Grammy's Kitchen · Chocolate Cake · Peppermint Chocolate Cake
One of 76 chocolate cake recipes we measured
from handletheheat.com
10 cooks on handletheheat.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| fat | 253% | 101% |
| total sugar | 439% | 232% |
| brown sugar share of total sugar | 15% | 0% |
| egg | 135% | 48% |
| leavener | 2% | 4% |
| salt | 4% | 2% |
| liquid | 269% | 200% |
| dairy | 163% | 117% |
| chocolate | 187% | 67% |
| acid | 7% | 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.
| 283 g | 10 ounces (283 grams) bittersweet chocolate, (finely chopped) |
| 57 g | 2/3 cup (57 grams) Dutch-process cocoa, (sifted) |
| 4 g | 2 teaspoons instant espresso powder |
| 237 g | 1 cup boiling water |
| 222 g | 1 3/4 (222 grams) cups all-purpose flour |
| 200 g | 1 cup (200 grams) granulated sugar |
| 150 g | 3/4 cup (150 grams) packed light brown sugar |
| 6 g | 1 teaspoon fine sea salt |
| 5 g | 1 teaspoon baking soda |
| 227 g | 1 cup (227 grams) sour cream, (at room temperature) |
| 109 g | 1/2 cup vegetable oil |
| 200 g | 4 large eggs, (at room temperature) |
| 100 g | 2 large egg yolks, (at room temperature) |
| 15 g | 1 tablespoon white vinegar |
| 9 g | 2 teaspoons vanilla extract |
| 452 g | 4 sticks (452 grams) unsalted butter, (at room temperature) |
| 625 g | 5 cups (625 grams) powdered sugar (preferably organic with tapioca starch instead of cornstarch) |
| 60 g | 1/4 cup milk or heavy cream |
| 9 g | 2 teaspoons vanilla extract |
| 3 g | 1/2 teaspoon fine sea salt |
| 2 g | 1/2 teaspoon peppermint extract |
| 75 g | 2 1/2 ounces (75 grams) semisweet or bittersweet chocolate, (finely chopped) |
| 75 g | 2 1/2 ounces (75 grams) heavy cream |
| Crushed candy canes* |
Method: 12 steps, published by handletheheat.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I loved this cake! It was so fun to make. I accidentally used 8x1.5 pans. The sides weren't as perpendicular as I'd like from those pans, but luckily didn't overflow. I wasn't making this for Christmas, but a birthday so I added some green food coloring and cr” — a cook, 5.0★
“beautiful and much easier to decorate than I thought it'd be using the squeeze bottle tip. friends & family even said it looked professionally done. the cake itself was moist and deeply flavorful without being too sweet (I used bittersweet chocolate). and ” — a cook, 5.0★