One Egg Chocolate Cake
A moist, rich chocolate cake featuring a tender crumb and deep cocoa flavor, perfect for chocolate lovers and suitable for casual gatherings or special occasions.
Ingredients
Instructions
- Cream sugar and shortening together until smooth and fluffy.
- Add the egg and mix well.
- Stir in flour, soda, salt, cocoa, and buttermilk until batter is smooth.
- Pour into a greased baking pan and bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you don't have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice, letting it sit for 5 minutes. Ensure to check the cake at the 30-minute mark to avoid overbaking, as oven temperatures can vary. This cake is also perfect for layering with frosting, similar to recipes like Holiday Party Cookies.
Serving Suggestions
Serve your One Egg Chocolate Cake with a dusting of powdered sugar or a dollop of whipped cream for an elegant touch. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a festive occasion, consider adding a chocolate ganache on top, making it a delightful dessert option alongside Zucchini Hors D'Oeuvres or other American recipes.
Storage & Reheating
Once cooled, store the One Egg Chocolate Cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply place a slice in the microwave for 10-15 seconds or warm it in the oven at 350°F (175°C) for about 5 minutes to maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of One Egg Chocolate Cake contains roughly 1045 calories, with 7g protein, 39g carbohydrates, and 98g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1901mg per serving (83% 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 all-purpose flour instead of cake flour?
Yes, all-purpose flour can be used as a substitute for cake flour in this recipe. However, for a lighter texture, you can sift the all-purpose flour before measuring it. This will help replicate the tenderness of cake flour, ensuring your One Egg Chocolate Cake remains soft and delicious.
What if I don't have shortening?
If you don't have shortening, you can replace it with an equal amount of unsalted butter, which will add a rich flavor to your cake. Alternatively, coconut oil can also be used for a dairy-free option, providing a subtle coconut taste that complements the chocolate well.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, consider adding chocolate chips or chunks into the batter before baking. You could also increase the cocoa powder to 6 tablespoons for an even more intense chocolate experience. Topping the cake with chocolate frosting or ganache will also amplify the chocolate taste.
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).