Camellia Chocolate Cake
A rich and hearty chocolate cake with a subtle hint of orange and ginger, offering a unique twist on classic flavors. Perfect for those who enjoy wholesome ingredients with a touch of spice, this cake pairs well with white or coconut frosting for a delightful dessert experience.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour two 9-inch round cake pans.
- In a large mixer bowl, beat the sugar, softened butter, eggs, and vanilla for about 5 minutes.
- Add water, whole wheat flour, cocoa, baking soda, salt, ginger, and white orange rind to the mixture.
- Beat until blended.
- Pour the batter into the prepared pans.
- Bake for 28 to 33 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes for 5 minutes in the pans.
- Remove from pans and cool completely on a wire rack.
- Frost with white or coconut frosting as desired.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of whole wheat flour, though whole wheat adds a nice nutty flavor. You can substitute the butter with applesauce for a lower-fat option or use a dairy-free butter alternative for a vegan version. Ensure your eggs are at room temperature for better incorporation. Adding a pinch of cinnamon can enhance the chocolate flavor beautifully.
Serving Suggestions
Serve the Camellia Chocolate Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with white or coconut frosting, and fresh berries can add a refreshing contrast. For a full meal experience, consider serving alongside a light salad or the Shakertown Inn Corn Pudding for a balanced dinner.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep the cake moist, wrap it in plastic wrap before placing it in the container. If you want to freeze it, slice the cake and wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Camellia Chocolate Cake contains roughly 786 calories, with 6g protein, 49g carbohydrates, and 63g fat. It is an excellent source of dietary fiber (21% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1203mg per serving (52% 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 regular all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour in this recipe. However, keep in mind that using all-purpose flour will yield a lighter cake, while whole wheat flour provides a denser texture and a nuttier flavor.
What can I use instead of eggs in this recipe?
To replace the eggs, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let sit for 5 minutes). Both options will help bind the ingredients while keeping the cake moist.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there's wet batter on the toothpick, it needs more time. Baking times may vary, so keep an eye on it as it approaches the end of the baking period.
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).