Ruth Marshall'S Chocolate Cake
Rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or casual gatherings, appealing to chocolate lovers seeking a classic homemade dessert.
Ingredients
Instructions
- Mix liquid ingredients together first, then add dry ingredients and mix well.
- Grease and flour pans.
- Heat oven to 350°F (175°C).
- Use a large bowl and put all ingredients together.
- Beat until well mixed.
- Bake for 30 to 35 minutes until the center springs back.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you want a lighter texture, you can replace half of the oil with unsweetened applesauce. Remember to sift the dry ingredients to avoid lumps and ensure a smooth batter. This cake also pairs beautifully with American recipes like Easy Fudge Recipe for a chocolate lover's delight.
Serving Suggestions
Serve this chocolate cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. Pairing it with fresh berries or a fruit compote can enhance the flavors. For a special touch, drizzle with chocolate ganache or serve alongside Meringue Teasers for a delicious dessert spread.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If you want to reheat, simply microwave a slice for 10-15 seconds or warm in the oven at 300°F (150°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth Marshall'S Chocolate Cake contains roughly 256 calories, with 6g protein, 55g carbohydrates, and 2g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 976mg per serving (42% 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 oil in this recipe?
Yes, you can substitute salad oil with vegetable oil or even melted coconut oil for a different flavor profile. Just ensure that the oil used has a neutral taste to maintain the chocolate flavor.
What can I do if my cake is too dry?
If the cake turns out dry, it may be due to overbaking. To keep it moist, you can add a simple syrup made from equal parts sugar and water brushed over the cooled cake. Also, ensure you’re measuring your flour accurately, as too much can lead to dryness.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum for proper structure. This way, you can enjoy a delicious chocolate cake that accommodates gluten-free diets.
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).