Easy Chocolate Cake (9x13 pan)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.

	this recipe	typical
fat	156%	101%
total sugar	278%	232%
egg	56%	48%
leavener	5%	4%
salt	2%	2%
liquid	217%	200%
dairy	119%	117%
chocolate	153%	67%
vegetables and beans	21%	0%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

180 g	1 1/2 cups all-purpose flour
300 g	1 1/2 cups granulated sugar
64 g	3/4 cup unsweetened cocoa powder
7 g	1 1/2 teaspoons baking soda
3 g	3/4 teaspoon baking powder
4 g	3/4 teaspoon salt
100 g	2 large eggs
184 g	3/4 cup buttermilk
177 g	3/4 cup warm water (100°F to 110°F)
54 g	1/4 cup vegetable oil
4 g	1 teaspoon vanilla extract
170 g	1 cup semi-sweet chocolate chips (softened)
38 g	1/4 cup corn syrup
30 g	2 tablespoons heavy cream
227 g	1 cup salted butter (softened)
42 g	1/2 cup unsweetened cocoa powder
2 g	1/2 teaspoon vanilla extract
200 g	1 cup powdered sugar

Method: 8 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I have now made this cake a total of three times. The first two times I frosted it with cream cheese frosting, and today, the third time, I made it with the chocolate frosting as shown in the recipe. This cake is absolutely excellent! It comes out perfect eac” — a cook, 5.0★

“My fave chocolate cake I’ve ever made! One thing, though: I used a glass Pyrex 9x13 pan and the middle did not set at 325 until I’d over baked it. And I followed it to a tee. I wonder if a slightly higher temp might’ve fixed it? Advice? I made this with the ” — a cook, 5.0★