Chocolate Cake Lab357 recipes
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Sourdough Chocolate Cake

PJ Hamel · kingarthurbaking.com · 18 / one 9" x 13" cake

Against 357 chocolate cake recipes

More salt than 89% of recipes and less liquid 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.

  • More salt than 89% of recipes: 2.5% of the flour weight against the typical recipe's 1.1%, about 2.5 times as much.
  • Less liquid than 82% of recipes: 95% of the flour weight against the typical recipe's 138%.
Cocoa: 27%, 63rd percentileChocolate: 0%, 32nd percentileSugar: 124%, 40th percentileFat: 83%, 68th percentileEgg: 42%, 38th percentileLiquid: 95%, 18th percentileLeavening: 3.8%, 32nd percentileSalt: 2.5%, 91st percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 1 cup (227g) sourdough starter, ripe (fed) or discard227 g
  • 1 cup (227g) milk or evaporated milk227 g
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour240 g
  • 1 1/2 cups (298g) granulated sugar298 g
  • 1 cup (198g) vegetable oil198 g
  • 2 teaspoons King Arthur Pure Vanilla Extract≈ 8 g
  • 1 teaspoon table salt≈ 6 g
  • 1 1/2 teaspoons baking soda≈ 9 g
  • 3/4 cup (64g) natural cocoa powder64 g
  • 1 teaspoon espresso powder, optional≈ 2.4 g
  • 2 large eggs≈ 100 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 6 cups (680g) confectioners' sugar680 g
  • 12 tablespoons (170g) unsalted butter, room temperature170 g
  • 1/2 cup (113g) plain yogurt or buttermilk113 g
  • 1 1/2 teaspoons espresso powder≈ 3.6 g
  • 1 tablespoon (14g) water, hot14 g
  • 1/3 cup (57g) semisweet chocolate chips57 g
  • 1 tablespoon (14g) milk14 g
  • 1 tablespoon (21g) light corn syrup or dark corn syrup21 g

flour 240 gbatter 1380 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.

  • Cocoa27% · 63rd percentile
  • Chocolate0% · 32nd percentile
  • Sugar124% · 40th percentile
  • Fat83% · 68th percentile
  • Egg42% · 38th percentile
  • Liquid95% · 18th percentile
  • Leavening3.8% · 32nd percentile
  • Salt2.5% · 91st percentile

Oven

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

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