German Cocoa Cake
A rich, moist German Cocoa Cake featuring deep chocolate flavor and tender crumb, perfect for chocolate lovers and suitable for special occasions or everyday indulgence.
Ingredients
Instructions
- Cream shortening and sugar in a mixing bowl until light and fluffy; beat in vanilla.
- Add eggs, one at a time, beating thoroughly after each addition.
- Add self-rising flour, alternately with buttermilk, beginning and ending with flour. Beat until smooth.
- Add hot coffee and stir until blended.
- Pour batter into greased and floured cake pans, or one oblong 12 x 9 1/2-inch pan.
- Bake at 325°F (160°C) for 30 to 40 minutes.
- Frost with Coconut-Pecan Frosting.
Tips & Substitutions
For a richer flavor, consider using a high-quality cocoa powder. If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to sift the flour and cocoa together to avoid lumps in the batter. If you prefer a lighter texture, you can replace half of the butter Crisco with unsweetened applesauce.
Serving Suggestions
This German Cocoa Cake is delightful on its own, but you can elevate it by serving it with a scoop of Heavenly Ice Cream. Pair it with a cup of coffee or a glass of milk for a comforting treat. For a festive touch, consider decorating the cake with chopped nuts or coconut flakes, which complements the cake's rich chocolate flavor.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or enjoy it cold. If frosted, keep it in the fridge to maintain the frosting's texture.
Nutrition & Diet Analysis (per serving)
Each serving of German Cocoa Cake contains roughly 359 calories, with 4g protein, 22g carbohydrates, and 25g fat. It is a good source of dietary fiber (12% of the Daily Value) and iron (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 self-rising flour?
Yes, you can use all-purpose flour, but you'll need to add about 1 1/2 teaspoons of baking powder and a pinch of salt to achieve similar rising effects. This will ensure your cake rises properly and maintains a light texture.
How can I make this cake dairy-free?
To make the cake dairy-free, substitute the buttermilk with a plant-based milk like almond or soy milk mixed with a tablespoon of vinegar. Use a dairy-free butter alternative in place of the butter Crisco, ensuring all ingredients are labeled dairy-free.
What can I use instead of cocoa powder?
If you're out of cocoa powder, you can use carob powder as a substitute in equal amounts. Keep in mind that carob has a slightly different flavor profile, so the cake will taste a bit different but still delicious.
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).