Red Wine Chocolate Cake

Ashley Manila · bakerbynature.com · 2018 · 1 layer cake (9")

Against 357 chocolate cake recipes

More cocoa than 88% of recipes and more sugar than 79%.

How it compares

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

More cocoa than 88% of recipes: 38% of the flour weight against the typical recipe's 23%.
More sugar than 79% of recipes: 180% of the flour weight against the typical recipe's 142%.
More leavening than 82% of recipes: 7.2% of the flour weight against the typical recipe's 4.8%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 cups granulated sugar≈ 400 g
1 cup light brown sugar, packed≈ 220 g
2 and 3/4 cups all-purpose flour, divided≈ 344 g
1 and 1/2 cups unsweetened cocoa powder, sifted≈ 129 g
3 teaspoons baking soda≈ 18 g
1 and 1/2 teaspoons baking powder≈ 7 g
1 and 1/4 teaspoons salt≈ 8 g
4 large eggs, at room temperature≈ 200 g
1 and 1/2 cups full-fat sour cream≈ 345 g
1/2 cup whole milk≈ 122 g
1 cup of your favorite red wine (I used Pinot Noir, but I also love Cabernet in this recipe)≈ 237 g
3/4 cup vegetable oil≈ 164 g
1 Tablespoon vanilla extract≈ 13 g
1/2 cup hot water≈ 119 g

Listed, but not counted in the percentages below.

2 and 1/2 sticks (10 ounces) unsalted butter, softened (you want it just a little softer than room temperature, but not melted)≈ 283 g
3 and 1/4 cups confectioners’ sugar, sifted≈ 390 g
1/4 teaspoon salt≈ 1.5 g
8 ounces dark chocolate, melted and cooled for 10 minutes (I suggest using 60% cocoa or above)227 g
4 and 1/2 Tablespoons of your favorite red wine (I used Pinot Noir, but I also love Cabernet in this recipe)≈ 67 g

flour 344 gbatter 2324 g

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

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

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