Chocolate Shortcake
Rich, chocolatey shortcake with a moist crumb and deep cocoa flavor, perfect for chocolate lovers and ideal for dessert gatherings or teatime indulgence.
Ingredients
Instructions
- Sift together the sugar and flour.
- In a saucepan, mix the margarine, oil, cocoa, and water.
- Bring the mixture to a rapid boil and pour over the sugar and flour mixture.
- Add the buttermilk, vanilla, eggs, salt, and soda, and mix well.
- Spray a long pan with cooking spray and bake at 350°F for 25 minutes or until done.
Tips & Substitutions
For an extra rich flavor, consider using dark cocoa instead of regular cocoa powder. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Ensure that you sift the dry ingredients well to avoid lumps and achieve a light texture. Additionally, be careful not to overmix after adding the wet ingredients, as this can lead to a denser cake.
Serving Suggestions
This chocolate shortcake is delightful on its own, but you can elevate it by serving it with whipped cream and fresh berries. It also pairs beautifully with a scoop of vanilla ice cream for a decadent dessert. For a fun twist, drizzle some chocolate sauce on top or serve alongside a refreshing Sausy Strawberry Shake for a complete treat.
Storage & Reheating
Store any leftover chocolate shortcake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds. Alternatively, you can warm it in the oven at 350°F for a few minutes to regain its fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Shortcake contains roughly 1626 calories, with 14g protein, 78g carbohydrates, and 135g fat. It is an excellent source of dietary fiber (41% of the Daily Value), iron (33% of the Daily Value), and protein (28% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 911mg per serving (40% 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 for this recipe?
Yes, you can use whole wheat flour or gluten-free flour as a substitute for plain flour. However, the texture may vary slightly, and it might require some adjustments in baking time. Whole wheat flour can make the cake denser, while gluten-free flour might need additional moisture.
What can I do if I don't have cocoa powder?
If you're out of cocoa powder, you can make a chocolate cake using melted chocolate instead. Use about 4 ounces of melted chocolate for every 4 tablespoons of cocoa powder. Just reduce the amount of liquid in the recipe slightly to compensate for the added fat from the chocolate.
Is there a way to make this recipe dairy-free?
Absolutely! To make this chocolate shortcake dairy-free, substitute margarine with a dairy-free alternative like coconut oil or a vegan butter substitute. You can also use a plant-based milk like almond or soy milk in place of buttermilk, adding a teaspoon of vinegar to mimic the acidity.
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).