Martin Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or satisfying sweet cravings, suitable for both casual gatherings and special occasions.
Ingredients
Instructions
- Cream shortening and sugar together until light and fluffy.
- Melt chocolate in hot water on the stove, then add to the creamed mixture.
- Mix soda with buttermilk.
- Add the soda buttermilk mixture to the creamed mixture.
- Gradually add flour and milk alternately to the mixture, mixing well.
- Add vanilla extract and mix.
- Add eggs one at a time, mixing well after each addition.
- Pour batter into an 8-inch square pan, 9-inch round pan, or 9x13-inch pan.
- Bake at 350°F (175°C) for 25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool and serve.
Tips & Substitutions
For a richer flavor, consider using high-quality dark chocolate. If you don’t have buttermilk on hand, you can substitute it with a mixture of milk and vinegar or lemon juice (1 cup milk mixed with 1 tablespoon vinegar or lemon juice). Ensure the ingredients are at room temperature for better mixing. This cake can also be made into cupcakes for easier serving.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a hot cup of coffee or a glass of cold milk for a comforting treat. For a festive touch, consider serving it alongside Caramel Fruit Salad for a refreshing contrast.
Storage & Reheating
Store any leftover Martin Chocolate Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or until warmed through, taking care not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Martin Chocolate Cake contains roughly 572 calories, with 8g protein, 59g carbohydrates, and 28g fat. It is a good source of protein (15% of the Daily Value), iron (13% of the Daily Value), and calcium (11% 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 cocoa powder instead of chocolate squares?
Yes, you can substitute the 2 squares of chocolate with about 1/2 cup of unsweetened cocoa powder mixed with 1/4 cup of hot water to achieve a similar chocolate flavor. Be sure to adjust the sugar slightly since cocoa powder is less sweet.
How can I make this cake gluten-free?
To make the Martin Chocolate Cake gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that all other ingredients are also certified gluten-free to avoid cross-contamination.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans can be added to the batter for extra texture and flavor. About 1/2 cup of nuts should be sufficient. Just fold them in gently after combining the wet and dry ingredients.
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).