Best 7 Grans Flop Proof Chocolate Cake Recipes
"Gran's Flop Proof Chocolate Cake" is a beloved family recipe that has been passed down for generations. Named for its foolproof nature, this cake is a delightful treat that satisfies both novice and experienced bakers alike. With its rich, indulgent chocolate flavor and velvety crumb, it's a perfect choice for any occasion.
Here are our top 7 tried and tested recipes!
GRANNY'S CHOCOLATE CAKE
This cake recipe was adapted from the chef Larry Forgione, who served his grandmother's cake recipe at his restaurant An American Place. The dessert proved so popular that every time he tried to take it off of the menu, he said his customers threatened to riot. It's a perfect proportion of crumb to buttercream, ideal for birthdays or other celebrations where layer cake is required.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. Lightly butter the paper. Dust pans with flour, and shake out excess.
- Sift together the flour, baking soda, baking powder and salt. In a small bowl, combine buttermilk and vanilla.
- In a large bowl, using an electric mixer set at medium-high speed, cream the butter. Slowly add the sugar, and continue beating until well blended and light colored. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition. Beat in the melted chocolate until well blended. Spoon batter into prepared pans, and smooth tops with a rubber spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Invert again, and let cool completely on the racks. Frost with chocolate frosting.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 7 grams, Carbohydrate 60 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 309 milligrams, Sugar 32 grams, TransFat 1 gram
GRAN'S FLOP PROOF CHOCOLATE CAKE
My Gran gave me this recipe at my hen's party before I got married. I'll always keep it near, but paper get's damaged, so I'm saving it here.
Provided by Luschka
Categories Dessert
Time 45m
Yield 1 Cake
Number Of Ingredients 13
Steps:
- Sift together sugar, flour, salt, cocoa.
- Stir to mix.
- Add vanilla essence to egg yolks.
- Stir together.
- Add baking powder to egg whites.
- Beat well to a froth.
- Add boiling water to oil and stir vigorously into dry ingredients.
- Add in egg yolk mixture and stir.
- Fold in egg white mixture.
- Bake at 180C (350 F) for approximately 30 minutes.
- For icing:.
- Once cake has cooled down, mix ingredients and ice cake.
Nutrition Facts : Calories 2354.5, Fat 136.2, SaturatedFat 22.9, Cholesterol 586.9, Sodium 2457.8, Carbohydrate 245.3, Fiber 6.6, Sugar 127.1, Protein 38.9
GRAN'S ' FLOP PROOF' CHOCOLATE CAKE
My gran gave me this recipe for my first hen party. I don't know where she got it from, but it's a stunning cake. Hope you enjoy!
Provided by Luschka
Categories < 60 Mins
Time 45m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Line a 20 cm diameter cake tin with wax paper.
- Heat oven to 180°C or 350°F while preparing mixture.
- Sift together sugar, flour, salt, cocoa.
- Stir to mix.
- Add vanilla essence to egg yolks.
- Stir together.
- Add baking powder to egg whites.
- Beat well to a froth.
- Add boiling water to oil and stir vigorously into dry ingredients.
- Add in egg yolk mixture and stir.
- Fold in egg white mixture.
- Bake at 180°C (350°F) for approximately 30 minutes.
- For icing:.
- Once cake has cooled down, mix ingredients and ice cake.
Nutrition Facts : Calories 2331.6, Fat 136.9, SaturatedFat 24.2, Cholesterol 586.9, Sodium 2461.2, Carbohydrate 245.1, Fiber 8.9, Sugar 127.4, Protein 39.1
GRAN'S FAVORITE CHOCOLATE CAKE
My great-great aunt's chocolate cake recipe. My grandmother contributed it to a church cookbook, and I can hardly make out the ingredients for all the chocolate spatters on the page!
Provided by KlynnPadilla
Categories Dessert
Time 37m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cake:.
- Place flour, sugar and salt in mixing bowl; set aside.
- Bring butter, oil, water and cocoa to a boil; add to flour mixture and beat well.
- Add beaten eggs, soda, buttermilk and vanilla; combine well.
- Pour into greased 13x9 pan and bake at 350 for 25 minutes or until done. Frost with Fudge Icing.
- Icing:.
- Bring to boil butter, sugar and milk for 1 1/2 minutes; remove from heat.
- Add marshmallows and chocolate chips; mix until melted. Cool, then add vanilla.
- Spread over slightly warm cake.
Nutrition Facts : Calories 574.2, Fat 26.2, SaturatedFat 11.6, Cholesterol 72.2, Sodium 328.2, Carbohydrate 84, Fiber 1.6, Sugar 65.2, Protein 4.6
GRANNY'S CHOCOLATE CAKE
I just love this cake. It's ideal for any time of the day with a cup of coffee or tea or even just on it's own. The delicious chocolate flavor and the yummy roasted pecans are a wining combination. It's very easy to make as well.
Provided by blog439
Categories Dessert
Time 1h
Yield 1 pound cake
Number Of Ingredients 14
Steps:
- For the cake:.
- Mix cocoa, flour, sugar, soda, baking powder and salt in a bowl. (I always recommend to sieve the dry ingredients.).
- Melt the butter and add it to the dough with the water and the eggs.
- Mix the batter until light and creamy.
- Pour into a pre-greased and floured baking tray.
- Baking: Pre-heated oven at 175º C for about 40 minutes on the second lowest shelf.
- For the glaze:.
- Melt white chocolate in warm milk (on the stove).
- Add cocoa powder, sugar and butter.
- Pour over the cake ONLY when the cake is COLD.
- Sprinkle nuts.
Nutrition Facts : Calories 6671.2, Fat 196.5, SaturatedFat 119.4, Cholesterol 832.5, Sodium 3508.7, Carbohydrate 1211.6, Fiber 23, Sugar 956.9, Protein 68.4
GRANDMA'S CHOCOLATE CAKE
My grandma made this delicious cake for me throughout the years on my birthday. It's wonderful for chocolate lovers!-Dorothy Eagen, Allentown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and hot water, beating well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, melt chocolate and butter in a saucepan. Add the sugar, water and cream of tartar. Bring to a boil, stirring constantly. Cook and stir until a candy thermometer reads 240° (soft-ball stage). Remove from the heat. Cool completely, without stirring, about 1 hour. Add vanilla; beat until thickened. Add cream; beat until smooth. Frost cake.
Nutrition Facts : Calories 297 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 210mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDPOP'S SPECIAL CHOCOLATE CAKE
Here is my version of chocolate cake. Aunt Mary's Vanilla Frosting compliments it perfectly.
Provided by Leo J. Lagrotte
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- In a large bowl, sift together flour, sugar, cocoa, baking powder, soda, and salt.
- Add oil, milk, vanilla, coffee, and eggs; beat well. Batter will be thin. Pour into two 9 inch greased and floured round pans.
- Bake at 325 degrees F (165 degrees C) for 25 minutes, or when top springs back when done. Cool layers on wire racks.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 53.3 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 272.4 mg, Sugar 34.5 g
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your cake.
- Make sure your butter and eggs are at room temperature. This will help them to mix together smoothly.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake at the right temperature. If the oven is too hot, the cake will brown too quickly and the inside will be undercooked. If the oven is too cool, the cake will take too long to bake and it will be dry.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
This chocolate cake is a classic for a reason. It's moist, chocolatey, and delicious. With a few simple tips, you can make sure your chocolate cake turns out perfect every time.
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