Chocolate Cake Lab357 recipes
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Bolo de Chocolate da Cris

Original in Portuguese

Gisele Souza · receitasdeminuto.com · 2023

Against 357 chocolate cake recipes

No cocoa, unlike 85% of recipes and less sugar than 89%.

How Portuguese chocolate cake recipes differ from English ones →

Get the method at receitasdeminuto.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 cocoa at all, where 85% of recipes use some (most of those 16 to 31% of the flour weight).
  • Less sugar than 89% of recipes: 80% of the flour weight against the typical recipe's 142%.
  • Less liquid than 81% of recipes: 95% of the flour weight against the typical recipe's 138%.
  • No salt at all, where 69% of recipes use some (most of those 0.9 to 2.3% of the flour weight).
Cocoa: 0%, 7th percentileChocolate: 0%, 32nd percentileSugar: 80%, 10th percentileFat: 87%, 73rd percentileEgg: 40%, 31st percentileLiquid: 95%, 18th percentileLeavening: 5.5%, 61st percentileSalt: 0%, 15th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 2 Ovos≈ 100 g
  • 1 Xícara (chá de Açúcar)≈ 200 g
  • 1 Xícara (chá de Achocolatado em Pó)≈ 237 g
  • 2 Xícaras (chá de Farinha de Trigo (Tradicional))≈ 250 g
  • 1 Xícara (chá de Água)≈ 237 g
  • 1 Xícara (chá de Óleo)≈ 218 g
  • 1 Colher (sopa de Fermento Químico em Pó)≈ 14 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 395 g de Leite Condensado395 g
  • 1 Colher (sopa de Margarina)≈ 14 g
  • 3 Colheres (chá de Achocolatado)≈ 15 g
  • 200 g De Granulado200 g

flour 250 gbatter 1256 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.

  • Cocoa0% · 7th percentile
  • Chocolate0% · 32nd percentile
  • Sugar80% · 10th percentile
  • Fat87% · 73rd percentile
  • Egg40% · 31st percentile
  • Liquid95% · 18th percentile
  • Leavening5.5% · 61st percentile
  • Salt0% · 15th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
40 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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