Chocolate Cake Lab357 recipes
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Mint Chocolate Cake

Amanda Rettke--iambaker.net · iambaker.net · 2018 · 12 slices

Against 357 chocolate cake recipes

More cocoa than 92% of recipes and more fat than 93%.

See how all 357 chocolate cake recipes compare →

Get the method at iambaker.net →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 92% of recipes: 40% of the flour weight against the typical recipe's 23%.
  • More fat than 93% of recipes: 153% of the flour weight against the typical recipe's 62%, about 2.5 times as much.
  • More chocolate than 86% of recipes: 78% of the flour weight against the typical recipe's 0%.
  • More liquid than 92% of recipes: 220% of the flour weight against the typical recipe's 138%.
Cocoa: 40%, 93rd percentileChocolate: 78%, 87th percentileSugar: 183%, 81st percentileFat: 153%, 94th percentileEgg: 51%, 58th percentileLiquid: 220%, 92nd percentileLeavening: 7.6%, 93rd percentileSalt: 1.8%, 73rd percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (23)

  • 1 3/4 cups (219g) all-purpose flour, (plus more for pans)219 g
  • 2 cups (400g) granulated sugar400 g
  • 3/4 cup (88.5g) cocoa powder89 g
  • 2 teaspoons baking soda≈ 12 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1 teaspoon kosher salt≈ 4 g
  • 1 cup buttermilk, (room temperature)≈ 244 g
  • 1/2 cup vegetable oil≈ 109 g
  • 2 extra-large eggs (room temperature)≈ 112 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1 cup freshly brewed hot coffee≈ 237 g
  • 6 ounces semisweet chocolate170 g
  • 1 cup (2 sticks, 226 grams) unsalted butter, (room temperature)226 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 1/4 cups confectioners' sugar, (sifted)≈ 150 g
  • 1 tablespoon instant coffee powder≈ 7 g
  • 2 cups (250g) confectioners' sugar250 g
  • 1/4 cup (1/2 stick or 56g) butter, (softened)56 g
  • 1/8 teaspoon salt≈ 0.8 g
  • 1/4 teaspoon peppermint extract ((or less depending on preference))≈ 1.1 g
  • 2-4 tablespoons milk≈ 46 g
  • 2 cups light green candy melts, (or 1 cup green + 1 cup white)≈ 711 g
  • 1 tablespoon shortening≈ 13 g
  • 1/4 teaspoon peppermint oil≈ 1.1 g

flour 219 gbatter 1830 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.

  • Cocoa40% · 93rd percentile
  • Chocolate78% · 87th percentile
  • Sugar183% · 81st percentile
  • Fat153% · 94th percentile
  • Egg51% · 58th percentile
  • Liquid220% · 92nd percentile
  • Leavening7.6% · 93rd percentile
  • Salt1.8% · 73rd percentile

Oven

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

Keep exploring

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