Moist Chocolate Cake Recipe

Hi, C.! I have found the chocolate cake and frosting recipe on the back of the Hershey's cocoa can to be a real hit--and it's easy! It's my "go-to" chocolate cake recipe, and it has come through without fail! I've also had success with this receipe from allrecipes.com if you prefer to use a mix. It's very sinful, but ridiculously moist. I have been asked for the recipe every time I've made it:
http://allrecipes.com/Recipe/Chocolate-Lovers-Favorite-Ca...

Good luck!

K.

I didn't read through all the responses you received, so someone may have already suggested, as I do, that you either pick up or order a chocolate cake at Safeway. They have the moistest chocolate cakes ever - they brag about it on the label even, and every time I have brought a Safeway cake to an event, people have raved about it. They are also very reasonably priced. They have a variety of pre-made cakes available, but you could order ahead of time and tell them exactly what size and shape you want it to be. Delicious!

Ok I use Duncan Hines, using milk instead of water, and take it out of the oven when it pulls away just a little bit before you think it should come out.

Hi C.,
I have the best moist chocolate cake recipe ever. You can find it on the website called http://www.kitchenlink.com/ch/2002/january/chocolatecake
The name of the recipe is "Ever-So-Moist Chocolate Cake with chocolate Sour Cream Frosting", by Chocolate from the cake mix doctor by Anne Byrn. If the address doesn't pull up the recipe, just remember you have to type in all of the title to locate the recipe in the search engine. If you have any problems please email me back and I will type the recipe out for you. I have a four month old so it is hard to do it right now.
Happy holidays and enjoy this cake it is to die for.
Sincerely, K. W.

omg! I made my favorite chocolate cake twice in the past two weeks by request! It is a super moist cake that is always very well received. I fill it with a cream cheese pudding layer and top it with a chocolate ganache. It has a very easy one bowl prep. Here is the recipe for the cake and the chocolate ganache.
Cake
1 cup buttermilk
1 cup water
2/3 cup cooking oil
2 cups sugar
2 eggs
1 tsp. baking soda
1/2 tsp. sale
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder

Preheat oven to 350 degrees. Grease and flour two 9 x 1 1/2 inch round baking pans; set aside.

In an extra large bowl combine buttermilk, water, oil, sugar, eggs, baking soda and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.

Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

Chocolate Ganache
1/4 cup whipping cream
4 oz. semisweet chocolate, chopped

In a saucepan bring whipping cream just to boiling over medium high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers like whole berries.

This cake is so easy you can probably make a sample one before Christmas to see if you like it, which I'm sure you will! Enjoy!

I just add EXTRA oil to a cake mix, for example if the mix asks for 1/2 c I add 3/4- 1 full c . Since sour cream is high in fat, and so is mayo, these all pretty much do the same thing. Be careful unloading and frosting these moist cakes, they will crumble more easily than a more firm cake.

The reason for the wet strips that vicky suggested is that they keep the cake baking evenly on the top without "doming" and they help keep the cake from forming that hard crusty edge. I beleive Wilton makes these silver baking strips and they are sold at places like Micheal's Craft store or bakery supply outlets. Baking a little longer at 25 degrees lower temp also helps with doming.

I Usually set my timer for 5-8 minutes under the time suggested, and keep checking until the cake is "just" done by checking the center for when it is set. A really moist cake might pull up a crumb or two on the toothpick but it wont pull up a blob like when its not done. Overbaking makes a more firm cake and forms more of those crusty hard edges.

This is a chocolate kahlua cake, and it is to die for! It is super moist & dense, and served with vanilla ice cream it is simply divine. The kahlua is baked, so the kids can eat it also, just don't share the batter with them!

1 box chocolate cake mix (with the pudding in the batter)
1 box instant pudding (not prepared)
2 cups sour cream
4 eggs
3/4 cup canola oil
1/2 cup kahlua
6 ozs choc chips

Preheat oven to 350 degrees. Mix everything together with an electric beater except chocolate chips. Fold in choc. chips by hand. Spray a bundt pan with non stick spray, pour in, and bake for 50-60 mins (I tend to go closer to 60 mins.) Cool, then flip onto a plate and serve!

Hi C.,
Buy a can of hersheys cocoa and on the back is a recipie for hersheys perfectly perfect chocolate cake it's moist and tasty. I am making one today for an order for a catering co that I supply desserts to and always use this recipie. It's easy....Good Luck!

