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Schmand Haselnuss Schokoladenkuchen

Original in German

Bake to the roots · baketotheroots.de · 2020 · 1

Against 357 chocolate cake recipes

More chocolate than 91% of recipes and more egg than 90%.

How German chocolate cake recipes differ from English ones →

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 chocolate than 91% of recipes: 94% of the flour weight against the typical recipe's 0%.
  • More egg than 90% of recipes: 94% of the flour weight against the typical recipe's 46%, about twice as much.
  • Less liquid than 88% of recipes: 79% of the flour weight against the typical recipe's 138%.
  • Less sugar than 83% of recipes: 94% of the flour weight against the typical recipe's 142%.
Cocoa: 19%, 42nd percentileChocolate: 94%, 91st percentileSugar: 94%, 17th percentileFat: 109%, 84th percentileEgg: 94%, 91st percentileLiquid: 79%, 11th percentileLeavening: 4.8%, 50th percentileSalt: 0.9%, 47th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • 175g Butter175 g
  • 100g Zucker100 g
  • 50g brauner Zucker50 g
  • 150g Zartbitter-Schokolade, gehackt & aufgeteilt150 g
  • 3 Eier (L)≈ 150 g
  • 80g Schmand80 g
  • 3 EL Milch≈ 46 g
  • 1 TL Vanille Extrakt≈ 4.2 g
  • 160g Mehl (Type 550)160 g
  • 30g Kakao30 g
  • 50g gemahlene Haselnüsse50 g
  • 2 EL Haselnusskrokant≈ 30 g
  • 1 TL Backpulver≈ 4.6 g
  • 1/2 TL Natron≈ 3 g
  • 1/4 TL Salz≈ 1.5 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 50g Zartbitter-Schokolade, gehackt50 g
  • 50g Schmand50 g
  • 1 EL Zucker≈ 13 g
  • 1 EL heißes Wasser≈ 15 g
  • 1-2 EL Haselnusskrokant≈ 22 g

flour 160 gbatter 1034 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.

  • Cocoa19% · 42nd percentile
  • Chocolate94% · 91st percentile
  • Sugar94% · 17th percentile
  • Fat109% · 84th percentile
  • Egg94% · 91st percentile
  • Liquid79% · 11th percentile
  • Leavening4.8% · 50th percentile
  • Salt0.9% · 47th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
55 to 60 minutes
median 33 minutes

Keep exploring

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