Cooked Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or casual indulgence. Its tender crumb and luscious chocolate taste make it a crowd-pleaser for all ages, especially when paired with frosting. Ideal for chocolate lovers seeking a classic, homemade dessert experience.
Ingredients
Instructions
- Mix together the flour and sugar and set aside.
- Mix together the cocoa, Crisco, butter, and water.
- Bring the cocoa mixture to a boil, then pour over the flour and sugar mixture.
- Mix together the buttermilk, soda, vanilla, and eggs.
- Add the buttermilk mixture to the cocoa mixture and combine well.
- Pour the batter into a greased 11 x 16-inch pan.
- Bake at 400°F (200°C) for 15 to 20 minutes or until done.
- Start making frosting 5 minutes before the cake is finished baking.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure your butter is softened for easy mixing, and don't overmix the batter to keep the cake light and fluffy. This cake is delicious with a chocolate frosting or even paired with a scoop of vanilla ice cream.
Serving Suggestions
Serve the cake warm with a drizzle of chocolate ganache or a dollop of whipped cream for added richness. It also pairs beautifully with Rescie'S Vanilla Wafer Cake for a dessert spread. Consider adding fresh berries on the side or a scoop of ice cream for a delightful contrast in temperature and texture.
Storage & Reheating
To store leftovers, keep the 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 in the microwave for about 10-15 seconds or warm it in an oven at a low temperature until heated through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Cooked Chocolate Cake contains roughly 267 calories, with 4g protein, 33g carbohydrates, and 12g fat. It is a good source of vitamin C (16% 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 pan size for baking this cake?
Yes, you can use a different pan size, but adjust the baking time accordingly. A smaller pan will take longer to bake, while a larger one may bake more quickly. Keep an eye on the cake and check for doneness with a toothpick inserted into the center, which should come out clean.
What can I do if my cake is too dry?
If your cake turns out too dry, ensure you are measuring your ingredients accurately, particularly the flour. Adding a bit more buttermilk or a simple syrup can help add moisture. You can also serve it with a sauce or topping, like frosting or fresh fruit, to enhance the flavor and texture.
Is this cake suitable for freezing?
Yes, this chocolate cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to three months. When ready to serve, thaw it in the refrigerator overnight and let it come to room temperature before enjoying.
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).