Cocoa Bake
A rich, moist cocoa-flavored cake with warm cinnamon notes, perfect for chocolate lovers and suitable for family gatherings or special occasions.
Ingredients
Instructions
- Bring to a boil the margarine, cocoa, and water.
- Cool the mixture and pour over the flour, sugar, soda, cinnamon, and salt.
- Add the buttermilk, eggs, and vanilla.
- Mix well and bake in an 18 x 12 x 1-inch pan at 400°F for 20 minutes.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa powder. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to cool the chocolate mixture sufficiently before adding the eggs to prevent them from scrambling. This recipe is a great base for adding nuts or chocolate chips if desired.
Serving Suggestions
This cocoa bake can be served plain, dusted with powdered sugar, or topped with a scoop of vanilla ice cream for a delicious dessert. It pairs beautifully with Ice Cream And Cake for a delightful treat. You can also serve it alongside fresh berries or whipped cream for a touch of elegance.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week. To reheat, place a piece in the microwave for about 10-15 seconds or warm it in a 350°F oven for a few minutes to restore its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cocoa Bake contains roughly 1432 calories, with 19g protein, 172g carbohydrates, and 60g fat. It is an excellent source of iron (45% of the Daily Value), dietary fiber (43% of the Daily Value), and calcium (40% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1309mg per serving (57% 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
What can I use if I don't have eggs?
If you're looking for an egg substitute, you can use a flaxseed meal or chia seed gel. Combine 1 tablespoon of flaxseed meal or chia seeds with 3 tablespoons of water, let it sit for 5 minutes to thicken, and use it in place of each egg.
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).