Easy And Yummy Chocolate Cake
A moist, rich chocolate cake infused with banana and walnuts, perfect for chocolate lovers and suitable for casual gatherings or dessert occasions.
Ingredients
- 1/2 cup butter ⓘ
- 1/2 cup sugar ⓘ
- 2 eggs ⓘ
- 2/3 cup ground chocolate ⓘ
- 1 1/2 cups ripe bananas ⓘ
- 1/2 cup chopped walnuts ⓘ
- 1 3/4 cups unsifted flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 3/4 cup boiling water ⓘ
- 1/2 cup cocoa ⓘ
- 1 3/4 cups sifted flour ⓘ
- 1 3/4 cups sugar ⓘ
- 3 teaspoons baking powder ⓘ
- 1/2 cup cooking oil ⓘ
- 7 unbeaten egg yolks ⓘ
Instructions
- Add boiling water to cocoa and stir until smooth. Cool.
- Measure and sift together into a mixing bowl the flour, sugar, baking powder, and salt.
- Make a well in the dry ingredients and add the cooking oil, egg yolks, cooled cocoa mixture, and vanilla.
- Beat with a spoon until smooth.
- Pour the batter into a prepared baking pan and bake at 350°F (175°C) for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before frosting or serving.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you have dietary restrictions, you can substitute the butter with a plant-based alternative and use applesauce in place of some of the sugar. Adding a pinch of espresso powder can enhance the chocolate taste. Make sure to sift the flour properly to avoid lumps for a smoother batter.
Serving Suggestions
This chocolate cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Consider serving it alongside a fresh fruit salad or a side of Opal'S Salad Dressing for a refreshing contrast. For a festive touch, sprinkle some powdered sugar on top before serving.
Storage & Reheating
Store any leftover 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, microwave individual slices for about 10-15 seconds, or warm in the oven at 350°F (175°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Easy And Yummy Chocolate Cake contains roughly 1143 calories, with 15g protein, 79g carbohydrates, and 83g fat. It is an excellent source of potassium (68% of the Daily Value), protein (30% of the Daily Value), and iron (26% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1943mg per serving (84% 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 make this cake in advance?
Yes, you can bake the cake a day ahead of time. Just ensure it cools completely before wrapping it in plastic wrap and storing it at room temperature. Frost it on the day you plan to serve for the best taste and texture.
What can I use instead of ripe bananas?
If you don't have ripe bananas, you can use unsweetened applesauce as a substitute. This will add moisture and sweetness. Alternatively, mashed avocado can also work, providing a creamy texture without altering the flavor too much.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, which helps mimic the texture of traditional flour. This way, you can enjoy a delicious gluten-free version of this chocolate cake.
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).