Chocolate Molasses Cake
Rich, moist chocolate molasses cake with deep cocoa flavor, perfect for chocolate lovers and suited for special occasions or everyday indulgence.
Ingredients
Instructions
- Cream sugar and shortening; add molasses.
- Dissolve baking soda in boiling water and add to the molasses mixture.
- Mix flour with cocoa and salt.
- Beat eggs and add vanilla.
- Add half of the flour-cocoa mixture to the liquids and beat with a mixer.
- Add the eggs and remaining flour-cocoa mixture, beating until smooth.
- Pour the batter into a greased and bottom-lined small tube pan (6 1/2 x 3 1/2 inches).
- Bake at 350°F for 50 to 55 minutes.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of regular molasses. You can substitute the solid shortening with unsalted butter for a buttery taste. If you want a lighter cake, you can replace half of the all-purpose flour with cake flour. Make sure to sift the cocoa powder to avoid lumps in your batter.
Serving Suggestions
This Chocolate Molasses Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an added touch, drizzle with chocolate sauce or serve alongside fresh berries. It also complements perfectly with a cup of coffee or tea, making it a delightful treat for afternoon gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. To keep it fresh longer, refrigerate it for up to a week. When reheating, microwave individual slices for about 10-15 seconds or warm in the oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Molasses Cake contains roughly 398 calories, with 8g protein, 76g carbohydrates, and 3g fat. It is a good source of iron (19% of the Daily Value), protein (17% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 956mg per serving (42% 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 make this cake ahead of time?
Yes, this cake can be made ahead of time and stored. It actually tastes better after a day as the flavors meld together. Just be sure to wrap it well to prevent drying out.
What can I use instead of eggs?
If you need an egg substitute, you can use 1/4 cup unsweetened applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg. This will keep the texture moist and similar to the original recipe.
Can I freeze the cake?
Yes, you can freeze the Chocolate Molasses Cake. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving.
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).