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Salted Chocolate Cake

Giada De Laurentiis · foodnetwork.com · 2019 · 8 to 10 servings

Against 357 chocolate cake recipes

More cocoa than 98% of recipes and more egg than 84%.

See how all 357 chocolate cake recipes compare →

Get the method at foodnetwork.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 cocoa than 98% of recipes: 52% of the flour weight against the typical recipe's 23%, about 2.5 times as much.
  • More egg than 84% of recipes: 80% of the flour weight against the typical recipe's 46%.
  • Less liquid than 84% of recipes: 92% of the flour weight against the typical recipe's 138%.
Cocoa: 52%, 99th percentileChocolate: 0%, 32nd percentileSugar: 164%, 73rd percentileFat: 68%, 57th percentileEgg: 80%, 86th percentileLiquid: 92%, 15th percentileLeavening: 6.6%, 75th percentileSalt: 1.6%, 67th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus extra for the pans≈ 170 g
  • 1 1/2 cups unsweetened cocoa powder, plus extra for the pans≈ 129 g
  • 2 cups all-purpose flour≈ 250 g
  • 1 1/2 cups granulated sugar≈ 300 g
  • 1/2 cup packed light brown sugar≈ 110 g
  • 2 teaspoons baking soda≈ 12 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1 teaspoon kosher salt≈ 4 g
  • 4 large eggs, beaten≈ 200 g
  • 1 cup sour cream≈ 230 g
  • 1 tablespoon instant espresso≈ 15 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened≈ 284 g
  • 3 cups confectioners' sugar≈ 360 g
  • 2/3 cup unsweetened cocoa powder≈ 57 g
  • 3 tablespoons heavy cream≈ 45 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 1/2 teaspoon kosher salt≈ 2 g
  • 1 1/4 teaspoons flake salt≈ 8 g

flour 250 gbatter 1425 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.

  • Cocoa52% · 99th percentile
  • Chocolate0% · 32nd percentile
  • Sugar164% · 73rd percentile
  • Fat68% · 57th percentile
  • Egg80% · 86th percentile
  • Liquid92% · 15th percentile
  • Leavening6.6% · 75th percentile
  • Salt1.6% · 67th percentile

Oven

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

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