The Best Chocolate Cake

The Best Chocolate Cake is combines cocoa and coffee to create a chocolate lover’s dream. The rich buttercream frosting makes it perfect!


We’re a family that loves to double down on chocolate. Peanut butter is a favorite, too, and my No Bake Cookies combine both with oatmeal.

But since there was a birthday, I felt like I really needed cake. Deep, dark, chocolate cake.

For birthdays, we have to do it up right by making my version of cake bliss. But, as you may have caught on at some point by reading MBA, I have a little bit of a multi-tasking problem.

My family enjoys watching me flit from one thing to another like I’m their own personal reality show for entertainment.

They love to point out when my missing spatula can be found at the computer desk, or my phone in the pantry, and helpfully letting me know that the oven timer has dinged at least 15 times.

I also like to do things in excess – you know a little mound of frosting will never do in this household.

I need to swirl on a pile of it on top, and then top it off with ganache just for the fun of it. So when I organize birthday parties – I of course go a little overboard.

When we’re talking frosting, is there anything better than indulgent, deep, delicious chocolate frosting? I’m going to go out on a limb and declare that no, no there is not.

I started my chocolate cake adventure by baking this cake – twice. Twice because I was mixing it while on the phone. Only to realize after it had baked that I left out a full cup of sugar and all of the vegetable oil.

Double Chocolate Salted Caramel Cake will become your favorite decadent dessert. Sinfully amazing!

I think you can imagine how well that turned out: i.e., not at all.

The struggle is real. I cannot multitask to save my life.

Recipe fails don’t happen that often around here, but when they do, boy, are they spectacular!

I quickly whipped it up again, this time focusing my full attention on the process. The cake turned out beautifully. Light and fluffy cake, with the ALLLLLLLL the chocolate flavor. That’s what I’m talking about!

I quickly frosted it while preparing the other gazillion components of the meal. Thankfully, frosting a cake is a much more forgiving process.

You’ll never believe this. After all the feasting, no one had room for cake – in fact, we left for the night without busting into song over lit candles.

So – a cake that was never meant to be blogged is here today simply because I made too much food (aaaand we’re right back to doing things in excess).

This cake is dark, moist, rich and incredibly decadent. Seriously, it’s the best chocolate cake I’ve ever tasted.

Green Mountain Coffee’s Vermont Country Blend blended amazingly well with the cocoa to create the most intense and delicious chocolate cake that I have ever tasted.

It’s the perfect sort of cake for a birthday or a Tuesday. Make sure to enjoy it with a very large glass of ice cold milk – or coffee!

For an updated version of this chocolate cake recipe, be sure to check out my Double Chocolate Salted Caramel Cake.

The Best Chocolate Cake

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 35 minutes


  • 2 cups sugar (400 grams)
  • 1 3/4 cups all-purpose flour (210 grams)
  • 3/4 cup unsweetened cocoa powder (64 grams)
  • 2 tablespoons King Arthur Flour Black Cocoa, optional (11 grams)
  • 2 teaspoons baking soda (12 grams)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon kosher salt (6 grams)
  • 2 eggs
  • 1 cup buttermilk (240 mL)
  • 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend) (240 mL)
  • 1/2 cup vegetable oil (120 mL)
  • 2 teaspoons vanilla extract (4 grams)
  • Chocolate Buttercream Frosting


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
  3. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
  5. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  6. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.


  • The Black Cocoa from King Arthur Flour is optional - it simply provides a great depth of flavor and color to the chocolate cake.
  • This cake also pairs beautifully with a simple chocolate ganache.
  • The coffee really brings out the depth of the chocolate (you won't even taste the coffee at all!), but if you really don't want to use it, feel free to substitute water.
  • This recipe will make about 24 to 36 cupcakes. Bake at 350 degrees between 20 and 30 minutes.
  • You can also make a bundt cake with this recipe. The cake should bake for about 35 to 40 minutes at 350 degrees.
  • Get tips on high altitude baking.
Recipe adapted from Hershey's Black Magic Cake

1,719 Responses to “The Best Chocolate Cake”

  1. Marie Noelle — January 20, 2017 at 2:56 am

    Hi Jamie,

    Am about to try this mouthwatering chocolate cake today, what can i use instead of buttermilk? Or can i completely leave it out of the recipe?

