Need A Really Moist Chocolate Cake, Modified Box Or Scratch!

Baking By sugarMomma Updated 29 Jul 2014 , 3:13am by Inga1

sugarMomma Posted 21 Apr 2009 , 4:17pm
post #1 of 24

I have heard of adding buttermilk or sour cream to box mixes, but don't know measurements or other tweaks. My regular modified mix recipe is just an extra egg, box of pudding mix and a little extra oil...

I would be open to scratch recipes but am worried about the dryness factor. I made one once that wasn't as moist as my modified box recipe.

If you can please share your recipes that you feel are tried and true I would truly appreciate it!!
Thank you!!

23 replies
funfoodie Posted 21 Apr 2009 , 8:41pm
post #2 of 24

The one on the back of the Hershey's unsweetened cocoa powder box is really moist. It's so moist that I have to freeze it before I cut the layers out of it (if I bake it in only one pan).

Another moist chocolate cake is Marlene Sorosky's Devil Food Cake with Beets (you can't taste the beets!) There's a copy of the recipe here: Her frosting making method is a little archaic though; I just use my Kitchenaid mixer instead of "stirring every 10 minutes".

(Now that I've found some great scratch chocolate cake recipes, I have yet to find a yellow scratch cake that I really like.)

funfoodie Posted 21 Apr 2009 , 8:47pm
post #3 of 24

I meant to attach a link to the Hershey's recipe. I couldn't find it easily on their website, but this is the same recipe:

Anntee Posted 21 Apr 2009 , 8:57pm
post #4 of 24

icon_smile.gif Substituting coffe in lieu of water in chocolate cake batter adds another moistener and enhances the flavor. (there's no coffee taste at all.) HTH

Kimmers971 Posted 21 Apr 2009 , 9:11pm
post #5 of 24

1/4 Cup of mayo (as gross as it sounds) works too. I keep the box directions the same and still add a box of pudding for extra measure.

DenaK Posted 21 Apr 2009 , 9:12pm
post #6 of 24

The best chocolate cake I've used is a doctored cake mix that uses a dark fudge cake mix, 1/2 c. sour cream, 1/2 c. oil, small box of chocolate fudge pudding mix and four eggs. The batter is really thck, but don't be tempted to add more liquid! Cook at 325 degrees; time varies based on your cake pan. Makes the best non-scratch cake I've ever had.

KKC Posted 21 Apr 2009 , 9:13pm
post #7 of 24

When I make my chocolate cakes..I use the extended mix recipe
1 cup flour
1 cup sugar
dash of salt
1 cup sour cream (room temp)
1 extra egg (4 eggs total)
This is one of my most requested cake flavors...HTH

mjnj Posted 21 Apr 2009 , 9:15pm
post #8 of 24

I have been meaning to post this recipe for a long time.

This is a recipe that was given to me straight from the hands of the Executive Chef of Guittard Chocolate. He developed it by when he was the pastry chef at The Four Seasons in Los Angeles. It is very moist and dark and it bakes up nice and level. One thing, it does not rise a whole lot, so I usually double it and fill my pans higher than I do with other recipes. It does call for baking SODA, so it is important to use dutch processed cocoa. The rest time is also crucial to the outcome of the recipe.

Q's Favorite Chocolate Cake

2 c

MrsLev557 Posted 21 Apr 2009 , 9:19pm
post #9 of 24

I got this recipe off the wilton forum from cassandracakes... everyone I make it for loves it!

1 Duncan Hines Dark Chocolate Fudge Cake Mix
1/2 Box (small)Chocolate Fudge Pudding
1 Cup Flour
3 Eggs
1 tsp. Baking Powder
1 Stick Butter or Marg.
3/4 Cup Sugar
1/2 Cup Oil
2 Cups Water(or cold coffee)

Cream Butter/Marg. oil and sugar together. Add eggs mix until blended. Add Cake mix, Pudding, flour and Baking Powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (doesn't take long), and bake according to directions for your pan size.
Optional; fold in Hershey's Special Dark Chocolate Chips.

Hope this helps!!


mjnj Posted 21 Apr 2009 , 9:24pm
post #10 of 24

Sorry! I hope I can get it right this time icon_surprised.gif

Q's Favorite Chocolate Cake

2 c all purpose flour
2 c sugar
1 t salt
1 & 1/4 t baking soda
1 c water
1/2 c dutch processed cocoa
1 c buttermilk
3/4 c oil
2 large whole eggs
2 t vanilla

Boil water, turn off and add cocoa powder. Stir until combined. Allow to cool.

