Chocolate Cake Lab357 recipes
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The BEST Chocolate Cake

Sarah | Broma Bakery · bromabakery.com · 2020 · 16 servings

Against 357 chocolate cake recipes

More cocoa than 81% of recipes and less fat than 83%.

See how all 357 chocolate cake recipes compare →

Get the method at bromabakery.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 cocoa than 81% of recipes: 33% of the flour weight against the typical recipe's 23%.
  • Less fat than 83% of recipes: 41% of the flour weight against the typical recipe's 62%.
  • More leavening than 82% of recipes: 7.1% of the flour weight against the typical recipe's 4.8%.
  • More salt than 80% of recipes: 2.3% of the flour weight against the typical recipe's 1.1%, about twice as much.
Cocoa: 33%, 81st percentileChocolate: 0%, 32nd percentileSugar: 142%, 50th percentileFat: 41%, 16th percentileEgg: 39%, 24th percentileLiquid: 158%, 66th percentileLeavening: 7.1%, 82nd percentileSalt: 2.3%, 82nd percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 1 3/4 cups (364g) granulated sugar364 g
  • 3/4 cup (84g) Dutch-processed cocoa powder84 g
  • 2 cups (256g) all-purpose flour256 g
  • 2 teaspoons baking powder≈ 9 g
  • 1 1/2 teaspoon baking soda≈ 9 g
  • 1 teaspoon salt≈ 6 g
  • 1/2 cup (105g) vegetable oil105 g
  • 2 teaspoons vanilla extract≈ 8 g
  • 2 large eggs≈ 100 g
  • 1 cup (227g) buttermilk227 g
  • 3/4 cup (178g) strongly brewed coffee178 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 1/2 cups (339) unsalted butter, room temperature≈ 341 g
  • 1 cup (112g) Dutch-processed cocoa powder112 g
  • 5 cups (560g) powdered sugar560 g
  • 1/4 cup (60g) milk, slightly warmed60 g
  • 1/4 cup (60g) heavy cream, slightly warmed60 g
  • 3 tablespoons corn syrup≈ 62 g
  • 1 tablespoon vanilla extract≈ 13 g
  • 1/2 teaspoon salt≈ 3 g

flour 256 gbatter 1347 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.

  • Cocoa33% · 81st percentile
  • Chocolate0% · 32nd percentile
  • Sugar142% · 50th percentile
  • Fat41% · 16th percentile
  • Egg39% · 24th percentile
  • Liquid158% · 66th percentile
  • Leavening7.1% · 82nd percentile
  • Salt2.3% · 82nd percentile

Oven

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