Prep Time: 15 min | Cook Time: 30 min
Skill Level: Beginner
Ingredients:2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

This may be a bit unorthodox, but it is ALWAYS a hit -- everyone loves it -- Kahlua cake (the kahlua liquor mostly bakes off, so kids can eat it too, and it is SO rich and moist, only a thin slice fills one up). And it is so easy, its almost embarrassing: Preheat oven to 350. Mix together 1 box devil's food cake mix, 4 eggs, 1 C. kahlua, 1 C. sour cream, 3/4 C. veg oil - beat for 5 minutes continuously (very important to get the eggs, etc. to the right point for rising well). Add 10-12 oz choc chips and mix in by hand. Prepare bundt cake pan -- grease with butter and flour well, otherwise will stick. Bake at 350 for 55-60 min., ck to see if knife comes out clean (allowing for melted choc chips), bake 5 min. more if necessary. Cool 5 min. (upside down if have a bottle to put bundt pan on). Loosen sides and middle all the way around carefully with knife, and remove cake while still warm. Sprinkle powdered sugar liberally on top (with flour sifter works very nicely). Serve in thin 1/2 inch slices.

My family's favorite is the "Hershey's Perfectly Chocolate Cake" on the back of the Hershey's Cocoa canister. In fact I made it just last night for my son's bday. It is easy,delicious and moist. I take it out of the oven just a couple minutes early than directed which makes it even more yumilicious!! The canister also has the homemade frosting recipe which makes for the BEST frosting. Whenever I take this to public events I get rave reviews and get comments like "That looks like a Martha Stewart cake!"

Good luck with your chocolate cake!
Happy Baking!

Chocolate Velvet Cake Batter
From Southern Living

The addition of hot water at the end of this recipe makes for an exceptionally moist cake.
1 1/2 cups semisweet chocolate morsels (I use whole bag dark choc chips)
1/2 cup butter, softened
1 (16-ounce) package light brown sugar
3 large eggs (I used 2 eggs last time -- nice and dense)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) container sour cream
1 cup hot water (or coffee)
2 teaspoons vanilla extract
Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake. Yield: Makes about 8 1/2 cups
Southern Living, DECEMBER 2003

Chocolate Velvet "Pound" Cake

Ice cream and warm Chocolate Ganache are also nice accompaniments for this cake. Chocolate Velvet Cake Batter
1/4 cup powdered sugar
Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.
Sift powdered sugar over top of cake. Yield: Makes 12 to 16 servings

(I prefer the ganache frosting over the powdered sugar)Ganache Frosting: 2/3 c. whipping cream to a boil (1.5 min. micro?) + 1 bag dark choc chips. Blend in magic bullet for 5 sec. or so till glossy.

Dear C.,
The best chocolate cake ever is "Mayonnaise Cake". It's a recipe handed down from my grandmother. You use mayonnaise and cocoa powder, it's pretty simple and so moist, it's unbelievable. My mom is out of town right now or I'd get the recipe for you, but I believe I saw a version of it online also.

Happy baking!!!

Hi C.,
I have a great recipe for Sour Cream Chocolate Cake. It is super moist and has been a family and friend favorite for years.

Preheat oven to 350 degrees. Grease and flour a 9x13 pan.

Melt 3 squares unsweetened baking chocolate in the microwave. Let cool.

Sift together:
2 tsp baking soda
2 cups sifted flour (use a dry measure cup)
1/2 tsp salt

Cream together:
1/2 cup butter
21/4 cups brown sugar firmly packed

Add: 3 eggs, beating well (5 minutes)
11/2 teaspoons vanilla

1 cup sour cream stirred into the mix, alternating sour cream and dry ingredients. ADd 1 cup boiling water. Batter will be thin.
Bake 35 minutes. Cake will pull away from edges when done.

Frosting
Melt together in microwave:
4 squares unsweetened baking chocolate
1 cube butter

remove from heat
add :
1/2 cup milk
2 tsp vanilla
1 box powdered sugar (Sift the sugar if needed, you can't the lumps out after it's been added and will ruin your frosting) Stir together, frost cake when cooled.

I always follow the directions, sifting, beating the whole 5 min. and measuring carefully. Some people don't know there is a difference between measuring cups, it makes a difference in the dryness in a cake. Enjoy!