    • Jamie — January 20th, 2017 at 4:41 pm

      Hi, Marie! You can use regular milk if you like. I hope you enjoy it!

  2. Ajenna — January 20, 2017 at 4:33 pm

    I make the same recipe …but I got mine on from the Hershey’s cocoa box.
    Wow …did u contribute it?
    Instead of coffee boiling water and for buttermilk usual milk is provided on their box.

    • Jamie — January 23rd, 2017 at 12:02 pm

      Hi, Ajenna! I know the Hershey’s recipe is a classic and goes back a long ways, but I would have loved to have contributed it!

  3. Shushanik — January 20, 2017 at 5:19 pm

    Hi, is the chocolate buttercream frosting also what you use in the cake between the two layers? And if yes, does the amount you gave in recipe suffice for both inside and outside covering?

    I also wanna know if you separated the mixed stuff in 2 pans or you made two of them? 
    Thanks a lot!

    • Jamie — January 23rd, 2017 at 12:21 pm

      Hi Shushanik! The buttercream recipe listed in the post is perfect for a two layer cake, and goes around the cake and between the layers. I’m not sure I understand your second question, but if you need more help, let me know!

  4. Ruhina — January 21, 2017 at 10:47 pm

    Hi.. beautiful recipe :)
    Ive got to make an almost 15 pound rectangular cake. Was wondering whether this one would do? Will it hold up to cream/ganache topping? And should I double or triple the recipe?
    Thanks :)

    • Jamie — January 23rd, 2017 at 12:19 pm

      Hi, Ruhina! I have to say I’ve never weighed this cake, but I would say five people could eat one pound of cake. I think you would have to do more than double or triple the recipe. I’m giving this advice very reluctantly because I’ve never tried converting this cake to such a large one as you would like to make. Let me know if this helps you at all. Good luck!

  5. Lili — January 22, 2017 at 5:16 am

    Hi , can I use regular milk instead of butter milk?

    • Jamie — January 23rd, 2017 at 11:59 am

      You definitely can, Lili! I hope you enjoy it!

  6. Charlene — January 22, 2017 at 6:12 am

    Hey there,
    I was just wondering do you use hot coffee? Or let it cool down?

    • Jamie — January 23rd, 2017 at 11:58 am

      Hi, Charlene! Let the coffee cool before you add it. I hope you enjoy it!

  7. Teresa — January 22, 2017 at 11:01 am

    Can I use Bailey’s instead of coffee?

    • Jamie — January 23rd, 2017 at 11:58 am

      Hi, Teresa! I’ve never tried Baileys, but I think you should give it a try. Let me know how you like it!

  8. Deidre — January 23, 2017 at 12:08 am

    Hi, so I’m on my second try with the cake the first time i put to much cake batter into the pan which overflowed… now I need about 5 min left to bake the 2nd one and the middle is sinking in… I substituted the buttermilk for 2% milk.. do you think it can be that?

    • Jamie — January 23rd, 2017 at 12:08 pm

      Hi, Deidre! I don’t think the buttermilk would have affected it in the way you describe. I really appreciate you give it a another try! Did you enjoy the taste?

  9. Shanita Harry — January 23, 2017 at 11:45 am

    Hi…I just want to know if the coffee must be hot or cooled off
    Thank you
    Could I use nestle cocoa…south Africa does not have the one in the recipe
    I cannot wait to try this…..I love chocolate cakes with oil
    They are so moist

    • Jamie — January 23rd, 2017 at 11:56 am

      Hi, Shanita! The coffee should be cool or at room temperature. I think Nestle would be just fine. Let me know how you like it!

  10. Mary — January 23, 2017 at 12:23 pm

    Hi! The cake looks delicious! I’d like to know if the coffee needs to be at room temperature? 
    Thank you! :)

    • Jamie — January 24th, 2017 at 11:55 am

      Hi, Mary! Yes, the coffee should be at room temperature. I hope you enjoy the cake!

