Judy'S Chocolate Cake
Rich and moist chocolate cake with a tender crumb, layered with chocolate chips; perfect for celebrations or satisfying a chocolate craving with family and friends.
Ingredients
Instructions
- Mix together the flour, sugar, salt, baking powder, baking soda, cocoa, eggs, oil, and cold water until smooth.
- Pour the batter into a greased pan.
- Sprinkle brown sugar, white sugar, and chocolate chips evenly over the batter.
- Bake at 350°F (175°C) for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an extra moist cake, consider adding 1/2 cup of sour cream or yogurt to the batter. If you don't have cocoa powder, you can substitute with carob powder for a different flavor. Ensure your ingredients are at room temperature for better mixing. Don't overmix the batter; just combine until smooth to keep the cake light.
Serving Suggestions
Serve Judy's Chocolate Cake with a dusting of powdered sugar or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Creamy Cucumber Mousse as a refreshing side dish. Consider garnishing with fresh berries or nuts for added texture and flavor.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze slices wrapped in plastic wrap and foil for up to 3 months. To reheat, place in the microwave for 10-15 seconds or warm in the oven at 350°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Judy'S Chocolate Cake contains roughly 694 calories, with 5g protein, 23g carbohydrates, and 66g fat. It is an excellent source of dietary fiber (30% of the Daily Value) and iron (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1288mg per serving (56% 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 substitute whole wheat flour for all-purpose flour, but the cake may be denser. To balance the texture, consider adding a bit more liquid or an extra egg. Most people enjoy this cake with all-purpose flour for a lighter finish.
What can I use instead of eggs in this recipe?
For a vegan alternative, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. Alternatively, a flax egg made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water can also work well in this chocolate cake.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. If it comes out with wet batter, continue baking for a few more minutes. Remember that oven temperatures can vary, so start checking around the 30-minute mark.
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).