No Icing Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for any occasion. Its simple, no-icing approach makes it easy and delicious for everyone to enjoy.
Ingredients
Instructions
- Mix together all ingredients until smooth.
- Pour batter into a greased Bundt or tube pan.
- Bake at 325°F (160°C) for 1 hour and 15 minutes.
- Place a cookie sheet under the pan, then flip the cake out while still warm.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you want a lighter cake, you can substitute half the shortening with applesauce. Ensure all ingredients are at room temperature for better mixing. A pinch of espresso powder can enhance the chocolate flavor without making it taste like coffee. This cake is great as a base for other desserts, such as the Butterscotch - Mocha Pound Cake.
Serving Suggestions
This No Icing Chocolate Cake is delightful on its own but can be served with a scoop of vanilla ice cream or fresh berries for added flavor. A dusting of powdered sugar can also elevate the presentation. It pairs beautifully with the Hearty Potato-Leek Soup as a comforting meal. For a festive touch, consider serving it alongside Nonalcoholic Eggnog during the holidays.
Storage & Reheating
Once cooled, store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. To reheat, gently warm individual slices in the microwave for about 10-15 seconds to maintain moisture, or serve at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of No Icing Chocolate Cake contains roughly 846 calories, with 14g protein, 121g carbohydrates, and 35g fat. It is an excellent source of vitamin C (38% of the Daily Value), iron (34% of the Daily Value), and protein (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 841mg per serving (37% 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 a different type of pan for this cake?
Yes, you can use a 9x13 inch baking pan or two round cake pans if you prefer. Adjust the baking time accordingly; check for doneness at around 30-35 minutes for round pans or 50-55 minutes for a 9x13 inch pan.
Why is my cake dense?
A dense cake could result from overmixing the batter or using ingredients that are too cold. Ensure that all ingredients are at room temperature and mix until just combined to keep the cake light and fluffy.
Can I freeze this cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to 3 months. Thaw it in the refrigerator overnight before serving, and it will taste fresh.
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).