  11. Teresa — January 23, 2017 at 7:47 pm

    Can I distribute the batter evenly using 4 eight inch pans 3/4″ deep each? I just got the pans from Wilton for my birthday

    • Jamie — January 24th, 2017 at 12:12 pm

      Hi, Teresa! I think you probably can. You’ll probably have to cut the baking time short by a bit, so keep that in mind. Let me know how everything turns out!

  12. Dee — January 24, 2017 at 12:57 am

    Can I use self raising flour to make this cake

    • Jamie — January 24th, 2017 at 11:58 am

      Hi, Dee! I haven’t tried it, but I think you probably could. You’ll probably have to cut back the baking powder to 1/2 teaspoon and the salt to 1/2 teaspoon. I hope this helps! Let me know how it goes!

  13. Filiz — January 24, 2017 at 1:02 am

    Hi. I just wanted to ask, what could you replace the egg with? My little one loves chocolate but is allergic to eggs. Thanks

    • Jamie — January 24th, 2017 at 11:54 am

      You can replace an egg with one mashed banana or 1/4 cup unsweetened apple sauce. I hope everyone in your house enjoys it!

  14. Aisha — January 24, 2017 at 4:51 am

    Hey jamie! This cakes looks amazing and I really want to try it.. can you list down the quantity of each ingredient used? Also the recipe of the frosting.. thanks

    • Jamie — January 24th, 2017 at 11:53 am

      Hi, Aisha! The recipe is at the bottom of the post. I hope you enjoy it!

  15. Hamida — January 24, 2017 at 4:30 pm

    Thank you sooo much…
    It was my husbands birthday and I wanted to gv him a surprise so baked a cake for the first time in my life with your recipe came out so perfect and delicious that I just cant belive my self that I can make such a yummmy cake… Thank a ton!!

    • Jamie — January 26th, 2017 at 12:17 pm

      You’re so welcome, Hamida! Happy birthday to your husband!

  16. Krishna — January 24, 2017 at 6:36 pm

    Hi i want to know if i can use cake flour instead of all purpose flour. Thank you

    • Jamie — January 26th, 2017 at 12:15 pm

      Hi, Krishna! Yes, you can. Add 2 tablespoons extra cake flour for every cup of flour. For instance, for one cup of all purpose flour, add one cup plus 2 tablespoons cake flour. I hope you enjoy it!

  17. Tas — January 25, 2017 at 12:46 am

    Hi. I am going to make this today. Can I use this recipe for a 10 inches square cake or do you think I must double the recipe? Is it going to hold good?

    • Jamie — January 26th, 2017 at 12:13 pm

      Hi, Tas! I’ve never made this cake in a 10 inch square pan, so I really can’t tell you. If you make one 10 inch layer, you’ll probably have to leave out about a cup of the batter for the pan to hold the cake. Here’s a pan conversion chart that may help. Good luck!

  18. Rubina — January 25, 2017 at 2:13 am

    HI Jamie,
    The cake looks absolutely delicious and just for my first try I thought I could make just one pan instead of 2 so can I half the measurements given? ?
    Will eggs, baking powder,flour etc remain exact half ??
    Kindly help…TIA

    • Jamie — January 26th, 2017 at 12:09 pm

      Hi, Rubina! Yes, use half of the ingredients. I hope you enjoy it!

  19. Adi — January 25, 2017 at 5:43 am

    What about the quantity of all ingredients?

    • Jamie — January 26th, 2017 at 12:14 pm

      Hi, Adi! The recipe is at the bottom of the post. I hope you enjoy the cake!

  20. Zeesaf — January 26, 2017 at 5:43 am

    Hi I love this cake it’s look so delicious. I just want to know it’s cake flour or plane flour☺

    • Jamie — January 26th, 2017 at 12:08 pm

      Hi, Zeesaf! It’s regular all purpose flour. I hope you enjoy the cake!

  21. Haley — January 26, 2017 at 7:03 pm

    I would really love to make this recipe but in cupcake form! How long should I bake them for? Thank you! :)

    • Jamie — January 27th, 2017 at 8:55 am

      Hi, Haley! This recipe will make about 24 to 36 cupcakes. Bake at 350 degrees between 20 and 30 minutes. I hope you enjoy them!

