Nora'S Cake
A rich, chocolatey cake with a moist crumb and deep cocoa flavor, perfect for chocolate lovers and suitable for special occasions or everyday indulgence.
Ingredients
Instructions
- Grease and flour a tube pan.
- Mix all ingredients thoroughly in a large bowl.
- Add 1 cup hot water and mix just before baking.
- Bake at 300°F (149°C) for 1 hour without opening the oven door.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of buttermilk, or add a tablespoon of vinegar to regular milk to mimic buttermilk's tang. If you want a lighter cake, you can substitute half of the oil with unsweetened applesauce. Make sure to mix the batter thoroughly to ensure even baking, and avoid opening the oven door during the first 45 minutes to prevent collapsing.
Serving Suggestions
Nora's Cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a drizzle of chocolate sauce. It pairs beautifully with a dollop of whipped cream or fresh berries for a pop of color and flavor. For a fun dessert experience, consider serving it alongside Layered Chocolate Pudding Dessert for a chocolate lovers' feast.
Storage & Reheating
Store leftover Nora's Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or warm it in the oven at a low temperature until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Nora'S Cake contains roughly 1143 calories, with 24g protein, 164g carbohydrates, and 11g fat. It is an excellent source of iron (66% of the Daily Value), dietary fiber (60% of the Daily Value), and protein (48% of the Daily Value), and a good source of calcium. It also contributes 17g of dietary fiber toward your daily target.
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 oil for this recipe?
Yes, you can substitute Wesson oil with any neutral oil like canola or vegetable oil. For a more distinct flavor, try using coconut oil, but keep in mind it may slightly alter the cake's texture.
What can I do if I don't have buttermilk?
If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for about 5-10 minutes until it thickens slightly before using it in the recipe.
Is it possible to make this cake gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Make sure that the blend contains xanthan gum, which helps provide structure and texture, similar to traditional flour.
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).