Cake Central › Recipes › Moist Chocolate Cake Recipe

moist chocolate cake recipe

By [priscilla]

About This Recipe:

very moist easy and fast baking recipeworks well with cupcakes and cake layering 




* 1 3/4 cup of all purpose flour

* 1 teaspoon of baking soda

* 3/4 teaspoon of salt

* 2/3 cup of room temp milk 

* 2/3 cup of cocoa powder

* 2/3 cup of boiling water

* 1 1/2 sticks of butter (not margarine)

* 2 cups of sugar

* 2 teaspoons of vanilla

* 3 room temp eggs 




***use 3 mixing bowls*** 


on the first bowl:

add flour ,baking soda and salt and wisk until well incorporated (set aside)


second bowl:

add cocoa powder to boiling water and wisk until smooth add room temperature milk and wisk again until well incorporated  (set aside)


third bowl:

add butter and beat until smooth and creamy (3 min)

add sugar and vanilla and beat for about 4 minutes until fluffy and smooth add the eggs one at a time beating each one in well......add about 1/4 of flour mixture (from bowl 1) and mix well   add 1/2 the cocoa powder mixture (from bowl 2) and mix well ...add half of whats left of flour and mix well.... add the rest of cocoa mixture and mix well and add the remaining flour and mix all untill smooth ......



bake at 350'f and bake for aboout 20 min or until toothpick comes out clean  let it cool before removing from cake pan for cupcake tray bake for about 15 min 



Comments (5)

I baked this today and it came out beautiful! Nice and moist, and texture light and springy, yet sturdy cake. Was very easy to work with the two layers, they held up well. I left them in the pan to cool, but they did stick to the pans. I ran a knife around edges and gently lifted inside edges around the cake, then inverted the cake and it finally released with only a few edges stuck. I was able to put the edges back on the cake. I think next time I'd flip onto wire wrack after 15 minutes then let cool the rest of the way. Excellent cake though! I'll definitely bake it again and again.
How much will this make?
This is cool..It would be nice if you could mention the preparation time also :)
1 1/2 sticks of butter - may I know what that is in terms of grams?
I used to have problems with cakes sticking in the pans. But since I have found the recipe for "pan release" I haven't had any trouble at all. Use this instead of purchasing the already mixed/spray can. All it takes is, equal parts of shortening, oil and flour. I put this in a bowl and use a hand blender and mix til it is smooth, store in the fridge. Use a pastry brush to coat the pans with this mixture. You will be amazed.
Cake Central › Recipes › Moist Chocolate Cake Recipe