Shirley'S Chocolate Cake
Indulge in this rich, moist chocolate cake featuring deep cocoa flavor, perfect for gatherings or satisfying sweet cravings with a classic, homemade touch.
Ingredients
Instructions
- In a bowl, combine sugar and flour.
- In a boiler, mix cocoa, margarine, oil, and water.
- Bring the mixture to a boil.
- Pour the boiling mixture over the sugar and flour mixture.
- Stir in the eggs, buttermilk, cinnamon, soda, and vanilla.
- Mix by hand until well combined.
- Pour the batter into a 9 x 13-inch pan.
- Bake at 350°F for 25 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half the sugar with brown sugar. You can also swap out the buttermilk for plain yogurt or milk mixed with vinegar. If you prefer a lighter cake, reduce the oil to 1/4 cup and add an extra egg. Remember to grease your pan well to prevent sticking, especially since this cake has a moist texture.
Serving Suggestions
This chocolate cake is delicious on its own but pairs beautifully with vanilla ice cream for a classic dessert experience. You can also serve it with a drizzle of chocolate ganache or a dollop of whipped cream for added indulgence. Consider enjoying it alongside a cup of coffee or tea for a delightful afternoon treat.
Storage & Reheating
Store leftover chocolate 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 individual slices in the microwave for 10-15 seconds or warm in the oven at 300°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Shirley'S Chocolate Cake contains roughly 572 calories, with 4g protein, 28g carbohydrates, and 48g fat.
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 gluten-free flour instead of plain flour?
Yes, you can substitute plain flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum, or add it separately to help mimic the texture of traditional flour. This will help achieve a similar consistency in your cake.
What can I use instead of margarine?
If you prefer not to use margarine, you can substitute it with an equal amount of unsalted butter or coconut oil. Both will add a rich flavor to the cake, though coconut oil may impart a slight coconut taste.
Can I make this cake in advance?
Absolutely! You can bake the cake a day in advance. Allow it to cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. This will help maintain its moisture and flavor until you're ready to serve.
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).