Chocolate Cake Lab357 recipes
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Chocolate Cake

bakedbyanintrovert.com · 2019 · 12

Against 357 chocolate cake recipes

Less cocoa than 78% of recipes and more egg than 84%.

See how all 357 chocolate cake recipes compare →

Get the method at bakedbyanintrovert.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.

  • Less cocoa than 78% of recipes: 8.6% of the flour weight against the typical recipe's 23%, about half as much.
  • More egg than 84% of recipes: 80% of the flour weight against the typical recipe's 46%.
  • Chocolate in the middle half of recipes: 45% of the flour weight against the typical recipe's 0%.
Cocoa: 8.6%, 19th percentileChocolate: 45%, 75th percentileSugar: 120%, 37th percentileFat: 67%, 55th percentileEgg: 80%, 86th percentileLiquid: 155%, 64th percentileLeavening: 5.4%, 59th percentileSalt: 1.2%, 54th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • 4 ounces bittersweet chocolate (finely chopped)113 g
  • ¼ cup vegetable oil≈ 55 g
  • ½ cup unsalted butter (softened)≈ 114 g
  • 1 ½ cups granulated sugar≈ 300 g
  • 4 large eggs≈ 200 g
  • 2 cups Bob’s Red Mill All-Purpose Flour≈ 250 g
  • 1 ½ teaspoons baking soda≈ 9 g
  • 1 teaspoon baking powder≈ 4.6 g
  • ½ teaspoon salt≈ 3 g
  • ⅔ cups warm water≈ 158 g
  • ¼ cup unsweetened cocoa powder≈ 22 g
  • 1 teaspoon instant espresso powder≈ 2.4 g
  • 1 cup sour cream (room temperature)≈ 230 g
  • 1 tablespoon pure vanilla extract≈ 13 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 ½ cups unsalted butter (softened)≈ 341 g
  • 5 ¼ cups confectioners' sugar≈ 630 g
  • ¾ cup unsweetened cocoa powder≈ 65 g
  • ¼ teaspoon salt≈ 1.5 g
  • 1 tablespoon vanilla extract≈ 13 g
  • 6 tablespoons heavy cream (room temperature)≈ 89 g

flour 250 gbatter 1473 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.

  • Cocoa8.6% · 19th percentile
  • Chocolate45% · 75th percentile
  • Sugar120% · 37th percentile
  • Fat67% · 55th percentile
  • Egg80% · 86th percentile
  • Liquid155% · 64th percentile
  • Leavening5.4% · 59th percentile
  • Salt1.2% · 54th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 to 30 minutes
median 33 minutes

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