Stir In The Pan Chocolate Cake
A rich, moist chocolate cake with a tender crumb, perfect for chocolate lovers and versatile enough for everyday treats or special occasions.
Ingredients
Instructions
- Sift the flour, baking soda, salt, cocoa, and sugar together and put into an ungreased 8 1/2 x 11 1/2 inch baking pan.
- Add the vinegar, vanilla, cooking oil, and water or cold coffee to the dry ingredients.
- Stir until well combined.
- Bake at 350°F until a pick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the dry ingredients twice before mixing. You can substitute the cooking oil with melted coconut oil or applesauce for a healthier option. If you want a richer flavor, consider replacing half of the water with brewed coffee. For variations, add a handful of chocolate chips or nuts to the batter before baking. This cake is perfect for pairing with a scoop of ice cream or whipped cream.
Serving Suggestions
Serve this cake plain for a simple treat, or dust it with powdered sugar for a touch of elegance. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, top with fresh berries or serve alongside a slice of Death By Chocolate Cake for a chocolate lover's dream. It also goes well with a cup of coffee or a glass of cold milk.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, microwave a slice for 10-15 seconds until warm, or enjoy it cold for a fudgier texture. This cake also freezes well; wrap it tightly and store for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Stir In The Pan Chocolate Cake contains roughly 375 calories, with 3g protein, 15g carbohydrates, and 33g fat. It is a good source of dietary fiber (16% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 1501mg per serving (65% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain moisture, consider adding an extra tablespoon of oil or water. The flavor will be slightly nuttier, which can be a delicious twist on this classic cake.
What can I substitute for vinegar in the recipe?
If you don't have vinegar, lemon juice is a great alternative, providing the necessary acidity to help the baking soda react. You can also use apple cider vinegar or even yogurt in place of vinegar, although the latter may change the texture slightly.
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. Remember that baking times can vary slightly depending on your oven, so keep an eye on it after about 25 minutes.
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).