The key to a moist cake is the moist mixture you add to it, like many people below have said pudding is a great idea. Another trick for just everyday cake making is add just a little extra water whenever you bake a chocolate cake to keep it moist.

Good Luck!

Just add a box of chocolate jello instant pudding & pie filling mix to your recipe. I always add it to my recipe and it never fails me. I use the small box. Use the dry mix just as it is.

Enjoy :)

S. P

The key to a moist chocolate cake: buttermilk. Try this recipe: http://www.epicurious.com/recipes/food/views/Double-Choco.... The only change I have made to it is to add one additional egg. Without it the cake is so moist it tends to fall apart. The ganache frosting recipe is very good too. Do not be turned off by the corn syrup. You can leave it out, but it is a very small amount and is intended to stabilize the frosting. I would however, leave out the 2 tablespoons of sugar. I have also whipped the ganache to give it a lighter texture. I promise you, this is the best chocolate cake you will ever eat.

This is one chocolate cake that is actually moist. To make the cake come out of the pans easily I trace a circle of parchment paper and put it in the bottom of each cake pan and then spray nonstick spray like Pam and sprinkle pan with flour.

I have not used the buttercream frosting that comes with the recipe. But the chocolate frosting recipe that I did use was Chocolate Motherlode Frosting which is also from recipezaar.com Together the pair was delicious I literally ate half the cake so luckily your bringing it to a party to share.
Title: Chocolate Cake, I Just Love This One
Source: recipezaar.com

Chocolate Cake, I Just Love This One
Recipe #203559 | 1½ hours | 45 min prep | add private note
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By: Maya's Mama
Jan 7, 2007

This is a recipe for a very yummy chocolate cake. I went through a lot to get this recipe perfect. But I have it now and thought that I should share it, since this is a cake loved by many. It's rich and creamy, good for adults and kids. And trust me, you'll love it. The key with this cake is taking it out of the oven at the correct time.
SERVES 12 (change servings and units)

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Ingredients

For the cake
2 1/2 cups loosely packed brown sugar
2 1/4 cups sifted flour
2 teaspoons baking soda
1/2 cup butter, softened
3 eggs
3 unsweetened chocolate squares (80g, or 85% or higher)
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1 cup boiling water, and
1 pinch salt

Butter cream frosting
1 lb butter (soft)
2 lbs icing sugar
1 tablespoon milk (as needed)
Directions
Preheat oven to 350°F.
Melt chocolate in microwave (30 seconds at a time) or in a double boiler.
Grease two 9-inch cake pans.
Sift together flour, baking soda, and salt.
In a separate larger bowl of an electric mixer, beat butter until light.
Add sugar and continue beating.
Add eggs one at a time, scraping bowl well after each addition.
Beat on high speed for 5 minutes.
Add vanilla and chocolate.
Stir in sifted dry ingredients alternately with sour cream (starting and ending with flour, i.e. add some flour, then some sour cream, then more flour -- etc).
Stir in boiling water.
Pour into pans.
Bake for 35 minutes (start testing for doneness after about 27 minutes; if there are a few moist crumbs on the tester, it's ok to take it out).
Cool in pans for 5 to 10 minutes. Remove to a rack and let cool completely before icing.
To make the frosting: Mix all the frosting ingredients together in mixer. Once it is well mixed, frost the cake generously.

Chocolate Motherlode Frosting
Recipe #109447 | 30 min | 15 min prep | add private note

This goes with Chocolate Motherlode Cake (Claim Jumper's Chocolate Motherlode Cake) that I posted from Claim Jumper's Restaurant in Colorado. Please note that this makes enough for a two layer cake. If you are making the six layer Claim Jumper Motherlode Cake, be sure to make 3 recipes.
SERVES 10 (change servings and units)

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Ingredients
1 lb fine-quality semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter
Directions
1Finely chop chocolate.
2In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
3Remove pan from heat and add chocolate, whisking until chocolate is melted.
4Cut butter into pieces and add to frosting, whisking until smooth.
5Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
6Spread frosting between cake layers and over top and sides.

