Chocolate Cake Lab357 recipes
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Ultimativer »Blackout« Schokoladenkuchen

Original in German

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

Against 357 chocolate cake recipes

Less leavening than 89% of recipes and more cocoa than 77%.

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.

  • Less leavening than 89% of recipes: 2.4% of the flour weight against the typical recipe's 4.8%, about half as much.
  • More cocoa than 77% of recipes: 31% of the flour weight against the typical recipe's 23%.
  • Less sugar than 76% of recipes: 103% of the flour weight against the typical recipe's 142%.
  • More egg than 76% of recipes: 64% of the flour weight against the typical recipe's 46%.
Cocoa: 31%, 78th percentileChocolate: 0%, 32nd percentileSugar: 103%, 23rd percentileFat: 64%, 51st percentileEgg: 64%, 77th percentileLiquid: 133%, 46th percentileLeavening: 2.4%, 8th percentileSalt: 1.5%, 63rd percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • 120g schwarzer Kakao*120 g
  • 240g heißes Wasser240 g
  • 280g Milch280 g
  • 250g weiche Butter250 g
  • 400g brauner Zucker (oder eine Kombination aus je 200g Zucker/Erythrit)400 g
  • 5 Eier (L)≈ 250 g
  • 2 TL Vanille Extrakt*≈ 8 g
  • 390g Mehl (Type 550)*390 g
  • 1 EL Instant Espresso-Pulver*≈ 15 g
  • 2 TL Backpulver≈ 9 g
  • 1 TL Natron1/2 TL Salz≈ 6 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 600g Milch600 g
  • 120g Schlagsahne120 g
  • 230g Zartbitterschokolade*, gehackt230 g
  • 100g Zucker100 g
  • 40g Speisestärke*40 g
  • 2 Eigelb (L)≈ 36 g
  • 1 Prise Salz2 EL Butter≈ 0.4 g
  • 510g Zartbitterschokolade*, gehackt420g Schlagsahne510 g
  • 120g Zartbitterschokolade*, gehackt100g Schlagsahne120 g

flour 390 gbatter 1968 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
  • Sugar103% · 23rd percentile
  • Fat64% · 51st percentile
  • Egg64% · 77th percentile
  • Liquid133% · 46th percentile
  • Leavening2.4% · 8th percentile
  • Salt1.5% · 63rd percentile

Oven

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

Keep exploring

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

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