I'm not kidding around when I say this is the best moist chocolate cake ever. Like ever ever. It's a family recipe from my in-laws*, and it's been made literally hundreds of time. Every single family birthday this cake gets whipped out, and it's the highlight of the day. And by the way, I'm going to be using the word moist many, many times in this recipe. You've been warned.
This recipe belongs to my mother-in-law, Liz, who has generously agreed to let me post it here. She's the one who has been making this cake for, I kid you not, decades. The first time I had it, I knew I was going to have to marry her son. Because I could not live without this cake in my life. And you know. Him also.
*EDIT: I've recently discovered that this recipe is very similar to the Hershey's Perfectly Chocolate Chocolate Cake recipe. The icing is different, and the water is swapped out for coffee, but clearly - the inspiration came from this recipe!
The Ultimate Fluffy, Moist Vanilla Cupcakes
This cake is simple, easy and produces results every time. You can use a stand mixer if you want, but mixing by hand also works. And: Yay! You don't have to destroy your entire kitchen with dishes because this comes together in one bowl.
Making most types of cake from scratch really isn't that much harder than in a mix. The only time your saving yourself is measuring the dry ingredients. There is definitely a time and a place for cake mixes, but this isn't one of them. If you're cake is more than one layer high (this one is two), then we're officially in special occasion cake territory. And those cakes are just so much better from scratch. Like the best moist chocolate cake is only ever going to be homemade. While our family traditionally uses this chocolate cake for birthdays, it's also perfect to bring out at Christmas.
This is a pretty standard cake recipe. We're going to measure our dry ingredients, whisk them, and then add our wet ingredients (except the coffee) and combine. After everything's nice and combined, we add the hot, rich coffee which is going to take the flavour of this cake to another level (more on that later).
The Best Pumpkin Bread
Next, we need to prepare our baking rounds (and this is key. I have thrown literal tantrums over a perfectly baked cake tearing itself apart because it was stuck to the bottom of the pan FOR NO REASON, omg FINE it was because I didn't use parchment paper even after my mom told me too), and there's nothing worse. We're not taking any chances and using both cooking spray and parchment paper. #NeverAgain.
Once we get our cake batter in the pans, the go into the oven for about 35 minutes. After that the cool in the pans for 15, and then we CAREFULLY take them out and let them cool the rest of the way on wire racks. At this point they're ready to be frosted, and eaten.
To me, making the best moist cake comes down to one ingredient: oil. It's an absolute must for this recipe, and here's why. First, oil is liquid, and is liquid at room temperature, unlike butter. This means, because science, that the cake is going to have a more moist sensation, and remains moist for longer. Because butter solidifies at room temperature, the cake, as it cools, tends to get more crumbly. Second: butter is actually 80% fat and 20% liquid (water). When the dry ingredients interact with the butter then, they're mixing with both fat and water. Water + flour = gluten, meaning that you're cake is going to be relatively tough. That's compared to oil, which is pure, pure fat. If you want to read more about this, and how it works, check out this Bon Appetit article. And also, stop making your cakes with butter. Immediately. Chocolate cake without butter is the way to go.
Best Ever Chocolate Cake • Dance Around The Kitchen
There's a lot of info out there about using sour cream and mayo to make your cakes moist, but I haven't found this makes a huge difference for me. It's really all about the oil vs. butter.
Olive oil has the same effect as regular vegetable oil - but, it has much much more flavour. So this can be an absolutely delicious variation - you just have to be aware of all the flavours your using in the cake, and how they will interact with the olive oil.
Apart from the fact that coffee is the elixir of the gods, it's because it makes the chocolate flavour so much more intense and delicious. This cake does not taste like coffee, I promise you. It tastes like the most decadent, rich and complex chocolate cake you've ever had. So even if you're tempted to skip it, don't. We're also putting it in the frosting for good measure.
Best Moist Carrot Cake
Yes you can, as long as you haven't frosted it yet. Once the cakes have cooled completely, wrap them separately in plastic wrap and lay them flat in the freezer. They should keep for up to three months. To defrost, let them warm up on the counter, and then decorate as normal.
Ok, when you're making the best moist chocolate cake ever, there are not often leftovers. However, on the off chance you do find yourself in this enviable situation, here's what you're going to make:
This chocolate cake gets it's intense flavour from the addition of coffee, and the moist and tender texture from using vegetable oil. It also all comes together in one bowl. Bust it out for birthdays, Christmas, or any special occasion you have coming up - it's a total crowd pleaser!
Moist Carrot Cake
I have always made this cake recipe with 8 round pans, and have never had any issues. However, they definitely are rather full, so if you're worried about overflow, simply use 9 rounds instead.
You can also use three 8 rounds to divide the batter if you want a three layer cake. Just make sure you don't cook them as long!
You may need to use more coffee in the frosting depending on the conditions at your place. I've had to adjust the amount of coffee pretty much every time to make sure that the icing isn't going to dry out.
My Very Best Vanilla Cake
Serving: 250 g Calories: 693 kcal Carbohydrates: 122 g Protein: 8 g Fat: 24 g Saturated Fat: 5 g Polyunsaturated Fat: 10 g Monounsaturated Fat: 7 g Trans Fat: 1 g Cholesterol: 44 mg Sodium: 677 mg Potassium: 347 mg Fiber: 6 g Sugar: 91 g Vitamin A: 363 IU Vitamin C: 1 mg Calcium: 113 mg Iron: 4 mg
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
Help spread the word. Sharing is a great way to support The Gourmet Bon Vivant so I can keep making new recipes and content. You're awesome for doing it!I’m giving you the bestmoist chocolate cake recipeyou ever tasted, plus so much more. It is easy and quick to make, using simple ingredients, and you can whip it quickly in one bowl; no need for a standmixer. This chocolate cake stays moist for a long time, and I promise that your family will love this decadent, moist chocolate cake frosted with creamy, deliciouschocolate frosting.Bakeit today!
Super Moist Chocolate Cake • Keeping It Simple Blog
Most rich chocolate cakes arebutterbased; oil-based cakes are moist but lack that butteryflavor. In this recipe, you get to have the best of both worlds. I didn’t usebuttermilkand replaced it with another ingredient to enhance itsflavorand richness. I used to sell this chocolate cake for special occasions, and my clients swear by it. Today, I am sharing with you a better bakery cake recipe so you can impress your family and guests, who will enjoy every bite of this moist chocolate cake. I thought of giving this beauty a tree log shape, but it’s a great birthday cake, and you canfrostit any way you like.
Easy and quick: You will use simple ingredients available in any household. Preparing thebatterwill take 5 minutes if you use a handmixerand 8 minutes if you are whisking with a whisk. All the mixing will be in one bowl.
Luxuriouschocolate flavor: You will get a perfectly balancedchocolate flavor, not bitter or mild, but enough chocolate to make you enjoy every bite.
South Your Mouth: Secret Ingredient Super Moist Banana Bread
All-purpose flour– You won’t need cake flour to have excellent tendercrumbs. All-purpose flourwill work great. What you should avoid is wrongly measuring the flour. Use the fluff and scoop method. Fluff the flour, scoop it into the measuring cup, and level it with abutterknife.
Unsweetened cocoa powder– I went with regular cocoa powder, but if you like dark chocolate cake, go for special dark cocoa powder. Pick a good brand. It will make a huge difference.
Making this cake is super easy, and you can prepare using one bowl and a whisk. Let me quickly show you the steps.
The Best Rich And Moist Chocolate Cake
In alarge bowl, beat thebutter, oil, vanilla, and sugar until well combined. Add theeggone
0 Komentar