Grandma Fosters' Chocolate Cake
A rich, moist chocolate cake with a deep cocoa flavor, perfect for family gatherings or special occasions, offering classic comfort and indulgence.
Ingredients
Instructions
- In a large bowl, combine the flour, sugar, cocoa, soda, and salt.
- Make a well in the center and add the canola oil, vinegar, cold water, and vanilla.
- Mix thoroughly until smooth.
- Pour the batter into a 13 x 9-inch cake pan.
- Bake at 350°F (175°C) for 30 to 40 minutes, until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of instant coffee granules to the batter. If you need a gluten-free option, substitute the flour with a 1:1 gluten-free blend. Ensure that your baking soda is fresh for optimal rising. Mixing the dry ingredients thoroughly helps prevent lumps and ensures even distribution of flavors.
Serving Suggestions
This cake is delicious on its own but can be elevated with a dusting of powdered sugar or a drizzle of chocolate ganache. Pair it with a scoop of vanilla ice cream for a delightful contrast. It also goes well with a side of fresh berries, making it a great addition to a dessert spread alongside Mamma'S Berry Cobbler.
Storage & Reheating
Once cooled, store any leftover 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 for up to 2 months. To enjoy, simply thaw at room temperature or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Fosters' Chocolate Cake contains roughly 320 calories, with 8g protein, 44g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (56% of the Daily Value), iron (37% of the Daily Value), and potassium (25% of the Daily Value), and a good source of protein and vitamin C. It also contributes 16g 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 a different type of oil instead of canola?
Yes, you can substitute canola oil with vegetable oil or melted coconut oil. Both options will maintain the moisture and texture of the cake. Just ensure that any oil you choose has a neutral flavor to avoid altering the taste of the chocolate cake.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, consider increasing the cocoa powder to 1/2 cup. Additionally, you can fold in chocolate chips or chunks into the batter before baking. This adds extra richness and creates delightful pockets of melted chocolate in the cake.
Is this recipe suitable for vegan diets?
Yes, this recipe is already vegan-friendly since it does not contain any animal products. Just ensure that the sugar you use is vegan, as some brands process their sugar with bone char. You can also use apple cider vinegar as a substitute for white vinegar if desired.
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).