Chocolate Cake Lab357 recipes
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Chocolate Sheet Cake

Tessa Arias · handletheheat.com · 2019 · 12 servings

Against 357 chocolate cake recipes

Less sugar than 92% of recipes and less leavening than 99%.

What the 19 “sheet” chocolate cake recipes do differently →

Get the method at handletheheat.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.

  • Less sugar than 92% of recipes: 77% of the flour weight against the typical recipe's 142%, about half as much.
  • Less leavening than 99% of recipes: 1.5% of the flour weight against the typical recipe's 4.8%, about half as much.
  • Less fat than 91% of recipes: 35% of the flour weight against the typical recipe's 62%.
  • More chocolate than 80% of recipes: 58% of the flour weight against the typical recipe's 0%.
Cocoa: 15%, 33rd percentileChocolate: 58%, 81st percentileSugar: 77%, 7th percentileFat: 35%, 8th percentileEgg: 39%, 24th percentileLiquid: 124%, 35th percentileLeavening: 1.5%, 0th percentileSalt: 1.5%, 63rd percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 8 ounces (227 grams) bittersweet or semisweet baking chocolate, (finely chopped)227 g
  • 2/3 cup (57 grams) unsweetened cocoa powder, (measured correctly)57 g
  • 2 teaspoons instant espresso powder≈ 4.8 g
  • 1 cup boiling water≈ 237 g
  • 1 3/4 (222 grams) cups all-purpose flour, (measured correctly)389 g
  • 3/4 cup (150 grams) granulated sugar150 g
  • 3/4 cup (150 grams) packed light brown sugar150 g
  • 1 teaspoon fine sea salt≈ 6 g
  • 1 teaspoon baking soda≈ 6 g
  • 1 cup buttermilk, (at room temperature)≈ 244 g
  • 1/2 cup plus 2 tablespoons vegetable oil or coconut oil≈ 136 g
  • 3 large eggs plus one egg yolk, (at room temperature)≈ 150 g
  • 2 teaspoons vanilla extract≈ 8 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 4 ounces (113 grams) semisweet baking chocolate, (chopped)113 g
  • 6 tablespoons (85 grams) unsalted butter85 g
  • 2 cups (250 grams) powdered sugar, (sifted)250 g
  • 2 tablespoons (11 grams) unsweetened cocoa powder, (sifted)11 g
  • 1/2 cup milk≈ 122 g
  • Sprinkles, (if desired)n/a

flour 389 gbatter 1765 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.

  • Cocoa15% · 33rd percentile
  • Chocolate58% · 81st percentile
  • Sugar77% · 7th percentile
  • Fat35% · 8th percentile
  • Egg39% · 24th percentile
  • Liquid124% · 35th percentile
  • Leavening1.5% · 0th percentile
  • Salt1.5% · 63rd percentile

Oven

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

Keep exploring

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