Grandma’s Chocolate Cake

Name: Grandma’s Chocolate Cake
Yield: Makes one 8-in [20-cm] two-layer cake
Ingredients: ¾ cup [115 g] Guittard Choc-Au-Lait Baking Chips (white chocolate); 6 Tbsp [85 g] unsalted butter, at room temperature; 1¼ tsp salt; ½ cup plus 2 Tbsp [150 ml] vegetable oil; ¾ cup plus 2 Tbsp [210 ml] water; ⅓ cup plus 2 Tbsp [55 g] Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder); 1 Tbsp baking soda; 1¾ cups [350 g] sugar; 1½ cups [340 g] unsalted butter, cut into ½-in [12-mm] cubes, at room temperature; ¼ tsp vanilla extract; Pinch of salt; 3 egg whites, at room temperature; 1¼ cups [300 ml] heavy whipping cream; 2⅔ cups [400 g] Guittard Semisweet Chocolate Baking Wafers; 1 tsp vanilla extract; 2 large eggs; ¾ cup plus 2 Tbsp [210 ml] full-fat buttermilk; ½ cup plus 2 Tbsp [130 g] sugar; 1¾ cups plus 1 Tbsp [220 g] all-purpose flour; 2 Tbsp light corn syrup

Preparation info

Makes
one
8 in [ 20 cm ] two-layer cake

Difficulty
Medium

Appears in

Guittard Chocolate Cookbook

By Amy Guittard

Published 2015

About

This cake is rich, moist, and delicious—the kind of chocolate cake you dream about when you’re pouring yourself a glass of milk. Donald developed this cake recipe two decades ago when he was the pastry chef for the Four Seasons in Beverly Hills.

As he tells it, “Every hotel pastry chef gets beat up over three things: muffins for the morning breakfast, American-style cookies, and a classic chocolate cake. Sean Loeffel, the food and beverage director at the hotel, had a clear idea of

Ingredients

Cake
Microwave
Vegetarian

Ingredients

Method