What's the best recipe for a moist chocolate cake?

Chocolate Cake





Ingredients





Serves 10





* 1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pans


* 4 ounces unsweetened chocolate, chopped


* 2 cups granulated sugar


* 1 1/2 cups all-purpose flour, (spooned and leveled)


* 3/4 teaspoon baking soda


* 1/2 teaspoon salt


* 1/2 cup sour cream


* 2 large eggs


* 1 package (12 ounces) semisweet chocolate chips, (2 cups)


* 6 tablespoons unsalted butter, cut into small pieces


* 1 teaspoon vanilla extract


* 1/2 teaspoon salt


* 2 1/2 cups confectioners' sugar


* 1/3 cup milk





Directions





1. Make cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans. Line bottom of pans with parchmentpaper rounds; butter parchment. Set pans aside.


2. Heat butter and chocolate in a bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Remove from heat; stir until completely melted.


3. In a medium bowl, whisk together granulated sugar, flour, baking soda, and salt. In a large bowl, combine sour cream and eggs; whisk in coffee. Gradually add dry ingredients then chocolate mixture, stirring until just combined. Divide batter equally among prepared pans.


4. Place pans on same rack in oven; bake, rotating pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 35 minutes. Cool in pans 10 minutes; run a knife along edge of cakes, then invert onto a wire rack to cool completely before spreading with chocolate frosting.











Chocolate Frosting





Ingredients





Makes 6 cups





* 24 ounces semisweet chocolate morsels


* 4 cups heavy cream


* 1 teaspoon light corn syrup





Directions





1. Put chocolate and cream into a medium saucepan. Cook over medium-low heat; stirring constantly with a heatproof rubber spatula, until thick, 30 to 35 minutes. Remove from heat. Stir in corn syrup. Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately.What's the best recipe for a moist chocolate cake?
This is the best chocolate cake in the world and the best tasting frosting - it makes 2 9'; round cakes...





2 cups sugar


1 3/4 cup plus 2 tbsp of CAKE flour (this is the key to cake)


3/4 cup cocoa


1 1/2 tsp baking powder


1 1/2 tsp baking soda


1 tsp salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 tsp vanilla


1 cup boiling water





Heat oven to 350 degrees. Grease and flour 2 nine inch round baking pans. Combine dry ingredients in large mixing bowl (stir well so that all cocoa is well mixed in). Add eggs, milk, oil and vanilla; bat on medium speed for 2 minutes. Stir in boiling water. (mixture will be thin) Pour into pans. Bake about 30-32 minutes, depending on your oven. Toothpick inserted in center should come out clean (I always know a chocolate cake is done when I bang on the oven and the center of the cake does not jiggle - you have to watch chocoate cakes very closely the last 10 minutes - as you do not know when they are getting too brown) Cool 10 minutes. Remove from pans and place on wire rack to cool completely.





Icing


1 stick (1/2 cup) salted butter


2/3 cup cocoa


3 cups powdered sugar


1/3 c milk


1 tsp vanilla





Melt butter, stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Makes about 2 cups frosting.What's the best recipe for a moist chocolate cake?
Moist chocolate crumb cake








Serves 8











Preparation time over 2 hours





Cooking time 30 mins to 1 hour























Ingredients


12 vegan digestives, gingernuts, bourbons or oat biscuits


25g/1oz coconut oil


25ml/1fl oz soya milk


250g/8oz silken tofu


2 tsp arrowroot


1 banana


4 tbsp cocoa powder


150ml/录 pint maple syrup


2 tbsp tahini


2 tbsp raisins


1 tbsp lime juice


3 tbsp orange juice


2 tsp vanilla essence


pinch of salt


To decorate


crystallized ginger


nasturtium leaves (optional)











Method


1. Preheat the oven to 180C/350F/Gas 4. Crush the biscuits, then pour them into a small saucepan and heat gently with the coconut oil and soya milk for a few minutes, stirring, until well combined.


2. Using the back of a spoon, press the crumb mixture into the bottom of a 30cm/12in flan dish or into eight 8cm/3录in ramekins.


3. Place all the remaining ingredients in a bowl and combine with a hand-held mixer or blender.


4. Pour the tofu mixture on top of the biscuit base, then bake for 45 minutes. Allow to cool for two hours before serving.


