Chocolate Cake Lab357 recipes
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Eggless Chocolate Cake

cookwithmanali.com · 2018 · 8

Against 357 chocolate cake recipes

No egg, unlike 84% of recipes and less leavening than 82%.

What the 12 “eggless” chocolate cake recipes do differently →

Get the method at cookwithmanali.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.

  • No egg at all, where 84% of recipes use some (most of those 40 to 67% of the flour weight).
  • Less leavening than 82% of recipes: 3.1% of the flour weight against the typical recipe's 4.8%.
Cocoa: 25%, 54th percentileChocolate: 0%, 32nd percentileSugar: 108%, 31st percentileFat: 56%, 42nd percentileEgg: 0%, 8th percentileLiquid: 125%, 36th percentileLeavening: 3.1%, 17th percentileSalt: 0.8%, 45th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • 1.5 cups all purpose flour` (195 grams)195 g
  • 1/2 cup cocoa powder (48 grams)48 g
  • 1 teaspoon baking soda≈ 6 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1 teaspoon instant coffee (optional)≈ 2.4 g
  • 1 cup milk (8 oz/240 ml, I used 2%)≈ 244 g
  • 1 tablespoon white vinegar (15 ml)≈ 15 g
  • 1 cup granulated white sugar (210 grams)210 g
  • 1/2 cup oil (4 oz/120 ml, I used canola oil, you can use any flavorless oil)≈ 109 g
  • 1 teaspoon vanilla extract (5 ml)≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 4 oz chocolate (chopped, use good quality chocolate)113 g
  • 4 oz heavy cream113 g
  • 1 teaspoon unsalted butter (optional)≈ 4.7 g
  • 1/2 cup unsalted butter (115 grams/1 stick, at room temperature)115 g
  • 8 oz cream cheese (at room temperature)227 g
  • 3-4 cups powdered sugar (sifted, 345-460 grams)460 g
  • 1/2 cup cocoa powder (sifted, 48 grams)48 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1-2 tablespoons heavy cream (15-30 ml, optional, if required)≈ 22 g

flour 195 gbatter 835 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.

  • Cocoa25% · 54th percentile
  • Chocolate0% · 32nd percentile
  • Sugar108% · 31st percentile
  • Fat56% · 42nd percentile
  • Egg0% · 8th percentile
  • Liquid125% · 36th percentile
  • Leavening3.1% · 17th percentile
  • Salt0.8% · 45th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
28 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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