I've had good luck with the Hershey's Cocoa Deep Dark Chocolate Cake recipe
http://www.hersheys.com/recipes/recipes/detail.asp?id=4608

I bake it in a 13x9" rectangular pan and use sweetened whipped cream instead of frosting (this is my standard birthday cake for my kids' parties), put some sliced strawberries on top and maybe a few chocolate shavings, and it's done.

Hi, C..

Try a flourless chocolate cake. Go to www.epicurious.com and type that in. If you have the Betty Crocker Picture Cookbook, that has a fantastic recipe for a chocolate mousse cake that is flourless. These cakes tend to be dense and very moist. It should be a big hit! Good luck!

Hi C..

Here's a recipe for a good chocolate cake recipe. The ingredients will need to be weighed.

Devil's Food Cake:
Makes 2 8" round cakes

20.3oz Sugar
12.3oz Cake Flour
.4oz Baking Soda
.84tsp Baking Powder
8oz Eggs
8.3oz Butter, melted and kept warm
16.7oz Water, warm
.33oz Vanilla Extract
5oz Cocoa Powder, sifted

Coat the pans with a light film of fat and line them with parchment paper circles.
Combine the sugar,flour,baking soda and baking powder.
Blend the eggs and add in three additions, using the paddle attachment of your mixer on medium speed, mixing until fully incorporated after each addition and scraping down the bowl as needed.
Add the butter and mix until evenly blended. Add the water and vanilla and mix, scraping down the bowl periodically, until a smooth batter forms. Add the cocoa powder and mix until evenly blended.
Split batter evenly between 2 prepared pans.
Bake at 350degressF/177degreesC until a skewer inserted near the center of the cake comes out clean, about 45min.
Cool the cakes in the pans for a few minutes, then transfer to racks to cool completely.

You mentioned that your cakes always seem to come out a little dry. Maybe you've already done this, but you might want to check your oven tempurature is accurate (maybe it's running hot) by placing an oven thermometer in the oven and see if the thermometer matches what temp your oven dial is set to.

Happy baking!

I have gotten good reviews from the Chocolate Cavity Maker Cake from allrecipes.com (http://allrecipes.com/Recipe/Chocolate-Cavity-Maker-Cake/...) I sprinkle it with powdered sugar and viola!

Good luck!

I've had that problem as well so eventually through much trial and error I found a recipe that is really light, moist and delicious. It is from a cookbook titled "The New Basics" cookbook by Julee Rosso and Sheila Lukins. I suspect your local library will have it.
The recipe is titled Kathleen's Devil's Food Cake and the accompanying Icing recipe is delicious as well.

Good luck!

My friend always made the yummiest and most moist cakes, and one day she told me her secret. It sounds like the weirdest thing, but I've tried it and it works great. I always get compliments on my cakes when I make them this way. Use a chocolate cake mix (any one that you've liked before), and when you put in the water and eggs, also add a small box of instant pudding mix (chocolate) and 1/4 cup of mayo. Stir and bake as normal. It works also with vanilla pudding mix for white cake mix.

Hi C.-
No worries. I use, and I know it's "cheating" technically, but the super moist deluxe cake mixes. Go for the $4 cake mix, one that calls for lots of OIL. If you want moist, it is going to be fatty. But my oh my will it taste good. Another secret, make sure your really grease your pans well. I use straight up crisco, and very little flour. If you can, use a spray or crisco and forgo the flour. Also, if the edges get at all crispy, cut them off! No one will know under the frosting anyway. Last bit of advice, use a cooked frosting. They are a little hair brained and kind of messy, but man oh man, they keep your cake SO moist! Hope this helps, and good luck!

Hi C.,
Here is the best recipe for a chocolate cake. It really is amazing.
Use any chocolate cake mix. I like the Duncan Hines Chocolate but you can literally use any.

To that add:
1 cup of mayo (yes mayo!!)
1 cup of water
4 Xlarge eggs

Bake in a pan sprayed with Pam or like product for the same time as the mix box requires. Bake until the toothpick comes out clean.

One other tip - add 1 shot of espresso to make up the 1 cup of water.(1 cup of liquid total) It really brings out the chocolate flavor more.

Let me know how it goes.

