Dark Chocolate Cake with Roasted Chestnut Buttercream

Ingredients (17)

• 2 cups boiling water≈ 474 g
• 1 cup unsweetened cocoa powder≈ 86 g
• 2.75 cups all purpose flour≈ 344 g
• 2 tsp baking soda≈ 12 g
• 1/2 tsp baking powder≈ 2.3 g
• 1/2 tsp sea salt≈ 3 g
• 1 cup butter (softened)≈ 227 g
• 2.25 cups white sugar≈ 450 g
• 4 extra large eggs (lightly whisked)≈ 200 g
• 1.5 tsp vanilla extract≈ 6 g
• 1 cup mini chocolate chips≈ 170 g
• 3/4 pound chestnuts340 g
• 2 cups sugar≈ 400 g
• 2/3 cup water≈ 158 g
• 8 egg yolks (warmed (before separating the egg yolks and whites, place the eggs in a bowl of hot water for 5 minutes))≈ 144 g
• 1.5 cups butter (diced into small cubes)≈ 341 g
• 1.5 tsp vanilla≈ 6 g

flour 344 gbatter 3363 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% · 55th percentile · median 23%
• Chocolate49% · 76th percentile · median 0%
• Sugar247% · 98th percentile · median 142%
• Fat165% · 96th percentile · median 62%
• Egg100% · 94th percentile · median 46%
• Liquid184% · 75th percentile · median 138%
• Leavening4.2% · 39th percentile · median 4.8%
• Salt0.9% · 47th percentile · median 1.1%

Oven

Temperature

350°F / 175°C

median 350°F

Time

25 minutes

median 33 minutes