Print Friendly, PDF & Email

When I was a little girl I used to bake quite a lot with my grandmother. She’s the one who inspired me most into baking, and I thank her each and every day when I think of her.

One of the most popular cakes she used to make was this simple (yet really good!) chocolate cake. This grandma’s chocolate cake is super high and fluffy, and has the most delicious chocolate frosting on top. Homey, made with love and so good!


Photo: Natalie Levin

Grandma’s Chocolate Cake

For the cake:

  • 5 large eggs at room temperature
  • Pinch of salt
  • 200 grams (1 cup) sugar
  • 100 grams (1/2 cup) butter
  • 50 grams dark chocolate
  • 1 tsp. vanilla extract
  • 140 grams (1 cup) all-purpose flour
  • 1 tsp. baking powder
  • 30 grams (3 tbsp.) cocoa powder

For the chocolate frosting:

  • 100 grams dark chocolate
  • 100 grams (1/2 cup) butter
  • 20 grams (2 tbsp.) cocoa powder
  • 20 grams (2 tbsp.) sugar
  • 30 ml. (2 tbsp.) milk
  • 1/2 tsp. vanilla extract
  1. Preheat oven to 170 degrees and grease the pan.
  2. In a mixer bowl with whipping attachment, whip egg whites and salt on high speed until white foam begins to form.
  3. Continue beating and add the sugar gradually until you get a fluffy, airy and bright meringue.
  4. Reduce the mixer speed and gradually add in egg yolks while stirring slowly, until it is assimilated into the mixture.
  5. In a separate bowl place butter and chocolate and melt in the microwave or over double boiler until everything is melted and mixture is smooth.
  6. Add the chocolate mixture into the whipped eggs while mixing slowly, until uniform.
  7. Sift in flour, baking powder and cocoa and fold gently until mixture is smooth.
  8. Pour the mixture into the pan and level the top.
  9. Bake for 35-45 minutes or until the cake is set and a skewer inserted in the center comes out with moist crumbs.
  10. Cool at room temperature before frosting.
  11. Chocolate frosting: chop the chocolate and place in a small saucepan.
  12. Add butter, cocoa powder, sugar, milk and vanilla and cook over medium-low heat until everything is melted and mixture is smooth and shiny.
  13. Pour the frosting over the cake and let it drip a little on the sides.
  14. Serve the cake warm or at room temperature.
  • You can use milk chocolate instead of dark chocolate but the cake would be sweeter.
  • Keep the cake in a closed container at room temperature up to 3-4 days.
  • The cake is at its best on the day of preparation.


Photo: Natalie Levin


Photo: Natalie Levin