Grandma Bazuin'S Cocoa Cake
Grandma Bazuin's Cocoa Cake boasts rich chocolate flavor with a moist, tender crumb, perfect for celebrations or everyday indulgence suitable for all chocolate lovers.
Ingredients
Instructions
- Sift together flour, soda, salt, and cocoa; set aside.
- Cream together Crisco, sugar, and eggs until light and fluffy.
- Alternate adding dry ingredients and milk to the creamed mixture, blending well after each addition.
- Stir in vanilla last.
- Pour batter into prepared pans and bake at 350°F for 15 minutes for cupcakes, 20-25 minutes for layers, or 30 minutes for loaf cake.
Tips & Substitutions
For a richer flavor, consider using Dutch-processed cocoa instead of regular cocoa powder. If you don’t have Crisco, unsalted butter can be used as a substitute. Ensure your eggs are at room temperature for better incorporation into the batter. If you want to add a twist, you can mix in chocolate chips or nuts for added texture.
Serving Suggestions
This cocoa cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of chocolate ganache. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing drink, try serving it alongside a Strawberry Quench to balance the rich flavors of the cake.
Storage & Reheating
Store any leftover cocoa cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for a few seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Bazuin'S Cocoa Cake contains roughly 749 calories, with 21g protein, 136g carbohydrates, and 12g fat. It is an excellent source of iron (66% of the Daily Value), dietary fiber (59% of the Daily Value), and protein (43% of the Daily Value). Note that it is relatively high in sodium, at 1111mg 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 make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute that contains xanthan gum for the best results. The texture may vary slightly, but the flavor will still be delightful.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use unsweetened applesauce or mashed bananas, with about 1/4 cup replacing each egg. This will add a slight sweetness and moisture to the cake. Alternatively, you can use flax eggs by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg.
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. Keep in mind that baking times may vary slightly based on your oven and the type of pans used.
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).