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Deliciously Moist Chocolate Layer Cake

Sally · sallysbakingaddiction.com · 2020 · 12 / serves 12-16

Against 357 chocolate cake recipes

More fat than 97% of recipes and more salt than 93%.

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 fat than 97% of recipes: 180% of the flour weight against the typical recipe's 62%, about 3 times as much.
  • More salt than 93% of recipes: 2.7% of the flour weight against the typical recipe's 1.1%, about 2.5 times as much.
  • More leavening than 91% of recipes: 7.6% of the flour weight against the typical recipe's 4.8%.
Cocoa: 29%, 69th percentileChocolate: 0%, 32nd percentileSugar: 160%, 58th percentileFat: 180%, 98th percentileEgg: 46%, 48th percentileLiquid: 110%, 27th percentileLeavening: 7.6%, 93rd percentileSalt: 2.7%, 96th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)219 g
  • 3/4 cup (64g) unsweetened natural cocoa powder64 g
  • 1 and 3/4 cups (350g) granulated sugar350 g
  • 2 teaspoons baking soda≈ 12 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1 teaspoon salt≈ 6 g
  • 2 teaspoons espresso powder (optional)≈ 4.8 g
  • 1/2 cup (113g/120ml) vegetable oil (or canola oil or melted coconut oil)113 g
  • 2 large eggs, at room temperature≈ 100 g
  • 2 teaspoons pure vanilla extract≈ 8 g
  • 1 cup (240g/ml) buttermilk, at room temperature240 g
  • 1 and 1/4 cups (282g) unsalted butter, softened to room temperature282 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup (240g/ml) freshly brewed strong hot coffee or hot water240 g
  • 3 and 1/2 cups (420g) confectioners’ sugar420 g
  • 3/4 cup (64g) unsweetened cocoa powder (natural or Dutch-process)64 g
  • 3–5 Tablespoons (45–75g/ml) heavy cream (or half-and-half or milk), at room temperature75 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 1/4 teaspoon salt≈ 1.5 g
  • optional for decoration: semi-sweet chocolate chipsn/a

flour 219 gbatter 1404 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.

  • Cocoa29% · 69th percentile
  • Chocolate0% · 32nd percentile
  • Sugar160% · 58th percentile
  • Fat180% · 98th percentile
  • Egg46% · 48th percentile
  • Liquid110% · 27th percentile
  • Leavening7.6% · 93rd percentile
  • Salt2.7% · 96th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
23 to 26 minutes
median 33 minutes

Keep exploring

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