How Do I Make A Chocolate Cake Recipe More Moist

Baking By practiceandpatience Updated 5 Sep 2010 , 6:58pm by drakegore

practiceandpatience Posted 4 Sep 2010 , 2:02pm
post #1 of 15

I have a chocolate cake recipe I have been playing with, it has great chocolate flavor and bakes perfectly, but is not quite as moist as I like.
Any suggestions?

14 replies
deMuralist Posted 4 Sep 2010 , 2:22pm
post #2 of 15

what recipe are you using?

practiceandpatience Posted 4 Sep 2010 , 4:36pm
post #3 of 15

here is the recipe:
1 1/2 c cake flour
3 1/2 tbsp. choclate instant pudding
1 1/4 c white sugar
1/4 c brown sugar
3/4 tsp. baking soda
3/4 tsp. baking powder
1/8 tsp. salt
1 c cocoa
2 c coffee, hot
1/3 c vegetable oil
5 tbsp. butter, softened
3 eggs
1 tsp. vanilla

Not sure if adding more butter or oil will make a moister cake. Afraid more liquid will make batter too thin, which tends to bake over the pans.

again, any suggestions??

lynndy-lou Posted 4 Sep 2010 , 11:23pm
post #4 of 15

My nan told me years ago to make a cake moist put a table spoon or to of orange squash/ cordial in the mix. It works and I have also used fresh fruit juice and that works to.

icer101 Posted 4 Sep 2010 , 11:38pm
post #5 of 15

have you tried the one on back of herseys cocoa or the double choc . layer cake on epicurious. DELICIOUS!!!! lots of c/cer use these recipes.

practiceandpatience Posted 4 Sep 2010 , 11:40pm
post #6 of 15

hhmm, that would be an interesting addition!! I definitely have to try it!
Thank you!

deMuralist Posted 5 Sep 2010 , 4:22am
post #7 of 15

Ideas to try...

check the fat content on your cocoa, one with a higher fat content might give you more moisture without more liquid.
maybe switch out some of the cocoa for melted unsweetened chocolate
and according to Shirley O Corriher (author of Cookwise and Bakewise) suggests that you switch say one of the whole eggs for 2 yolks, as yolks tend to emulsify and moisten and whites can have a drying effect.

I would try one change at a time, so I knew which one worked.

good luck

practiceandpatience Posted 5 Sep 2010 , 12:41pm
post #8 of 15

GREAT IDEAS!!
Thank you DeMuralist!!

LaurenLuLu Posted 5 Sep 2010 , 5:29pm
post #9 of 15

Mayo!! Sounds odd but it can't be tasted and adds a moistness that lasts.

cathyscakes Posted 5 Sep 2010 , 5:48pm
post #10 of 15

The double chocolate cake from epicurious is so moist. It has buttermilk, along with coffee and chocolate, so maybe thats why its so moist. It is also baked at a low temp. It is really moist and delicious.

lynndy-lou Posted 5 Sep 2010 , 5:55pm
post #11 of 15
Quote:
Originally Posted by LaurenLuLu

Mayo!! Sounds odd but it can't be tasted and adds a moistness that lasts.



I've heard that to, same as using cordial/ juice you cant taste it

GGx1 Posted 5 Sep 2010 , 6:30pm
post #12 of 15

i use mayo in all my cakes.

jerseygirlNga Posted 5 Sep 2010 , 6:41pm
post #13 of 15

I agree with Cathy. I use buttermilk in all my chocolate cakes. My guess would be to reduce the amount of coffee and replace with buttermilk. Rather than coffee in chocolate cakes, I use espresso powder/granuals and mix it extremely strong...could tar a street with it!

Uniqueask Posted 5 Sep 2010 , 6:52pm
post #14 of 15
Quote:
Originally Posted by icer101

have you tried the one on back of herseys cocoa or the double choc . layer cake on epicurious. DELICIOUS!!!! lots of c/cer use these recipes.




I was going to say try the Hersey's recipe, too. use heavy cream instead of milk, and coffee instead of water, to die for, I made it for the first time last week and I am sold. even my kids were raving.

drakegore Posted 5 Sep 2010 , 6:58pm
post #15 of 15
Quote:
Originally Posted by icer101

have you tried the one on back of herseys cocoa or the double choc . layer cake on epicurious. DELICIOUS!!!! lots of c/cer use these recipes.




the dlbe choc layer cake on epicurious is SUPER moist and super good.
you won't need to change or add anything for moistness.

diane

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