Chocolate Cake Using Cocoa
Rich, moist chocolate cake with a deep cocoa flavor, perfect for gatherings or special occasions, appealing to chocolate lovers seeking a classic dessert.
Ingredients
Instructions
- Cream the sugar and shortening and set aside.
- Cook the cocoa and buttermilk mixture and let it cool.
- Add the cooled cocoa mixture to the creamed sugar and shortening.
- Mix well until combined.
- Add eggs and mix thoroughly.
- Pour the batter into two 9-inch cake pans.
- Bake at 375°F (190°C) for 20 to 25 minutes.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don’t have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Ensure your eggs are at room temperature for better incorporation into the batter. Remember to check for doneness with a toothpick; it should come out clean when the cake is ready.
Serving Suggestions
Serve this chocolate cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It pairs beautifully with Phyllis' Blueberry Pie for a varied dessert platter. Fresh berries or a sprinkle of powdered sugar on top can add an elegant touch. Enjoy with a cup of coffee or milk for a comforting treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. If you want to freeze it, slice the cake, wrap each piece in plastic wrap, and place it in a freezer-safe bag. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cake Using Cocoa contains roughly 372 calories, with 8g protein, 33g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (50% of the Daily Value), iron (34% of the Daily Value), and potassium (24% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1051mg per serving (46% 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 oil instead of shortening?
Yes, you can substitute vegetable oil for shortening in this recipe. Use approximately 1/3 cup of oil for every 1/2 cup of shortening. This will yield a slightly different texture, but it will still result in a delicious chocolate cake.
How can I make this cake gluten-free?
To make this chocolate cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure the blend contains xanthan gum, or add 1/2 teaspoon for proper texture. The baking time may need slight adjustments, so keep an eye on the cake as it bakes.
What can I add to the batter for extra flavor?
You can enhance the flavor of the cake by adding a teaspoon of vanilla extract to the batter. Additionally, a pinch of espresso powder can intensify the chocolate flavor. For a twist, consider folding in chocolate chips or nuts for added texture and taste.
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).