Our Favorite Chocolate Cake
A rich, moist chocolate cake featuring deep cocoa flavor, perfect for celebrations or dessert, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Cream shortening, cocoa, and sugar.
- Add eggs one at a time, mixing well.
- Alternately add water and flour mixture, including baking powder, baking soda, and vanilla, mixing until smooth.
- Pour batter into a greased and floured tube pan.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have shortening, you can substitute with unsalted butter. Make sure all ingredients are at room temperature for better incorporation. For added moisture, you can substitute half of the water with brewed coffee, which enhances the chocolate taste. This cake can be easily adapted into a layer cake or cupcakes.
Serving Suggestions
Serve the cake as is or dust with powdered sugar for a simple presentation. Pair it with a scoop of vanilla ice cream or fresh berries for added flavor. This cake also pairs beautifully with Deluxe Strawberry Shortcake for a delightful dessert spread. Consider serving it with a drizzle of chocolate sauce or a dollop of whipped cream for extra indulgence.
Storage & Reheating
Store leftover chocolate cake in an airtight container at room temperature for up to three days, or in the refrigerator for about a week. To reheat, slice the cake and microwave for 10-15 seconds or enjoy it cold. If freezing, wrap slices tightly in plastic wrap and store in a freezer bag for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Our Favorite Chocolate Cake contains roughly 879 calories, with 5g protein, 71g carbohydrates, and 42g fat. It is an excellent source of calcium (32% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1888mg per serving (82% 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 self-rising flour instead of all-purpose flour?
Yes, you can use self-rising flour, but omit the baking powder and baking soda from the recipe since self-rising flour already contains leavening agents. Adjusting the flour will ensure the cake rises properly without becoming too dense.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there's wet batter on the toothpick, give it more time in the oven, checking every 5 minutes until done.
Can I make this cake ahead of time?
Absolutely! This chocolate cake stores well, making it perfect for making ahead. You can bake it a day or two in advance and store it in an airtight container. Just remember to let it cool completely before wrapping it to maintain its moisture.
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).