Purple Ribbon Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or dessert lovers craving a classic, indulgent treat with a tender crumb and luscious frosting.
Ingredients
Instructions
- Mix flour and salt together; set aside.
- Add boiling water to chocolate and stir until chocolate is dissolved; set aside.
- Cream shortening; add sugars gradually and cream together.
- Add eggs and beat well.
- Add chocolate mixture and blend.
- Alternate adding flour and sour milk, beating after each addition.
- Add vanilla.
- Bake in layer pans in 350°F oven for 30 minutes until done.
- Cover with your favorite frosting.
Tips & Substitutions
For a richer chocolate flavor, consider using dark chocolate instead of unsweetened. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. To ensure even baking, rotate the pans halfway through the baking time.
Serving Suggestions
This Purple Ribbon Chocolate Cake pairs beautifully with a rich chocolate ganache or a light whipped cream frosting. Serve alongside a scoop of vanilla ice cream for an indulgent dessert experience. It also complements a cup of coffee or a glass of milk, making it perfect for any gathering or special occasion.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three 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 about 10-15 seconds until warmed through, but be careful not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Purple Ribbon Chocolate Cake contains roughly 591 calories, with 8g protein, 121g carbohydrates, and 9g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein and calcium.
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 in place of cake flour. However, your cake may be slightly denser. To mimic cake flour, you can substitute 1 cup of all-purpose flour with 1 cup minus 2 tablespoons of flour, adding a bit of cornstarch.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure to also check that your baking soda and any other ingredients are gluten-free to avoid cross-contamination.
What can I do if my cake is too dry?
If your cake turns out dry, you can brush it with a simple syrup made from equal parts water and sugar heated until dissolved. Additionally, serving it with a scoop of ice cream or a drizzle of warm chocolate sauce can help add moisture and enhance flavor.
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).