In The Pan Chocolate Cake
A moist, chocolatey cake baked directly in the pan with simple ingredients, perfect for quick desserts or a casual treat for chocolate lovers.
Ingredients
Instructions
- Mix flour, sugar, baking soda, salt, and cocoa together in a 9 x 13 ungreased cake pan.
- Make three holes in the middle of the mixture.
- Put vinegar into the first hole, oil into the second, and vanilla into the third.
- Pour cold water over all the ingredients.
- Mix everything together well until smooth.
- Bake at 350°F for 35 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider substituting part of the water with brewed coffee. If you want to reduce sugar, you can use a sugar alternative like stevia or coconut sugar. Ensure all ingredients are at room temperature for better mixing. If the batter seems too thick, add a little more water to reach your desired consistency.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an added touch, drizzle with chocolate ganache or serve alongside Zesty Steamed Carrots And Red Potatoes for a unique meal. Enjoy it as a dessert or snack, and consider dusting it with powdered sugar for presentation.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of In The Pan Chocolate Cake contains roughly 2037 calories, with 4g protein, 55g carbohydrates, and 181g fat. It is a good source of iron (15% of the Daily Value). Note that it is relatively high in sodium, at 2122mg per serving (92% 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. Be sure to select a blend that includes xanthan gum for better texture. You may need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently.
What can I use instead of vinegar?
If you're out of vinegar, lemon juice or apple cider vinegar can be good substitutes. They will provide the necessary acidity to react with the baking soda, ensuring the cake rises properly. Just use the same amount as the recipe calls for.
How do I know when the cake is done?
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. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.
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).