5. Decorate with crystallized ginger and nasturtium leaves, then serve with a spoonful of vegan ice cream and a drizzle of maple syrup.
Deep Chocolate Cake


Prep: 40 min.


Bake: 20 min.





Ingredients


1/2 cup unsweetened cocoa powder


2 cups all-purpose flour


1 teaspoon baking powder


1/2 teaspoon baking soda


2/3 cup butter, softened


1-3/4 cups sugar


3 eggs


4 ounces unsweetened chocolate, melted and cooled


2 teaspoons vanilla


1-1/2 cups milk


12 ounces semisweet chocolate pieces (2 cups)


1/2 cup butter


8 ounces dairy sour cream


4-1/2 cups sifted powdered sugar (about 1 pound)


Chocolate curls (optional)


Chocolate-Sour Cream Frosting *


Fresh raspberries (optional)**


Fresh mint sprigs (optional)





Directions


1. Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.





2. Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.





3. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)





4. Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.





5. Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.





6. *In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.





7. **Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.





^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>

Island-Spiced Chocolate Cake


12 servings


Prep: 20 minutes


Bake: 40 minutes


Cool: 2 hours, 20 minutes


Stand: 2 hours, 20 minutes





Ingredients


1/2 cup butter


1 cup milk


2 eggs


1-1/3 cups all-purpose flour


1/2 cup unsweetened cocoa powder


3/4 teaspoon baking soda


1/2 teaspoon baking powder


1/2 teaspoon ground cinnamon


1/2 teaspoon ground allspice


1/4 teaspoon salt


1-1/3 cups sugar


1-1/2 teaspoons vanilla


1/2 cup miniature semisweet chocolate pieces


Whipped cream


Ground cinnamon





Directions


1. Allow butter, milk, and eggs to stand at room temperature for 30 minutes. Lightly grease and flour sides and bottom of a 9-inch springform pan; set aside.





2. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, the 1/2 teaspoon cinnamon, the allspice, and salt. Set flour mixture aside.





3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.





4. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fold in chocolate pieces. Spread batter evenly into prepared pan.





5. Bake in a 350 degree F oven for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan. Cool cake completely.





6. To serve, using a serrated knife, cut cake into wedges. Top each serving with a spoonful of whipped cream and sprinkle with additional cinnamon. Makes 12 servings.





%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


Best-Ever Chocolate Cake


12 to 16 servings


Prep: 30 minutes


Bake: 35 minutes


Cool: 1 hour


Stand: 1 hour





Ingredients


3/4 cup butter, softened


3 eggs


2 cups all-purpose flour


3/4 cup unsweetened cocoa powder


1 teaspoon baking soda


3/4 teaspoon baking powder


1/2 teaspoon salt


2 cups sugar


2 teaspoons vanilla


1-1/2 cups milk


Chocolate-Sour Cream Frosting (see recipe below)





Directions


1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.





2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.





3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.





4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).





5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.





Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.





%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;


Molten Chocolate Cakes with Cherry Compote


Prep: 80 min.


Chill: 1 to 2 hr.


Bake: 15 min.





Ingredients


1-1/3 cups semisweet chocolate pieces


1 tablespoon butter


1/2 cup whipping cream


4 ounces semisweet chocolate, coarsely chopped


1/2 cup butter


4 eggs


1/2 cup sugar


1/2 cup all-purpose flour


Cherry Compote


Vanilla ice cream (optional)





Directions


1. Generously butter eight 6-ounce ramekins. For filling: In a small saucepan, combine chocolate pieces, the 1 tablespoon butter, and the whipping cream. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool at room temperature for 15 minutes. Cover and chill in the refrigerator for 1 to 2 hours or until fudgelike in consistency.





2. Preheat oven to 375 degrees F. In a small saucepan, combine chopped semisweet chocolate and the 1/2 cup butter. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool slightly.





3. In a large bowl, combine eggs and sugar; beat with an electric mixer on medium-high speed for 5 minutes. Beat in flour and melted chocolate mixture. Spoon enough of the batter into each ramekin to measure 1 inch in depth.





4. Divide chilled filling into eight portions. Working quickly, use your hands to roll each portion into a ball. Place a ball of filling on top of the batter in each ramekin; do not allow the filling to touch the ramekins' sides. Divide remaining batter among ramekins.





