Super Chocolate Cake
A rich, moist chocolate cake with layers of deep cocoa flavor, complemented by a luscious filling and frosting, perfect for celebrations and chocolate lovers alike.
Ingredients
Instructions
- Melt the German chocolate in boiling water and set aside to cool.
- Mix yeast with warm water and set aside.
- Cream shortening and sugar well.
- Add egg yolks one at a time, beating after each addition.
- Add vanilla, melted chocolate, and yeast mixture.
- Sift together self-rising flour, salt, and cocoa.
- Stir soda into buttermilk.
- Add alternately the flour mixture and buttermilk to the batter, beating well after each addition.
- Fold in beaten egg whites.
- Bake in 4 layers at 350°F (175°C) for 35 minutes.
- Put filling between layers and frost the cake.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make a substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. To ensure even baking, rotate the cake layers halfway through the baking time. Remember to separate the egg whites and yolks carefully for the best volume in the beaten egg whites.
Serving Suggestions
Serve the Super Chocolate Cake with a scoop of vanilla ice cream for a delightful contrast to the rich chocolate. It pairs beautifully with Suzie Bodenhamer'S Coconut Pie for a dessert spread. Fresh berries or a drizzle of chocolate sauce can also enhance each slice. Consider serving with a cup of coffee or a glass of milk for the ultimate indulgence.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to three days. For longer storage, you can freeze the layers; just make sure to wrap them well. To reheat, gently warm in the oven at a low temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Super Chocolate Cake contains roughly 587 calories, with 12g protein, 52g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (34% of the Daily Value), iron (32% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 841mg per serving (37% 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 regular chocolate instead of German chocolate?
Yes, you can substitute regular semisweet or bittersweet chocolate for German chocolate. Just be aware that the flavor will be slightly different, as German chocolate has a sweeter and milder taste due to its unique blend of chocolate and sugar.
What can I use if I don't have self-rising flour?
If you don't have self-rising flour, you can make your own by combining 2 1/2 cups of all-purpose flour with 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. This will give you a similar effect for the cake's rise.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the self-rising flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add 1/4 teaspoon per cup of flour for structure. Adjust baking times as needed, as gluten-free cakes can sometimes bake faster.
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).