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Gourmet's Double Chocolate Cake with Chocolate Ganache

Alexandra Stafford · alexandracooks.com · 2017 · 12 servings

Against 357 chocolate cake recipes

More cocoa than 95% of recipes and more liquid than 97%.

See how all 357 chocolate cake recipes compare →

Get the method at alexandracooks.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 357 chocolate cake recipes, per 100 g of flour.

  • More cocoa than 95% of recipes: 45% of the flour weight against the typical recipe's 23%, about twice as much.
  • More liquid than 97% of recipes: 222% of the flour weight against the typical recipe's 138%.
  • More sugar than 89% of recipes: 188% of the flour weight against the typical recipe's 142%.
  • Less egg than 81% of recipes: 31% of the flour weight against the typical recipe's 46%.
Cocoa: 45%, 96th percentileChocolate: 26%, 66th percentileSugar: 188%, 89th percentileFat: 45%, 24th percentileEgg: 31%, 18th percentileLiquid: 222%, 98th percentileLeavening: 4.7%, 48th percentileSalt: 2.2%, 80th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 1½ ounces (42 g) fine-quality semisweet chocolate (chips are fine, too)42 g
  • ¾ cups (170 g) hot brewed coffee or boiling water170 g
  • 1½ cups (300 g) sugar300 g
  • 1¼ cups (160 g) all-purpose flour160 g
  • ¾ cups (72 g) unsweetened cocoa powder72 g
  • 1 teaspoon (5 g) baking soda5 g
  • ½ teaspoon (2.5 g) baking powder2.5 g
  • ¾ teaspoons (3.5 g) kosher salt3.5 g
  • 1 egg≈ 50 g
  • 1/3 cup (72 g) vegetable oil72 g
  • ¾ cup (185 grams) well-shaken buttermilk185 g
  • 1 teaspoon (6 g) vanilla6 g
  • small square of semi-sweet (or other) chocolaten/a

Toppings and extras

Listed, but not counted in the percentages below.

  • 8 ounces fine-quality semisweet chocolate (chips are fine, too)227 g
  • ½ cup heavy cream≈ 119 g
  • 1 tablespoon sugar≈ 13 g
  • 1 tablespoon corn syrup or Lyle’s Golden Syrup, optional≈ 21 g
  • 2 tablespoons unsalted butter≈ 28 g
  • sea salt, optionaln/a

flour 160 gbatter 1068 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.

  • Cocoa45% · 96th percentile
  • Chocolate26% · 66th percentile
  • Sugar188% · 89th percentile
  • Fat45% · 24th percentile
  • Egg31% · 18th percentile
  • Liquid222% · 98th percentile
  • Leavening4.7% · 48th percentile
  • Salt2.2% · 80th percentile

Oven

Temperature
300°F / 150°C
median 350°F
Time
45 minutes
median 33 minutes

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