  22. Josie — January 27, 2017 at 10:02 am

    I tried this recepi …so many time .It works ! Super delicious.I didnt change anything.Follow exactly. Huhu loveeee you sooo much 

    • Jamie — January 27th, 2017 at 4:46 pm

      Thank you so much, Josie! I really appreciate it!

  23. Maggie — January 27, 2017 at 1:06 pm

    This recipe is very similar to Hersheys Black Magic cake.

    • Jamie — January 27th, 2017 at 4:47 pm

      Hi, Maggie! It is -adapted from Hershey’s Black Magic Cake…you’re right!

  24. Yvonne — January 27, 2017 at 4:03 pm

    Making this cake hope it works out I love chocolate and have been looking for a delicious chocolate cake 

    • Jamie — January 27th, 2017 at 4:45 pm

      Let me know how it goes, Yvonne!

  25. Shushanik — January 27, 2017 at 9:53 pm

    I wanna know what brand buttermilk and what brand flour did you use?
    And also, how much butter, sugar and cocoa is needed for the buttercream? I couldn’t find the proportions in the recipe.

    • Jamie — January 29th, 2017 at 11:37 am

      Hi, Shushanik! I really like King Arthur Flour, and I don’t really use any particular brand of buttermilk…anything will do! Here’s the recipe for the Chocolate Buttercream. You’ll find all the proportions after the post. I hope you enjoy it!

  26. Emma — January 28, 2017 at 4:31 pm

    Is it possible to substitute the buttermilk with a non dairy milk like soya almond or coconut milk or maybe a brand of non dairy margarine?

    • Jamie — January 29th, 2017 at 11:35 am

      Hi, Emma! I think you could use soy or nut milk for the buttermilk. You could probably also use coconut oil for the butter. Let me know how you like it!

  27. Brittany H — January 28, 2017 at 4:47 pm

    This is my favorite chocolate cake recipe!! So delicious! I have a question for you though, I’ve made this several times, following the recipe, but I have a friend coming over who cannot have milk… can I substitute anything for the milk?? 

    • Jamie — January 29th, 2017 at 11:34 am

      Hi, Brittany! I think you could use soy or nut milk as a substitute. I haven’t tried it, but I think it would work. I hope your friend enjoys it!

  28. Cindy Phipps Jipson — January 29, 2017 at 7:55 pm

    can you taste the coffee? if so I can’t make it, is there possibly a substitute or wonder how it would be if you left it out?

    • Jamie — January 30th, 2017 at 7:20 pm

      Hi, Cindy! Feel free to substitute water for the coffee. Enjoy!

  29. Elise — January 29, 2017 at 9:17 pm

    This looks AMAZING! But my husband doesn’t like the taste of coffee…is there anything you would recommend substituting?

    • Jamie — January 30th, 2017 at 7:20 pm

      Hi, Elise! I promise you won’t taste the coffee, but you can feel free to substitute water if you like. I hope you enjoy it!

  30. Faiza — January 29, 2017 at 11:54 pm

    This cake looks irresistible.i wanna try this today but can I replace butter milk with whole milk with same quantity and I have Nestle classic coffee not black coffee.

    • Jamie — January 30th, 2017 at 7:19 pm

      Hi, Faiza! You can definitely replace the buttermilk with whole milk, and I think the Nestle coffee will be just fine. I hope you like it!

  31. Arieshah Balouch — January 30, 2017 at 5:19 am

    Hi jamie,
    I m really interested in trying this delicious mouthwatering cake!.
    My question is can i skip vanilla extract and i can’t  find baking soda anywhere near me and i want to make this cake, so can i use 3 teaspoons of baking powder?.

    • Jamie — January 31st, 2017 at 12:33 pm

      Hi, Arieshah! You could probably skip the vanilla extract, and you can definitely use 3 teaspoons of baking powder for 1 teaspoon of baking soda. You may want to reduce the salt a bit, since baking powder has some salt it in. Let me know how it goes!

  32. ashley — January 30, 2017 at 8:46 am

    Could I make this recipe without coffee? If so, what could I substitute for coffee? We don’t drink coffee and most of our friends that visit are tea drinkers here so I am just worried about buying coffee just for a cup of it and then it just sits on the shelf and go bad. So kinda hoping I can substitute something else and still get a yummy cake? Thanks!

