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
CONTEST-WINNING MOIST CHOCOLATE CAKE
You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
THE BEST CHOCOLATE CAKE EVER
My grandmother taught me how to make this cake. This is the most moist chocolate cake I have ever tasted. It was my dad's favorite and now it is my husband's favorite too. The first 11 ingredients are for the cake and the last 6 are for the icing.
Provided by Emily Passaro
Categories Dessert
Time 1h
Yield 1 2 layer cake, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Sift together dry ingredients in a large mixing bowl.
- Add oil, coffee, and milk; mix at medium speed for 2 minutes.
- Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
- Pour into 2 greased and floured 9 inch cake pans.
- Bake at 325 for 25-30 minutes.
- Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
- To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
- In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
- Add chilled milk/flour mixture and beat for 10 minutes.
- Frost cake after is it completely cool.
- Refrigerate cake until just before serving.
Nutrition Facts : Calories 775, Fat 45.2, SaturatedFat 13.2, Cholesterol 68.4, Sodium 642.9, Carbohydrate 90.2, Fiber 3, Sugar 60.3, Protein 7.5
ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
- Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED! (DEVIL'S FOOD)
This chocolate cake is absolutely thee best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time :) The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"!! Adding 2/18/06: I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!
Provided by Karen..
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
- Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
- While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
- In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.
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
MOST CHOCOLATEY CHOCOLATE CAKE
This cake is the most moist and chocolatey chocolate cake I ever had! I found this in a cookbook made by the Hersheys company and it might taste better if you use their type of cocoa or icing. It is incredibly delicious!
Provided by brandon mahoney
Categories Dessert
Time 55m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees celcius and grease and flour 2 nine inch pans.
- 2. Mix together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl.
- 3. Add eggs, milk, oil and vanilla. Beat on medium speed of mixer for 2 minutes.
- 4. Stir in boiling water (batter will be thin), then pour batter into prepared pans.
- 5. Bake for 30-35 minutes or until wooden pick inserted in the middle comes out clean.
- 6. Cool for 10 minutes, then take out of pan and cool completely.
- 7.fFor the icing - melt the butter, then stir in the cocoa. Add sugar and milk (if too thick. add more milk - or if too thin, put in more butter).
- 8. Spread icing on top of the bottom layer. Then put the top layer on and ice the top and sides.
More about "the moistest yummiest most delicious chocolate cake ever food"
BEST EVER MOIST CHOCOLATE CAKE | FOODESS
From foodess.com
4.8/5 (27)Calories 384 per servingCategory Dessert
- Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
- In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
- Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
- Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.
CHOCOLATE CAKE - CAFE DELITES
From cafedelites.com
THE BEST CHOCOLATE CAKE RECIPE {EVER} - ADD A PINCH
From addapinch.com
THE MOISTEST, MOST YUMMIEST CHOCOLATE BIRTHDAY …
From danyabanya.com
THE 50 BEST CAKE RECIPES IN THE WORLD - I …
From iambaker.net
THE MOST AMAZING CHOCOLATE CAKE - THE …
From thestayathomechef.com
THE BEST MOIST CHOCOLATE CAKE FROM …
From thegourmetbonvivant.com
BEST FUDGY CHOCOLATE CAKE - CAFE DELITES
From cafedelites.com
MOIST CHOCOLATE CAKE RECIPE (CHOCOLATE BEET CAKE …
From christinascucina.com
THE 19 BEST NOTHING BUNDT CAKE FLAVORS FOR 2023 | KITCHN
From thekitchn.com
MOIST CHOCOLATE CAKE EVER #FOOD #YUMMY #LEARNMORE #SHORTFEED
From youtube.com
THE PERFECT MOIST CHOCOLATE CAKE RECIPE FOR ANY OCCASION | YUMMY
From youtube.com
OUR BEST-EVER CHOCOLATE CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
THE MOST MOIST & DELICIOUS CHOCOLATE CAKE EVER - YOUTUBE
From youtube.com
CHOCOLATE LAYER CAKE WITH CREAM CHEESE FILLING - YUMMIEST FOOD
From yummiestfood.com
THE BEST, MOST MOIST, & DELICIOUS CHOCOLATE CAKE. EVER.
From thefetchingfoodie.com
THE BEST RICH AND MOIST CHOCOLATE CAKE - PLOWING THROUGH LIFE
From plowingthroughlife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love