There is a chocolate cake recipe on the back of the Hershey's cocoa box that is to die for! It is the only chocolate cake I make anymore - super moist, and the frosting recipe with it is also the best! It is called the best ever chocolate cake and best ever chocolate frosting or something like that!!!

apart from all the other ingredients and two choc pudding cups, and don't over cook the cake

Add chocolate pudding mix and 1/4 cup milk to your cake recipie. will make it moist
happy holidays

Cooks Magazine has the best recipes for anything. I made this chocolate cake for my birthday and got rave reviews. My sister in law asked me to bake it again for her to take to a special party. You can go online to the Cooks website http://www.cooksillustrated.com/ and get internet access to all their recipes for a fee. Or you can buy or check out from the library their compilation called The Best Recipe. The cake recipe is in there as well as many others I've made. Cookbook and website are definitely worth getting. Recipes are easy and they all work.

SOUR CREAM-FUDGE LAYER CAKE WITH CHOCOLATE BUTTER ICING

Serves 12. Published July 1, 1994.

Sour cream gives this cake its smooth, rich chocolate taste with a dense yet melting texture, almost like fudge. An equally intense chocolate icing stands up to the rich cake. Since this batter rises higher, make sure to use 9-by-1 1/2-inch round cake pans. It is best not to refrigerate this cake, but if you do, cut it while cold, then let slices come to room temperataure before serving.

hello,
costco makes a chocolate cake that is moist and beautiful for 14.99. its called "all american chocolate cake" it has 4 layers. i buy it for my kids birthdays.

SUPER MOIST CHOCOLATE CAKE

By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.

1 1/2 cups of all purpose flour (or wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or vegan brown sugar
1/2 teaspoon salt (optional)
5 tablespoons canola oil (or any veg. oil, even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.

Pour the water into the bowl, over all of this --- making a great big mess.

Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.

Bake at 350°F. for about half an hour, test with a fork.

Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!

Happy Holidays

OMG ~ I dont' know the recipe by heart, I am at work - but if you go to the store and check out the back of the "Best Foods" Mayonnaise jar, there is a recipe for chocolate mayo cake. You substitute mayo for the eggs, and oil?? I think...something like, tastes fabulous, super easy, and super moist!! Good Luck ~ Janine

I have a good recipe but it uses vegetable oil and cocoa powder. It is very moist. But, it is not the classic, butter, sugar, eggs and add the flour and leavening in thirds. The recipe is easy and virtually foolproof. You add one cup of coffee to enhance the chocolate flavor. I use Peet's French Roast. Let me know if you are interested. N.

Hi C., I made a chocolate cake last year that was incredible. I'm not at home right now to give you the recipie, but I got it off of Hersheys.com. I also make a peppermint chocolate cake. I got it from the kraft recipie website. If you would like me to send it to you later, just let me know. thanks and good luck

C.~ make your chocolate cake to the instructions on the box and replace the oil with one cup, (yes, 1 Cup) of mayonaise! Ummm,Ummm Good! I do the same for my Zucchini Breads, banana breads, etc.
T.

Hershey's Black Magic cake has always done well for me. Look on their website. Also using oil instead of butter adds moisture. Sour cream is great too. Cream the butter/sugar/eggs first before adding dry ingredients.

Here's an easy buttercream: in a food processor pulse powdered sugar& butter add cooled melted chocolate and vanilla. Slowly Add milk to get desired consistency. Don't forget a pinch of salt!
-C.

Google "Chocolate Bourbon Pound Cake" and "Thrill of the Grill.". This is the best chocolate cake I've ever had and it stays moist and improves over night. I've made it several times for work amd family, with Ghirardelli chocolate, cheap bourbon and strong coffee. The recipe actually yields much more cake than the book states so you can make a small second cake for yourself! :)

Moist Chocolate Cake

Ingredients
1 3/4 cups all-purpose flour
1 3/4 cups brown sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 eggs
4 tablespoons vegetable oil
1 cup boiling water
Confectioners' sugar

Instructions

Preheat oven to 350 degrees F.

Combine dry ingredients in large bowl and slowly whisk in wet ingredients. Pour into greased 9 by 12-inch
Bake 350 for 25 minutes

I'm looking over the responses and thinking I need to thank you for the question. I believe I've found several interesting new recipes here too! Another ingredient that tends to make a chocolate cake moist is mayonnaise. I don't have the recipe at my fingertips now, but am sure you can find one online.
Also, make sure you're not overbaking the cakes, as that can tend to dry them out.

Hi C.

