Andrea'S Chocolate Cream Filled Cake
A rich, moist chocolate cake filled with creamy chocolate filling, perfect for celebrations or satisfying chocolate cravings for a crowd or family gathering.
Ingredients
Instructions
- Sift together flour, sugar, cocoa, baking soda, and salt.
- Beat in oil, sour milk, and egg; continue beating for 3 minutes.
- Add hot water and vanilla, mixing until smooth.
- Pour batter into a 9 x 9-inch pan.
- Bake at 350°F (175°C) until a toothpick inserted in the center comes out clean, approximately 25 minutes.
Tips & Substitutions
For a richer chocolate flavor, consider substituting half of the cocoa with dark cocoa powder. If you don't have sour milk, mix regular milk with a tablespoon of vinegar and let it sit for a few minutes. Be sure to check the cake a couple of minutes before the suggested baking time as oven temperatures can vary.
Serving Suggestions
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a hot cup of coffee or tea. For a fun twist, try serving it alongside 'Egg'-Citing Cheese Flan for a delightful dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, just until warm, to maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Andrea'S Chocolate Cream Filled Cake contains roughly 422 calories, with 2g protein, 14g carbohydrates, and 41g fat. Note that it is relatively high in sodium, at 1348mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour works well in this recipe. It will yield a slightly denser cake than cake flour, but the difference is minimal. Just ensure you sift it well to incorporate air and achieve a lighter texture.
What can I use if I don't have cocoa powder?
If you find yourself without cocoa powder, you can substitute with carob powder for a different flavor profile. Keep in mind that carob is sweeter, so you may want to reduce the sugar slightly.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the blend contains xanthan gum to help mimic the structure that gluten provides. It should bake similarly!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).