Twenty Minute Chocolate Cake
A moist, rich chocolate cake with a hint of cinnamon, perfect for quick desserts or special occasions, appealing to chocolate lovers and those short on time.
Ingredients
Instructions
- Mix the flour, sugar, cinnamon, and baking powder together and set aside.
- Bring the margarine, cocoa, water, and shortening to a boil.
- Add the boiling mixture to the flour mixture; dissolve the baking soda in the buttermilk and add to the batter.
- Add the eggs and vanilla extract, then mix well.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes.
Tips & Substitutions
To enhance the chocolate flavor, consider using Dutch-process cocoa instead of regular cocoa powder. If you're out of buttermilk, you can create a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Additionally, for a richer texture, you might try using unsalted butter in place of margarine. This cake can be dressed up with a dusting of powdered sugar or a drizzle of chocolate glaze.
Serving Suggestions
Serve slices of this cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with Cinnamon Ice Cream, which complements the cake's flavor. For a fun twist, consider serving it alongside fresh berries or a drizzle of chocolate sauce. This cake also makes a fantastic base for layered desserts.
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, warm individual slices in the microwave for 10-15 seconds, or enjoy it chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Twenty Minute Chocolate Cake contains roughly 328 calories, with 5g protein, 32g carbohydrates, and 20g fat. It is a good source of calcium (16% of the Daily Value), iron (13% of the Daily Value), and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 711mg per serving (31% 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 all-purpose flour instead of cake flour for this recipe?
Yes, all-purpose flour works well in this recipe. It will provide a slightly denser texture than cake flour, but the cake will still turn out delicious. Just ensure you measure the flour correctly for the best results.
What can I substitute for margarine in this recipe?
You can substitute margarine with an equal amount of unsalted butter for a richer flavor. Alternatively, vegetable oil can be used, though it may change the texture slightly. Just be cautious with the amount, as butter adds both fat and moisture to the cake.
Is there a way to make this cake gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help mimic the texture of traditional flour. Make sure all other ingredients are gluten-free as well, such as the baking powder and cocoa powder.
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).