I am an avid baker and this is my go to chocolate cake. It is from Dave Lieberman's cook book Dave's Dinners and he titles it the Best Chocolate Cake Ever. It is the moistest most delicious chocolate cake. It's a chocolate cake with chocolate ganache.

Ingrediants are
1 1/2 C sugar
3 eggs
I stick melted butter
I C full fat plain yogurt
1 1/4 C flour
3/4 C unsweetened cocoa
I C hot water
1 1/2 tsp baking powder
1 tsp baking soda
pinch of salt
For ganache
1 C whipping cream
12 oz. semisweet chocolate chips

Preheat oven to 350 degrees
Mix the butter and sugar until blended. Add melted butter and mix. In a bowl whisk together flour, cocoa, salt, baking powder, baking soda. Alternative mix in the dry ingredients to the wet mixture with the hot water until it is all blended. Use two 8 or 9 inch cake pans that are buttered and floured. Pour the batter in evenly in each pan and bake for about 25 minutes. Bake a litte less if you are using a non stick metal pan.

For the ganache put the whipping cream in a pot and put on the heat on medium until it boils slightly. Then take of heat and add chocolate chips. Stir until blended.

Cool the cakes. Once they are done take on cake and put on serving platter. Pour half the ganache over the top. Put the other cake on top and pour the rest of the ganache over. It will spill over the sides. Put in the fridge to set the ganache and serve. The cake can stay out once done.

S.

Try google-ing a "flourless chocolate cake" recipe. They are moist, very rich and quite decadent!

The Kahlua cake recipe below sounds tasty, and fattening. =)

I was going to say use a mix---they are never dry. And no one will know the difference. You can make your own frosting, and maybe sprinkle nuts or coconut on top. That would add a home touch.

BTW, I do like cooking from scratch, but there are some great mixes out there now, and I don't think anyone should be "in desperation" over a cake during the holidays. There are other things that are more important.

I once made a lemon mousse that was complimented by a French woman who wanted to know how to make it---and it was just a Rachel Ray concoction involving instant pudding mix and some whipped cream from a can. ;-)

http://www.bestmoistchocolatecakerecipe.com/
yummy

This is a super yummy, perfectly moist and super easy recipe. In fact, it's a cheater recipe, but it turns out great. The fruit inside is a nice treat. If you don't want such a cheater recipe, you could try one of the recipes you think turns out too dry and replace the oil with the can of cherry pie filling. I am going to try that myself the next time I want to make it.

Chocolate Cherry Cake

1 Pkg chocolate cake mix
1 20 oz can cherry pie filling
1 Tsp. almond or vanilla extract
3 eggs, beaten

Frosting: (optional)
1 C sugar
1/3 C milk
5 Tbsp softened butter
6 oz semisweet chocolate pieces

Preheat oven to 350. In a large bowl, mix all cake ingredients by hand (no mixer) until will blended. Grease a bundt cake pan or a 9x13-inch glass baking dish. Our in batter and bake until cake tests done with a toothpick inserted in the center (45-55 minutes for bundt pan; 25-30 minutes for baking dish). Remove from pan to cool.
While cooling, prepare frosting (if desired): Mix together sugar, milk and butter in a saucepan. Bring to a boil and remove from heat. Add chocolate pieces; stir until they are melted. Prick top of partially cooled cake with toothpick. Pour over partially cooled cake. Freezes well. Serves 10-12.

There is a children's picture book by Patricia Polaco called Thundercake. In the back of the book is a recipe for a really moist chocolate cake. It is delicious. The secret ingredient is tomato purée. You do not taste tomato at all just super moist chocolate. Try it! Good luck !

Go online and google "absurdly easy vegan chocolate cake". It makes a two-layer round cake. It is moist, delicious, and has no eggs or butter. There's a recipe for frosting there too, but I've never frosted mine. The two go quickly as snack cake. AND it takes about 10 minutes to prepare and 30 minutes to bake, so it's sooooo easy.
Good luck.
K. in EC

2 cups sugar
1 3/4 cup unbleached flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegitable oil
2 teaspoons vanilla extract
1 cup boiling water

1.heat oven 350; grease and flour two 9 inch pans;
2. stir all dry ingrediants together; add eggs, milk, oil, and vanilla, beat with mixer on medium speed for 2 minutes; stir in boiling water. (batter will be thin.) pour into prepared pans.
3. bake 30-35 minutes, until wooden toothpick in center comes out clean.cool 10 minutes in pan and then on wire rack. this recipe is from the hershey cocoa container and is very yummy and moist

Ok, so I don't make cakes from scratch but a boxed cake can still turn out very moist and delicious regardless of the flavor. Make any cake and follow the directions as usual. The only thing you will do different is replace the oil with apple sauce. If it calls for 1/4 cup oil, use 1/4 cup apple sauce. It will turn out very moist and delicious and not have the fat from the oil. Good luck!

