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Contest-Winning Moist Chocolate Cake Recipe

Contest-Winning Moist Chocolate Cake Recipe

You don't have to spend a lot of time to serve an elegant and delicious dessert. You can quickly mix up the batter in one bowl, bake your cake and serve a crowd. —Christa Hageman, Telford, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling YIELD:12 servings

Ingredients

  • 2 cups sugar
  • 1-3/4 cup all-purpose flour
  • 3/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar

Directions

  • 1. In a large bowl, combine the first six 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.
  • 2. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12 servings.

Nutritional Facts

1 serving (1 slice) equals 315 calories, 11 g fat (2 g saturated fat), 36 mg cholesterol, 473 mg sodium, 52 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Contest-Winning Moist Chocolate Cake

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MY REVIEW
Reviewed Mar. 27, 2016

"One of the best chocolate cakes that I have made. Very rich. To make the strong coffee, I put 2 tsp instant coffee in a measuring cup and added water to make one cup. I frosted it with chocolate ganache using the recipe from this site and then since I was serving for Easter, sprinkled on Easter candy quins."

MY REVIEW
Reviewed Mar. 1, 2016

"This is our most favorite chocolate cake ever. Nothing compares to it! Super easy to make & so so moist. I top it with a chocolate ganache & mini chocolate chips. (For the ganache I use 1/2 cup heavy cream, 1 T sugar & 2/3 cup of milk chocolate or bittersweet chips. Heat until melted on stovetop). I substitute 1 cup of water for the coffee as I am not a coffee drinker."

MY REVIEW
Reviewed Jan. 13, 2016 Edited Jan. 29, 2016

"Holy cow! I have made many chocolate cakes from scratch and this is hands down the best!! I made it gluten free by using the namaste flour mix from costco. Even exchange! . And dairy free by adding cider vinegar to almond milk and waiting for a minute before adding it to the recipe. Then as I don't drink coffee I used a cup of peppermint tea in its place and added peppermint oil (7 drops) to the batter. Then who wants all the sugar so you can only eat one, I added only one cup organic sugar, and one cup stevia...half and half doesn't mess with the texture and flavor of baked goods! Then baked as cupcakes! 15-17 min..it gets more dry if baked too long!!! Wow! Has a similar taste and texture as hostess cupcakes!!!! Wowzier! No need for frosting! Stands on its own!!"

MY REVIEW
Reviewed Sep. 24, 2015

"This recipe is very good - very tasty and moist! If you are not a coffee drinker, it really doesn't matter. You won't be able to taste it. The coffee is just there to enhance the chocolate taste. I substituted buttermilk with 1 tbsp white vinegar added with whole milk to make 1 cup. I lessened the sugar a bit - used 1 3/4 cup instead of 2 cups. In addition to just topping it with powdered sugar, I made a chocolate ganache (bittersweet chocolate, whole milk with cardamom, powdered sugar and butter) then sprinkled chocolate chips on top. The fluted tube pan available to me was a little bit smaller than the one called for in the instructions but the batter did not really overflow during baking. Baking time of 45 minutes was spot on. This is very easy to make, very little effort needed. The finished product looks very presentable and you could easily give these as gifts."

MY REVIEW
Reviewed Jul. 19, 2015

"This chocolate cake is amazing! Easy, moist and nice chocolate flavor. You can taste the coffee in the batter but not in the cooled cake. It just adds a deeper fuller taste. Sometime I substitute half the cocoa powder with dark chocolate powder. I occasionally try different chocolate cake recipes and even if they are good I always come back to this cake as a reliable, delicious go to option."

MY REVIEW
Reviewed Jul. 11, 2015

"I'm in love with this recipe. The best chocolate cake ever, and with the coffee you can change up the flavor and get a different flavor cake. 10 star"

MY REVIEW
Reviewed Mar. 3, 2015

"Tastes just like my mom's Wacky Cake growing up that we had for all of our birthdays. I am diabetic and would like to know how the 52 g of carbs is split out showing the total grams of sugar. I know that the flour is also carbs but I am planning on using Splenda instead of sugar and need to know total carbs. Can anyone help me out with this? By the way, everyone at work loved this moist cake."

MY REVIEW
Reviewed Sep. 14, 2014

"This is the most delicious cake, I've made it many times, just a sprinkle of confectionery sugar makes it perfect, if I make if a gift, I get a silk seasonal flower for the center just as pictured. I have a convection oven, for those who do, cook it 5 min. less, either that or watch it carefully, when overcooked it becomes dry and not so 5 star, but still delish with a scoop of ice cream on it, so don't heave it, freeze it in chunks for just that purpose."

MY REVIEW
Reviewed Feb. 10, 2014

"Quick to make and very moist. I used decaf coffee and served it with a praline sauce. Delicious!"

MY REVIEW
Reviewed Feb. 27, 2013

"Very moist and tasty - definitely will make again and again!"

MY REVIEW
Reviewed Feb. 2, 2013

"This is an awesome chocolate cake. Very moist. Didn't have canola oil so I substituted with vegetable oil. Will definitely make again."

MY REVIEW
Reviewed Jan. 5, 2013

"The best chocolate cake recipe I've ever made. It was consumed in less than two days at my house; my teenagers loved it! Moist, chocolatey and so easy to make. I made a chocolate ganache and drizzled on top. Delish!!"

MY REVIEW
Reviewed Nov. 22, 2012

"Wow!"

MY REVIEW
Reviewed Jul. 29, 2012

"I have been a Taste of Home subscriber for many years so have tried numerous recipes. This is the BEST chocolate cake recipe! Hands-down THE BEST! My husband doesn't normally eat many sweets, loves it! This will be our 'go-to' recipe from now on."

MY REVIEW
Reviewed Dec. 28, 2011

"This cake was very moist. Everyone loved it. I made a ganache to put on top. I would definitely make this again, in fact I did last night!"

MY REVIEW
Reviewed Jul. 9, 2011

"Such good flavor, but my cake wouldn't come out of the pan without falling apart. It would be really good in a trifle, too."

MY REVIEW
Reviewed Apr. 19, 2011

"I've made this cake for years and the results are always the same; moist and delicious! It has great chocolate flavor and I use a flavored coffee, like vanilla or creme brulee and it is wonderful! It really doesn't even need frosting, it's that good!"

MY REVIEW
Reviewed Mar. 6, 2011

"Tasted great and looked great too. Cake sliced very cleanly making for a nice presentation. Easy to put together with very little clean-up."

MY REVIEW
Reviewed Aug. 19, 2010

"Easy to make. Almost like a store bought cake (but much better). The coffee gives it an interested flavor"

MY REVIEW
Reviewed May. 1, 2010

"I can't add to the recipe's main description, except to say that I enjoyed the ease of preparation of this cake. The results aren't at all second-rate!"

MY REVIEW
Reviewed Apr. 26, 2010

"Very light and moist. I made a chocolate ganache to glaze the top."

MY REVIEW
Reviewed Apr. 16, 2010

"vERY MOIST WITH AN EXCELLENT FLAVOUR."

MY REVIEW
Reviewed Nov. 20, 2009

"This is now my go to chocolate cake. It's wonderful, very moist and rich. No need for frosting, however, I do make it as a birthday cake with frosting, but I like it better without."

MY REVIEW
Reviewed Mar. 5, 2009

"This cake is excellent--very moist and with a deep, rich flavor. It's also fairly low in fat compared to similar cakes. I have also made it in a 13x9 pan for a b-day cake (bake approx. 30-35 min)."

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