Auntie'S Chocolate Cake
A rich, moist chocolate cake featuring deep cocoa flavor, perfect for celebrations or satisfying chocolate cravings, suitable for all dessert lovers.
Ingredients
Instructions
- Mix together in one bowl: flour, salt, sugar, cocoa, shortening, eggs, baking soda, hot coffee, and boiling water.
- Pour the batter into a greased and floured tube or Bundt pan.
- Bake at 350°F (175°C) for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark cocoa instead of regular unsweetened cocoa. If you prefer a lighter texture, substitute half of the shortening with unsweetened applesauce. Make sure to sift the dry ingredients together to avoid lumps, and let the batter rest for 10 minutes before baking for enhanced texture. This cake pairs beautifully with Ricotta Biscuits (Cookies) for a delightful dessert spread.
Serving Suggestions
Serve this chocolate cake with a dusting of powdered sugar or a drizzle of chocolate ganache for an elegant touch. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness. For a complete dessert table, consider serving it alongside Ooey Gooey Pecan Bars for a variety of flavors.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, place it in an airtight container and refrigerate for up to a week. Reheat individual slices in the microwave for about 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Auntie'S Chocolate Cake contains roughly 283 calories, with 7g protein, 37g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (32% of the Daily Value) and iron (21% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1053mg per serving (46% 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 fat instead of shortening?
Yes, you can substitute butter or coconut oil for the shortening in this recipe. Both will add their unique flavors, with butter giving a richer taste and coconut oil offering a slightly tropical note. Just ensure that the fat is at room temperature for the best mixing results.
What can I do if I don't have hot coffee?
If you don't have hot coffee, you can replace it with hot water or a mix of water and a bit of instant coffee granules. This will still provide moisture and enhance the chocolate flavor without significantly altering the cake's texture.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick in the center; it should come out clean or with a few moist crumbs attached. If the toothpick comes out with wet batter, bake for a few more minutes, checking periodically to avoid overbaking.
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).