Mrs. Anthony'S Chocolate Cake
Mrs. Anthony's Chocolate Cake is a rich, moist dessert with deep cocoa flavors, complemented by the aroma of vanilla and the warmth of hot coffee. Perfect for celebrations or a decadent treat, it appeals to chocolate lovers and can be enjoyed by all ages seeking a classic, indulgent cake.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- In a separate bowl, combine flour, cocoa, baking powder, and baking soda.
- Make a well in the center of the dry ingredients.
- Add hot coffee, then milk and vanilla to the well.
- Beat in eggs one at a time until well combined.
- Pour batter into a greased baking pan.
- Bake at 350°F (175°C) for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, try substituting some of the butter with unsweetened applesauce or Greek yogurt. Make sure to sift the dry ingredients to avoid lumps. If you want to enhance the chocolate flavor, consider adding a teaspoon of espresso powder to the dry mix. For a fun twist, add chocolate chips or nuts for texture, similar to those found in Chocolate Chip Cookies (Low-Fat).
Serving Suggestions
Serve this rich chocolate cake with a dollop of Soft Frosting or a scoop of vanilla ice cream on the side for a delicious contrast. Fresh berries can add a nice touch of acidity and freshness. Pair it with a cup of coffee or a glass of milk to balance the sweetness, making it a perfect dessert for any occasion.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To enjoy it warm, microwave individual slices for about 10-15 seconds, being careful not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Anthony'S Chocolate Cake contains roughly 643 calories, with 11g protein, 87g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (47% of the Daily Value), iron (44% of the Daily Value), and vitamin C (29% of the Daily Value). Note that it is relatively high in sodium, at 757mg per serving (33% 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 ahead of time?
Yes, you can make this chocolate cake a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. It will taste just as delicious the next day, and the flavors may even deepen as it sits.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). Both options will help bind the ingredients while keeping the cake moist.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately according to the package instructions. This will help maintain the cake's texture and rise.
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).