Vera'S Chocolate Cake
Rich and moist chocolate cake with a deep cocoa flavor, perfect for celebrations or everyday indulgence, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Cream shortening and sugar together.
- Add eggs, one at a time, beating well after each addition.
- Add flour and milk a little at a time, starting and ending with flour, and beat well.
- Add melted chocolate, then add vinegar, salt, and soda which have been dissolved together.
- Beat well, then pour the batter into two greased and floured 9-inch pans.
- Bake at 350°F for about 30 to 35 minutes until a toothpick inserted in the center comes out clean.
- Frost with your favorite icing.
Tips & Substitutions
For a richer flavor, consider using high-quality dark chocolate instead of regular chocolate. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar. Ensure the cake flour is sifted multiple times to achieve a light texture. To prevent sticking, use parchment paper in the bottom of the pans. This cake pairs beautifully with Ice Cream Bars for a delightful dessert experience.
Serving Suggestions
Serve slices of Vera's Chocolate Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs well with a cup of coffee or tea and makes a great dessert for gatherings or celebrations. For a festive touch, decorate the cake with fresh berries or chocolate shavings. Consider serving it alongside Blueberry Cheesecake Bars for a delightful dessert spread.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to three days, or in the refrigerator for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Vera'S Chocolate Cake contains roughly 190 calories, with 3g protein, 23g carbohydrates, and 10g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 627mg per serving (27% 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 flour instead of cake flour?
Yes, you can use all-purpose flour as a substitute for cake flour, but for best results, you should measure it correctly. For every cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons. This will help maintain the light texture of the cake.
How can I make this cake gluten-free?
To make Vera's Chocolate Cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for proper texture. You may also need to adjust the baking time slightly, so keep an eye on the cake as it bakes.
What can I use instead of shortening?
If you prefer not to use shortening, you can replace it with unsalted butter or coconut oil in equal amounts. Both options will add a delicious flavor while helping to create a moist cake. Just ensure that the butter is softened before creaming with the sugar.
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).