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Peanut Butter Chocolate Cake

bakeschool.com · 2019 · 16

Against 357 chocolate cake recipes

No cocoa, unlike 85% of recipes and more chocolate than 90%.

See how all 357 chocolate cake recipes compare →

Get the method at bakeschool.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.

  • No cocoa at all, where 85% of recipes use some (most of those 16 to 31% of the flour weight).
  • More chocolate than 90% of recipes: 93% of the flour weight against the typical recipe's 0%.
  • Less sugar than 91% of recipes: 80% of the flour weight against the typical recipe's 142%.
  • Less liquid than 92% of recipes: 65% of the flour weight against the typical recipe's 138%, about half as much.
Cocoa: 0%, 7th percentileChocolate: 93%, 91st percentileSugar: 80%, 9th percentileFat: 61%, 50th percentileEgg: 80%, 84th percentileLiquid: 65%, 7th percentileLeavening: 4.1%, 37th percentileSalt: 0.5%, 41st percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 188 grams bleached all-purpose flour188 g
  • 7.5 mL baking powder≈ 7 g
  • 1.25 mL Diamond Crystal fine kosher salt≈ 0.9 g
  • 0.625 mL baking soda≈ 0.8 g
  • 115 grams unsalted butter (room temperature)115 g
  • 100 grams light brown sugar100 g
  • 50 grams granulated sugar50 g
  • 3 large egg(s)≈ 150 g
  • 5 mL pure vanilla extract≈ 4.3 g
  • 125 mL sour cream (14% fat)≈ 122 g
  • 175 grams dark chocolate (70 % cocoa content) (melted and cooled slightly)175 g
  • 190 grams all natural, unsweetened smooth peanut butter190 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 285 grams icing sugar285 g
  • 173 grams unsalted butter (room temperature)173 g
  • Chocolate curlsn/a
  • Sprinklesn/a

flour 188 gbatter 1103 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.

  • Cocoa0% · 7th percentile
  • Chocolate93% · 91st percentile
  • Sugar80% · 9th percentile
  • Fat61% · 50th percentile
  • Egg80% · 84th percentile
  • Liquid65% · 7th percentile
  • Leavening4.1% · 37th percentile
  • Salt0.5% · 41st percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 minutes
median 33 minutes

Keep exploring

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