The Edwards Chocolate Cake
Decadent chocolate cake featuring rich cocoa flavor and moist texture, perfect for chocolate lovers and suitable for celebrations or indulgent desserts.
Ingredients
Instructions
- Fill the remainder of a 1 cup measure with cocoa and add hot coffee to fill the cup.
- Stir the cocoa and hot coffee mixture and let it cool.
- Add soda to the buttermilk and stir, then set aside.
- Combine the cake flour, baking powder, and salt.
- Cream together shortening and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Alternately add the flour mixture and the cocoa-coffee mixture to the creamed mixture, beginning and ending with the flour mixture.
- Pour batter into prepared cake pans and bake at 350°F (175°C) for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before frosting or serving.
Tips & Substitutions
To enhance the flavor of your Edwards Chocolate Cake, consider using high-quality cocoa powder. If you don't have buttermilk, a mixture of milk and vinegar can be a great substitute. Make sure to let the cocoa-coffee mixture cool before adding it to prevent curdling the eggs. For added richness, you can incorporate a bit of melted chocolate into the batter.
Serving Suggestions
This decadent chocolate cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, serve it alongside fresh green beans with almonds for a balanced meal. It also makes a great dessert for celebrations or gatherings, complementing desserts like Lime Chiffon Pie or Lemon Custard Pudding Cake.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds or until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of The Edwards Chocolate Cake contains roughly 676 calories, with 14g protein, 73g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (76% of the Daily Value), iron (65% of the Daily Value), and potassium (36% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1201mg per serving (52% 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 flour for this recipe?
While cake flour is recommended for a light texture, you can use all-purpose flour as a substitute. However, the cake may be denser. If using all-purpose flour, consider sifting it to help aerate the batter and maintain some lightness.
What should I do if my cake sinks in the middle?
A sinking cake can result from underbaking or overmixing the batter. Ensure you bake the cake until a toothpick comes out clean. If your oven runs cool, it may take longer. Avoid overmixing after adding dry ingredients to prevent excess air from collapsing the structure.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake in advance and store it as described before. Consider frosting it closer to serving time for the best texture and flavor. If frosting ahead of time, keep it in the refrigerator to maintain freshness, but let it come to room temperature before serving.
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).