Old-Fashioned Dark Chocolate Cake
Indulge in this rich, moist dark chocolate cake featuring deep cocoa flavors, perfect for celebrations or satisfying a chocolate craving with a tender, fluffy crumb.
Ingredients
Instructions
- Blend shortening, sugar, and eggs thoroughly.
- Add sour milk alternately with combined flour, salt, and baking soda, mixing well after each addition.
- Stir cocoa into boiling water until dissolved.
- Add the cocoa mixture to the batter and mix well.
- Stir in vanilla extract.
- Pour the batter into prepared pans (either 9 or 10-inch tube pans or three 8-inch layer pans).
- Bake at 350°F (175°C) for 1 hour and 10 minutes for tube pans or 35 to 40 minutes for layer pans.
Tips & Substitutions
For a richer flavor, consider using high-quality dark cocoa powder. If you don't have sour milk, add 1 tablespoon of vinegar or lemon juice to regular milk and let it sit for 5 minutes. Ensure all ingredients are at room temperature for better blending. You can also substitute half of the shortening with unsweetened applesauce for a lighter texture.
Serving Suggestions
Serve slices of this decadent chocolate cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Cheesecake Mousse. For a festive touch, dust the top with powdered sugar or add chocolate ganache. Fresh berries make a delightful contrast to the rich chocolate flavor.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in the microwave for 10-15 seconds, or warm in a preheated oven at 350°F (175°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Dark Chocolate Cake contains roughly 553 calories, with 7g protein, 63g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (25% of the Daily Value) and iron (20% of the Daily Value), and a good source of potassium and vitamin C. It also contributes 7g 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 flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. However, if you use whole wheat flour, the cake will be denser, so consider combining it with all-purpose flour.
What should I do if the cake domes in the center?
If the cake domes, it may be due to overmixing the batter or baking at too high a temperature. Ensure that you mix just until combined and check that your oven temperature is accurate, using an oven thermometer if necessary.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Frost it just before serving for the best presentation.
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).