Barry'S Favorite Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations and chocolate lovers seeking a classic homemade dessert.
Ingredients
Instructions
- Heat 1 stick of butter in water until boiling.
- After water and butter have boiled, add 1 cup cold milk, 2 beaten eggs, and vanilla.
- Mix all dry ingredients together: flour, sugar, baking powder, baking soda, cocoa, and salt.
- Add wet ingredients to dry ingredients and blend well.
- Pour batter into a greased 9 x 13-inch cake pan.
- Bake at 350°F for 50 to 55 minutes.
- Frost with your favorite frosting once cooled.
Tips & Substitutions
For an even richer flavor, consider substituting coffee for half of the water. If you want a lighter cake, use cake flour instead of all-purpose flour. Adding a tablespoon of mayonnaise can also make the cake extra moist. Be sure to mix the dry ingredients thoroughly to avoid lumps, ensuring a smooth batter. For a different twist, try adding chocolate chips or nuts to the batter.
Serving Suggestions
This chocolate cake is delicious on its own but pairs beautifully with Chocolate Frosting For Texas Crude Cake for an indulgent treat. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. Fresh berries or a fruit compote can add a refreshing touch. It's perfect for birthdays, celebrations, or simply as a sweet afternoon snack.
Storage & Reheating
Store any leftover chocolate cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week or freeze slices wrapped in plastic wrap and aluminum foil for up to three months. To reheat, warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Barry'S Favorite Chocolate Cake contains roughly 335 calories, with 5g protein, 26g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (31% of the Daily Value), and a good source of iron and vitamin C. It also contributes 9g of dietary fiber toward your daily target.
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 milk?
Yes, you can substitute whole milk with almond milk, oat milk, or any other plant-based milk. Just ensure that the alternative milk is unsweetened to maintain the balance of flavors in the cake.
What can I do if my cake is too dry?
If your cake turns out dry, you can brush it with simple syrup made from equal parts water and sugar. This adds moisture back into the cake. Also, be careful not to overbake it, as that can lead to dryness.
Can I make this cake in advance?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, wrap it tightly in plastic wrap, and store it at room temperature. Frost it on the day you plan to serve for the best results.
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).