Chocolate (Devil'S Food Cocoa) Cake
Rich and moist devil's food cocoa cake with deep chocolate flavor, perfect for celebrations or indulgent desserts, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Cream the sugar and shortening mixture until thick.
- Add eggs, one at a time, beating for 1 minute after each addition.
- Add the cocoa mixture to the creamed mixture.
- Sift dry ingredients and add alternately in thirds with sour milk to which the vanilla has been added.
- Pour batter into well-greased and floured layer cake pans or a 13 x 9-inch baking dish.
- Bake in a preheated oven at 375°F for 30 to 40 minutes.
- If the cake is not done, continue baking, checking at 5-minute intervals.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. Ensure your shortening is at room temperature for easier creaming. If you don't have buttermilk, you can easily make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk. Checking for doneness with a toothpick is a reliable method; it should come out clean from the center.
Serving Suggestions
This Devil's Food Cake is delicious on its own, but you can elevate it by serving with a scoop of vanilla ice cream or fresh berries. A drizzle of chocolate ganache or whipped cream makes a delightful topping. For a complementary dessert, consider pairing it with Light Lemon Seed Bundt Cake for a contrast in flavors at a gathering.
Storage & Reheating
Once cooled, store any 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. To reheat, simply microwave a slice for about 10-15 seconds or enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate (Devil'S Food Cocoa) Cake contains roughly 241 calories, with 4g protein, 44g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 867mg per serving (38% 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 regular milk instead of sour milk or buttermilk?
Yes, you can use regular milk in this recipe, but for best results, add a tablespoon of vinegar or lemon juice to the milk and let it sit for about 5 minutes to create a buttermilk substitute. This will help maintain the cake's moisture and texture.
What can I do if my cake sinks in the middle?
A sinking cake can also be caused by overmixing the batter, which incorporates too much air. Mix just until combined and then stop. If the cake still sinks, consider adjusting the oven temperature or checking your baking soda's effectiveness.
How can I make this cake more decadent?
For an extra indulgent version, try adding chocolate chips to the batter or layering the cake with chocolate frosting between the layers. You can also experiment with different flavors by adding espresso powder to enhance the chocolate or incorporating a hint of peppermint extract for a minty twist.
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).