Black Oil Cake
A rich, moist chocolate cake with a hint of vanilla and deep cocoa flavor, perfect for chocolate lovers and suitable for casual gatherings or special occasions.
Ingredients
Instructions
- Combine oil, buttermilk, eggs, and vanilla in a large bowl.
- Stir well then add sugar, flour, cocoa, baking soda, and salt.
- Mix well, then gradually add boiling water and stir until smooth.
- Pour batter into a greased baking pan and bake at 350°F for about 30 minutes.
Tips & Substitutions
For a richer flavor, consider using a higher quality cocoa powder. You can substitute the buttermilk with a mix of milk and vinegar or lemon juice if needed. Be sure to mix the batter until just combined to avoid a dense cake. If you're looking for a twist, add a pinch of espresso powder to enhance the chocolate flavor, or try it alongside some Never Fail Icebox Rolls for a delightful meal.
Serving Suggestions
This cake is delicious on its own, but you can elevate it with a dusting of powdered sugar or a drizzle of chocolate ganache. Serve it alongside fresh berries or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with Deviled Egg Salad for a complete meal that satisfies both sweet and savory cravings.
Storage & Reheating
Store any leftover Black Oil Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy it cold as a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Black Oil Cake contains roughly 1214 calories, with 14g protein, 133g carbohydrates, and 71g fat. It is an excellent source of protein (29% of the Daily Value), calcium (28% of the Daily Value), and iron (25% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1756mg per serving (76% 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 different types of oil for this recipe?
Yes, you can substitute the oil with melted coconut oil or vegetable oil. However, olive oil may impart a stronger flavor that may not be ideal for this cake. Stick to neutral oils for the best results.
What can I use instead of eggs in this recipe?
If you need an egg substitute, consider using 1/4 cup of unsweetened applesauce or a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water). This will help maintain moisture and binding in the cake.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If the toothpick has wet batter on it, bake for an additional 5 minutes and check again.
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).