Hot Water Cake
Hot Water Cake is a rich, moist chocolate cake with a tender crumb, featuring cocoa and a unique hot water method that yields a deliciously soft texture, perfect for any chocolate lover.
Ingredients
Instructions
- Sift together flour, baking powder, baking soda, cocoa, and salt.
- Cream together shortening, sugar, and beaten eggs; then add 1 cup hot water and blend well.
- Add the dry ingredients to the wet mixture, blending thoroughly.
- Pour in the remaining 1 cup hot water and vanilla; mix on high for 2 minutes.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes.
- Allow to cool slightly before frosting.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have shortening, unsalted butter can be used as a substitute, though it may alter the texture slightly. Ensure the hot water is truly hot, as this helps to activate the baking soda and baking powder effectively, contributing to a fluffy cake.
Serving Suggestions
This cake is delightful when topped with a rich chocolate frosting or a simple dusting of powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. Consider serving it alongside coffee or tea for a perfect afternoon treat or as a sweet finish to dinner.
Storage & Reheating
Store leftover Hot Water Cake in an airtight container at room temperature for up to three days. If you prefer longer storage, refrigerate it 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 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Water Cake contains roughly 196 calories, with 6g protein, 36g carbohydrates, and 3g fat. It is a good source of iron (18% of the Daily Value), dietary fiber (14% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 735mg per serving (32% 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 make the Hot Water Cake a day in advance. Just ensure it cools completely before covering it with plastic wrap or storing it in an airtight container. This allows the flavors to meld and can make for a moister cake when served.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. Alternatively, 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water can also work as a binding agent, making this a suitable option for vegetarian recipes.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, consider adding chocolate chips to the batter or substituting part of the flour with additional cocoa powder. Additionally, a chocolate glaze or ganache on top can provide an extra layer of richness that chocolate lovers will enjoy.
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).