Chocolate Cake Lab357 recipes
← All chocolate cake recipes

Peppermint Chocolate Cake

Tessa Arias · handletheheat.com · 2022 · 8 to 10 servings

Against 357 chocolate cake recipes

More fat than 92% of recipes and less leavening than 99%.

See how all 357 chocolate cake recipes compare →

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.

  • More fat than 92% of recipes: 144% of the flour weight against the typical recipe's 62%, about 2.5 times 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.
  • More chocolate than 85% of recipes: 73% of the flour weight against the typical recipe's 0%.
  • Less sugar than 84% of recipes: 90% of the flour weight against the typical recipe's 142%.
Cocoa: 15%, 33rd percentileChocolate: 73%, 86th percentileSugar: 90%, 16th percentileFat: 144%, 93rd percentileEgg: 61%, 74th percentileLiquid: 119%, 33rd percentileLeavening: 1.5%, 0th percentileSalt: 1.5%, 63rd percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (23)

  • 10 ounces (283 grams) bittersweet chocolate, (finely chopped)283 g
  • 2/3 cup (57 grams) Dutch-process cocoa, (sifted)57 g
  • 2 teaspoons instant espresso powder≈ 4.8 g
  • 1 cup boiling water≈ 237 g
  • 1 3/4 (222 grams) cups all-purpose flour389 g
  • 1 cup (200 grams) granulated sugar200 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 (227 grams) sour cream, (at room temperature)227 g
  • 1/2 cup vegetable oil≈ 109 g
  • 4 large eggs, (at room temperature)≈ 200 g
  • 2 large egg yolks, (at room temperature)≈ 36 g
  • 1 tablespoon white vinegar≈ 15 g
  • 2 teaspoons vanilla extract≈ 8 g
  • 4 sticks (452 grams) unsalted butter, (at room temperature)452 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 5 cups (625 grams) powdered sugar (preferably organic with tapioca starch instead of cornstarch)625 g
  • 1/4 cup milk or heavy cream≈ 60 g
  • 1/2 teaspoon fine sea salt≈ 3 g
  • 1/2 teaspoon peppermint extract≈ 2.1 g
  • 2 1/2 ounces (75 grams) semisweet or bittersweet chocolate, (finely chopped)75 g
  • 2 1/2 ounces (75 grams) heavy cream75 g
  • Crushed candy canes*n/a

flour 389 gbatter 2380 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
  • Chocolate73% · 86th percentile
  • Sugar90% · 16th percentile
  • Fat144% · 93rd percentile
  • Egg61% · 74th percentile
  • Liquid119% · 33rd percentile
  • Leavening1.5% · 0th percentile
  • Salt1.5% · 63rd percentile

Oven

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

Keep exploring

Recipes most like this one

Nearest by baker's percentages: cocoa, chocolate, sugar, fat, egg, liquid, leavening, salt.

Do something with it

Or browse all 357 chocolate cake recipes.