Chocolate Cake Lab357 recipes
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Epic 12 Layer Chocolate Cake

Cleobuttera · cleobuttera.com · 2018 · 9

Against 357 chocolate cake recipes

More sugar than 96% of recipes and more chocolate than 90%.

See how all 357 chocolate cake recipes compare →

Get the method at cleobuttera.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 96% of recipes: 237% of the flour weight against the typical recipe's 142%.
  • More chocolate than 90% of recipes: 94% of the flour weight against the typical recipe's 0%.
  • More cocoa than 84% of recipes: 34% of the flour weight against the typical recipe's 23%.
  • Less fat than 84% of recipes: 40% of the flour weight against the typical recipe's 62%.
Cocoa: 34%, 84th percentileChocolate: 94%, 91st percentileSugar: 237%, 97th percentileFat: 40%, 15th percentileEgg: 72%, 81st percentileLiquid: 205%, 88th percentileLeavening: 6.6%, 75th percentileSalt: 2.6%, 92nd percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (28)

  • 12 1/2 ounces/ 354 grams bittersweet or semisweet chocolate or a combination of both (I used 1/2 bittersweet, 1/2 semisweet)354 g
  • 1 1/4 cups heavy whipping cream≈ 298 g
  • 1 1/4 cups (250 grams) granulated sugar250 g
  • Heaping 1/4 teaspoon saltn/a
  • 1/2 cup plus 2 tablespoons (142 grams) unsalted butter, softened to room temperature142 g
  • Chocolate sprinkles, colored sprinkles, chocolate chips or chocolate curls/shavingsn/a
  • 2 1/4 cup whole milk≈ 549 g
  • 3/4 cup heavy whipping cream≈ 179 g
  • 1/2 cup plus 3 tablespoons (137 grams) granulated sugar, divided137 g
  • 1/8 teaspoon salt≈ 0.8 g
  • 6 large egg yolks (freeze the whites for later use)≈ 108 g
  • 1/4 cup (32 grams) cornstarch32 g
  • 1/4 cup (57 grams) cold unsalted butter, cut into 4 pieces57 g
  • 4 ounces/ 114 grams finely chopped bittersweet chocolate (I used 66% dark chocolate callets)114 g
  • 1 teaspoon pure vanilla extract or 2 teaspoons imitation vanilla flavoring≈ 4.2 g
  • 4 cups (500 grams) All-purpose flour500 g
  • 4 cups (800 grams) granulated sugar800 g
  • 2 cups (170 grams) unsweetened cocoa powder170 g
  • 4 teaspoons baking soda≈ 24 g
  • 2 teaspoons baking powder≈ 9 g
  • 2 teaspoons salt≈ 12 g
  • 5 large eggs, at room temperature≈ 250 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 cups (452 grams) sour cream or Greek yogurt, at room temperature452 g
  • 2 2/3 cup water, at room temperature≈ 632 g
  • 2/3 cup neutral-tasting oil≈ 145 g
  • 4 teaspoons vanilla extract≈ 17 g
  • 1/2 cup (100 grams) granulated sugar100 g
  • 1/2 cup water≈ 119 g

flour 500 gbatter 3989 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.

  • Cocoa34% · 84th percentile
  • Chocolate94% · 91st percentile
  • Sugar237% · 97th percentile
  • Fat40% · 15th percentile
  • Egg72% · 81st percentile
  • Liquid205% · 88th percentile
  • Leavening6.6% · 75th percentile
  • Salt2.6% · 92nd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 minutes
median 33 minutes

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