Chocolate Cake Lab357 recipes
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Receita de Bolo de chocolate

Original in Portuguese

Adélia · comidaereceitas.com.br · 8 porções

Against 357 chocolate cake recipes

No cocoa, unlike 85% of recipes and more chocolate than 89%.

How Portuguese chocolate cake recipes differ from English ones →

Get the method at comidaereceitas.com.br →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.

  • No cocoa at all, where 85% of recipes use some (most of those 16 to 31% of the flour weight).
  • More chocolate than 89% of recipes: 91% of the flour weight against the typical recipe's 0%.
  • Less liquid than 93% of recipes: 63% of the flour weight against the typical recipe's 138%, about half as much.
  • No salt at all, where 69% of recipes use some (most of those 0.9 to 2.3% of the flour weight).
Cocoa: 0%, 7th percentileChocolate: 91%, 90th percentileSugar: 160%, 65th percentileFat: 66%, 54th percentileEgg: 40%, 31st percentileLiquid: 63%, 6th percentileLeavening: 3.7%, 29th percentileSalt: 0%, 15th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • Massan/a
  • 1 1/2 xícara (chá) de chocolate em pó≈ 255 g
  • 2 xícaras (chá) de açúcar≈ 400 g
  • 3 xícaras (chá) de farinha de trigo≈ 375 g
  • 1 xícara (chá) de óleo≈ 218 g
  • 1 xícara (chá) água fervente≈ 237 g
  • 3 ovos≈ 150 g
  • 1 colher (sopa) de fermento em pó≈ 14 g
  • Cremen/a
  • 1/2 xícara (chá) de chocolate em pó≈ 85 g
  • 1 xícara (chá) de açúcar≈ 200 g
  • 2 colheres (sopa) de manteiga≈ 28 g
  • 5 colheres (sopa) de rum ou licor≈ 74 g

flour 375 gbatter 2036 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.

  • Cocoa0% · 7th percentile
  • Chocolate91% · 90th percentile
  • Sugar160% · 65th percentile
  • Fat66% · 54th percentile
  • Egg40% · 31st percentile
  • Liquid63% · 6th percentile
  • Leavening3.7% · 29th percentile
  • Salt0% · 15th percentile

Oven

Temperature
not stated
median 350°F
Time
not stated
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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