Velvet Chocolate Cake
Velvet Chocolate Cake offers a rich, moist texture with deep chocolate flavor, perfect for celebrations or indulgent desserts suited for chocolate lovers and special occasions.
Ingredients
Instructions
- Cream shortening and brown sugar together.
- Add beaten eggs and continue to beat.
- Melt the chocolate and add to the mixture, beating after each addition.
- Alternately add sifted cake flour and water, beating after each addition.
- Dissolve soda in boiling water and add to the batter.
- Pour the batter into two 9-inch layer pans.
- Bake at 325°F (160°C) for 1 hour.
Tips & Substitutions
For a richer flavor, consider using unsweetened cocoa powder in place of some of the chocolate. If you don't have shortening, you can substitute it with an equal amount of unsalted butter. Be sure to sift the cake flour to ensure a light texture. You can also add a teaspoon of vanilla extract for added depth.
Serving Suggestions
Serve the Velvet Chocolate Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Fruited Ice Cream Dessert for a refreshing finish. Consider garnishing with chocolate shavings or fresh berries for an elegant touch.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate, wrapping the cake tightly in plastic wrap to prevent drying out. To reheat, simply microwave a slice for about 10-15 seconds or warm in a preheated oven at 300°F (150°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Velvet Chocolate Cake contains roughly 1454 calories, with 8g protein, 79g carbohydrates, and 125g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2054mg per serving (89% 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 different types of sugar in this recipe?
Yes, you can substitute brown sugar with granulated sugar, but the cake will have a different flavor and moisture level. Brown sugar adds a rich, caramel-like flavor and moisture that enhances the cake's texture.
What can I do if my cake is too dry?
If the cake turns out dry, consider adding a simple syrup made from equal parts sugar and water brushed on the layers. You can also serve it with a sauce or ice cream to add moisture and flavor.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more 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).