Contest-Winning Moist Chocolate Cake
Total TimePrep: 15 min. Bake: 45 min. + cooling
- 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 Eggland's Best eggs
- 1 cup strong brewed coffee
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners' sugar
- 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.
- 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.
Nutrition Facts1 slice: 315 calories, 11g fat (2g saturated fat), 36mg cholesterol, 473mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 5g protein.
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Apr 19, 2019
Good cake. I used olive oil instead of canola oil and added some almond extract and a chocolate ganache topping. However, it stuck to the pan, even though I greased it well, and floured it. I'll try again using a different lipid and see what happens.
Apr 19, 2019
I use this recipe all the time and it is absolutely fantastic! I'm wanting to make it again for Easter but the wet ingredients are not showing up under the ingredients. Would you be able to post them in the comments so I can get them please? Thanks so much!
Apr 14, 2019
This cake turned out great! Will fix again.
Mar 31, 2019
This recipe was one I prepared alongside another recipe for a trial bake to decide on a chocolate cake recipe for an upcoming contest, and this recipe was a total knock-out! This cake was super moist, light and fluffy, and had the most tender crumb with a lovely light chocolatey flavour but not too sweet or rich. My partner particularly loved this cake, eating three slices before I could get my judges assembled! It wasn't as rich as the other cake I baked, which had a block of chocolate melted into butter as the base of the recipe (so I guess it was more of a mud cake), unlike this 'wet into dry' method. It was so easy to make and really delivered on flavour! My only alterations were baking it at 170C, so it took 10 minutes longer, but it ensured the crust didn't overbake. I also didn't have a bundt tin, so I baked it in a regular round cake tin with a paper liner, so it came out very easily. This recipe also made a lot of batter, so I put the excess into muffin tins - which turned out beautifully! Thank you for sharing this recipe! I can't wait to bake it for the contest, but regardless, it is a keeper in my books! :)
Feb 23, 2019
This was very moist. I felt it was missing something though. I added a chocolate glaze. This helped hide the fact that it stuck to the bundt pan and came out in pieces. I would make it in a 9x13 pan next time.
Jan 22, 2019
I made this for a chocolate cake competition and won Grand Champion! I made this amazing bundt cake into a layer cake for the competition by doubling the recipe, splitting the batter between two layer cake pans, and baking for a bit longer than one hour. I did some experimenting with the cake and discovered that using a natural cocoa powder makes the layers sink in the middle, so I recommend Guittard Cocoa power, or any other dutched cocoa with at least a one percent fat content, for making this a layer cake. I also made the mistake of opening the oven before the one hour mark with a few of my trials, which also made the cake sink in the center. After some tests though, I finally found the recipe for the perfect layer cake. This is my go to cake from now on!
Apr 13, 2018
Very moist and very chocolatey!! Best chocolate cake recipe I've made to date. Also, I've made it over and over again to the delight of all who have indulged. Coffee does wonders to enhance the flavor of chocolate, and I doubled my chances by using expresso. Buttermilk is also a real showstopper to produce a very moist cake. Excellent! And to make matters even better, it's a simple recipe that can be whipped up in a short time. Low calorie for a rich cake recipe too.
Apr 1, 2018
I liked the flavor of this cake, particularly with the coffee added (that seems to really help bring out the chocolate flavor in chocolate cakes). The cake batter was also really easy to come together, since it contains oil instead of butter, margarine or shortening (which could require creaming). The one thing that I did not enjoy as much with this cake as with other similar ones I've made is that the cake itself is smaller than I prefer. Most recipes that I make for this size pan call for about 3 cups of flour and at least 3 eggs , and this recipes uses quite a bit less than that (with the end result being a smaller cake). My personal preference is for a larger and thicker cake.
Feb 4, 2018
Had company come last minute and needed to have a quick dessert. This was the easiest and most delicious cake I've made! I had to use almond milk to make the butter milk and it could not have tasted better. There were yummy comments from the guests as well. I will definitely make this again!
Feb 2, 2018
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. After learning that the secret to a good bunt cake is to really grease the pan (I use butter) and lots of flour, I decided to try this again. It turned out perfect. So if you decide to make this, make sure you grease the pan cover the pan well with the butter and flour.