- 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
- 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.
Reviews for Contest-Winning Moist Chocolate Cake
"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 !"
"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 :)"
"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."
"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."
"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."
"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!!"