High-Ratio Chocolate Cake

Jordan Michelle Falco


Basic Cakes - Week 4, June 2nd

These recipes are copied directly from the notes of my Basic Cakes class. I’m posting them here on Just a Pinch for my own posterity. Feel free to round the fractional measurments up or down (5/8 is just as good as 1/2)

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3 7/8 oz
cake flour
5/8 oz
cocoa powder
1/2 tsp
1 tsp
baking powder
1/2 tsp
baking soda
2 1/4 oz
emulsified shortening
5 1/8 oz
2 1/2 oz
milk #1
1 1/2 tsp
vanilla extract
2 oz
milk #2
2 1/2 oz

How to Make High-Ratio Chocolate Cake


  • 1Soft togeather the cake flour, cocoa powder, salt, making powder, and baking soda and add to the mixing bowl.
  • 2Add the emulsified shortening t the dry ingredients and cream with the paddle for 2 minutes on low speed.
  • 3Scrape down the bowl and the paddle.
  • 4Mix for another 2 minutes on low speed.
  • 5Gradually add the first quantity of milk alternatly with the sugar and mix on low speed for 3 minutes.
  • 6Scrape down the bowl.
  • 7Combine the second quantity of milk and the eggs and add in three stages, mixing for a total of 5 minutes on low speed.
  • 8Deposit 1 lb 3 oz of batter per 8 inch cake pan, which has been sprayed and papered.
  • 9Bake at 335F in a convection oven for about 30 to 35 minutes.

Printable Recipe Card

About High-Ratio Chocolate Cake

Course/Dish: Cakes