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

Moist Chocolate Cake Recipe

Publisher Photo
This dark, moist cake is a birthday favorite. We love its tender texture and superb taste. —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
   (87)
RATING DISTRIBUTION
5 Star
 (79)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Jun. 15, 2014

i have made this cak for over 20 years an it is still a good nw asthe first v trie it. everyone a work raves over it

MY REVIEW
Reviewed Jun. 4, 2014

I made this cake for my sister's birthday, and it was excellent! Since I baked it in a pyrex bowl, it took over an hour to bake. I was a little worried since I made it half whole wheat and only put in 1 3/4 c. sugar, but it turned out super moist and yummy! It was fairly dense, but really good! I didn't try the frosting, though.

MY REVIEW
Reviewed May. 24, 2014

I made this cake for my mother's birthday and everyone raved about it. It was really moist and the icing was fluffy and tasted like whipped cream. I made it in a 9 x 13 and had to increase the baking time to 43 minutes. I will definitely be making it again. Now my family wants the recipe.

MY REVIEW
Reviewed Apr. 12, 2014

Absolutel;y delicious!!! Very moist, great flavor. I baked it in a 9x13 and only make half of the frosting called for and it was the perfect amount. Will make this again.

MY REVIEW
Reviewed Mar. 2, 2014

This is my go-to chocolate cake. I usually do it in a 9x13 or as cupcakes. Most of the time I make a different frosting or use store-bought frosting. I like this frosting recipe, but it is a little time consuming and I don't have a stand mixer.

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