Black Cake
Black Cake is a decadent chocolate cake that combines rich cocoa flavor with a moist texture, perfect for any celebration. With its simple preparation and delightful taste, this cake is ideal for gatherings, birthdays, or just a sweet treat to enjoy at home.
Ingredients
Instructions
- Add all ingredients together at once.
- When measuring oil, pour a continuous stream of oil into the tablespoon measure.
- Beat for 2 minutes at medium speed.
- Bake in a greased and floured Bundt pan at 350°F for 1 hour.
- Frost with Crisco Icing.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you're out of eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce. To ensure a moist cake, avoid overmixing after adding the ingredients. Make sure your Bundt pan is well-greased to prevent sticking. This cake pairs wonderfully with a cup of coffee, similar to what you might enjoy with Coffee Can Bread.
Serving Suggestions
Serve Black Cake as a delightful dessert or a sweet snack with a side of whipped cream or vanilla ice cream. It also pairs well with a fresh fruit salad for a refreshing contrast. For special occasions, consider serving it alongside Sharon'S Special Sugar Cookies to create a festive dessert spread. This cake is perfect for gatherings and celebrations.
Storage & Reheating
Once cooled, store leftover Black Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds. This enhances the chocolate flavor and brings out its delicious texture.
Nutrition & Diet Analysis (per serving)
Each serving of Black Cake contains roughly 780 calories, with 4g protein, 43g carbohydrates, and 62g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. It also contributes 3g 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It’s recommended to use a blend of both for a lighter cake. Adjusting the liquid slightly may also be necessary, as whole wheat absorbs more moisture.
What can I use if I don't have cocoa powder?
If you don't have cocoa powder, you can substitute it with carob powder, though the flavor will differ. Alternatively, you can use unsweetened chocolate by melting it and adjusting the sugar in the recipe accordingly.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can dry out the cake.
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).