Ole-Time Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or casual gatherings, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Beat sugar, softened butter, eggs, and vanilla until fluffy.
- Add salt, all-purpose flour, baking soda, water, and cocoa powder; mix until well combined.
- Pour batter into prepared cake pans.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of cocoa powder to the batter. If you're out of eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce. Make sure your butter is softened to room temperature for easier mixing. To ensure even baking, rotate the cake pans halfway through the baking time.
Serving Suggestions
Serve this Ole-Time Chocolate Cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with Honey Peaches for a refreshing twist. You can also dust the top with powdered sugar or drizzle with chocolate ganache for an elegant finish.
Storage & Reheating
Cool the cake completely before storing. Wrap it tightly in plastic wrap or aluminum foil to keep it fresh. You can store it at room temperature for up to 3 days or refrigerate it for up to a week. To reheat, microwave individual slices for about 10-15 seconds, or warm in a preheated oven at 350°F (175°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Ole-Time Chocolate Cake contains roughly 380 calories, with 8g protein, 70g carbohydrates, and 2g fat. It is a good source of iron (19% of the Daily Value), vitamin C (18% of the Daily Value), and protein (16% of the Daily Value). Note that it is relatively high in sodium, at 577mg per serving (25% 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 cake flour instead of all-purpose flour?
Yes, you can use cake flour for a lighter texture. However, reduce the amount slightly since cake flour is finer and absorbs less liquid. Start with about 1 3/4 cups of cake flour instead of 2 cups of all-purpose flour.
What can I add to enhance the chocolate flavor?
To deepen the chocolate flavor, consider adding a teaspoon of espresso powder to the batter. It enhances the chocolate without adding a coffee taste. Alternatively, you can use dark cocoa powder instead of regular cocoa powder for a richer taste.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake, as this can lead to a dry cake. If the edges are pulling away from the pan, that’s another sign it's ready.
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).