Chocolate Cake(25 To 30 Minutes)
A rich, moist chocolate cake with a deep cocoa flavor, perfect for celebrations or dessert, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Sift flour; measure, resift with sugar and salt.
- Put oleo, shortening and cocoa in a saucepan; bring to a boil and pour over flour mixture.
- Add eggs, soda, buttermilk, vanilla and cinnamon. Mix well.
- Pour batter into a well-greased jelly roll pan.
- Bake at 350°F for 20 minutes.
- Frost cake hot from the oven.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to mix the batter just until combined to keep the cake light and fluffy. This cake pairs beautifully with Sweet Potato With Apples for a delightful meal.
Serving Suggestions
This chocolate cake is delicious on its own but can be elevated with a scoop of vanilla ice cream or a dollop of whipped cream. For added flair, serve with fresh berries or a drizzle of chocolate sauce. It also pairs well with coffee or a glass of milk. For a complete meal, consider serving it alongside Deluxe Broccoli Casserole.
Storage & Reheating
Allow the cake to cool completely before storing. Once cooled, cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to a week. For longer storage, you can freeze slices in an airtight container for up to three months. Reheat in the microwave for a few seconds to enjoy it warm.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cake(25 To 30 Minutes) contains roughly 851 calories, with 14g protein, 105g carbohydrates, and 43g fat. It is an excellent source of protein (28% of the Daily Value), calcium (25% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 916mg per serving (40% 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 fat instead of oleo and shortening?
Yes, you can substitute with unsalted butter or coconut oil for a different flavor profile. Just keep in mind that the texture may vary slightly. If using butter, ensure it is at room temperature for easier mixing.
What can I do if my cake is too dry?
If your cake turns out dry, you can brush it with a simple syrup made of equal parts water and sugar. This will help add moisture back into the cake. Also, be sure to monitor baking time closely, as ovens can vary.
How can I make this cake gluten-free?
To make this chocolate cake gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Look for one that includes xanthan gum for better texture. Additionally, ensure that all other ingredients are certified gluten-free.
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).