Grammy's Kitchen · Chocolate Cake · Dark Chocolate Cake
One of 76 chocolate cake recipes we measured
from tastesbetterfromscratch.com
157 cooks on tastesbetterfromscratch.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 | 160% | 101% |
| total sugar | 381% | 232% |
| egg | 48% | 48% |
| leavener | 6% | 4% |
| salt | 3% | 2% |
| liquid | 314% | 200% |
| dairy | 201% | 117% |
| chocolate | 172% | 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.
| 360 g | 3 cups all-purpose flour |
| 600 g | 3 cups granulated sugar |
| 85 g | 1 cup + 2 Tablespoon unsweetened cocoa powder ((I love to use the Hershey's Special dark, but regular works)) |
| 12 g | 3 teaspoons baking powder |
| 10 g | 2 1/4 teaspoons baking soda |
| 9 g | 1 1/2 teaspoons salt |
| 366 g | 1 1/2 cups milk |
| 164 g | 3/4 cup oil ((vegetable or canola oil)) |
| 150 g | 3 large eggs (, room temperature) |
| 13 g | 3 teaspoons vanilla extract |
| 355 g | 1 1/2 cups boiling water |
| 1100 g | 5 1/2 cups powdered sugar |
| 113 g | 1 1 /3 cups unsweetened cocoa powder |
| 170 g | 12 Tablespoons unsalted butter (, softened to room temperature) |
| 238 g | 1 cup heavy cream |
| 9 g | 2 teaspoons vanilla extract |
Method: 12 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made the huge mistake of trusting the reciper increasesr. Typed in 18 servings (1.5x) and the frosting measurements were so incredibly off I had to toss expensive cocoa powder. The size increases were also off for the given 2x button. Why would 1 serving of ” — a cook, 1.0★
“The salt ratio to sugar is not correct. Ratio should be 1/4 teaspoon per cup of sugar/flour .Cake was almost salty. The crumb was otherwise soft and moist.” — a cook, 2.0★