Chocolate Cake Lab357 recipes
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Chocolate Cake

onceuponachef.com · 2024 · 1 (9-in) 2-layer cake

Against 357 chocolate cake recipes

More cocoa than 84% of recipes and more salt than 82%.

See how all 357 chocolate cake recipes compare →

Get the method at onceuponachef.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 cocoa than 84% of recipes: 34% of the flour weight against the typical recipe's 23%.
  • More salt than 82% of recipes: 2.4% of the flour weight against the typical recipe's 1.1%, about twice as much.
  • Less fat than 76% of recipes: 44% of the flour weight against the typical recipe's 62%.
Cocoa: 34%, 86th percentileChocolate: 0%, 32nd percentileSugar: 160%, 65th percentileFat: 44%, 21st percentileEgg: 40%, 31st percentileLiquid: 187%, 76th percentileLeavening: 6.1%, 68th percentileSalt: 2.4%, 86th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 2 cups all-purpose flour, (spooned into measuring cup and leveled-off)≈ 250 g
  • 2 cups granulated sugar≈ 400 g
  • 1 cup natural unsweetened cocoa powder, (such as Hershey’s)≈ 86 g
  • 1 teaspoon salt≈ 6 g
  • 2 teaspoons baking powder≈ 9 g
  • 1 teaspoon baking soda≈ 6 g
  • 2 large eggs, (lightly beaten)≈ 100 g
  • ½ cup vegetable oil≈ 109 g
  • 1 cup sour cream≈ 230 g
  • 1½ teaspoons vanilla extract≈ 6 g
  • 1 cup boiling water≈ 237 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 8 ounces semi-sweet or milk chocolate, (broken into small pieces (see note))227 g
  • 20 tablespoons (2½ sticks) unsalted butter, softened but still cool≈ 284 g
  • 1¼ cups confectioners' sugar≈ 150 g
  • ½ cup natural unsweetened cocoa powder, (such as Hershey’s)≈ 43 g
  • 1/8 teaspoon salt≈ 0.8 g
  • ¾ cup light corn syrup≈ 246 g
  • 1 teaspoon vanilla extract≈ 4.2 g

flour 250 gbatter 1440 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.

  • Cocoa34% · 86th percentile
  • Chocolate0% · 32nd percentile
  • Sugar160% · 65th percentile
  • Fat44% · 21st percentile
  • Egg40% · 31st percentile
  • Liquid187% · 76th percentile
  • Leavening6.1% · 68th percentile
  • Salt2.4% · 86th percentile

Oven

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

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