Grammy's Kitchen · Chocolate Cake · Chocolate Layer Cake with Creme Chantilly Fr
One of 76 chocolate cake recipes we measured
from natashaskitchen.com
It ranks #1 of 76 for richness among the chocolate cake recipes we compared. 11 cooks on natashaskitchen.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 | 55% | 101% |
| total sugar | 217% | 232% |
| brown sugar share of total sugar | 62% | 0% |
| egg | 326% | 48% |
| leavener | 4% | 4% |
| salt | 3% | 2% |
| liquid | 480% | 200% |
| dairy | 421% | 117% |
| chocolate | 21% | 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.
| 42 g | 1/2 cup unsweetened dutch cocoa |
| 118 g | 1/2 cup boiling water |
| 109 g | 1/2 cup canola oil |
| 122 g | 1/2 cup buttermilk |
| 9 g | 2 tsp pure vanilla extract |
| 300 g | 6 egg yolks (room temp (keep the whites!)) |
| note: you can put cold eggs in warm water 10 min to bring them to room temp | |
| 200 g | 1 3/4 cups cake flour |
| 8 g | 2 tsp baking powder |
| 6 g | 1 tsp fine sea salt or 1/2 tsp table salt |
| 266 g | 1 1/4 cups firmly packed light brown sugar |
| 350 g | 7 egg whites (at room temperature) |
| 2 g | 1/2 tsp cream of tartar |
| 100 g | 1/2 cup granulated sugar |
| 714 g | 3 cups Cold Heavy Whipping Cream |
| 67 g | 1/3 cup confectioners (powdered sugar) |
| 4 g | 1 tsp vanilla extract |
| 397 g | 12-16 oz fresh Raspberries to decorate the top |
| Either a 3 inch deep Springform Pan or 10" metal Tube Cake Pan where the center comes out. | |
| Flour Sifter |
Method: 10 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Natash, I've made this cake before with raspberries and strawberries , and I really like how well it rised up and how moist it was considering it was a naked cake (I've tried others and it would be dry by the next day), but I want to make it a different fl” — a cook, 5★
“Hello! What should be the cooking time if using a 6" springfoam pan instead? (basically half the volume compared to 9")? Also, shouldn't a non nonstick pan be used so that the batter can cling to the sides? Thanks!” — a cook, 5★