Quick Chocolate Cake
A rich and moist chocolate cake with a deep cocoa flavor, perfect for chocolate lovers and suitable for gatherings or as a dessert treat.
Ingredients
Instructions
- Mix flour and sugar together.
- Place water, cocoa, and margarine in a pan and bring to a boil.
- Remove from heat; pour over the flour and sugar mixture.
- Mix well.
- Add eggs, buttermilk, soda, and vanilla.
- Pour into a 9 x 12-inch pan.
- Bake at 400°F for 20 to 30 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsweetened applesauce. If you don’t have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Ensure to mix the batter thoroughly to avoid lumps for a smoother texture. This cake is also great for making Easy Bar Cookies if you want to switch it up.
Serving Suggestions
Serve this cake plain or dusted with powdered sugar for a simple presentation. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful twist, serve alongside Strawberry Pineapple Salad for a refreshing contrast. It also makes a great base for Penuche Nut Frosting for those who want to elevate its flavor.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, microwave a slice for about 10-15 seconds or warm it in the oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Chocolate Cake contains roughly 694 calories, with 14g protein, 108g carbohydrates, and 10g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (29% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 8g 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour in this recipe without any issues. It will result in a slightly denser texture, but the cake will still taste delicious. If you want a lighter cake, you can sift the all-purpose flour before measuring.
What can I substitute for margarine?
You can substitute margarine with an equal amount of unsalted butter or coconut oil for a dairy-free option. Just keep in mind that using butter will change the flavor slightly, making it richer.
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. Baking times can vary, so start checking at 20 minutes to prevent overbaking.
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).