Chocolate Cake Lab357 recipes
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eggless chocolate cake recipe | eggless cake recipe

hebbarskitchen.com · 2016 · 1 large cake

Against 357 chocolate cake recipes

No egg, unlike 84% of recipes and less cocoa than 78%.

What the 12 “eggless” chocolate cake recipes do differently →

Get the method at hebbarskitchen.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.

  • No egg at all, where 84% of recipes use some (most of those 40 to 67% of the flour weight).
  • Less cocoa than 78% of recipes: 8.6% of the flour weight against the typical recipe's 23%, about half as much.
  • More fat than 75% of recipes: 91% of the flour weight against the typical recipe's 62%.
  • Less liquid than 77% of recipes: 98% of the flour weight against the typical recipe's 138%.
Cocoa: 8.6%, 19th percentileChocolate: 0%, 32nd percentileSugar: 163%, 72nd percentileFat: 91%, 77th percentileEgg: 0%, 8th percentileLiquid: 98%, 22nd percentileLeavening: 4.9%, 52nd percentileSalt: 0.8%, 45th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 1 cup condensed milk / milkmaid≈ 306 g
  • ¾ cup unsalted butter (at room temperature)≈ 170 g
  • 1½ cup maida / plain flour / all purpose flour≈ 188 g
  • 3 tbsp unsweetened cocoa powder≈ 16 g
  • ¾ tsp baking soda≈ 4.5 g
  • 1 tsp baking powder≈ 4.6 g
  • ¼ tsp salt≈ 1.5 g
  • 1 tsp vinegar≈ 4.9 g
  • ¾ tsp vanilla extract≈ 3.2 g
  • ¾ cup warm milk (add as required)≈ 183 g

Toppings and extras

Listed, but not counted in the percentages below.

  • ½ cup unsalted butter (at room temperature)≈ 114 g
  • ½ cup unsweetened cocoa powder≈ 43 g
  • 2 cups powdered sugar / icing sugar≈ 240 g
  • 1 tsp vanilla extract≈ 4.2 g
  • ¼ cup cold milk (add as required)≈ 61 g

flour 188 gbatter 882 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.

  • Cocoa8.6% · 19th percentile
  • Chocolate0% · 32nd percentile
  • Sugar163% · 72nd percentile
  • Fat91% · 77th percentile
  • Egg0% · 8th percentile
  • Liquid98% · 22nd percentile
  • Leavening4.9% · 52nd percentile
  • Salt0.8% · 45th percentile

Oven

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

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