Delicious Moist And Tender Chocolate Cake Recipes

BEST MOIST CHOCOLATE CAKE

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.

MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

SUPER MOIST CHOCOLATE CAKE

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.

THE BEST MOIST CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper.
• Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
• Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
• Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
• Once cakes are cooled, cover them with my BEST Chocolate Fudge Frosting! The recipe is here.

CONTEST-WINNING MOIST CHOCOLATE CAKE

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.

DELICIOUS AND MOIST CHOCOLATE SPONGE CAKE RECIPE BY TASTY

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.

EASY DELICIOUS OLD FASHIONED MOIST CHOCOLATE CAKE

Steps:

• preheat oven to 350 degrees.
• grease a 9 inch round pan with a thin film of butter then dust with flour, shake off any excess flour.
• in a large bowl mix all ingredients listed above in the same order they are mentioned, use a whisk to work out any lumps do not use an electric mixer.
• pour batter into pan, batter will seem runnier than normal cake batters but its fine.
• cake will take 40-50 min to cook depending on ur oven, when u find that the center is set test using a toothpick inserted in the middle, it should come out a tiny bit gooey not completely dry as the cake continues cooking while cooling.
• cool cake in tin on a wire rack then take out b4 its completely cooled, as soon as u feel u can handle it. if it stays too long in the tin it will be too sticky to take out.
• to make frosting, with an electric mixer whip the cream with the vanilla until you reach frosting consistency,
• using a spoon gently fold in chocolate and mix
• frost ur cake when it has completely cooled.
• you can discard the complicated frosting and just serve with warm chocolate sauce and icecream.
• to make chocolate sauce just combine its ingredients in a microwave or melt over a double boiler.
• Enjoy!

DELICIOUS, MOIST, AND TENDER CHOCOLATE CAKE

Steps:

• Combine sugar, flour, cocoa, baking soda, baking powder, and salt.
• Mix well.
• Add espresso, milk, lemon juice, eggs, olive oil, and extract to dry ingredients.
• Mix well.
• Pour into a greased bundt pan.
• Mixture will be EXTREMELY THIN.
• Don't worry!
• Bake at 350*F for 35-45 minutes, or until a toothpick inserted near the middle comes out clean.
• Let cool for 10 minutes before removing from pan.
• After the cake cools completely dust with a tablespoon or two of powdered sugar, if desired.
• You can also frost the cake with your favorite frosting, but it is very good without frosting.