Chocolate Cake Recipe Without Cocoa Powder
Ingredients
Making a delicious chocolate cake without cocoa powder is possible! This chocolate cake recipe requires the following ingredients: 230 grams of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 120 grams of butter, 210 grams of granulated sugar, 2 eggs, ½ teaspoon of salt, 2 teaspoons of vanilla extract, and ½ cup of sour cream.
Instructions
Start by preheating oven to 350°F (175°C). Grease and flour an 8-inch round baking pan. In a medium bowl, sift together the flour, baking powder, and baking soda. Set aside.
In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the salt and vanilla extract. Add the dry ingredients and sour cream alternatively, beginning and ending with the dry ingredients. Beat until just combined. Do not overmix.
Pour the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Frost with desired frosting, if desired.
Nutrition
This chocolate cake recipe is a delicious way to enjoy a sweet treat without cocoa powder. Each piece of cake contains approximately 320 calories, 17 grams of fat, 34 grams of carbohydrates, and 3 grams of protein. While this cake is not low in calories, it does make for a special treat when served in moderation.
Serving Suggestions
This chocolate cake recipe is delicious served on its own, however, it can also be enhanced by adding a few touches. For instance, you can top the cake with fresh fruit, such as strawberries or raspberries. Another option is to top the cake with a simple glaze or frosting. You could also serve the cake with a dollop of whipped cream or a scoop of ice cream.
Storage
This cake will stay fresh for up to three days if stored in an airtight container at room temperature. The cake can also be stored in the refrigerator for up to five days or in the freezer for up to three months. If storing in the freezer, be sure to wrap the cake in several layers of plastic wrap and place it in a sealed container or zip-top bag.
Tips and Tricks
For a richer chocolate cake, try adding a tablespoon of instant coffee powder or espresso powder to the dry ingredients. This will give the cake an extra depth of flavor. To make the cake even more decadent, you can add a tablespoon of cocoa powder to the batter. This will give the cake a more intense chocolate flavor without the bitterness that can come from using cocoa powder.
Variations
This chocolate cake recipe can also be made into cupcakes. Simply fill cupcake liners ¾ full with batter and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. You can also add other flavors to the cake such as almond extract, orange extract, or a pinch of cinnamon. You can also add chopped nuts, dried fruit, or chocolate chips to the batter for extra flavor and texture.
Conclusion
This chocolate cake recipe without cocoa powder is a delicious way to enjoy a sweet treat without the cocoa powder. The recipe is easy to follow and makes for a rich, moist cake. This cake can be served on its own, topped with fresh fruit, or with a simple glaze or frosting. It also can be stored in the refrigerator or freezer for up to three months. Finally, this recipe can easily be adapted to make cupcakes or by adding other flavors such as almond extract, orange extract, or a pinch of cinnamon.
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