Good-N-Easy Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or everyday indulgence, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Sift dry ingredients (flour, sugar, baking soda, baking powder, salt, cocoa) together in a large mixing bowl.
- Make three wells in the dry ingredients.
- Put vanilla in one well, vinegar in the second, and melted shortening in the third.
- Pour cold water over all the ingredients.
- Beat thoroughly for 2 minutes using a mixer to achieve a finer textured cake.
- Pour the batter into a greased 9 x 13-inch pan or two 9-inch pans.
- Bake at 350°F (175°C) for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. You can substitute the shortening with an equal amount of vegetable oil for a slightly different texture. To make this cake vegan, replace the vinegar with lemon juice and use a plant-based shortening. Remember to mix the batter just until combined to avoid a dense cake.
Serving Suggestions
This chocolate cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, serve it with Floating Fruit Parfaits for a delightful contrast. You can also dust the top with powdered sugar or drizzle melted chocolate for a more decadent presentation.
Storage & Reheating
Store leftover 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, simply warm individual slices in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Good-N-Easy Chocolate Cake contains roughly 177 calories, with 4g protein, 29g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1101mg per serving (48% 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. It's best to use a mix of half whole wheat and half all-purpose flour to maintain a lighter cake while still adding some nutritional benefits.
What can I use instead of vinegar in the recipe?
If you need a substitute for vinegar, lemon juice is a great alternative. It will provide the necessary acidity for the baking soda to react, helping the cake rise while adding a slight citrus flavor that complements the chocolate.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes, checking regularly.
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).