Grammy's Kitchen · Chocolate Cake · Beatty’s Chocolate Cake with Chocolate Butte
One of 76 chocolate cake recipes we measured
from alexandracooks.com
24 cooks on alexandracooks.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| fat | 173% | 101% |
| total sugar | 310% | 232% |
| egg | 71% | 48% |
| leavener | 6% | 4% |
| salt | 3% | 2% |
| liquid | 117% | 200% |
| dairy | 117% | 117% |
| chocolate | 111% | 67% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Butter, for greasing the pans | |
| 225 g | 1 3/4 cups (225 g) all-purpose flour, plus more for pans |
| 418 g | 2 cups (418 g) sugar |
| 66 g | 3/4 cups (66 g) good cocoa powder |
| 10 g | 2 teaspoons (10 g) baking soda |
| 4 g | 1 teaspoon baking powder |
| 5 g | 1 teaspoon (5 g) kosher salt |
| 225 g | 1 cup (225 g) buttermilk, shaken |
| 108 g | 1/2 cup (108 g) neutral oil such as grapeseed, organic canola oil or vegetable oil |
| 98 g | 2 extra-large eggs (98 g) at room temperature |
| 4 g | 1 teaspoon pure vanilla extract or vanilla bean paste |
| 227 g | 1 cup (227 g) freshly brewed hot coffee |
| 170 g | 6 ounces good semisweet chocolate (Ina recommends Callebaut.) |
| 227 g | 1/2 pound (2 sticks) unsalted butter, at room temperature |
| 4 g | 1 teaspoon pure vanilla extract |
| 152 g | 1 1/4 cups (152 g) sifted confectioners’ sugar |
Method: 5 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Ali, This is the most decadent, moist chocolate cake ever! I ordered Callebaut for the icing since I figured if it’s recommended by Ina it should make this frosting incredible. And my goodness! Lucious! I used cocoa powder instead of flour for the pans. I lef” — a cook, 5.0★
“PS I am so glad you converted this recipe to weights. I had calculated weights for Ina's version using the King Arthur ingredients weight chart which come out differently to yours. Wondering if that is why mine sunk? How did you calculate the weights? For ” — a cook, 4.0★