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Ridiculously Easy Chocolate Cake with Irish Buttercream

thecafesucrefarine.com · 2023 · 12

Against 357 chocolate cake recipes

More leavening than 84% of recipes and more liquid than 78%.

See how all 357 chocolate cake recipes compare →

Get the method at thecafesucrefarine.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 liquid than 78% of recipes: 192% of the flour weight against the typical recipe's 138%.
  • Chocolate in the middle half of recipes: 45% of the flour weight against the typical recipe's 0%.
Cocoa: 26%, 61st percentileChocolate: 45%, 75th percentileSugar: 160%, 65th percentileFat: 89%, 75th percentileEgg: 40%, 31st percentileLiquid: 192%, 81st percentileLeavening: 7.3%, 87th percentileSalt: 1.6%, 67th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 1 cup all-purpose flour≈ 125 g
  • 1 cup sugar≈ 200 g
  • 6 tablespoons cocoa (I use Hershey's most of the time)≈ 32 g
  • 1 teaspoon baking powder≈ 4.6 g
  • ¾ teaspoon baking soda≈ 4.5 g
  • ½ teaspoon kosher salt (I use Morton)≈ 2 g
  • ½ cup buttermilk≈ 122 g
  • ¼ cup neutral flavored oil≈ 55 g
  • 1 large egg≈ 50 g
  • 2 tablespoons Irish Cream liqueur (Bailey's or a generic brand - we love the Irish Cream from Costco)≈ 30 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • ½ cup hot tap water≈ 119 g
  • 2 ounces unsweetened chocolate57 g
  • 4 tablespoons butter ((I use salted butter - if you use unsalted butter, add a pinch of salt))≈ 57 g
  • 2 ½ tablespoons Irish Cream liqueur≈ 37 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 tablespoon half and half (maybe a bit more)≈ 31 g
  • 1 ½ cups powdered sugar (maybe a bit more)≈ 180 g

flour 125 gbatter 898 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% · 61st percentile
  • Chocolate45% · 75th percentile
  • Sugar160% · 65th percentile
  • Fat89% · 75th percentile
  • Egg40% · 31st percentile
  • Liquid192% · 81st percentile
  • Leavening7.3% · 87th percentile
  • Salt1.6% · 67th percentile

Oven

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

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