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Dark Chocolate Cake with Nutella Buttercream

tasteandtellblog.com · 2018 · 20 servings

Against 357 chocolate cake recipes

More sugar than 87% of recipes and more salt than 93%.

See how all 357 chocolate cake recipes compare →

Get the method at tasteandtellblog.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 sugar than 87% of recipes: 183% of the flour weight against the typical recipe's 142%.
  • 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 84% of recipes: 7.3% of the flour weight against the typical recipe's 4.8%.
  • More liquid than 83% of recipes: 193% of the flour weight against the typical recipe's 138%.
Cocoa: 30%, 73rd percentileChocolate: 0%, 32nd percentileSugar: 183%, 88th percentileFat: 52%, 39th percentileEgg: 46%, 48th percentileLiquid: 193%, 84th percentileLeavening: 7.3%, 87th percentileSalt: 2.7%, 96th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 3 1/2 cups all-purpose flour≈ 438 g
  • 1 1/2 cups dark cocoa powder≈ 129 g
  • 3 teaspoons baking powder≈ 14 g
  • 3 teaspoons baking soda≈ 18 g
  • 2 teaspoons salt≈ 12 g
  • 4 cups sugar≈ 800 g
  • 1 cup butter (melted)≈ 227 g
  • 2 cups milk≈ 488 g
  • 4 large eggs≈ 200 g
  • 1 tablespoon vanilla extract≈ 13 g
  • 1 1/2 cups boiling water≈ 356 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 1/2 cups butter≈ 341 g
  • 3 cups powdered sugar≈ 360 g
  • 1 cup Nutella≈ 237 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • pinch of salt≈ 0.4 g
  • 1-2 tablespoons heavy cream≈ 22 g
  • 1 tablespoon dark cocoa powder≈ 5 g
  • semi-sweet chocolate chipsn/a

flour 438 gbatter 2693 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.

  • Cocoa30% · 73rd percentile
  • Chocolate0% · 32nd percentile
  • Sugar183% · 88th percentile
  • Fat52% · 39th percentile
  • Egg46% · 48th percentile
  • Liquid193% · 84th percentile
  • Leavening7.3% · 87th percentile
  • Salt2.7% · 96th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 minutes
median 33 minutes

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