Dutch Chocolate Cake
A rich, moist Dutch chocolate cake featuring cocoa and cinnamon, perfect for chocolate lovers and suitable for special occasions or as a decadent dessert.
Ingredients
Instructions
- In a large mixing bowl, sift together sugar and flour.
- Combine margarine, shortening, cocoa powder, and water in a saucepan. Bring to a boil.
- Pour the hot mixture over the flour and sugar mixture and mix well.
- Cool the mixture slightly, then add buttermilk, soda, vanilla, eggs, and cinnamon.
- Mix well until the batter is smooth; it will be thin.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake at 375°F (190°C) for 40 minutes.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make your own by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Ensure your margarine and shortening are at room temperature for easier mixing.
Serving Suggestions
This cake is delicious on its own, but you can enhance it with a dusting of powdered sugar or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or a glass of milk. For a festive touch, serve with colorful sprinkles, reminiscent of desserts like Rainbow Gelatin(10 Layer).
Storage & Reheating
Store leftover Dutch Chocolate Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or warm in an oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Chocolate Cake contains roughly 1140 calories, with 12g protein, 98g carbohydrates, and 73g fat. It is an excellent source of vitamin C (49% of the Daily Value), dietary fiber (26% of the Daily Value), and calcium (26% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 648mg per serving (28% 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 all-purpose flour instead of cake flour?
Yes, all-purpose flour works well in this recipe. The cake may be slightly denser, but it will still be delicious. Just ensure to measure the flour correctly by spooning it into the cup and leveling off with a knife.
What can I substitute for margarine?
You can substitute margarine with unsalted butter or coconut oil in equal amounts. If using butter, the flavor will be richer, while coconut oil will add a subtle coconut taste. Both will yield a moist cake.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. Avoid opening the oven door too often, as this can cause the cake to sink.
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).