5. Bake for 15 minutes. Remove from oven; let stand at room temperature for 10 minutes. Using a paring knife, loosen sides; invert onto serving plates. Serve immediately with warm Cherry Compote. If desired, serve with small scoops of vanilla ice cream.





Cherry Compote: In a small saucepan, combine 1 cup orange juice and 1/2 teaspoon finely shredded orange peel. Bring just to boiling over medium heat. In a small bowl, combine 1/4 cup sugar and 1 tablespoon cornstarch. Stir sugar mixture into orange juice mixture. Return to boiling. Cook and stir for 2 minutes more. Remove from heat. Stir in 1-1/2 cups pitted fresh or thawed frozen sweet cherries and, if desired, 2 tablespoons cherry brandy or brandy. Allow to cool slightly before serving.





Makes: 8 servings





To Bake Ahead: Prepare as directed through step 4. Cover and chill for up to 4 hours. Bake and serve as directed in step 5.
I went to this website and made the Ultimate Brownie recipe and it was moist for several days. Most boxed brownies get dry the next day.





You can't go wrong with Hershey's
SUPER MOIST CHOCOLATE CAKE





1. 5 cups of all purpose flour (can substitute with wholewheat flour)


3 tablespoons of sifted good quality cocoa


1 teaspoon baking soda


1 cup white or vegan brown sugar


0. 5 teaspoon salt (optional)


5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)


1 tablespoon white vinegar


1 teaspoon vanilla extract


1 cup cold water





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


1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.





2. 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.





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





4. 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.





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





****************************************鈥?br>




MAYONNAISE CAKE %26amp; CHOCOLATE ICING





1 1/2 c. sugar


2 c. flour


3 tbsp. cocoa


2 tsp. soda


1 tsp. baking soda


1/4 tsp. salt


1 c. mayonnaise (salad dressing)


1 c. cold water


1 tsp. vanilla


1 egg





Mix by hand in large bowl, pour into greased and floured 9 x 13 inch cake pan and place in 350 degree oven for 30 minutes.





CHOCOLATE ICING:





1 lb. powdered sugar


1 tsp. vanilla


4 tbsp. cocoa


1 stick of soft butter


2 or 3 tbsp. hot coffee (black)





Mix thoroughly and put on cake as soon as it is cool.
someone said sour cream but i use it all the time in most of my cooking including cakes
Any recipe you use.....even a box cake from the store, add a 1/2 cup of sour cream!!! I know it sounds yuck but you will not taste it, i promise you, and it makes your cake sooooo moist!!!! Let me know how it turns out!
First you need to use a pair of scissors to cut out the recipe......
1. 5 cups of all purpose flour (can substitute with wholewheat flour)


3 tablespoons of sifted good quality cocoa


1 teaspoon baking soda


1 cup white or vegan brown sugar


0. 5 teaspoon salt (optional)


5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)


1 tablespoon white vinegar


1 teaspoon vanilla extract


1 cup cold water





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


1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.





2. 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.





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





4. 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.





5. Bake at 350 for about half an hour, test with a fork.
1 box of your favorite chocolate cake.


1 pint of your favorite ice cream melted (vanilla works great, also chocolate, and variations with brownie bits, chocolate ribbons, chips, caramel, etc.)


1 beaten egg





Mix altogether and bake in pan(s) that has been buttered and floured at 350 until done. This is a great, great, cake!
This chocolate cake is THE BEST ever!!! It comes out perfect every time %26amp; is always so-o-o moist!





It is Hershey's Deep Dark Chocolate cake.





Ingredients:


2 cups sugar


1-3/4 cups all-purpose flour


3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK 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


ONE-BOWL BUTTERCREAM FROSTING(recipe follows)





Directions:


1. Heat oven to 350掳F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.





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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.





3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.








ONE-BOWL BUTTERCREAM FROSTING


6 tablespoons butter or margarine, softened


2-2/3 cups powdered sugar


1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa


1/3 cup milk


1 teaspoon vanilla extract





Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.





HIGH ALTITUDE DIRECTIONS (Cake):


-- Decrease sugar to 1-3/4 cups


-- Increase flour to 1-3/4 cups plus 2 tablespoons


-- Decrease baking powder to 1-1/4 teaspoons


-- Decrease baking soda to 1-1/4 teaspoons


-- Increase milk to 1 cup plus 2 tablespoons


-- Bake at 375掳F, 30 to 35 minutes for both pan sizes