Jill'S Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for chocolate lovers and celebrations alike, offering a tender crumb and indulgent taste.
Ingredients
Instructions
- Mix together all the ingredients until smooth.
- Note: Batter will be very runny.
- Pour batter into a prepared baking pan.
- Bake at 375°F (190°C) for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using high-quality cocoa powder. If you don't have shortening, unsalted butter can be a great substitute. Ensure that all ingredients are at room temperature before mixing to promote better incorporation. Remember, the batter will be runny, which is normal for this chocolate cake. Also, checking for doneness with a toothpick is essential; it should come out clean when the cake is ready.
Serving Suggestions
Serve this decadent chocolate cake with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with E Z & Fluffy Cheesecake if you're hosting a dessert spread. Consider adding fresh berries or a drizzle of chocolate sauce on top for added flair. A dollop of whipped cream can also enhance its presentation and flavor.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you have more, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or until warm. This cake also freezes well; wrap it tightly in plastic wrap and foil for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Jill'S Chocolate Cake contains roughly 38 calories, with 1g protein, 4g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 483mg per serving (21% 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 whole wheat flour instead of all-purpose flour?
Yes, you can replace all-purpose flour with whole wheat flour, but the texture may be denser. To maintain moisture, you might consider adding a little extra milk or reducing the baking time slightly.
What can I do if my cake sinks in the middle?
A sinking cake often results from underbaking or a too rapid temperature change. Ensure your oven is fully preheated and avoid opening the door during baking. If it sinks, you can use frosting to disguise it; a rich chocolate ganache works wonderfully.
Is it necessary to use boiling water in the recipe?
Yes, boiling water helps to bloom the cocoa powder, enhancing the flavor and creating a moister cake. If you don't have boiling water, hot water from the tap can be used, but boiling is recommended for the best results.
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).