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Blackberry Chocolate Cake

Jenna Barnard · butternutbakeryblog.com · 2019 · 3 layer 8" cake

Against 357 chocolate cake recipes

More sugar than 99% of recipes and more fat than 97%.

See how all 357 chocolate cake recipes compare →

Get the method at butternutbakeryblog.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 sugar than 99% of recipes: 280% of the flour weight against the typical recipe's 142%, about twice as much.
  • More fat than 97% of recipes: 180% of the flour weight against the typical recipe's 62%, about 3 times as much.
  • More egg than 98% of recipes: 126% of the flour weight against the typical recipe's 46%, about 3 times as much.
  • More salt than 82% of recipes: 2.4% of the flour weight against the typical recipe's 1.1%, about twice as much.
Cocoa: 26%, 58th percentileChocolate: 0%, 32nd percentileSugar: 280%, 99th percentileFat: 180%, 98th percentileEgg: 126%, 99th percentileLiquid: 144%, 55th percentileLeavening: 6.3%, 69th percentileSalt: 2.4%, 86th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • 2 cups all-purpose flour≈ 250 g
  • 2 cups granulated sugar≈ 400 g
  • 3/4 cup Rodelle Organic Baking Cocoa*≈ 65 g
  • 2 1/4 tsp baking soda≈ 14 g
  • 1/2 tsp baking powder≈ 2.3 g
  • 1 tsp salt≈ 6 g
  • 1/2 cup buttermilk≈ 122 g
  • 1/2 cup vegetable or canola oil≈ 109 g
  • 2 tsp vanilla extract≈ 8 g
  • 3 large eggs≈ 150 g
  • 1 cup hot water≈ 237 g
  • 3 cups fresh blackberries≈ 375 g
  • 1/4 cup granulated sugar≈ 50 g
  • 1 tbsp lemon juice≈ 15 g
  • 5 large egg whites≈ 165 g
  • 1 1/4 cup granulated sugar≈ 250 g
  • 1 1/2 cups unsalted butter, room temp≈ 341 g
  • 3 tbsp homemade blackberry jam≈ 23 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 oz dark chocolate, chopped57 g
  • 2 oz heavy cream57 g

flour 250 gbatter 2581 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
  • Chocolate0% · 32nd percentile
  • Sugar280% · 99th percentile
  • Fat180% · 98th percentile
  • Egg126% · 99th percentile
  • Liquid144% · 55th percentile
  • Leavening6.3% · 69th percentile
  • Salt2.4% · 86th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
25 to 30 minutes
median 33 minutes

Keep exploring

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