Mrs. Shafer'S Chocolate Cake
Rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or indulgent desserts, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Sift together flour, baking powder, baking soda, and cocoa.
- Add the dry ingredients alternately with hot milk and coffee, mixing well after each addition.
- Beat the mixture for 2 minutes.
- Add eggs and vanilla; beat for 1 minute more.
- Pour batter into three 8-inch cake tins.
- Bake at 325°F (163°C) for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, try substituting half of the cocoa with dark chocolate or use buttermilk instead of regular milk. If you don't have coffee, brewed tea can be a great alternative. Ensure your butter is at room temperature for easier creaming with sugar. Consider adding a pinch of salt to enhance the chocolate flavor. Also, keep an eye on the baking time as ovens may vary.
Serving Suggestions
This chocolate cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate ganache for an indulgent treat. You can also serve it with fresh berries for a refreshing contrast. For a complete meal, consider serving alongside a light salad or pairing it with a sweet beverage like Orange Dream Soda. It's a perfect dessert for gatherings or family dinners.
Storage & Reheating
Store leftover chocolate cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, place a slice in the microwave for 10-15 seconds or warm in an oven at 350°F (175°C) for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Shafer'S Chocolate Cake contains roughly 423 calories, with 8g protein, 59g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (33% of the Daily Value) and iron (28% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 468mg per serving (20% 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 bake the cake layers a day in advance. Allow them to cool completely before wrapping in plastic wrap and refrigerating. This will enhance the flavors and make frosting easier. Just bring them to room temperature before serving or frosting.
What can I use instead of eggs?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt for each egg. Alternatively, a flax egg made from 1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water can also work well in this recipe, making it suitable for vegetarian recipes.
How do I know when the cake is done baking?
You can check the doneness of the cake by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. Keep in mind that baking times may vary, so 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).