Contest-Winning Moist Chocolate Cake Tips
What makes cake moist and soft?
For a moist and soft cake, it all comes down to the fat(s) used: in general, cakes that are made using cooking oil
(vegetable, canola, or grapeseed) tend to be moister and softer than cakes made with butter or shortening. This chocolate cake combines both canola oil and buttermilk, which, with its acidic quality, breaks down the gluten in the flour, and also adds to the cake’s moist texture.
How do you moisten dry chocolate cake?
Try one of our favorite cake-baking tips
if your chocolate cake Bundt seems too dry: brush the sides of the cake with a simple syrup to "hydrate" it. Combine equal parts sugar and water in a small saucepan and heat until the sugar is completely dissolved, and the consistency is syrup-like. With a pastry brush
, gently brush the syrup onto the cake, letting it soak in and provide some moisture, being careful not to over-soak.
How do you get a cake out of a Bundt pan without it sticking?
A Bundt cake that sticks is frustrating for any baker! Here is our tip for removing a Bundt cake
from its pan: prior to filling your Bundt pan, thoroughly coat the pan with a layer of melted vegetable shortening, followed by a generous dusting of flour. Tap out any excess flour, then proceed with filling the pan with batter and baking the cake. Once the cake has baked, remove it from the oven and immediately rap the pan, carefully but firmly, a few times on a towel-covered counter to slightly loosen the cake. Let the cake cool for no more than 7-8 minutes. Give the cake another gentle shake (you may feel it moving a bit in the pan—a good indicator), then turn it out onto a wire rack to cool completely. Research contributed by Mark Neufang, Taste of Home Culinary Assistant
1 slice: 315 calories, 11g fat (2g saturated fat), 36mg cholesterol, 473mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 5g protein.