This chocolate cake is rich and moist, but so easy to make!

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This recipe for chocolate cake came from my mother-in-law.  My husband, Grant, raved about it always, and said it was a good, easy to make recipe that never failed.  So I was given the recipe many years ago, and have made it many MANY times.  It’s my standard recipe for the kids’ birthday cakes, and for whenever we needed to bring something to a potluck event.  Rich and moist, but so easy to make!  And it works well with the gluten-free and the dairy-free conversions … win/win! 

A few years ago, when I was making this recipe for Henry’s birthday and my mother-in-law was visiting, she had a look at the recipe I was using and said that I used double the amount of milk than she did.  No wonder my cakes were always so moist … but I’m not changing this recipe for anything!

You can make this as a sheet cake, two 8″ round cakes, or any combination in between.  Feel free to frost with any combination … although I am kind of partial to a chocolate frosting of some variety!

Chocolate cake
Yields 12
Print
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
280 calories
44 g
82 g
10 g
5 g
6 g
118 g
28 g
25 g
0 g
4 g
Nutrition Facts
Serving Size
118g
Yields
12
Amount Per Serving
Calories 280
Calories from Fat 88
% Daily Value *
Total Fat 10g
16%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 82mg
27%
Sodium 28mg
1%
Total Carbohydrates 44g
15%
Dietary Fiber 2g
7%
Sugars 25g
Protein 5g
Vitamin A
7%
Vitamin C
0%
Calcium
17%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups sugar
  2. 1/2 cup butter or dairy-free margarine
  3. 2 cups gluten-free flour
  4. 4 tsp baking powder
  5. 1/2 cup cocoa powder
  6. 4 eggs (separated)
  7. 1 tsp vanilla
  8. 2 cups almond milk
Instructions
  1. Preheat oven to 180C / 350F and prepare baking pan.
  2. Sift the flour and cocoa together and set aside.
  3. Mix the butter/margarine and sugar together and add in vanilla.
  4. Separate the eggs and add the yolks to the butter mixture. Mix well.
  5. Slowly alternate adding the flour and cocoa mixture and milk into the butter mixture and mix well.
  6. Beat egg whites until stiff and gently fold into mixture.
  7. Pour into prepared pan and bake at 180C for 30-40 minutes.
To make this gluten free
  1. Substitute the 2 cups self-raising flour for 1 1/2 cups rice flour, 1/3 cup potato starch, 1/3 cup tapioca starch, 1 tsp xanthan gum and 4 tsp baking powder.
Adapted from my mother-in-law
beta
calories
280
fat
10g
protein
5g
carbs
44g
more
Adapted from my mother-in-law
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