Chocolate Cake Lab357 recipes
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Floral Chocolate Sheet Cake

Bake to the roots · baketotheroots.de · 2019 · 1

Against 357 chocolate cake recipes

More sugar than 92% of recipes and more fat than 94%.

What the 19 “sheet” chocolate cake recipes do differently →

Get the method at baketotheroots.de →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 sugar than 92% of recipes: 204% of the flour weight against the typical recipe's 142%.
  • More fat than 94% of recipes: 154% of the flour weight against the typical recipe's 62%, about 2.5 times as much.
  • More egg than 88% of recipes: 85% of the flour weight against the typical recipe's 46%.
  • More cocoa than 77% of recipes: 31% of the flour weight against the typical recipe's 23%.
Cocoa: 31%, 78th percentileChocolate: 0%, 32nd percentileSugar: 204%, 93rd percentileFat: 154%, 94th percentileEgg: 85%, 88th percentileLiquid: 139%, 52nd percentileLeavening: 5%, 54th percentileSalt: 0.6%, 42nd percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (28)

  • 2 cups (260g) all-purpose flour260 g
  • 1 cup (200g) sugar (or xylitol)200 g
  • 2/3 cup (80g) cocoa powder80 g
  • 1 tbsp. instant espresso powder≈ 7 g
  • 1 1/2 tsp baking powder≈ 7 g
  • 1 tsp. baking soda≈ 6 g
  • 1/4 tsp. salt≈ 1.5 g
  • 2 medium eggs≈ 88 g
  • 1 tsp. vanilla extract≈ 4.2 g
  • 1/2 cup (120ml) vegetable oil (e.g. sunflower oil)≈ 109 g
  • 1 cup (240ml) milk≈ 244 g
  • 1/2 cup (120ml) hot water≈ 119 g
  • 1/4 cup (60ml) strong espresso (e.g. BARISTA Espresso from Tchibo)≈ 59 g
  • 4 medium egg whites≈ 132 g
  • 1 cup (200g) sugar200 g
  • 1 1/4 cups (290g) butter, at room temperature290 g
  • 1 cup (130g) confectioners‘ sugar130 g
  • some food color (blue, yellow, purple, pink)n/a

Toppings and extras

Listed, but not counted in the percentages below.

  • 2.8 oz. (80g) semi-sweet chocolate (min. 60% cocoa)80 g
  • 1.8 oz. (50g) heavy cream50 g
  • 2 tbsp. coffee cream liquor≈ 30 g
  • 18 oz. (500g) mixed berries (fresh or frozen and thawed)500 g
  • 1/4 cup. (50g) sugar50 g
  • 0.4 oz. (10g) cornstarch10 g
  • 3 tbsp. water≈ 44 g
  • 1 tbsp. lemon juice≈ 15 g
  • 1/2 tsp. vanilla extract≈ 2.1 g
  • sprinkles for decorationn/a

flour 260 gbatter 1937 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.

  • Cocoa31% · 78th percentile
  • Chocolate0% · 32nd percentile
  • Sugar204% · 93rd percentile
  • Fat154% · 94th percentile
  • Egg85% · 88th percentile
  • Liquid139% · 52nd percentile
  • Leavening5% · 54th percentile
  • Salt0.6% · 42nd percentile

Oven

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

Keep exploring

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