Aunt Ella'S Chocolate Cake
A rich, moist chocolate cake with bold cocoa flavor, perfect for celebrations or casual gatherings, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Mix together baking soda and baking powder.
- Beat eggs until well combined.
- Gradually add sugar while beating.
- Alternate adding flour and milk to the mixture.
- Add cocoa powder and mix well.
- Add oil, hot black coffee, and vanilla extract, then beat until smooth.
- Pour batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F (175°C) for 35 to 40 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the oil with unsweetened applesauce. If you want to make it gluten-free, use a 1:1 gluten-free flour blend. Ensure all ingredients are at room temperature before mixing for better incorporation. If you're short on cocoa powder, you can use half cocoa and half dark chocolate melted for a deeper chocolate taste.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Special Chocolate Dessert for a chocolate-themed gathering. Fresh berries or a drizzle of caramel sauce can also elevate the experience, making it a perfect dessert for any occasion.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm them in the oven at 350°F (175°C) for 5-10 minutes until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Ella'S Chocolate Cake contains roughly 665 calories, with 5g protein, 36g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (25% of the Daily Value) and iron (21% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 550mg per serving (24% 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 or almond flour for a gluten-free option. Just be aware that the liquid ratios may need slight adjustments since different flours absorb moisture differently.
What can I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking. To remedy this, you can brush the cake with a simple syrup made of equal parts sugar and water to add moisture back into the cake. Additionally, serving with ice cream helps balance the dryness.
How can I make this cake more chocolatey?
To amplify the chocolate flavor, consider adding chocolate chips or chunks to the batter before baking. You can also frost the cake with a rich chocolate ganache or use a chocolate buttercream frosting to enhance its chocolate profile.
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).