Big Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or indulgent desserts, appealing to chocolate lovers and those craving a classic treat.
Ingredients
Instructions
- Add 3 1/2 cups of sifted flour to the mixture.
- Combine sugar, eggs, and shortening until smooth.
- Mix in sour milk, boiling water, vanilla, and nutmeg.
- In a separate bowl, sift together cocoa, remaining flour, salt, and soda in milk.
- Gradually add dry ingredients to wet ingredients, mixing well.
- Pour batter into a greased cake pan.
- Bake in a preheated oven at 350°F (175°C) for about 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before frosting or serving.
Tips & Substitutions
For a richer chocolate flavor, use high-quality cocoa powder and consider substituting half the lard with unsalted butter. If you don't have sour milk, mix regular milk with a tablespoon of vinegar and let it sit for a few minutes. Ensure all ingredients are at room temperature for better mixing. This cake is a great base for frosting, such as in Heidi'S Killer Fudge Cake.
Serving Suggestions
Serve this decadent chocolate cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat. It pairs beautifully with Cherry Muffins for a brunch gathering or can be enjoyed with a cup of coffee. For an extra touch, drizzle with chocolate sauce or serve alongside fresh berries.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it, wrapped in plastic wrap, for up to a week. To reheat, microwave a slice for 10-15 seconds or enjoy it cold, which enhances its dense chocolate flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Big Chocolate Cake contains roughly 413 calories, with 6g protein, 38g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (27% 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 774mg per serving (34% 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 sifted flour?
Yes, you can use all-purpose flour, but sifting it before measuring can help remove lumps and aerate the flour, resulting in a lighter cake. If you don't have a sifter, whisking the flour can also achieve a similar effect.
What can I substitute for lard in this recipe?
You can substitute lard with an equal amount of unsalted butter or vegetable shortening. For a healthier option, consider using coconut oil, which will add a subtle flavor and keep the cake moist.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on the time, but also trust your instincts as ovens can vary. If the top is browning too quickly, you can cover it with foil.
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).