Mix dry ingredients in a mixer with whip until well incorporated.

Combine buttermilk, eggs, oil and vanilla. Add to dry ingredients while mixing. Scrape well and mix on low speed 2 minutes.

Add cocoa mixture and mix 1 more minute.

Let batter rest 1 hour.

Bake at 325* in 2 8" pans. (Greased and lined.) About 45 minutes.

Misdawn Posted 21 Apr 2009 , 9:36pm
post #11 of 24

I use a chocolate cake mix, add the extender ingredients, add a box of chocolate pudding mix, AND add half of a tub of chocolate frosting (store-bought). The frosting makes the cake a little more dense, which works well when sculpting or stacking, but it also makes it much more flavorful and moist.

KKC Posted 21 Apr 2009 , 11:06pm
post #12 of 24
Originally Posted by Misdawn

AND add half of a tub of chocolate frosting (store-bought).

That sounds good...i may try it! thumbs_up.gif

mbt4955 Posted 21 Apr 2009 , 11:45pm
post #13 of 24

The only chocolate cake I make any more is Double Chocolate Layer Cake from Gourmet magazine on

This dark chocolate cake is always moist, always turns out perfect and is delicious. It has semi-sweet chocolate and cocoa, coffee, buttermilk ... I love it! I don't use expensive chocolate, but just Bakers or Hershey's. I can only imagine what it would taste like if I splurged and bought gourmet chocolate. I also use buttermilk powder most of the time because I rarely have buttermilk in the fridge.

The ganache recipe is the one I use too. It is great with bittersweet chocolate.


sugarMomma Posted 22 Apr 2009 , 3:30am
post #14 of 24

Wow! So many great recipes, so little time. I don't know where to start...

Thanks to everyone that shared!

mbt4955 Posted 22 Apr 2009 , 1:19pm
post #15 of 24

If you do use the recipe, be sure to note that you cool the cake completely in the pan before you turn it out. It will fall apart if you try to take it out too soon. Yes, I do know from personal experience! thumbs_up.gif I always put parchment paper on the bottom so that it won't stick.

LadyD1625 Posted 23 Apr 2009 , 3:36pm
post #16 of 24

I got this from a Canadian Pastry Chef - The easiest way to make a moist cake! Use a regular box mix, use milk instead of water. After the cake is baked and before it is completely cooled, go ahead and torte it, then liberally brush a simple syrup solution over each layer. I use the opportunity to add flavorings including liquers but I've had nothing but positive results. If you wonder about the use of this technique, check out the Ace of Cakes episode where they make the giant toe!

shoecart Posted 9 Jun 2014 , 7:32pm
post #17 of 24

Is the chocolate pudding ... instant pudding?

Mmmcake25 Posted 9 Jun 2014 , 8:33pm
post #18 of 24

I use Beatty's Chocolate cake recipe from food network. Its absolutely amazing, dense enough to stack and incredibly moist. Just in general a very versatile cake.

Korinascakes Posted 18 Jul 2014 , 3:41pm
post #19 of 24

I'm wanting to try the recipe for a 11x15 sheet pan, does anyone know if this enough batter for that size?


JanDunlevy Posted 18 Jul 2014 , 4:18pm
post #20 of 24

AThe ONLY chocolate cake recipe I use is right here on this site. Type in Amazing Chocolate WASC cake into the search box. Rave reviews from all my customers.

cakeisom Posted 28 Jul 2014 , 1:26pm
post #21 of 24

AMy chocolate cakes are moist but tend to fall apart when cutting. Any suggestions on how to make a more firm clean cutting cake?

FrostedMoon Posted 28 Jul 2014 , 2:50pm
post #22 of 24

Bake your favorite chocolate cake and wrap it in plastic wrap while still warm.  Freeze it overnight.  You will have a very moist cake that doesn't fall apart as easily when cut.  I use a doctored cake mix recipe and have done this, but find my cake is so moist that this will make it soggy, so be careful if the cake is already very moist.

MimiFix Posted 29 Jul 2014 , 12:33am
post #23 of 24

Wrapping cakes while still warm creates potential for the growth of mold. Not allowing your cake to completely cool causes condensation of moisture inside the package, which will promote the growth of mold spores.  4th paragraph

Inga1 Posted 29 Jul 2014 , 3:13am
post #24 of 24

I have made this cake now for 3 separate occasions. it has been dubbed "chocolate cake to die for" I use Ghirardelli chips and cocoa powder. First try was with the Hershey's cocoa powder....very poor flavor. My favorite chocolate cake

Quote by @%username% on %date%