    • Jamie — January 30th, 2017 at 7:17 pm

      Hi, Ashley! Feel free to substitute water for the coffee. I hope you enjoy it!

  33. Anja — January 30, 2017 at 9:00 am

    The cake is SOOOOO GOOOOOD and you can not taste the coffee. It was my 6 years old birthdaycake this weekend and she loved it :) , but the Chocolate Buttercream Frosting is WAY TOO SWEET. So be carefully if you dont like things too sweet :)

    • Jamie — January 30th, 2017 at 7:16 pm

      I’m so glad your daughter enjoyed the cake, Anja! I appreciate your feedback!

  34. Ana — January 30, 2017 at 10:02 am

    If I don’t use King Arthur’s cocoa flour as recipe says its optional so should I add 2 tablespoon more of coocoa powder in the mixture?

    • Jamie — January 30th, 2017 at 7:16 pm

      Hi, Ana! Feel free to leave out the black cocoa; it’s just an optional ingredient. I hope you enjoy it!

  35. Mary Lou Nadeau — January 30, 2017 at 1:16 pm

    Ruhina, not sure how you determined you need a 15 pound cake but normally cake size is determined by how many servings you need and the size of the servings. From that information you can determine what size rectangular cake or cakes you will need. The size of the cake pan determines how many cups of batter you will need. The recipe here likely makes around 4 1/2 to 5 1/2 cups of batter. To determine how many cups of batter you need per your determined size of rectangular layer pan you can use recommended batter amounts from the site. Or you can measure out how many cups of water it takes to fill your cake pan 2/3 full. Then multiply the recipe enough times to make this amount. You can make your serving size smaller if you use more than one layer of cake. Hope that helps.

    • Jamie — January 30th, 2017 at 7:15 pm

      Thank you, Mary Lou!

  36. Ana — January 30, 2017 at 2:12 pm

    I think that’s too much sugar in this recipe. How much can I reduce the amount of sugar?

    • Jamie — January 30th, 2017 at 7:15 pm

      Hi, Ana! Try cutting the sugar to 1 3/4 cups to see if you like it. Let me know how it goes!

  37. Shushanik — January 30, 2017 at 6:15 pm

    1 3/4 cups and 224 grams are not the same. Which one is needed for the flour? 1 3/4 cups is almost 2 cups, while 224 grams is one cup.

    • Jamie — January 30th, 2017 at 7:13 pm

      Hi Shushanik! Use cup measurements if you have them. I hope you enjoy the cake!

    • Jamie — January 30th, 2017 at 7:13 pm

      Hi Shushanik! Use cup measurements if you have them. I hope you enjoy the cake!

  38. Nimi — January 30, 2017 at 6:25 pm

    Hey! This look so good, thank you for sharing.
    So I’m in England and I don’t think we get buttermilk here, what is buttermilk? 
    You say one cup strong coffee, is that normal instant coffee in 250ml water? Hot or cold?
    King Aurther Flour Black Cocoa, I probably won’t find this here so do I add more flour instead? 
    Thank you x

    • Jamie — January 30th, 2017 at 7:00 pm

      Hi, Nimi! Buttermilk is milk with a little bit of acid. You can make your own by adding 1 tablespoon white vinegar or 1 tablespoon lemon juice to 1 cup of milk. You can definitely use instant coffee, and it should be room temperature or cooler. Feel free to leave out the black cocoa if you like; the cake will taste wonderful still. I hope all this helps and you enjoy the cake!

  39. Sersna — January 31, 2017 at 12:35 am

    Hi, I really want to make this cake for a friend’s birthday but she doesn’t love sugar and very sweet cakes. I noticed there’s a lot in here, but is it needed to counteract the coffe + cocoa bitterness? If I want to put less in the batter, how much can I take out without the cake being inedible?

    Also I can’t buy the king arthur flour – is there a way to substitute it for flavor and colour?

    • Jamie — January 31st, 2017 at 12:29 pm

      Hi, Sersna! You can reduce the sugar if you like. I would try 1 1/2 to 1 3/4 cups just to see. Don’t worry about omitting the black cocoa…the cake will be wonderful without it. I hope your friend enjoys it!