Just to add a footnote to your responses; my mother-in-law always does this when baking her cakes. She pins a strip of wet cloth around her cake pan. If she is running out of time a pan of water on the bottom rack. Her cakes whether from scratch or package are simply the best and always moist.

This is a great recipe. This is from the Cafe Beaujolais cookbook and the cake is called an Amazon Cake. It is actually a Vegan recipe. The cake is such a moist cake and fairly easy to make. Seams odd the first time straining the ingredients, but after you make this cake a few times it goes pretty quick. This is a staple in my house, I make them into cupcakes a lot for my kids class. It freezes well, also. I usually frost this cake with a chocolate ganache frosting and fresh raspberries. I found it online, the online recipe appears to be 1/2 the recipe that is written in the cookbook. I would double it. Then you will have 2 nice 9" rounds and can use a filling if like or about 26 cupcakes. http://www.vegan-food.net/recipe/961/Amazon-Cake/
Good Luck. Every time I make this cake everyone raves how good it tastes.

Recently, I got an email from uhurupies.com about buying pies for the holidays, and I didn't forward it, in part because I didn't feel that women should be spending a lot of time in kitchens cooking right now. (Maybe if I knew men were doing the baking, I would feel differently.) There's a lot going on in the world right now, and people should be housing those without, and protesting the war budget, and so on. In any case, here's a recipe for my grandmother's moist and delicious chocolate cake, with some notes...

PS. I would love feedback on how to make this cake for vegans. I got an email from the Physicians Committee for Responsible Medicine, which advocates for healthy vegetarian options for schoolchildren, for one, and it would be great to know how to substitute for things like eggs and sour cream in baking. http://www.pcrm.org/

MY GRANDMOTHER'S CHOCOLATE CAKE
Blend for 7 to 8 minutes on slow speed the following:

*4 eggs
*1 package of Devil's Food cake mix
*1 package of chocolate instant pudding mix
*1/2 cup of oil
*3/4 cup of water
*1 cup of sour cream
*1 teaspoon of vanilla

After 7 to 8 minutes of blending, add:
*1 cup of chopped nuts
*1 cup of chocolate chips
(add more for flavor if you wish)

We always baked it in a bunte pan so that it was tall and round in a circle, but use whatever you wish.

Before pouring batter into the pan, pour 1/4 cup of oil into the baking pan, and rub it all the way around the pan, so when the cake is done baking, you can just turn the pan over, and it will slide out of the pan onto a rack to cool.

Bake at 350 degrees for one hour, and cool.

It's sinfully rich. But my family would always wrap it in aluminum foil and stick it in the freezer until it was hard as a rock and like eating chocolate pumpernickel bread. You don't want people to break their teeth on it, but I always ate it frozen. It's good soft too.

Please credit the dear memory of my departed grandmother Mildred if you use the recipe.

Hi C.,
My mother has a wonderful cake recipe that I grew up with. It's actually called "moist chocolate cake" and it is a nice, dark cake with yummy frosting. You bake it in a 9X13 pan,and it needs to stay in there to be served. If you are okay with that presentation, and you want the recipe, please send me an email and I will give it to you! Good luck.

MAYO cake...trust me its the BEST...you'll never go back to other choco cakes. Its an old recipie that has stood the test of time.

U use mayo in place of egg and oil...try it its the best!! Everyone wants the recipie and this cake dissapears, sounds crazy, but it is GOOD!

The part of this cake that is important is the homemade frosting...1 cube butter, 1 lb powdered sugar, 1-2 tbls vanilla and milk to get the right consistancy...it won't be the same if you don't make the frosting, it really does make the cake. Good luck!

Here is my favorite recipe. It is so yummy and delicious and easy to make.
http://www.cooking.com/Recipes-and-More/recDetail.aspx?ri...
Good Luck!