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Moist Chocolate Cake Recipe
Moist Chocolate Cake Recipe photo by Taste of Home

Moist Chocolate Cake Recipe

Publisher Photo
The cake reminds me of my grandmother, because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 cup baking cocoa
  • 2 cups sugar
  • 1 cup canola oil
  • 1 cup brewed coffee
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • FAVORITE ICING:
  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 piece) equals 636 calories, 37 g fat (10 g saturated fat), 61 mg cholesterol, 549 mg sodium, 73 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.)
  2. Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
  3. Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks.
  4. Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate.
  5. In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. Yield: 12 servings.
Originally published as Moist Chocolate Cake in Taste of Home February/March 1993, p63

Nutritional Facts

1 serving (1 piece) equals 636 calories, 37 g fat (10 g saturated fat), 61 mg cholesterol, 549 mg sodium, 73 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Moist Chocolate Cake

AVERAGE RATING
   (152)
RATING DISTRIBUTION
5 Star
 (133)
4 Star
 (8)
3 Star
 (4)
2 Star
 (2)
1 Star
 (5)
MY REVIEW
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MY REVIEW
Reviewed Feb. 26, 2015

"This is our very favorite chocolate cake. We have been making it for over 20 years. We renamed it Suzie Q cake. Because that's exactly what it tastes like!"

MY REVIEW
Reviewed Feb. 17, 2015

"Best and easiest chocolate cake EVER! However it is NOT light and airy but rather very dense and heavy; fabulous. Also - the icing listed here is extremely heavy and if refrigerated is very thick and almost solid. It is better using a different lighter icing"

MY REVIEW
Reviewed Feb. 12, 2015

"I made this cake for valentine's /birthday cake. My family loves it. It did stick to pan so will use waxed oaper next time. Put red food coloring and it was perfect."

MY REVIEW
Reviewed Feb. 7, 2015

"CAKE IS ABSOLUTELY AWESOME! Prepared according to recipe without modification. No issues with batter running over cake pans, although one pan came close. Suggest using deep pans. Cook time was 35 minutes. Frosting is a separate subject. Although it turned out without issues (was not runny or grainy and did not have strong flour or shortening tastes) I will not make it again. The only positive thing I can say about it was that it was not a terribly sweet frosting, which I liked. I did not like all the fat and hydrogenated oils and will look elsewhere for a frosting recipe to compliment this outstanding cake."

MY REVIEW
Reviewed Feb. 4, 2015

"This is the second time I've made this cake and it came out great both times. The cake is very moist and has a smooth chocolate flavor. I actually prefer this frosting because it's not as sweet as most. It allows for the chocolate flavor of the cake to stand out. After baking it, it does tend to stick (a little) to the bottom of the pan so I might try the parchment/wax paper suggestion next time. I didn't have problems with the baking time. Both layers were finished in the 25-30 minute suggested time."

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