Contest-Winning Moist Chocolate Cake Recipe

5 34 38
Contest-Winning Moist Chocolate Cake Recipe
Contest-Winning Moist Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Moist Chocolate Cake Recipe

Read Reviews
5 34 38
Publisher Photo
You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake your cake and get ready for compliments. —Christa Hageman, Telford, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 2 cups sugar
  • 1-3/4 cups 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

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.
Bake at 350° for 45-50 minutes or until a toothpick inserted in 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.
Originally published as Moist Chocolate Cake in Quick Cooking May/June 2001, p27

Nutritional Facts

1 slice: 315 calories, 11g fat (2g saturated fat), 36mg cholesterol, 473mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 5g protein.

  • 2 cups sugar
  • 1-3/4 cups 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 in 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.
Originally published as Moist Chocolate Cake in Quick Cooking May/June 2001, p27

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Reviews forContest-Winning Moist Chocolate Cake

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tcavman15 User ID: 1537577 268017
Reviewed Jun. 15, 2017

"This is the one! Do not lose this recipe! Use a generous amount of Wiltons cake Release on the pan and it will come out easily."

MY REVIEW
cherylyoung User ID: 5912806 267543
Reviewed May. 31, 2017

"This is a very moist and tasty cake. I received alot of compliments. After reading the other reviews, I decided to make it in a 9 x 13 pan. Because it is so moist, I think that is why it doesn't release from the pan easily. It definitely is a cake worth making and requires no icing."

MY REVIEW
Joanne User ID: 9088565 261697
Reviewed Feb. 22, 2017 Edited Feb. 23, 2017

"I will definitely keep this recipe the ingredients are very accessible in every kitchen and they are very economical to use. Simple to make. The cake is so moist and so tasty. Thank you for a great recipe."

MY REVIEW
anna User ID: 9066069 261440
Reviewed Feb. 17, 2017

"A lovely and moist cake. I suggest using cocoa powder instead of flour when greasing your bundt pan so the cake won't have white specks on it when it comes out."

MY REVIEW
Christina User ID: 9012587 259019
Reviewed Jan. 1, 2017

"I made this yesterday for New Years and it is a fantastic recipe! It was extremely moist and light, yet had a rich chocolate flavor. I followed the recipe exactly. I poured a ganache over it but this cake can easily stand alone with just a bit of powdered sugar."

MY REVIEW
Laurie73 User ID: 7632634 259009
Reviewed Jan. 1, 2017

"This cake is excellent! It's quick and easy. I did not flour the pan. I used non stick cooking spray. Two days after I made it, it was still really moist. LOVED IT"

MY REVIEW
Evie User ID: 8974832 257249
Reviewed Nov. 25, 2016

"Wow ! A lot of people seem to like this cake. The only reason I gave it 0 stars was because I haven't tried it. I definitely will try it though and try to post a review about it to help other people:) I'm sure it will be amazing !"

MY REVIEW
rmbarr059 User ID: 4046105 253485
Reviewed Sep. 1, 2016

"I give it 5 stars because the it was delicious, but it stuck so badly to the pan that it was ruined and I had to make another. I used butter to grease the pan and flour as the recipe suggested. I've never had an issue before; it was very disappointing. But nevertheless my husband loved it and said he would give it 25 stars :)"

MY REVIEW
Loiscooks User ID: 3656565 250209
Reviewed Jul. 8, 2016

"I have been baking for years, and I have made many bunt cakes. I have never had one stick to the pan like this one. I followed the recipe as written, so I don't know what went wrong. I will not be making this again."

MY REVIEW
sewsal User ID: 2105914 250040
Reviewed Jul. 3, 2016

"good chocolate cake. very good flavor"

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