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“All-the-Stops” Chocolate Cake

Betty Crocker Kitchens · bettycrocker.com · 2005 · 16

Against 357 chocolate cake recipes

More chocolate than 99% of recipes and less egg than 79%.

See how all 357 chocolate cake recipes compare →

Get the method at bettycrocker.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.

  • More chocolate than 99% of recipes: 181% of the flour weight against the typical recipe's 0%.
  • Less egg than 79% of recipes: 34% of the flour weight against the typical recipe's 46%.
  • More fat than 75% of recipes: 91% of the flour weight against the typical recipe's 62%.
  • More sugar than 75% of recipes: 168% of the flour weight against the typical recipe's 142%.
Cocoa: 26%, 58th percentileChocolate: 181%, 99th percentileSugar: 168%, 76th percentileFat: 91%, 77th percentileEgg: 34%, 20th percentileLiquid: 156%, 65th percentileLeavening: 3.6%, 27th percentileSalt: 1.2%, 54th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 2 cups strong coffee≈ 474 g
  • 2 cups salted butter≈ 454 g
  • 1 1/2 cups unsweetened baking cocoa (preferably Dutch processed)≈ 129 g
  • 4 cups Gold Medal™ All Purpose Flour≈ 500 g
  • 2 cups granulated sugar≈ 400 g
  • 2 cups packed dark brown sugar≈ 440 g
  • 1 tablespoon baking soda≈ 18 g
  • 1 teaspoon salt≈ 6 g
  • 3 large eggs≈ 150 g
  • 1 large egg yolk≈ 18 g
  • 1 1/3 cups sour cream≈ 307 g
  • 2 teaspoons vanilla≈ 8 g
  • 32 oz semisweet or bittersweet baking chocolate, chopped907 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 quart (4 cups) heavy whipping cream≈ 952 g
  • 2 tablespoons light corn syrup≈ 41 g
  • Creme-filled chocolate sandwich cookies, crushedn/a

flour 500 gbatter 3811 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.

  • Cocoa26% · 58th percentile
  • Chocolate181% · 99th percentile
  • Sugar168% · 76th percentile
  • Fat91% · 77th percentile
  • Egg34% · 20th percentile
  • Liquid156% · 65th percentile
  • Leavening3.6% · 27th percentile
  • Salt1.2% · 54th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
45 to 50 minutes
median 33 minutes

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