Chocolate Oil Cake . . . Dark And Moist!
A rich, dark, and moist chocolate cake with a tender crumb, perfect for chocolate lovers and versatile for cupcakes or layered desserts.
Ingredients
Instructions
- In a large bowl, combine all ingredients except eggs and hot water.
- Mix all ingredients at once with an electric mixer, adding eggs last.
- Gradually add hot water to the batter and mix until smooth.
- Pour the batter into a greased 13 x 9-inch pan or prepare cupcake liners.
- Bake in a preheated oven at 350°F for 30 minutes if using a metal pan, or at 325°F for 30 minutes if using a glass pan.
- Allow the cake to cool before dusting with powdered sugar, or topping with Cool Whip or frosting of your choice.
Tips & Substitutions
To enhance the chocolate flavor, consider using high-quality cocoa powder. For a moister cake, replace half of the canola oil with applesauce. If you're out of eggs, unsweetened applesauce or a flaxseed meal can serve as a substitute. Make sure to sift your flour and cocoa together to avoid lumps in the batter, ensuring a smooth texture.
Serving Suggestions
This chocolate oil cake is delicious on its own but pairs beautifully with whipped cream or a scoop of vanilla ice cream. For added flair, dust with powdered sugar or drizzle with chocolate ganache. Serve alongside a cup of coffee for a delightful dessert experience, or pair it with a glass of milk for a comforting treat.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or in a low oven until just warmed through without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Oil Cake . . . Dark And Moist! contains roughly 63 calories, with 1g protein, 11g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 485mg per serving (21% 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 oil in this recipe?
Yes, you can substitute canola oil with vegetable oil or melted coconut oil. Each will impart a slightly different flavor, but they will all work well in maintaining the cake's moisture and texture.
Is it possible to make this cake gluten-free?
Absolutely! To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that the blend includes xanthan gum, which helps mimic the texture of wheat flour.
Can I freeze the chocolate oil cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to three months. Thaw in the refrigerator overnight before serving for the best texture.
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).