SUPER MOIST CHOCOLATE CAKE
This chocolate cake is the most IN DEMAND request at family functions. It's fast, easy, egg-free, and most importantly - delicious! (The frosting is courtesy of Betty Crocker). Note: If making a layer cake, please double the recipe. This also makes great cupcakes! Enjoy!
Provided by Baker Gal
Categories Dessert
Time 45m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Mix together dry ingredients.
- Combine wet ingredients in a separate bowl.
- Combine dry and wet ingredients together (I gently whisk them together with a fork).
- Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
- Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
- Set aside to cool before frosting.
- To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
- Stir in vanilla extract and cocoa powder.
- Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.
A GOOEY, DECADENT CHOCOLATE CAKE
Provided by Tyler Florence
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
- In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
- Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
- Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
- With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake.
- In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
SUPER MOIST CHOCOLATE CAKE
Super moist... You can't resist.
Provided by Im Awesome
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Let cool.
- Combine sugar and egg in a large bowl; beat with an electric mixer until light and airy, about 3 minutes. Add melted chocolate, flour, milk, cocoa powder, sour cream, and vegetable oil; beat until batter is smooth and well blended.
- Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 72 g, Cholesterol 32 mg, Fat 9.5 g, Fiber 5.1 g, Protein 9.4 g, SaturatedFat 4.6 g, Sodium 32.6 mg, Sugar 29.7 g
DEVILISHLY MOIST CHOCOLATE CAKE
Make and share this Devilishly Moist Chocolate Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h40m
Yield 1 nine-inch cake
Number Of Ingredients 11
Steps:
- Position oven rack in the center of the oven; preheat oven to 325°; grease bottom and sides of a 9x3 inch round cake pan; dust the pan with flour and set aside.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt the bowl of an electric mixer.
- Add the sugar, and using the paddle attachment, mix at low speed until blended.
- Add the safflower oil and mix a few seconds, until the dry ingredients are crumbly.
- In a small bowl, whisk together the eggs until blended.
- Whisk in the milk and vanilla extract until blended.
- With the mixer at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of bowl as needed.
- Gradually add the boiling water and mix just until blended and smooth; scraping down sides as needed.
- Pour batter into cake pan.
- Bake for 45-55 minutes, until a pick comes out clean.
- Cool in the pan on a wire rack for 20 minutes.
- Invert cake onto the wire rack and cool completely.
- Frost as desired.
Nutrition Facts : Calories 2905.2, Fat 95.2, SaturatedFat 15.6, Cholesterol 380.1, Sodium 1869.5, Carbohydrate 504.9, Fiber 25.9, Sugar 339.9, Protein 45
MOIST CHOCOLATE CAKE
This has been a family favorite for as long as I can remember. It was the first recipe that I made as a child. This cake is so moist and heavy, and has a heavenly chocolate smell.
Provided by Kellie in SLO
Categories Dessert
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients (except frosting) in one mixing bowl adding boiling water last.
- Pour into a greased and floured 9x13 inch pan.
- Bake in a 375-degree oven for 30-35 minutes.
- Frost when cool.
- NOTE: This can also be baked in 2 (8 or 9 inch) round pans or 2 (8 inch) square pans.
- It will also make about 32 cupcakes.
Nutrition Facts : Calories 394.7, Fat 19.8, SaturatedFat 3, Cholesterol 31.8, Sodium 245.2, Carbohydrate 52.4, Fiber 1.8, Sugar 34.4, Protein 4.6
DELICIOUS AND MOIST CHOCOLATE SPONGE CAKE RECIPE BY TASTY
Here's what you need: self-raising flour, cocoa powder, sugar, salt, vegetable oil, softened butter, egg, milk
Provided by Lucy Robbert
Categories Desserts
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Pre-heat oven to 200°F.
- Add flour, cocoa powder, sugar, and salt into a bowl and mix well.
- Then slowly fold in the oil and butter. Once combined, crack the egg into a separate bowl and add a little bit at a time.
- Now, add enough milk to turn it into a batter-like consistency and mix well.
- Butter a square pan and pour in the batter. Bake for 12-15 minutes.
- Let cool, then serve.
Nutrition Facts : Calories 452 calories, Carbohydrate 81 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 35 grams
THE MOISTEST CHOCOLATE CAKE YOU'LL EVER MAKE
This is no ordinary dry chocolate cake. It's so moist that it doesn't even need frosting and is even better and more moist the second day. Has a nice spongy texture but I can almost guarantee you won't have any leftovers. Plus it has no complicated ingredients and can be made all in one bowl. The recipe was passed down from my grandmother to my mom and was originally called Cheapcake because of it's lack of milk or eggs.
Provided by Grace4Gayle
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients in bowl and stir or use mixer until completely combined.
- Bake in a greased 9 inch square pan at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 246.4, Fat 9.3, SaturatedFat 1.2, Sodium 399.2, Carbohydrate 38.6, Fiber 0.7, Sugar 22.3, Protein 2.3
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