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Chocolate fudge cake

Original in French

Nadji · chefsimon.com · 2019

Against 357 chocolate cake recipes

More fat than 91% of recipes and less liquid than 89%.

How French chocolate cake recipes differ from English ones →

Get the method at chefsimon.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 fat than 91% of recipes: 135% of the flour weight against the typical recipe's 62%, about twice as much.
  • Less liquid than 89% of recipes: 75% of the flour weight against the typical recipe's 138%, about half as much.
  • Cocoa in the middle half of recipes: 13% of the flour weight against the typical recipe's 23%.
  • Less egg than 77% of recipes: 38% of the flour weight against the typical recipe's 46%.
Cocoa: 13%, 26th percentileChocolate: 44%, 73rd percentileSugar: 156%, 56th percentileFat: 135%, 92nd percentileEgg: 38%, 22nd percentileLiquid: 75%, 10th percentileLeavening: 3.8%, 32nd percentileSalt: 0.8%, 45th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 400 gr de farine nature400 g
  • 250 gr de sucre en poudre250 g
  • 100 gr de sucre muscovado clair100 g
  • 50 gr de cacao en poudre de qualité50 g
  • 2 cuillères à café de levure chimique≈ 9 g
  • 1 cuillère à café de bicarbonate de soude≈ 6 g
  • ½ cuillère à café de sel≈ 3 g
  • 3 gros œufs≈ 150 g
  • 142 ml de crème sure (ou crème ordinaire + quelques gouttes de citron)≈ 143 g
  • 1 cuillère à soupe d'extrait de vanille≈ 13 g
  • 175 gr de beurre doux (fondu et refroidi)175 g
  • 125 ml d'huile de maïs≈ 115 g
  • 300 ml d'eau glacée≈ 301 g
  • 175 gr de chocolat noir (minimum 70% de cacao)175 g
  • 250 gr de beurre doux à température ambiante250 g
  • 275 gr de sucre glace (tamisé)275 g

flour 400 gbatter 2414 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.

  • Cocoa13% · 26th percentile
  • Chocolate44% · 73rd percentile
  • Sugar156% · 56th percentile
  • Fat135% · 92nd percentile
  • Egg38% · 22nd percentile
  • Liquid75% · 10th percentile
  • Leavening3.8% · 32nd percentile
  • Salt0.8% · 45th percentile

Oven

Temperature
not stated
median 350°F
Time
not stated
median 33 minutes

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