Black Corsicana Cake
Rich and moist chocolate cake with bold coffee flavor and tender crumb, perfect for special occasions or chocolate lovers seeking a decadent dessert.
Ingredients
Instructions
- Cream the sugar and vegetable shortening together.
- Add the strong coffee, vanilla flavoring, sifted flour, cocoa, and salt to the mixture.
- Blend the ingredients until smooth.
- Beat in the eggs one at a time until fully incorporated.
- Dissolve the baking soda in the buttermilk and add to the batter.
- Divide the batter evenly between three greased and floured 8-inch cake pans (or use Pam).
- Bake in a preheated 350°F oven for 40 to 45 minutes.
- Allow the cakes to cool before frosting with Nancy's Chocolate Icing.
Tips & Substitutions
For a lighter texture, consider sifting the flour twice before measuring. If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. To enhance the coffee flavor, use espresso instead of regular coffee. This cake is perfect for pairing with Nancy's Chocolate Icing, which elevates the chocolate experience.
Serving Suggestions
Serve slices of Black Corsicana Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a cup of coffee or a glass of milk. For a festive touch, consider garnishing with chocolate shavings or fresh berries. This cake is a great addition to dessert tables alongside other American recipes like Mom'S Toffee Bars.
Storage & Reheating
Store leftover Black Corsicana 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. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, just until slightly warm, to enjoy it as if freshly baked.
Nutrition & Diet Analysis (per serving)
Each serving of Black Corsicana Cake contains roughly 322 calories, with 7g protein, 56g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (23% of the Daily Value) and iron (20% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1159mg per serving (50% 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 make this cake in advance?
Yes, you can bake the cake layers a day or two in advance. Once cooled, wrap each layer tightly in plastic wrap and store them in the refrigerator. Just remember to let them come to room temperature before frosting to ensure the icing adheres well.
What can I use as a substitute for vegetable shortening?
If you prefer not to use vegetable shortening, you can substitute it with unsalted butter for a richer flavor. Just keep in mind that it may alter the texture slightly, resulting in a denser cake. You can also use coconut oil as a dairy-free alternative.
How do I know when the cake is done baking?
To determine if the Black Corsicana Cake is done, insert a toothpick in the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Baking times can vary depending on your oven, so start checking a few minutes before the recommended time.
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).