Large Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or indulging any chocolate craving. Suitable for all chocolate lovers and special occasions.
Ingredients
Instructions
- Mix hot water and soda together and set aside.
- Cream shortening and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add vanilla and salt, mix well.
- Alternately add flour and remaining ingredients, beating until smooth.
- Slowly pour in the hot water mixture, beating on low speed until combined.
- Pour batter into a greased 9x13 inch pan or three 9-inch layer pans.
- Bake at 350°F (175°C) for about 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of espresso powder to the batter. If you don't have shortening, you can substitute with an equal amount of unsalted butter. To ensure even baking, rotate the pans halfway through the baking time. Make sure all your ingredients are at room temperature for better mixing. This cake is versatile and can be adapted into cupcakes as well.
Serving Suggestions
This large chocolate cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. Serve with fresh berries or a drizzle of chocolate sauce for added flair. For a delightful twist, try pairing it with a slice of Quick Coconut Custard Pie for a dessert buffet that will impress your guests.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and then aluminum foil, and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Large Chocolate Cake contains roughly 537 calories, with 9g protein, 83g carbohydrates, and 17g fat. It is an excellent source of iron (24% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 670mg per serving (29% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour for this recipe. The texture may be slightly denser than if you used cake flour, but it will still yield a delicious cake. Just be sure to measure your flour correctly to avoid adding too much, which can affect the cake's rise.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, consider adding an extra tablespoon or two of cocoa powder to the batter. You can also fold in some chocolate chips for added texture and richness. Top with a chocolate ganache or frosting for an even more indulgent treat.
What can I substitute for eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed ripe banana for each egg. Another option is to use a flaxseed meal by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and letting it sit until it thickens, which can mimic the binding properties of eggs.
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).