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Bolo de chocolate

Original in Portuguese

Marcelo Melo · receiteria.com.br · 2024 · 10 a 12 porções

Against 357 chocolate cake recipes

More sugar than 98% of recipes and no cocoa, unlike 85%.

How Portuguese chocolate cake recipes differ from English ones →

Get the method at receiteria.com.br →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 sugar than 98% of recipes: 265% of the flour weight against the typical recipe's 142%.
  • No cocoa at all, where 85% of recipes use some (most of those 16 to 31% of the flour weight).
  • More egg than 94% of recipes: 104% of the flour weight against the typical recipe's 46%, about 2.5 times as much.
  • More chocolate than 80% of recipes: 60% of the flour weight against the typical recipe's 0%.
Cocoa: 0%, 7th percentileChocolate: 60%, 81st percentileSugar: 265%, 99th percentileFat: 51%, 38th percentileEgg: 104%, 95th percentileLiquid: 133%, 46th percentileLeavening: 5.8%, 65th percentileSalt: 0.2%, 35th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 5 ovos médios≈ 250 g
  • 1 e 1/2 xícara de chá de açúcar refinado ou cristal (240 gramas)240 g
  • 1 colher de café de essência de baunilha≈ 4.2 g
  • 1/2 xícara de chá de óleo (120 ml)≈ 109 g
  • 1 pitada de sal≈ 0.4 g
  • 2 xícaras de chá de farinha de trigo (240 gramas)240 g
  • 1/2 xícara de chá de chocolate em pó 50% (45 gramas)45 g
  • 1/2 xícara de chá de água (120 ml)≈ 119 g
  • 1 colher de sopa de fermento químico em pó (fermento para bolo)≈ 14 g
  • 1 caixinha de leite condensado (395 gramas)395 g
  • 100 gramas de chocolate meio amargo100 g
  • 1 colher de sopa de manteiga≈ 14 g
  • 1 caixinha de creme de leite (200 gramas)200 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 50 gramas de chocolate granulado para decorar50 g

flour 240 gbatter 1730 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
  • Chocolate60% · 81st percentile
  • Sugar265% · 99th percentile
  • Fat51% · 38th percentile
  • Egg104% · 95th percentile
  • Liquid133% · 46th percentile
  • Leavening5.8% · 65th percentile
  • Salt0.2% · 35th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
35 to 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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