Chocolate Cake

To store leftover chocolate cake, wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider freezing individual slices wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months.

Yes, you can make this chocolate cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum or add it separately to ensure the cake has the right texture. Additionally, check that all other ingredients, like baking powder and cocoa, are gluten-free.

If you're looking for an egg substitute in this chocolate cake recipe, you can use 1/4 cup of unsweetened applesauce, 1/4 cup of yogurt, or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let it sit for a few minutes until it thickens). These alternatives will help maintain moisture and binding in the cake.

Chocolate cake pairs wonderfully with a variety of flavors. Classic choices include vanilla frosting, raspberry or strawberry preserves, and coffee. For a twist, try pairing it with mint or orange flavors. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

To check if your chocolate cake is done baking, 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 the toothpick has wet batter on it, continue baking for a few more minutes and check again. Typically, this cake will take about 30-35 minutes at 350 degrees Fahrenheit.