Chocolate Cake(Over 100 Years Old)
A rich, moist chocolate cake with hints of cinnamon, perfect for celebrations or dessert lovers who appreciate classic, time-tested flavors with a nostalgic touch.
Ingredients
Instructions
- Mix the chocolate, cinnamon, and boiling water in a cup or bowl and let stand.
- In a large bowl, beat together the sugar, shortening, and egg yolks.
- Add the chocolate mixture to the creamed ingredients.
- Stir in the flour, milk, baking powder, vanilla, salt, and beaten egg whites until well combined.
- Pour the batter into a greased and floured cake pan.
- Bake at 350°F (175°C) until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer chocolate flavor, consider using high-quality cocoa powder instead of regular chocolate. If you prefer a dairy-free version, substitute shortening with coconut oil and milk with almond or oat milk. Ensure that your egg whites are at room temperature for better volume when beaten. Adding a pinch of espresso powder can enhance the chocolate taste without making the cake taste like coffee.
Serving Suggestions
This chocolate cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert experience. Serve it alongside a fresh fruit salad or a cup of coffee for a delightful afternoon treat. For an extra touch, drizzle with chocolate sauce or top with chocolate ganache to elevate the presentation.
Storage & Reheating
Store any leftover chocolate cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. To keep it moist, you can wrap the cake in plastic wrap. Reheat individual slices in the microwave for about 10-15 seconds, or warm in a preheated oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cake(Over 100 Years Old) contains roughly 827 calories, with 11g protein, 57g carbohydrates, and 60g fat. It is an excellent source of iron (25% of the Daily Value) and protein (23% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1119mg per serving (49% 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 shortening?
Yes, you can substitute shortening with unsalted butter or margarine for a richer flavor. Just ensure that the butter is softened to room temperature for easy mixing. If you're looking for a healthier option, you could also use applesauce or Greek yogurt, which can add moisture while reducing fat.
What type of cocoa powder should I use?
You can use either natural cocoa powder or Dutch-processed cocoa powder. Natural cocoa powder will give a lighter, more acidic flavor, while Dutch-processed cocoa will provide a smoother, deeper chocolate taste. Choose based on your preference, but remember to adjust the baking soda if using Dutch cocoa.
How can I make the cake more chocolatey?
To increase the chocolate flavor, you can add chocolate chips to the batter or incorporate a bit of espresso powder, which enhances the chocolate without imparting a coffee flavor. Another option is to serve the cake with a chocolate ganache topping or a rich chocolate frosting for an indulgent treat.
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).