Aunt Laura'S Famous Chocolate Cake
A rich, decadent chocolate cake with deep cocoa flavor, perfect for celebrations or indulgent moments, suitable for all chocolate lovers seeking a moist, flavorful dessert.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine sugar, shortening or oil, cocoa, eggs, cold coffee, flour, baking soda, salt, boiling water, and vanilla in a mixing bowl.
- Pour the batter into a greased and floured 9 x 12-inch pan.
- Bake for 30 minutes or until the cake springs back when lightly pressed.
Tips & Substitutions
For a richer flavor, consider replacing half of the water with brewed espresso. If you're out of shortening, you can use vegetable oil or melted coconut oil as a substitute. Make sure to sift the cocoa powder to avoid lumps. To keep the cake moist, store it in an airtight container or cover it with plastic wrap after it cools.
Serving Suggestions
This chocolate cake is delightful on its own, but you can elevate it by serving it with a dollop of Sugarless Cream Cheese Frosting or a scoop of vanilla ice cream. It pairs beautifully with Hot Provolone Squares for a savory contrast. For a festive touch, sprinkle some powdered sugar on top before serving.
Storage & Reheating
Leftover chocolate cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap slices in plastic wrap and place them in an airtight container to freeze for up to 3 months. To reheat, gently warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Laura'S Famous Chocolate Cake contains roughly 219 calories, with 2g protein, 23g carbohydrates, and 11g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 626mg per serving (27% 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, you can use all-purpose flour in this recipe without any issues. The texture may be slightly denser than if you used cake flour, but it will still yield a delicious cake. Just make sure to measure correctly to maintain the right balance of dry and wet ingredients.
How can I make this cake gluten-free?
To make this chocolate cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Additionally, check that all other ingredients, such as baking soda and cocoa powder, are certified gluten-free to avoid cross-contamination.
What should I do if my cake sinks in the middle?
If your cake sinks in the middle, it may be due to underbaking or too much liquid in the batter. Ensure your oven is properly calibrated and consider using a toothpick to check for doneness. If the center remains wet, it may need a few more minutes in the oven.
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).