Sturdy Yet Soft And Fluffy Chocolate Cake Recipes

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NO-FAIL MOIST CHOCOLATE CAKE



No-fail Moist Chocolate Cake image

This recipe was originally posted on another message board and tweaked by several people there... thanks to Sue B and CM for this great recipe! It makes a super-moist, deeply chocolatey cake that is a no-fail choice for sheet cakes and layer cakes alike. It is just as easy to make as a boxed cake and tastes a million times better.

Provided by Tracy K

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 10

3/4 cup water
1 cup buttermilk
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla
3/4 cup cocoa powder
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda

Steps:

  • Preheat oven to 350.
  • Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers) by greasing and flouring (use cocoa powder to avoid white residue).
  • In a large bowl, stir Group One ingredients together and set aside.
  • In another large bowl, stir Group Two ingredients together.
  • Stir Group Two (dry ingredients) into Group One.
  • It is quite a liquidy batter, so do not be alarmed!
  • Pour batter into prepared pans (fill no more than 2/3 full).
  • You may have extra batter, if so make a few cupcakes!
  • Rap baking pans sharply on the counter to release air bubbles.
  • Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs.
  • Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
  • For cupcakes, check at 15 minutes.

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