Farmer Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for any celebration or dessert craving, suitable for chocolate lovers and family gatherings.
Ingredients
Instructions
- Put the first five ingredients into a bowl and mix.
- Add remaining ingredients and mix well.
- Dilute the coffee in 1 cup of boiling water and add last.
- Grease a 12 x 9-inch pan.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for 30 to 35 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the cocoa with dark cocoa powder. If you want to make this cake vegan, you can replace the eggs with applesauce or a flaxseed mixture. Adding a pinch of espresso powder enhances the chocolate flavor. Ensure your ingredients are at room temperature for better mixing. For a twist, incorporate some chopped Coated Walnuts for added texture.
Serving Suggestions
This cake is delightful on its own, but you can elevate it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Lime Iced Tea for a refreshing contrast. For an added touch, dust the cake with powdered sugar or serve it alongside a Citrus Cup for a fruity complement.
Storage & Reheating
Store any leftover Farmer Chocolate 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 15-20 seconds or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Farmer Chocolate Cake contains roughly 276 calories, with 3g protein, 34g carbohydrates, and 12g fat. It is a good source of vitamin A (18% of the Daily Value), vitamin C (16% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 527mg per serving (23% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start with a 50/50 blend to see how you like the results. Whole wheat flour adds a nutty flavor and extra fiber, which can be beneficial.
What can I use instead of vegetable oil?
You can use melted coconut oil or unsweetened applesauce as a substitute for vegetable oil. Both options will keep the cake moist while adding unique flavors. If you want a more neutral taste, canola oil works well too.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, simply replace the all-purpose flour with a gluten-free baking blend. Make sure the blend includes xanthan gum for proper texture. Additionally, check that your baking powder and cocoa powder are certified gluten-free.
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).