Marjorie'S Chocolate Cake
Marjorie's Chocolate Cake is a rich, moist dessert with deep cocoa flavors and a tender crumb. Its classic layers make it perfect for special occasions or everyday indulgence, appealing to chocolate lovers of all ages seeking a decadent, homemade treat.
Ingredients
Instructions
- Sift together the flour, salt, sugar, and cocoa.
- Cream together the shortening, buttermilk, and eggs.
- Add the flour mixture to the creamed mixture.
- Mix the soda and baking powder in hot water.
- Add the soda mixture and vanilla to the batter.
- Bake in three layers at 350°F until done.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsweetened applesauce. Ensure your buttermilk is at room temperature for better mixing. Sifting the dry ingredients helps to aerate the flour, resulting in a lighter cake. If you prefer a chocolate frosting, use melted chocolate mixed with butter and powdered sugar for a decadent finish.
Serving Suggestions
Serve Marjorie's Chocolate Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Orange Pineapple Sherbet Ice Cream for a refreshing twist. Consider adding fresh berries on the side to enhance presentation and flavor, or serve with a cup of coffee for a comforting dessert experience.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, which can last up to a week. If you want to reheat, place slices in the microwave for 10-15 seconds or enjoy them cold. This cake also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Marjorie'S Chocolate Cake contains roughly 187 calories, with 5g protein, 30g carbohydrates, and 3g fat. It is a good source of vitamin C (16% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 704mg per serving (31% 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; however, the cake may be slightly denser. For a lighter texture, consider sifting the all-purpose flour before measuring. If you have cake flour on hand, it will yield a more tender crumb, which is highly recommended for this recipe.
What can I substitute for buttermilk?
If you don't have buttermilk, you can create a substitute by mixing one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes until it thickens slightly. This will mimic the acidity needed for the recipe and help achieve a tender cake.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center of the layers. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can make the cake dry. Start checking around the 25-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).