Aunt Betty'S Black Chocolate Cake
A rich, moist black chocolate cake with intense cocoa flavor, perfect for chocolate lovers and special occasions, topped with creamy frosting for an indulgent treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Add cocoa to 2 cups boiling water and cook on low until slightly thick, stirring constantly.
- Cool for 5 minutes.
- In a large mixing bowl, combine the cooled cocoa mixture with sugar, vanilla, eggs, and vegetable oil. Beat well.
- Add flour and baking powder to the mixture and beat well.
- In a small cup, put baking soda and add 1/2 cup boiling water. Stir well.
- Add the baking soda mixture to the batter and beat well.
- Pour the batter into a well-greased and floured cake pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool and then ice with cream cheese frosting.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder or adding a teaspoon of instant coffee to the batter. If you're out of vegetable oil, melted coconut oil or applesauce can be used as substitutes. Ensure that your baking soda is fresh for the best rise, and always sift your dry ingredients to prevent lumps.
Serving Suggestions
This cake pairs beautifully with cream cheese frosting, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It makes a great dessert after a meal or alongside a cup of coffee or tea.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Betty'S Black Chocolate Cake contains roughly 335 calories, with 9g protein, 42g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (56% of the Daily Value), iron (38% of the Daily Value), and potassium (25% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 591mg per serving (26% 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 a different type of flour?
Yes, you can use cake flour for a lighter texture, but all-purpose flour works well for a denser cake. If you're looking for gluten-free options, consider using a 1:1 gluten-free flour blend.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, try adding chocolate chips to the batter or substituting some of the boiling water with brewed coffee. This deepens the chocolate notes without altering the texture.
What can I use instead of eggs?
For a vegan option or if you're out of eggs, you can use flax eggs or applesauce. One egg can be replaced with 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water or 1/4 cup of applesauce.
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).