Mint Chocolate Cake

Ingredients (19)

• 2 ⅔ cups all-purpose flour≈ 333 g
• 2 cups granulated sugar≈ 400 g
• 1 cup light brown sugar (firmly packed)≈ 220 g
• 1 cup + 2 Tablespoons Dutch cocoa powder≈ 97 g
• 2 ¼ teaspoons baking soda≈ 14 g
• 1 ¼ teaspoons salt≈ 8 g
• 1 cup neutral cooking oil (avocado, canola, or vegetable oil)≈ 218 g
• ¾ cup unsalted butter (melted)≈ 170 g
• 3 eggs (room temperature preferred)≈ 150 g
• 2 teaspoons vanilla extract≈ 8 g
• 1 ½ cups buttermilk (room temperature preferred)≈ 366 g
• ¾ cup very hot/boiling coffee (may substitute hot water)≈ 178 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 ½ cups unsalted butter (softened)≈ 341 g
• 6 cups powdered sugar≈ 720 g
• 2 teaspoons peppermint extract≈ 8 g
• ½ teaspoon vanilla extract≈ 2.1 g
• ¼ teaspoon salt≈ 1.5 g
• 1-4 Tablespoons heavy cream (as needed)≈ 37 g
• Mint colored food coloring (optional (I use Americolor Mint))n/a

flour 333 gbatter 2162 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 · median 23%
• Chocolate0% · 32nd percentile · median 0%
• Sugar186% · 89th percentile · median 142%
• Fat117% · 87th percentile · median 62%
• Egg45% · 43rd percentile · median 46%
• Liquid163% · 67th percentile · median 138%
• Leavening4.1% · 37th percentile · median 4.8%
• Salt2.3% · 82nd percentile · median 1.1%

Oven

Temperature

350°F / 175°C

median 350°F

Time

35 to 38 minutes

median 33 minutes