Ethel'S Chocolate Cake
A rich, moist chocolate cake with a deep cocoa flavor, perfect for special occasions or indulgent desserts, appealing to chocolate lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Sift flour, sugar, and salt together and set aside.
- Boil the oil, water, and cocoa together.
- Pour the hot mixture over the flour mixture and mix well.
- Pour the batter into cake pans.
- Bake at 325°F for 40 minutes or until done.
- While the cake is hot, pour frosting over the top.
Tips & Substitutions
For a richer flavor, you can substitute half of the oil with unsweetened applesauce or Greek yogurt. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 10 minutes. To ensure a moist cake, avoid overmixing the batter once you add the boiling mixture. This cake pairs beautifully with a simple chocolate ganache or a light cream cheese frosting.
Serving Suggestions
This chocolate cake is delicious on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries or a drizzle of chocolate sauce can add a burst of flavor. For an even more indulgent experience, serve alongside Cousin Ruby'S Chocolate Pie for a delightful chocolate-themed dessert table.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat. The cake also freezes well; wrap it tightly in plastic wrap and foil.
Nutrition & Diet Analysis (per serving)
Each serving of Ethel'S Chocolate Cake contains roughly 391 calories, with 9g protein, 57g carbohydrates, and 7g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1922mg 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 use a different type of flour for this recipe?
Yes, you can experiment with whole wheat flour for a healthier option, but it may alter the texture slightly. If you prefer gluten-free, a 1:1 gluten-free baking flour can work, though results might vary. Always sift the flour to ensure a lighter cake.
What type of frosting works best with this cake?
A classic chocolate buttercream complements the rich flavor of this cake perfectly. You could also use a cream cheese frosting for a tangy contrast or even a simple ganache for a glossy finish. Each option adds a unique twist to the dessert.
How can I tell 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 moist crumbs, it’s ready. If the toothpick has wet batter on it, bake for a few more minutes and test again. This ensures a perfectly baked 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).