Chocolate Cream Cake (1935)(A Robin Hood Pre-Sifted Flour Recipe)
Rich, moist chocolate cream cake featuring deep cocoa flavors and a smooth sour cream frosting, perfect for celebrations or indulgent desserts for chocolate lovers.
Ingredients
Instructions
- Pour boiling water over chocolate squares in a bowl and let stand until cool.
- Cream butter and vanilla until smooth.
- Add brown sugar and blend well.
- Add eggs one at a time, beating well after each addition.
- Spoon flour into a dry measuring cup and level off.
- Pour measured flour onto a square of waxed paper.
- Add soda and salt to the flour and stir to blend.
- Stir the blended dry ingredients into the creamed mixture.
- Mix well until combined.
- Blend in sour cream and the chocolate-water mixture until smooth.
Tips & Substitutions
For a richer flavor, use high-quality dark chocolate instead of unsweetened. If you don't have sour cream, plain yogurt is a great substitute. Consider adding a pinch of cinnamon or a splash of espresso powder to enhance the chocolate flavor. Make sure to sift the flour for lighter texture, especially when using Robin Hood all-purpose flour, which is specifically designed for baking.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It also goes well with a cup of coffee or a glass of milk. For a festive touch, serve it alongside Egg Nog Punch(Good For Holidays!) during celebrations or family gatherings.
Storage & Reheating
Store any leftover Chocolate Cream Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you prefer to enjoy it warm, gently reheat individual slices in the microwave for about 10-15 seconds, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cream Cake (1935)(A Robin Hood Pre-Sifted Flour Recipe) contains roughly 1273 calories, with 16g protein, 182g carbohydrates, and 41g fat. It is an excellent source of iron (62% of the Daily Value), protein (32% of the Daily Value), and calcium (31% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2254mg per serving (98% 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 flour?
While the recipe calls for Robin Hood all-purpose flour, you can substitute it with cake flour for a lighter texture. If using whole wheat flour, be aware that it may alter the cake's density and flavor slightly, so consider mixing it with all-purpose flour for balance.
What can I do if my cake is too dry?
If your cake turns out dry, it might be due to overbaking. To remedy this, serve it with a drizzle of chocolate ganache or a layer of frosting to add moisture. You can also warm individual slices slightly in the microwave to improve the texture before serving.
Can I make this cake ahead of time?
Yes, you can make Chocolate Cream Cake a day in advance. It actually tastes better after the flavors meld overnight. Just be sure to store it properly in an airtight container. If you want to frost it, wait until just before serving to keep the frosting fresh.
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).