Chocolate Unusual Method Cake
A rich, moist chocolate cake with a distinctive method, featuring cocoa and buttermilk for a deep flavor. Perfect for chocolate lovers and special occasions.
Ingredients
Instructions
- Mix together sugar and sifted flour in a large bowl.
- Combine butter, cocoa and water in a pot and bring to boiling point.
- Pour the cocoa mixture over the flour and sugar and mix thoroughly.
- Add buttermilk, sour cream or sour milk.
- Add slightly beaten eggs, vanilla and baking soda.
- Mix well.
- Pour into a greased 15 x 10-inch pan.
- Bake at 400°F for 20 minutes.
- Prepare icing 5 minutes before the cake is done.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. Make sure to mix the dry ingredients well before adding the wet ones to prevent clumping. This cake can also be made in a bundt pan for a different presentation.
Serving Suggestions
This Chocolate Unusual Method Cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs beautifully with a drizzle of chocolate ganache or a sprinkle of powdered sugar. For a complete dessert experience, consider serving it alongside Easy No-Bake Choco-Oat Cookies for a fun treat combination.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake for up to 2 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Unusual Method Cake contains roughly 177 calories, with 3g protein, 25g carbohydrates, and 2g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 472mg 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 flour for this cake?
Yes, you can substitute all-purpose flour with gluten-free flour, or even whole wheat flour for a healthier option. Just make sure to adjust the liquid slightly if needed, as different flours absorb moisture differently.
What can I use instead of butter?
You can replace butter with an equal amount of vegetable oil or melted coconut oil for a dairy-free option. For a healthier alternative, unsweetened applesauce can also work, though it may slightly change the texture.
How do I know when the cake is done baking?
Test the cake by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry 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).