Basic Chocolate Cake
leitesculinaria.com · 2015 · 12 servings
Against 357 chocolate cake recipes
More egg than 91% of recipes.
How it compares
Against the typical cake: the median of 357 chocolate cake recipes, per 100 g of flour.
- More egg than 91% of recipes: 100% of the flour weight against the typical recipe's 46%, about twice as much.
- Chocolate in the middle half of recipes: 45% of the flour weight against the typical recipe's 0%.
Ingredients (10)
- 3/4 cup natural cocoa powder≈ 65 g
- 3/4 cup cold water≈ 178 g
- 4 ounces unsweetened chocolate (chopped or broken into 1-inch pieces)113 g
- 2 cups unbleached all-purpose flour≈ 250 g
- 1 1/2 teaspoons baking soda≈ 9 g
- 1/4 teaspoon kosher salt≈ 1 g
- 1 1/2 sticks (6 oz) unsalted butter (at room temperature, plus more for the pans)≈ 170 g
- 2 cups granulated sugar≈ 400 g
- 5 large eggs≈ 250 g
- 1 cup whole milk≈ 244 g
flour 250 gbatter 1679 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.
- Cocoa26% · 58th percentile · median 23%
- Chocolate45% · 75th percentile · median 0%
- Sugar160% · 65th percentile · median 142%
- Fat68% · 56th percentile · median 62%
- Egg100% · 92nd percentile · median 46%
- Liquid169% · 70th percentile · median 138%
- Leavening3.6% · 27th percentile · median 4.8%
- Salt0.4% · 39th percentile · median 1.1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 to 30 minutes
- median 33 minutes
Keep exploring
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Nearest by baker's percentages: cocoa, chocolate, sugar, fat, egg, liquid, leavening, salt.
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