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

Moist Chocolate Cake Recipe

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4.5 161
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 large 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
 (132)
4 Star
 (8)
3 Star
 (5)
2 Star
 (2)
1 Star
 (5)
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MY REVIEW
Reviewed Jan. 31, 2016

"Although moist I didn't find it very flavorful. Maybe I didn't measure right."

MY REVIEW
Reviewed Jan. 19, 2016

"This known as Ginny's Chocolate Cake

Yes instant coffee works or Coke works
Buy Wondra Flour for the icing and use Real Vanilla"

MY REVIEW
Reviewed Jan. 12, 2016

"This cake was very moist with a light not very sweet frosting. I followed the recipe with the minor suggestion of adding a smidge more cocoa powder. For anyone that might find this helpful: the cocoa powder was Hershey unsweetened, for the frosting I used unsalted butter and regular white sugar not confectioners. The frosting is enough to generously frost the whole cake.I baked in a 9x3 round pan with parchment paper on the bottom and sprayed Pam all over the pan. Baked at 325.it did not overflow... It baked maybe 45-1hr I didn't take the time. I also added strawberry filing with a thin layer of frosting in the middle as a personal preference but the cake itself is moist!"

MY REVIEW
Reviewed Jan. 7, 2016

"Very easy to make. I lined pans with parchment paper as suggested and it still stuck a bit on sides, though I liberally greased pans. Very good cake. My Dad loved it."

MY REVIEW
Reviewed Dec. 30, 2015

"This cake look exactly like the display cake and is so light and moist, the icing is similar to whip frosting like I love!! I will definitely make this again and again in the near future.."

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