Can Do Chocolate Cake
A rich and moist chocolate cake featuring deep cocoa flavor, perfect for celebrations or sweet cravings. Its tender crumb and classic taste make it an appealing choice for chocolate lovers of all ages, suitable for birthdays, gatherings, or simply indulging in a homemade treat.
Ingredients
Instructions
- Grease and flour 2 round pans or 1 oblong pan.
- In a large bowl, combine all ingredients.
- Beat on low speed for 30 minutes, scraping sides and bottom of the bowl.
- Beat for 3 minutes on medium speed, scraping the bowl frequently.
- Pour the batter into the prepared pans.
- Bake at 350°F until done.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you want to make it dairy-free, substitute buttermilk with a plant-based milk mixed with lemon juice or vinegar. Make sure to sift your flour and cocoa to avoid lumps in your batter. If you prefer a healthier option, you can replace half of the shortening with applesauce, similar to Marcene'S Whole Wheat Muffins.
Serving Suggestions
Serve this chocolate cake with a dusting of powdered sugar or a drizzle of chocolate ganache for an elegant touch. It pairs beautifully with whipped cream or vanilla ice cream. For a festive occasion, consider serving it alongside Mom'S Christmas Pecan Cake for a delightful dessert spread that will impress your guests.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, wrap slices tightly in plastic wrap and refrigerate for up to a week. To reheat, simply microwave individual slices for about 15-20 seconds or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Can Do Chocolate Cake contains roughly 323 calories, with 6g protein, 36g carbohydrates, and 18g fat. It is a good source of vitamin C (18% of the Daily Value), protein (11% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 981mg per serving (43% 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 cake flour?
Yes, you can use all-purpose flour in this recipe. However, cake flour will yield a lighter texture. If you choose all-purpose flour, make sure to sift it well before measuring to ensure accurate quantities.
What can I substitute for shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil for a different flavor. If you prefer a healthier alternative, use unsweetened applesauce or mashed bananas, but this may alter the cake's texture slightly.
How do I know 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, continue baking for a few more 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).