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Schwarzbeer-Schoko-Torte

Original in German

Christina Bauer · backenmitchristina.at · 2019

Against 357 chocolate cake recipes

More egg than 99% of recipes and more liquid than 87%.

How German chocolate cake recipes differ from English ones →

Get the method at backenmitchristina.at →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 egg than 99% of recipes: 136% of the flour weight against the typical recipe's 46%, about 3 times as much.
  • More liquid than 87% of recipes: 205% of the flour weight against the typical recipe's 138%.
  • Less cocoa than 78% of recipes: 9.1% of the flour weight against the typical recipe's 23%, about half as much.
  • More chocolate than 76% of recipes: 50% of the flour weight against the typical recipe's 0%.
Cocoa: 9.1%, 21st percentileChocolate: 50%, 77th percentileSugar: 114%, 34th percentileFat: 55%, 40th percentileEgg: 136%, 100th percentileLiquid: 205%, 88th percentileLeavening: 4.5%, 45th percentileSalt: 0%, 15th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 6 Eier≈ 300 g
  • 200 g Zucker200 g
  • 120 g zimmerwarme Butter120 g
  • 220 g Weizenmehl 700220 g
  • 20 g Kakaopulver (Backkakao)20 g
  • 10 g Backpulver10 g
  • 50 g warmes Wasser50 g
  • 250 g Topfen250 g
  • 1 Zitrone (Saft)n/a
  • 50 g Zucker50 g
  • 100 g Sauerrahm100 g
  • 300 g Schlagobers300 g
  • 3 Pkg. Sahnesteifn/a
  • 300 g Schwarzbeeren300 g
  • 110 g Schokolade110 g
  • 20 g Kokosfett20 g
  • fein passierte Marmeladen/a

Toppings and extras

Listed, but not counted in the percentages below.

  • Schwarzbeeren und schokolierte Beeren zum Verzierenn/a

flour 220 gbatter 2050 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.

  • Cocoa9.1% · 21st percentile
  • Chocolate50% · 77th percentile
  • Sugar114% · 34th percentile
  • Fat55% · 40th percentile
  • Egg136% · 100th percentile
  • Liquid205% · 88th percentile
  • Leavening4.5% · 45th percentile
  • Salt0% · 15th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
45 minutes
median 33 minutes

Keep exploring

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Nearest by baker's percentages: cocoa, chocolate, sugar, fat, egg, liquid, leavening, salt.

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