Grammy's Kitchen · Chocolate Cake · Chocolate Raspberry Cake
One of 76 chocolate cake recipes we measured
from tastesbetterfromscratch.com
398 cooks on tastesbetterfromscratch.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 | 134% | 101% |
| total sugar | 238% | 232% |
| egg | 48% | 48% |
| leavener | 5% | 4% |
| salt | 2% | 2% |
| liquid | 245% | 200% |
| dairy | 189% | 117% |
| chocolate | 7% | 67% |
| acid | 1% | 0% |
| 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.
| 400 g | 2 cups granulated sugar |
| 210 g | 1 3/4 cups + 2 Tablespoons all-purpose flour |
| 64 g | 3/4 cup unsweetened cocoa powder |
| 7 g | 1 1/2 teaspoons baking soda |
| 6 g | 1 1/2 teaspoons baking powder |
| 6 g | 1 teaspoon salt |
| 100 g | 2 large eggs |
| 245 g | 1 cup buttermilk |
| 109 g | 1/2 cup oil ((vegetable or canola oil)) |
| 9 g | 2 teaspoons vanilla extract |
| 237 g | 1 cup boiling water |
| 114 g | 1/2 cup butter (, melted) |
| 57 g | 2/3 cup unsweetened cocoa powder |
| 600 g | 3 cups powdered sugar |
| 81 g | 1/3 cup milk |
| 4 g | 1 teaspoon vanilla extract |
| 2 cups raspberries ((fresh or frozen)) | |
| 50 g | 1/4 cup sugar |
| 8 g | 1 tablespoon + 1 teaspoon cornstarch |
| 15 g | 1 tablespoon water |
| 15 g | 1 tablespoon lemon juice |
| Fresh raspberries for topping on the cake (, optional) |
Method: 8 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is fantastic! Makes a very moist, dense deep chocolate cake. (I use a dark brut cocoa). The raspberry filling is a must, such a nice slightly tart counterpoint to the sweetness of the cake. Next time I will try a chocolate ganache frosting as this one wa” — a cook, 5.0★
“I made this cake with my 16 year old. The directions were easy to follow and the outcome was delicious. Perhaps the best chocolate cake I've ever made. We cooked the cakes to 200 degrees Fahrenheit, and the cake was moist and chocolaty. I will be making thi” — a cook, 5.0★