was a glass pie dish. I was a bit worried when I added the buttermilk and it went quite lumpy, but I guess thats what you meant by uneven. I Made thr cake w/out the frosting. Beautiful, btw. Any ideas why? I needed a very quick and easy cake for my brothers birthday and this cake was easy and great and frosting in the food processor amazing!!!! This was delicious, especially the frosting! . You never disappoint. And the cakes seem so smallwho needs to work out?! And I regretted that when I asked my husband why we didnt have any chocolate cake, he said because you havent made any? He was correct Id made them dinner, instead and the great unraveling of all that had once been right and good but failed to lead me to chocolate cake continued. I just made this today and it is solid! If I double the recipe, would a bunt pan be appropriate? Weve made it dozens of time as an 88, but Id like to make it as a 913 sheet cake for my daughters birthday. you know, something about being in the family way (im assuming thats whats going on???) Ive made it many times and its definitely become a family favorite. Deb does it again!!! Thanx For Sharing this recipes. I agree with Aunt Vixen. Deb, I love you. Im pretty sure its fine, but will a 9 inch round pan work just as well? Four-year-old grandson adds the rainbow sprinkles and heartily endorses it. But I wonder if thats more due to my mixing by hand than to inherent flaws in the recipes. This also worked well when I took some to my parents house since it was easy to transport separately. Thank you! -I used regular cocoa powder and absolutely missed the Dutch cocoa powder, so go for the gold here That said, if you dont have Dutched but only a regular or natural cocoa, I havent tested this cake with it but suspect that youll be just fine, although the cake may be less dark in color. I just frosted it and now half the cake has disappeared! Had to make this because I know that I GOTTA HAVE CAKE feeling well even though Im not pregnant. Susan Wait, howww? Cake notes: I didnt have buttermilk so I used 3/4 cup thinned (with water) whole milk yogurt. Joanne I agree; frosting this sweet is definitely more of an American thing. I use a stand mixer with paddle attachment. It will be a win for somebody for sure, since your goodies usually are.