Grammy's Kitchen · Chocolate Cake · Drunken Cherry Chocolate Cake
One of 76 chocolate cake recipes we measured
from natashaskitchen.com
It ranks #3 of 76 for richness among the chocolate cake recipes we compared. 61 cooks on natashaskitchen.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 | 177% | 101% |
| total sugar | 562% | 232% |
| egg | 62% | 48% |
| leavener | 6% | 4% |
| salt | 1% | 2% |
| liquid | 189% | 200% |
| dairy | 436% | 117% |
| chocolate | 80% | 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.
| 57 g | 4 Tbsp unsalted butter (softened to room temp) |
| 300 g | 1 1/2 cups white granulated sugar |
| 100 g | 2 eggs |
| 4 g | 1 tsp vanilla extract |
| 244 g | 1 cup warm milk (I used 1%) |
| 160 g | 1 1/3 cups all-purpose flour |
| 128 g | 3/4 cup unsweetened dark chocolate cocoa powder (I used one that is a blend of natural and dutched cocoa) |
| 10 g | 2 1/2 tsp baking powder |
| 1 g | 1/8 tsp fine sea salt |
| 454 g | 4 cups 1 lb fresh pitted cherries |
| 1/2 cup golden rum (I used Bacardi Gold $8/bottle at a liquor store) | |
| 59 g | 1/4 cup cold filtered water |
| 226 g | 2 sticks (1 cup or 16 Tbsp unsalted butter, softened to room temp) |
| 600 g | 3 cups powdered sugar |
| 2 g | 1/4 tsp fine sea salt |
| 454 g | 16 oz 2 blocks cream cheese, softened to room temp and cut into 16 pieces |
| 4 Tbsp of the reserved cherry/rum syrup | |
| Semi-sweet chocolate chips to create shaved chocolate | |
| 1 handful of fresh cherries for the top |
Method: 10 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made the cake a few weeks ago and it was superb!! I'm looking at making it again next week for my parents, but I highly doubt they'll be able to eat it all. Has anyone tried freezing it? I've frozen cheesecakes before and they turn out great if you unfreeze” — a cook, 5.0★
“I have made this several times and it is one of the best cakes I've ever tasted. Get rave reviews from guests as well. I love raspberries and wondering if anyone (especially Natasha) has tried this using raspberries and keeping all else the same? Would love to” — a cook, 5.0★