Grace'S Cake
A rich, chocolaty dessert featuring a moist cake topped with a brown sugar-cocoa crust and a surprising hot water pour, perfect for chocolate lovers and gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease a shallow 2-quart baking dish.
- In a small bowl, stir together brown sugar and 2 tablespoons cocoa; set aside.
- In a large bowl, combine flour, sugar, 3 tablespoons cocoa, baking powder, and salt.
- Add milk, oil, and vanilla to the dry ingredients and stir until moistened.
- Stir in chocolate chips and chopped nuts.
- Spread the batter evenly in the prepared baking dish.
- Sprinkle the brown sugar-cocoa mixture over the batter.
- Slowly pour hot water over the top of the batter without stirring.
- Bake for 35 to 40 minutes until the top of the cake is set.
- Let stand for 30 minutes, then top with whipped topping before serving.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you want to reduce the sugar content, you can cut the white sugar in half and replace it with unsweetened applesauce. If you're out of nuts, try adding shredded coconut or dried fruit for a different texture. Make sure to spread the batter evenly to ensure even baking.
Serving Suggestions
This cake is perfect on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, sprinkle with powdered sugar or drizzle with chocolate sauce. It pairs beautifully with **Mother'S Red Velvet Pound Cake(Good!)** for a delightful dessert spread at gatherings.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or transfer it to an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grace'S Cake contains roughly 534 calories, with 6g protein, 28g carbohydrates, and 40g fat. It is an excellent source of dietary fiber (28% of the Daily Value) and iron (22% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1139mg per serving (50% 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 prepare the batter in advance and store it in the refrigerator for up to 24 hours. However, it's best to bake it fresh for optimal texture. If you have leftovers, they can be stored as mentioned earlier, making it a great dessert option for parties.
What can I use instead of chocolate chips?
If you don't have chocolate chips on hand, you can substitute them with chopped chocolate bars, cocoa nibs, or even butterscotch chips for a different flavor. Dried fruits like cranberries or cherries also work well for a fruity twist.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is also gluten-free. The texture may vary slightly, but it will still be 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).