  40. sumbal khan — January 31, 2017 at 4:13 am

    Can I put all ingredients in one pan? I mean to ask that is it necessary to devide it into two pans?

    • Jamie — January 31st, 2017 at 12:25 pm

      Hi, Sumbal! You couldn’t probably put this in one pan, but you will have to change the baking time. Good luck!

  41. Marshalena — January 31, 2017 at 5:56 am

    Made this cake and it’s so very excellent! Everyone loved it and this icing is very good. Will be making it again…remember you can make your own buttermilk, one cup of milk to 1 table spoon of lemon juice. You definitely want to try this cake it’s very good.

    • Jamie — January 31st, 2017 at 12:24 pm

      I’m so happy to hear that, Marshalena!

  42. sameera — January 31, 2017 at 6:01 am


    • Jamie — January 31st, 2017 at 12:23 pm

      Thank you, Sameera!

  43. Helen — January 31, 2017 at 6:52 am

    Need to make a tall 6″ would this work in one tall 6″ tin?

    • Jamie — January 31st, 2017 at 12:24 pm

      Hi, Helen! I’ve never tried it in a 6″ tall pan. What’s the diameter of the pan? I wish I could be more help!

  44. Linda — January 31, 2017 at 12:00 pm

    Do you have  a version for making this gluten free?   Can I just replace GF flour 1 to 1?

    • Jamie — January 31st, 2017 at 12:28 pm

      Hi, Linda! I’ve never tried this cake gluten free, but here’s an article about making recipes gluten free. I hope this helps!

  45. Mandy — February 1, 2017 at 1:53 am

    Love, Love, Love It! Super easy and holds up to buttercream

    • Jamie — February 1st, 2017 at 8:58 am

      I’m so happy you like it, Mandy!

  46. Alex — February 1, 2017 at 6:33 pm

    God Bless you for writing on the amounts in grams as well! I often give up on recipes ‘cos i am very frustrated by the cups measurements; Thank you!!

    • Jamie — February 5th, 2017 at 4:56 pm

      You’re welcome, Alex! Enjoy!

  47. Dominique — February 2, 2017 at 4:06 am


    I don’t use coffee at all. Is it nescesary to use it?if not what can I use instead? 

    Thank you in advance. 

    • Jamie — February 2nd, 2017 at 12:37 pm

      Hi, Dominique! Feel free to use water. I hope you enjoy the cake!

  48. Yasaman — February 2, 2017 at 8:48 am

    OMG, I’ve just cooked this cake but while I mixed the ingredients and was going to pour it in the pan, I noticed the batter is not sticky it was almost a soft liquid. WHY? because I measure the ingredients based on their Gram measure not cup measurement and you wrote the measure of flour and cocoa wrongly in gram
    (1 3/4 cup is not 218 gr, it is 437 gr. you wrote the half of the required flour and the same thing with cocoa. but you know by the time that all the ingredients all mixed we have to put it in the oven immediately but U had to measure again the flour and add it to the bowl and mix it which took a long time and ruined my cake.

    Please be careful by writing the ingredients and instructions. Every tiny changes in both ingredients and instructions ruining the cake.

    • Jamie — February 3rd, 2017 at 12:58 pm

      Hi, Yasaman. I’m so sorry the cake didn’t turn out like you expected. I double checked the measurements, both with the bakers I trust most and Google in general. A cup of all-purpose flour is definitely only 120 grams, not 437.The batter is very thin, which lends itself to a very moist and rich cake. I hope maybe you’ll give the recipe another try. Let me know how it goes!

  49. Kamran — February 3, 2017 at 6:01 am

    Any substitute for kosher salt?

    • Jamie — February 3rd, 2017 at 10:58 am

      Hi, Kamran! You can use regular table salt. You may want to take the measurement down to 3/4 tsp, since table salt is a bit stronger. I hope this helps!

  50. Charlène — February 3, 2017 at 9:02 am

    Hey! Where can I find the recipe in grams and not in cup please?
    Have a good day.

    • Jamie — February 3rd, 2017 at 12:54 pm

      Hi, Charlene! The recipe has gram measurements. I hope you enjoy it!

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