Huntington Chocolate Cake
A rich, moist chocolate cake with intense cocoa flavor and tender crumb, perfect for chocolate lovers and suited for casual gatherings or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F.
- Butter an 8 x 8-inch pan.
- In a small saucepan, over low heat, melt together unsweetened chocolate and shortening.
- Remove from heat, let cool slightly, and stir in vanilla.
- In a small bowl, combine self-rising flour and sugar; mix well.
- Add the flour-sugar mixture and milk to the chocolate mixture alternately, mixing well after each addition.
- Beat in eggs, one at a time, until well combined.
- Spread the batter in the prepared pan.
- Bake for about 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of unsweetened chocolate. If you prefer a lighter texture, substitute half of the shortening with applesauce. Be careful not to overmix the batter after adding the eggs, as this can lead to a denser cake. To enhance the sweetness and add moisture, you could also add a splash of coffee to the batter.
Serving Suggestions
Serve the Huntington Chocolate Cake warm or at room temperature, dusted with powdered sugar or topped with whipped cream for an extra touch. It pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a complete dessert spread, consider serving it alongside Grandma'S Old-Fashioned Oatmeal for a comforting finish.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in the oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Huntington Chocolate Cake contains roughly 367 calories, with 7g protein, 64g carbohydrates, and 5g fat. It is a good source of iron (16% of the Daily Value), protein (14% of the Daily Value), and calcium (12% 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 cocoa powder instead of unsweetened chocolate?
Yes, you can substitute cocoa powder for unsweetened chocolate. Use 3 tablespoons of cocoa powder and 1 tablespoon of vegetable oil for each ounce of unsweetened chocolate needed. This will maintain the chocolate flavor while adjusting the fat content.
How do I know 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, your cake is ready. Be careful not to overbake, as this can dry out the cake and affect its texture.
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. This can actually enhance the flavor as the ingredients meld together. Simply reheat before serving for the best taste.
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).