Butterscotch Toffee Chocolate Cake

Ingredients (19)

• 3/4 cups plus 2 tablespoons All-Purpose Flour≈ 109 g
• 1/4 cup unsweetened cocoa powder≈ 22 g
• 1 tablespoon cornstarch≈ 8 g
• 1 teaspoon baking soda≈ 6 g
• 1/2 teaspoon salt≈ 3 g
• 1/2 cup Greek Yogurt (I used Oikos Zero Greek Yogurt)≈ 123 g
• 1/4 cup plus 2 tablespoons granulated sugar≈ 75 g
• 1/4 cup plus 2 tablespoons packed dark brown sugar≈ 83 g
• 1/3 cup olive or canola oil≈ 73 g
• 2 large eggs≈ 100 g
• 1 teaspoon pure vanilla extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

• 6 oz. or 1 cup Guittard Butterscotch Chips170 g
• 4 oz. cream cheese (softened)113 g
• 1/3 cup unsalted butter (softened)≈ 76 g
• 1 cup powdered sugar≈ 120 g
• 2 tablespoons almond milk or milk of choice≈ 31 g
• Couple pinches of saltn/a
• 1/4 to 1/2 cup toffee chips (I used Heath)≈ 64 g
• 1 good quality milk chocolate bar (chopped roughly)n/a

flour 109 gbatter 605 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.

• Cocoa20% · 43rd percentile · median 23%
• Chocolate0% · 32nd percentile · median 0%
• Sugar144% · 51st percentile · median 142%
• Fat67% · 54th percentile · median 62%
• Egg91% · 90th percentile · median 46%
• Liquid112% · 29th percentile · median 138%
• Leavening5.5% · 61st percentile · median 4.8%
• Salt2.7% · 96th percentile · median 1.1%

Oven

Temperature

350°F / 175°C

median 350°F

Time

30 to 35 minutes

median 33 minutes