Chocolate Cake Lab357 recipes
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Dark Chocolate Cake

King Arthur Test Kitchen · kingarthurbaking.com · 20 / one 9" cake, three layers tall

Against 357 chocolate cake recipes

No egg, unlike 84% of recipes and less cocoa than 82%.

See how all 357 chocolate cake recipes compare →

Get the method at kingarthurbaking.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 82% of recipes: 8.5% of the flour weight against the typical recipe's 23%, about half as much.
  • Less fat than 84% of recipes: 41% of the flour weight against the typical recipe's 62%.
Cocoa: 8.5%, 18th percentileChocolate: 0%, 32nd percentileSugar: 110%, 32nd percentileFat: 41%, 16th percentileEgg: 0%, 8th percentileLiquid: 126%, 37th percentileLeavening: 3.3%, 22nd percentileSalt: 1.7%, 71st percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 4 1/2 cups (540g) King Arthur Unbleached All-Purpose Flour540 g
  • 3 cups (595g) granulated sugar595 g
  • 1/2 cup plus 1 tablespoon (46g) Dutch-process cocoa46 g
  • 1 1/2 teaspoons table salt≈ 9 g
  • 1 tablespoon baking soda≈ 18 g
  • 1 tablespoon (13g) King Arthur Pure Vanilla Extract13 g
  • 2 teaspoons almond extract≈ 8 g
  • 3 tablespoons (43g) cider vinegar or 3 tablespoons white vinegar43 g
  • 1 cup plus 2 tablespoons (220g) vegetable oil220 g
  • 3 cups (680g) water, cold680 g
  • 1 cup (270g) peanut butter, creamy270 g
  • 1 tablespoon (14g) King Arthur Pure Vanilla Extract14 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 4 1/2 cups (510g) confectioners' sugar, sifted510 g
  • 1/2 cup plus 2 tablespoons (142g) almond milk142 g

flour 540 gbatter 2456 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.

  • Cocoa8.5% · 18th percentile
  • Chocolate0% · 32nd percentile
  • Sugar110% · 32nd percentile
  • Fat41% · 16th percentile
  • Egg0% · 8th percentile
  • Liquid126% · 37th percentile
  • Leavening3.3% · 22nd percentile
  • Salt1.7% · 71st percentile

Oven

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

Keep exploring

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