Chocolate Cake Lab357 recipes
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Valentinstag Schokokuchen

Original in German

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

Against 357 chocolate cake recipes

More fat than 95% of recipes and more egg than 89%.

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 fat than 95% of recipes: 154% of the flour weight against the typical recipe's 62%, about 2.5 times as much.
  • More egg than 89% of recipes: 89% of the flour weight against the typical recipe's 46%, about twice as much.
  • More cocoa than 77% of recipes: 31% of the flour weight against the typical recipe's 23%.
Cocoa: 31%, 78th percentileChocolate: 0%, 32nd percentileSugar: 154%, 55th percentileFat: 154%, 95th percentileEgg: 89%, 89th percentileLiquid: 165%, 68th percentileLeavening: 5%, 54th percentileSalt: 1.2%, 54th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (25)

  • 260g Mehl (Type 550)*260 g
  • 200g brauner Zucker200 g
  • 80g Kakaopulver*80 g
  • 1 EL Instant Espresso-Pulver*≈ 15 g
  • 1 1/2 TL Backpulver≈ 7 g
  • 1 TL Natron≈ 6 g
  • 1/4 TL Salz≈ 1.5 g
  • 2 Eier (M)≈ 100 g
  • 1 TL Vanille Extrakt*≈ 4.2 g
  • 120ml Pflanzenöl (z.B. Sonnenblumenöl)≈ 111 g
  • 240ml Milch≈ 248 g
  • 180ml heißes Wasser≈ 180 g
  • 4 Eiweiß (M)≈ 132 g
  • 200g Zucker200 g
  • 1/4 TL Salz≈ 1.5 g
  • 290g weiche Butter290 g
  • 1 TL Vanille Extrakt*≈ 4.2 g
  • 100g Puderzuckeretwas Lebensmittelfarbe* (pink, rot)100 g
  • bunte Zuckerperlen* (Sprinkles)n/a

Toppings and extras

Listed, but not counted in the percentages below.

  • 400g gemischte Beeren (frisch oder TK aufgetaut)400 g
  • 50g Zucker50 g
  • 10g Speisestärke10 g
  • 3 EL Wasser≈ 44 g
  • 1 EL Zitronensaft≈ 15 g
  • 1/2 TL Vanille Extrakt*≈ 2.1 g

flour 260 gbatter 1940 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
  • Sugar154% · 55th percentile
  • Fat154% · 95th percentile
  • Egg89% · 89th percentile
  • Liquid165% · 68th percentile
  • Leavening5% · 54th percentile
  • Salt1.2% · 54th percentile

Oven

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