Contest-Winning Moist Chocolate Cake Recipe
Contest-Winning Moist Chocolate Cake Recipe
- 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
- 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.
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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"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!!"
"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."
"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."
"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"
"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."
"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."
"Quick to make and very moist. I used decaf coffee and served it with a praline sauce. Delicious!"
"Very moist and tasty - definitely will make again and again!"
"This is an awesome chocolate cake. Very moist. Didn't have canola oil so I substituted with vegetable oil. Will definitely make again."
"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!!"
"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."
"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!"
"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."
"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!"
"Tasted great and looked great too. Cake sliced very cleanly making for a nice presentation. Easy to put together with very little clean-up."
"Easy to make. Almost like a store bought cake (but much better). The coffee gives it an interested flavor"
"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!"
"Very light and moist. I made a chocolate ganache to glaze the top."
"vERY MOIST WITH AN EXCELLENT FLAVOUR."
"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."
"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)."