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Small Chocolate Cake (6 Inch)

Sally · sallysbakingaddiction.com · 2021 · 4 / serves 4

Against 357 chocolate cake recipes

More cocoa than 81% of recipes and less leavening than 89%.

See how all 357 chocolate cake recipes compare →

Get the method at sallysbakingaddiction.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 81% of recipes: 33% of the flour weight against the typical recipe's 23%.
  • Less leavening than 89% of recipes: 2.4% of the flour weight against the typical recipe's 4.8%, about half as much.
  • More egg than 83% of recipes: 79% of the flour weight against the typical recipe's 46%.
  • More salt than 82% of recipes: 2.4% of the flour weight against the typical recipe's 1.1%, about twice as much.
Cocoa: 33%, 83rd percentileChocolate: 0%, 32nd percentileSugar: 159%, 56th percentileFat: 87%, 70th percentileEgg: 79%, 84th percentileLiquid: 97%, 20th percentileLeavening: 2.4%, 8th percentileSalt: 2.4%, 86th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 1/2 cup (63g) all-purpose flour (spooned & leveled)63 g
  • 1/4 cup (21g) unsweetened natural cocoa powder21 g
  • 1/4 teaspoon baking soda≈ 1.5 g
  • 1/2 teaspoon espresso powder (optional)≈ 1.2 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1/4 cup (60ml) vegetable oil≈ 55 g
  • 1/2 cup (100g) granulated sugar100 g
  • 1 large egg, at room temperature≈ 50 g
  • 1/2 teaspoon pure vanilla extract≈ 2.1 g
  • 1/4 cup (60ml) buttermilk, at room temperature≈ 61 g

Toppings and extras

Listed, but not counted in the percentages below.

  • one 4-ounce (113g) quality semi-sweet or bittersweet chocolate bar, finely chopped113 g
  • 1/2 cup (120ml) heavy cream or heavy whipping cream≈ 119 g
  • optional garnish: raspberries, mint, and/or sprinklesn/a

flour 63 gbatter 356 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.

  • Cocoa33% · 83rd percentile
  • Chocolate0% · 32nd percentile
  • Sugar159% · 56th percentile
  • Fat87% · 70th percentile
  • Egg79% · 84th percentile
  • Liquid97% · 20th percentile
  • Leavening2.4% · 8th percentile
  • Salt2.4% · 86th percentile

Oven

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

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