Mama Jo'S Chocolate Cake
A rich, moist chocolate cake with a tender crumb, topped with melted butter and crunchy pecans, perfect for family gatherings and chocolate lovers alike.
Ingredients
Instructions
- Mix all ingredients together until well combined.
- Pour the batter into a greased and floured 9x13-inch baking pan.
- Coat 1 cup of pecans in 1/4 cup of flour and sprinkle over the batter.
- Bake in a 350°F (175°C) oven for 35 minutes.
- Remove from oven and melt butter over the hot cake.
- Serve without icing.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can substitute with a mixture of milk and vinegar or lemon juice. Ensure your eggs and sour cream are at room temperature for better mixing. For added texture, try swirling in a layer of chocolate chips or nuts before baking. This cake pairs beautifully with Sweet Kisses for dessert.
Serving Suggestions
This chocolate cake is delicious on its own, but you can enhance it with a scoop of vanilla ice cream or a dollop of whipped cream for a special touch. It also pairs well with fresh berries for a burst of flavor. Consider serving it alongside a warm cup of coffee or tea for a cozy dessert experience.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply place individual slices in the microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mama Jo'S Chocolate Cake contains roughly 303 calories, with 4g protein, 27g carbohydrates, and 17g fat.
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 ahead of time?
Yes, you can bake the cake in advance. Just make sure to let it cool completely before storing it in an airtight container. It will stay fresh for a few days. You can also freeze the cake for up to three months; just wrap it well in plastic wrap and aluminum foil.
What can I use instead of sour cream?
If you don't have sour cream, you can use plain Greek yogurt or a mixture of equal parts milk and cream cheese as a substitute. Both options will provide a similar tanginess and moisture that the recipe requires.
Is it possible to make this cake gluten-free?
Yes, you can make a gluten-free version by substituting the all-purpose flour with a gluten-free flour blend. Ensure it contains a binding agent like xanthan gum to help the cake hold together. Keep an eye on the baking time, as gluten-free cakes can vary in texture and moisture.
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).