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Dark Chocolate Cake

tastesbetterfromscratch.com · 2020 · 12

Against 357 chocolate cake recipes

More leavening than 84% of recipes and more salt than 82%.

See how all 357 chocolate cake recipes compare →

Get the method at tastesbetterfromscratch.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 leavening than 84% of recipes: 7.3% of the flour weight against the typical recipe's 4.8%.
  • More salt than 82% of recipes: 2.4% of the flour weight against the typical recipe's 1.1%, about twice as much.
  • Less fat than 76% of recipes: 44% of the flour weight against the typical recipe's 62%.
  • More liquid than 78% of recipes: 192% of the flour weight against the typical recipe's 138%.
Cocoa: 26%, 58th percentileChocolate: 0%, 32nd percentileSugar: 160%, 65th percentileFat: 44%, 21st percentileEgg: 40%, 31st percentileLiquid: 192%, 81st percentileLeavening: 7.3%, 87th percentileSalt: 2.4%, 86th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 3 cups all-purpose flour≈ 375 g
  • 3 cups granulated sugar≈ 600 g
  • 1 cup + 2 Tablespoon unsweetened cocoa powder ((I love to use the Hershey's Special dark, but regular works))≈ 97 g
  • 3 teaspoons baking powder≈ 14 g
  • 2 1/4 teaspoons baking soda≈ 14 g
  • 1 1/2 teaspoons salt≈ 9 g
  • 1 1/2 cups milk≈ 366 g
  • 3/4 cup oil ((vegetable or canola oil))≈ 164 g
  • 3 large eggs (, room temperature)≈ 150 g
  • 3 teaspoons vanilla extract≈ 13 g
  • 1 1/2 cups boiling water≈ 356 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 5 1/2 cups powdered sugar≈ 660 g
  • 1 1 /3 cups unsweetened cocoa powdern/a
  • 12 Tablespoons unsalted butter (, softened to room temperature)≈ 170 g
  • 1 cup heavy cream≈ 238 g
  • 2 teaspoons vanilla extract≈ 8 g

flour 375 gbatter 2156 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.

  • Cocoa26% · 58th percentile
  • Chocolate0% · 32nd percentile
  • Sugar160% · 65th percentile
  • Fat44% · 21st percentile
  • Egg40% · 31st percentile
  • Liquid192% · 81st percentile
  • Leavening7.3% · 87th percentile
  • Salt2.4% · 86th percentile

Oven

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

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