Chocolate Raisin Cake
A rich, moist chocolate raisin cake featuring deep cocoa flavor, sweet raisins, and a tender crumb, perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Mix all ingredients together until smooth.
- Pour batter into a greased cake pan.
- Bake at 350°F until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsweetened applesauce or Greek yogurt. If you don't have sour milk, you can create a substitute by adding 1 tablespoon of vinegar to regular milk and letting it sit for 5 minutes. Ensure all ingredients are at room temperature for better mixing. This cake can be frosted with chocolate ganache for a delightful twist, similar to the 'Chocolate Resolution' cake.
Serving Suggestions
Serve slices of chocolate raisin cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs wonderfully with coffee or a glass of milk. For a festive touch, consider serving it alongside 'Old Fashioned Dark Fruitcake' during holiday gatherings to offer a variety of flavors.
Storage & Reheating
Store leftover chocolate raisin cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice on a microwave-safe plate and heat for 10-15 seconds or until warm. Avoid overheating to maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Raisin Cake contains roughly 1156 calories, with 26g protein, 119g carbohydrates, and 59g fat. It is an excellent source of dietary fiber (170% of the Daily Value), iron (110% of the Daily Value), and potassium (72% of the Daily Value), and a good source of calcium. It also contributes 48g of dietary fiber toward your daily target.
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 coconut oil for a different flavor profile. Keep in mind that butter will add richness, while coconut oil will impart a subtle coconut flavor. Just ensure the fat is softened for easier mixing.
What if I don't have sour milk?
If you don't have sour milk, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for about 5 minutes until it thickens slightly. This will mimic the acidity needed for the recipe.
How can I prevent the cake from sticking to the pan?
To prevent sticking, always grease your cake pan thoroughly with butter or cooking spray. For added assurance, you can line the bottom with parchment paper after greasing. This method ensures a smooth release, making your cake presentation perfect.
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).