Grammy's Kitchen · Chocolate Cake · The Best Chocolate Cake
One of 76 chocolate cake recipes we measured
112 cooks on www.melskitchencafe.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 | 45% | 101% |
| total sugar | 167% | 232% |
| egg | 42% | 48% |
| leavener | 5% | 4% |
| salt | 2% | 2% |
| liquid | 201% | 200% |
| dairy | 102% | 117% |
| chocolate | 35% | 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.
| 240 g | 2 cups all-purpose flour |
| 400 g | 2 cups granulated sugar |
| 85 g | 1 cup natural, unsweetened cocoa powder |
| 9 g | 2 teaspoons baking soda |
| 4 g | 1 teaspoon baking powder |
| 6 g | 1 teaspoon salt |
| 237 g | 1 cup warm water |
| 245 g | 1 cup buttermilk |
| 109 g | 1/2 cup vegetable or canola oil (see note) |
| 100 g | 2 large eggs |
| 9 g | 2 teaspoons vanilla extract |
Method: 8 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made a gluten-free version of this cake 3 times this year since marrying into a family with gluten intolerance. This recipe converts FANTASTICALLY to gluten-free! I use a 1:1 gluten free all-purpose flour, increase the buttermilk to 1.25 cups (because g” — a cook, 5.0★
“Just wanted to second this! I also make this recipe gluten free and agree that it translates seamlessly. I don't change any of the measurements and haven't had any issues with dryness, but that may be the 1:1 flour you use (I make my own blend) or even the coc” — a cook, 5.0★