Raspberry Chocolate Cake

Ingredients (22)

• 1 1/2 cups raspberries (fresh or frozen work!)≈ 188 g
• 2 to 3 tablespoons granulated sugar≈ 31 g
• 1 tablespoon cornstarch≈ 8 g
• 1 1/2 teaspoons lemon juice (juice of 1/2 a lemon!)≈ 7 g
• 1/2 teaspoon vanilla extract≈ 2.1 g
• 2 cups all purpose flour≈ 250 g
• 1 3/4 cup granulated sugar≈ 350 g
• 3/4 cup Dutch processed cocoa powder≈ 65 g
• 2 teaspoons baking powder≈ 9 g
• 1 1/2 teaspoon baking soda≈ 9 g
• 1 teaspoon salt≈ 6 g
• 1 cup buttermilk≈ 244 g
• 3/4 cup vegetable oil≈ 164 g
• 2 teaspoons vanilla extract≈ 8 g
• 3 large eggs≈ 150 g
• 1/2 cup strongly brewed coffee≈ 119 g
• 1 cup unsalted butter, at room temperature≈ 227 g

Toppings and extras

Listed, but not counted in the percentages below.

• 5 cups powdered sugar≈ 600 g
• 1/3 cup whole milk, slightly warmed up (this helps get your frosting glossy!)≈ 81 g
• 2 tablespoons corn syrup, optional, for shine≈ 41 g
• 1/2 teaspoon salt≈ 3 g
• raspberries, optionaln/a

flour 250 gbatter 1836 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 · median 23%
• Chocolate0% · 32nd percentile · median 0%
• Sugar153% · 54th percentile · median 142%
• Fat156% · 96th percentile · median 62%
• Egg60% · 71st percentile · median 46%
• Liquid145% · 58th percentile · median 138%
• Leavening7.3% · 87th percentile · median 4.8%
• Salt2.4% · 86th percentile · median 1.1%

Oven

Temperature

350°F / 175°C

median 350°F

Time

30 minutes

median 33 minutes