Hall'S 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 flour, sugar, salt, and cocoa into a bowl.
- Beat eggs in a small bowl.
- Add salad oil to the eggs.
- Add buttermilk and vanilla to the eggs and mix into the dry ingredients.
- Dissolve baking soda in hot water and add to the mixture.
- Mix all ingredients thoroughly.
- Pour the batter into a greased and floured 9 x 13-inch cake pan.
- Bake at 375°F (190°C) for about 30 to 40 minutes.
- Test for doneness using a toothpick inserted into the center.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make a substitute by mixing 2 cups of milk with 2 tablespoons of vinegar or lemon juice. This cake can also be made egg-free by using 1/2 cup of unsweetened applesauce or 1/4 cup of silken tofu per egg.
Serving Suggestions
This decadent cake is delicious on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, drizzle with chocolate sauce or serve alongside Chocolate Caramel Pudding for a delightful dessert spread. A fresh fruit salad can also complement the richness of the cake.
Storage & Reheating
Once cooled, store the leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to three months. To reheat, simply warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Hall'S Chocolate Cake contains roughly 172 calories, with 3g protein, 21g carbohydrates, and 9g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 1030mg per serving (45% 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 regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk, letting it sit for 5-10 minutes to curdle. This will provide the acidity needed for the cake to rise properly.
How can I tell when the cake is done baking?
To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. If the toothpick has wet batter on it, bake for a few more minutes and test again.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just allow it to cool completely before storing it in an airtight container. If you're preparing for a special occasion, consider freezing the cake and letting it thaw overnight in the refrigerator for the best texture.
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).