My Mom'S Chocolate Cake
A rich and moist chocolate cake with a deep cocoa flavor, perfect for celebrations or family desserts. Its tender crumb and luscious chocolate buttercream frosting make it a crowd-pleaser for birthdays, gatherings, or any occasion craving indulgence. Easy to prepare with classic ingredients and comforting taste.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine sugar, shortening, cocoa, flour, baking soda, and salt.
- Add eggs and milk to the mixture and beat well until smooth.
- Stir in hot water last, mixing thoroughly.
- Pour the batter into a greased cake pan.
- Bake at 350°F (175°C) for 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
- Use chocolate buttercream frosting to cover the cake.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa powder. If you don't have shortening, you can substitute with an equal amount of unsalted butter. For a moist cake, make sure to incorporate the hot water thoroughly. Additionally, using room temperature eggs will help create a smoother batter.
Serving Suggestions
This chocolate cake pairs beautifully with chocolate buttercream frosting for a decadent dessert. Serve it alongside a scoop of vanilla ice cream or fresh berries for a delightful contrast. It also makes a great base for layered cakes and can be enjoyed with a cup of coffee or tea, making it a perfect treat for any occasion.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply microwave a slice for 10-15 seconds or warm it in a preheated oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of My Mom'S Chocolate Cake contains roughly 384 calories, with 6g protein, 44g carbohydrates, and 22g fat. It is an excellent source of vitamin C (29% of the Daily Value), dietary fiber (26% of the Daily Value), and iron (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1592mg per serving (69% 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 ahead of time and store it. Once cooled, wrap it tightly in plastic wrap and refrigerate for up to a week. If desired, you can freeze the un-frosted cake for up to three months. Just make sure to let it thaw completely before frosting and serving.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. This will give the cake a slightly different flavor and texture but will still yield a delicious result. Make sure to soften the butter before mixing for best results.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, consider adding chocolate chips to the batter or using dark cocoa powder instead of regular cocoa. You can also layer the cake with additional chocolate frosting or ganache between the layers for an extra indulgent treat.
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).