Mary Ann'S Chocolate Cake
A rich, fudgy chocolate cake with deep cocoa flavor, perfect for celebrations or indulgent desserts, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- In a saucepan, combine baking chocolate, butter, and milk.
- Bring to a boil.
- Add sugar and let it cool.
- Beat eggs and add them to the chocolate mixture.
- Add flour, baking soda, and vanilla.
- Mix thoroughly; batter will be thin.
- Pour into a greased 9 x 13-inch baking dish.
- Bake at 375°F (190°C) for 30 to 35 minutes or until done.
Tips & Substitutions
For a richer flavor, consider using high-quality dark chocolate instead of regular baking chocolate. You can substitute the butter with coconut oil for a dairy-free version. If you're out of eggs, unsweetened applesauce works well as a binder; use 1/4 cup for each egg. Ensure your baking soda is fresh for the best rise.
Serving Suggestions
This chocolate cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an elegant touch, dust with powdered sugar or serve with fresh berries. It also goes well with a cup of coffee or tea, making it perfect for afternoon gatherings.
Storage & Reheating
To store leftovers, allow the cake to cool completely before covering it with plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For reheating, warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Ann'S Chocolate Cake contains roughly 604 calories, with 9g protein, 93g carbohydrates, and 11g fat. It is a good source of iron (18% of the Daily Value), protein (17% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 553mg per serving (24% 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 make this cake gluten-free?
Yes, you can substitute regular flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for structure. The cake's texture may be slightly different, but it should still be delicious!
How can I make this cake more chocolatey?
For an extra chocolate flavor, you can add chocolate chips to the batter before baking or top the cake with a rich chocolate ganache once it cools. Both options will enhance the chocolate experience significantly.
What can I use instead of baking chocolate?
If you don't have baking chocolate on hand, you can use cocoa powder as a substitute. For every square of baking chocolate, use 3 tablespoons of cocoa powder and 1 tablespoon of butter or oil to maintain the fat content.
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).