Grammy's Kitchen · Chocolate Cake · Double Chocolate Cake with Buttercream Frost
One of 76 chocolate cake recipes we measured
from pinchofyum.com
19 cooks on pinchofyum.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| fat | 162% | 101% |
| total sugar | 429% | 232% |
| egg | 48% | 48% |
| leavener | 6% | 4% |
| salt | 3% | 2% |
| liquid | 175% | 200% |
| dairy | 175% | 117% |
| chocolate | 71% | 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.
| 400 g | 2 cups sugar |
| 210 g | 1 3/4 cups flour |
| 64 g | 3/4 cup cocoa |
| 6 g | 1 1/2 tsp baking powder |
| 7 g | 1 1/2 tsp baking soda |
| 6 g | 1 teaspoon salt |
| 100 g | 2 eggs |
| 245 g | 1 cup buttermilk |
| 114 g | 1/2 cup butter, melted |
| 13 g | 1 tbsp vanilla extract |
| 237 g | 1 cup hot coffee (or 1 cup boiling water) |
| 226 g | 2 sticks (1 cup) butter, room temperature |
| 85 g | 1 cup unsweetened cocoa powder (more to your tastes) |
| 122 g | 1/2 cup milk |
| 500 g | 2-3 cups of powdered sugar (more or less to achieve desired consistency) |
Method: 3 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Lindsay, made this cake for the fourth time and it turns out amazing every time. I have decorated the cakes with fondant and everyone can’t believe how moist it is as usually fondant cakes tend to be a little dry. This comment was from a non-chocolate lover” — a cook, 5.0★
“Just made this cake yesterday for a party! It was my first cake and it was a hit with everyone there. Thank you so much for these awesome recipes, they are always spot on. I ended up making one thick layer of cake so my baking time was longer, but it otherwise” — a cook, 5.0★