Elva'S Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or everyday indulgence, suited for both casual and special occasions.
Ingredients
Instructions
- Combine dry ingredients in large mixer bowl.
- Add eggs, milk, vegetable oil, and vanilla extract.
- Beat for 2 minutes at medium speed, stirring in boiling water (batter will be thin).
- Pour batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F (175°C) for 35 to 40 minutes or until a cake tester inserted in the center comes out clean.
- Allow the cake to cool.
- Frost with Butter Cream Frosting or leave plain.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you need to substitute ingredients, unsweetened applesauce can replace vegetable oil for a healthier twist. Ensure your eggs are at room temperature for better mixing, and sift the dry ingredients to avoid lumps. If you're short on time, use a store-bought frosting instead of making your own.
Serving Suggestions
Slice the cake into squares to serve, and consider pairing it with a scoop of vanilla ice cream for a delightful contrast. Fresh berries or a drizzle of chocolate sauce can add a nice touch. This cake also pairs beautifully with a cup of coffee or tea for a perfect afternoon treat, making it a great addition to gatherings alongside other desserts like Fruit Filled Coffee Cake.
Storage & Reheating
To store leftover chocolate cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze slices wrapped in plastic and foil for up to 3 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Elva'S Chocolate Cake contains roughly 33 calories, with 1g protein, 4g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 975mg per serving (42% 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 ahead of time?
Yes, you can make the cake a day in advance. Once cooled, wrap it tightly and store it at room temperature. Frost it just before serving to keep it fresh. This is a great option if you're preparing for a special occasion or gathering.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will keep the cake moist and add a slight sweetness. Alternatively, you can use a commercial egg replacer as directed on the package.
How do I know when the cake is done baking?
The cake is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time. Keep an eye on it, especially toward the end of baking time.
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).