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Contest-Winning Moist Chocolate Cake Recipe
Contest-Winning Moist Chocolate Cake Recipe photo by Taste of Home
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Contest-Winning Moist Chocolate Cake Recipe

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5 31 35
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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
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 12 servings

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

Nutritional Facts

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

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 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


Reviews for Contest-Winning Moist Chocolate Cake

AVERAGE RATING
(35)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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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"

MY REVIEW
LeslieH User ID: 191346 246119
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
VictoriaElaine User ID: 3422096 244760
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
ccssbec User ID: 8697500 241708
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!!"

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