Chocolate Cake Lab357 recipes
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chocoladetaart met dubbele chocolade-ganache

Original in Dutch

delicious. · deliciousmagazine.nl · 2024 · 10 personen

Against 357 chocolate cake recipes

More chocolate than 94% of recipes and more sugar than 90%.

How Dutch chocolate cake recipes differ from English ones →

Get the method at deliciousmagazine.nl →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 chocolate than 94% of recipes: 120% of the flour weight against the typical recipe's 0%.
  • More sugar than 90% of recipes: 193% of the flour weight against the typical recipe's 142%.
  • More leavening than 84% of recipes: 7.3% of the flour weight against the typical recipe's 4.8%.
  • More fat than 80% of recipes: 100% of the flour weight against the typical recipe's 62%.
Cocoa: 12%, 25th percentileChocolate: 120%, 95th percentileSugar: 193%, 91st percentileFat: 100%, 82nd percentileEgg: 50%, 57th percentileLiquid: 186%, 75th percentileLeavening: 7.3%, 87th percentileSalt: 0%, 15th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 330 g donkerbruine basterdsuiker330 g
  • 200 g boter (in blokjes + extra om mee in te vetten)200 g
  • 250 ml melk≈ 258 g
  • 35 g cacaopoeder (gezeefd)35 g
  • 300 g zelfrijzend bakmeel300 g
  • 1½ tl bakpoeder≈ 7 g
  • 3 eieren (op kamertemperatuur, losgeklopt)≈ 150 g
  • 100 g boter (in blokjes)100 g
  • 180 g melkchocolade (fijngehakt)180 g
  • 180 g pure chocolade (70% cacao, fijngehakt)180 g
  • 300 g zure room300 g
  • 250 g poedersuiker250 g

Toppings and extras

Listed, but not counted in the percentages below.

  • dubbele chocoladeganachen/a

flour 300 gbatter 2290 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.

  • Cocoa12% · 25th percentile
  • Chocolate120% · 95th percentile
  • Sugar193% · 91st percentile
  • Fat100% · 82nd percentile
  • Egg50% · 57th percentile
  • Liquid186% · 75th percentile
  • Leavening7.3% · 87th percentile
  • Salt0% · 15th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
55 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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