Grammy's Kitchen · Chocolate Cake · Chocolate Cake with Chocolate Buttercream Fr
One of 76 chocolate cake recipes we measured
61 cooks on www.cookingclassy.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| fat | 86% | 101% |
| total sugar | 160% | 232% |
| brown sugar share of total sugar | 27% | 0% |
| egg | 98% | 48% |
| leavener | 2% | 4% |
| salt | 2% | 2% |
| liquid | 170% | 200% |
| dairy | 77% | 117% |
| chocolate | 27% | 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.
| 300 g | 1 1/2 cups (300g) granulated sugar |
| 110 g | 1/2 cup (110g) packed light-brown sugar |
| 70 g | 3/4 cup (70g) unsweetened cocoa powder ((scoop and level to measure)) |
| 5 g | 1 tsp baking soda |
| 4 g | 3/4 tsp salt |
| 237 g | 1 cup (235ml) boiling water* |
| 164 g | 3/4 cup (175ml) vegetable oil or canola oil |
| 56 g | 1/4 cup (56g) unsalted butter, (melted) |
| 100 g | 2 large eggs |
| 150 g | 3 large egg yolks |
| 13 g | 1 Tbsp vanilla extract |
| 256 g | 2 cups (256g) all-purpose flour ((spoon and level to measure)) |
| 116 g | 1/2 cup (116g) sour cream |
| 81 g | 1/3 cup (80ml) milk |
Method: 5 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe (along with the recipe for the Chocolate Buttercream Frosting) was so easy to follow and the cake was incredible! I baked it for my sister’s birthday and my family raved about it. I baked it the night before and stored the layers in the fridge (mad” — a cook, 5.0★
“Wowwwww, this cake came out perfect. I ran out of butter so used olive oil for oil and what I didn’t have in butter. I also added a satchet of instant coffee to the hot water. Saving this recipe for sure. Thank you! Chocolate soothes the soul.” — a cook, 5.0★