Beatty’s Chocolate Cake with Chocolate Buttercream

Ingredients (15)

• 1 3/4 cups (225 g) all-purpose flour, plus more for pans225 g
• 2 cups (418 g) sugar418 g
• 3/4 cups (66 g) good cocoa powder66 g
• 2 teaspoons (10 g) baking soda10 g
• 1 teaspoon baking powder≈ 4.6 g
• 1 teaspoon (5 g) kosher salt5 g
• 1 cup (225 g) buttermilk, shaken225 g
• 1/2 cup (108 g) neutral oil such as grapeseed, organic canola oil or vegetable oil108 g
• 2 extra-large eggs (98 g) at room temperature98 g
• 1 teaspoon pure vanilla extract or vanilla bean paste≈ 4.2 g
• 1 cup (227 g) freshly brewed hot coffee227 g
• 6 ounces good semisweet chocolate (Ina recommends Callebaut.)170 g
• 1/2 pound (2 sticks) unsalted butter, at room temperature227 g
• 1 teaspoon pure vanilla extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 1/4 cups (152 g) sifted confectioners’ sugar152 g

flour 225 gbatter 1792 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 357 recipes. Shaded: the middle half. Tick: the median.

• Cocoa29% · 69th percentile · median 23%
• Chocolate76% · 86th percentile · median 0%
• Sugar186% · 88th percentile · median 142%
• Fat149% · 93rd percentile · median 62%
• Egg44% · 41st percentile · median 46%
• Liquid201% · 88th percentile · median 138%
• Leavening6.5% · 72nd percentile · median 4.8%
• Salt2.2% · 80th percentile · median 1.1%

Oven

Temperature

350°F / 175°C

median 350°F

Time

35 to 40 minutes

median 33 minutes