Rose Roggie Chocolate Cake
A rich, decadent chocolate cake featuring deep cocoa flavors, perfect for celebrations or satisfying chocolate cravings, suitable for all chocolate lovers seeking a moist, tender dessert.
Ingredients
Instructions
- Add hot boiling water to the unsweetened chocolate and stir until smooth.
- Cream the butter until soft, then gradually add sugar and beat thoroughly.
- Add sour milk, eggs, and the melted chocolate mixture to the creamed butter and sugar.
- Sift together the flour, cornstarch, and baking soda, then add to the wet ingredients and mix well.
- Pour the batter into two greased 9-inch round pans or one 9x13-inch pan.
- Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, use high-quality unsweetened chocolate. If you don't have sour milk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure the butter is at room temperature for easier creaming. To prevent sticking, line the bottom of the pans with parchment paper after greasing. This cake pairs beautifully with Cream Cheese Brownie Pie for dessert enthusiasts.
Serving Suggestions
This decadent chocolate cake is perfect for celebrations. Serve it plain, or add a layer of chocolate frosting for extra indulgence. Fresh berries or a scoop of vanilla ice cream make delightful accompaniments. It also pairs well with coffee or a glass of milk for a classic treat. For a twist, consider serving it alongside Butter Cookies And Jelly.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or enjoy it cold. You can also frost it after reheating for a fresh touch.
Nutrition & Diet Analysis (per serving)
Each serving of Rose Roggie Chocolate Cake contains roughly 211 calories, with 4g protein, 39g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 470mg per serving (20% 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 a different type of chocolate?
Yes, you can substitute unsweetened chocolate with dark chocolate, but it will make the cake sweeter. If you do, reduce the sugar in the recipe to balance the sweetness. Just ensure to melt it the same way you would with unsweetened chocolate for the best texture.
What can I use instead of sour milk?
If you don't have sour milk on hand, you can easily make a substitute by adding one tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5-10 minutes until it thickens slightly, then use it in the recipe as directed.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, continue baking for a few more minutes and check again.
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).