Chewy Chocolate Cake
A rich, chewy chocolate cake with deep cocoa flavor, moist texture, perfect for chocolate lovers and suitable for casual gatherings or special occasions.
Ingredients
Instructions
- Mix oleo, water, oil, and cocoa in a saucepan and bring to a boil.
- Pour the hot mixture over the flour and sugar, then mix well.
- Add baking soda to the buttermilk, then add to the flour mixture.
- Add beaten eggs and vanilla to the mixture and mix well.
- Pour the batter into a greased oblong pan.
- Bake in a 350°F oven for approximately 30 minutes.
- Frost the cake while warm.
Tips & Substitutions
For a richer flavor, you can substitute half of the sugar with brown sugar. If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar and let it sit for 5 minutes. Consider adding chocolate chips or nuts to the batter for added texture. This cake is great for special occasions, just like the Quick And Easy Banana Bread.
Serving Suggestions
This Chewy Chocolate Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For added decadence, you can top it with chocolate ganache or serve it alongside fresh berries. It also makes a delightful dessert after a hearty meal, similar to the satisfying experience of enjoying Grandma Falk's Baked Eggplant.
Storage & Reheating
Once the cake has cooled, cover it with plastic wrap or store it in an airtight container to keep it fresh. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. If you need to reheat, warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Chewy Chocolate Cake contains roughly 316 calories, with 5g protein, 33g carbohydrates, and 17g fat. It is a good source of vitamin C (12% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 724mg per serving (31% 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 a different type of oil instead of Crisco oil?
Yes, you can use any neutral oil like vegetable oil or canola oil as a substitute for Crisco oil. Olive oil can also work, but it may impart a slight flavor. Just ensure it's a light flavor so it doesn't overpower the chocolate.
What kind of frosting works best with this cake?
A classic chocolate buttercream frosting complements this cake perfectly. You can also try a cream cheese frosting for a tangy contrast. If you're looking for something simpler, a dusting of powdered sugar or a drizzle of melted chocolate is delightful.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just keep it covered at room temperature. If you're frosting it, consider doing so closer to serving time to maintain its moistness and texture.
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).