Texas Chocolate Cake(Makes 13 X 9-Inch Cake)
Rich and moist Texas Chocolate Cake features deep cocoa flavor with a hint of cinnamon, perfect for gatherings or indulgent desserts that satisfy chocolate lovers.
Ingredients
Instructions
- Preheat oven and prepare a 13 x 9-inch baking pan.
- Mix together flour and sugar, set aside.
- In a saucepan, melt butter, then add vegetable oil, water, and cocoa powder. Bring to a boil.
- Pour the hot mixture into the flour and sugar mixture. Mix well.
- Add eggs, soda, buttermilk, cinnamon, and vanilla. Stir until smooth.
- Pour batter into the prepared baking pan.
- Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before frosting or serving.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa powder. If you’re out of buttermilk, mix 1/2 cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Make sure to mix the ingredients thoroughly to avoid lumps for a smoother batter. This cake can also be made as cupcakes, adjusting the baking time to about 20 minutes.
Serving Suggestions
Serve the Texas Chocolate Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. It pairs beautifully with J.W.'S Surprise(Cabbage Casserole) for a delightful meal. Consider dusting the cake with powdered sugar or drizzling with chocolate ganache for an elegant touch.
Storage & Reheating
To store leftover Texas Chocolate Cake, cover it tightly with plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. Reheat slices in the microwave for 10-15 seconds for a warm treat or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Chocolate Cake(Makes 13 X 9-Inch Cake) contains roughly 330 calories, with 4g protein, 34g carbohydrates, and 18g fat. It is a good source of vitamin C (16% 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 substitute the eggs in this recipe?
Yes, you can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt for a great egg substitute. This will maintain moisture and texture in the cake while making it suitable for those with egg allergies.
What type of frosting goes well with this cake?
A classic chocolate buttercream frosting complements this cake perfectly. You could also try cream cheese frosting for a tangy contrast, or even a simple glaze made from powdered sugar and milk for a lighter option.
Can I freeze this cake?
Absolutely! To freeze, let the cake cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving, and for best results, frost it after thawing.
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).