Most Moist Chocolate Cake
Yields: 2-9" Round Cake Pans
Ingredients:
- 2 Cups sifted Cake Flour
- 2 Cups Sugar
- 3/4 Cups sifted Cocoa
- 2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1tsp Salt
- 2 Large Eggs
- 1 Cup Buttermilk
- 1 Cup Vegetable Oil
- 2 tsp Vanilla Extract
- 1 Cup Boiling Brewed Coffee (intensifies the chocolate flavour); or 1 Cup Boiling Water
Instructions:
1. Preheat Oven to 300° F (this is a slow bake chocolate cake).
2. Grease pans with Crisco Shortening and line with parchment paper and dust with flour.
2. In a bowl of an electric mixer, whisk all the dry ingredients together.
2. Combine eggs one at a time and mix on medium speed until smooth.
3. Add buttermilk slowly and continue to mix on medium. Scrape down the sides.
4. Add oil slowly and continue to mix on medium.
5. Add vanilla and coffee/boiling water until blended smooth. It will have a watery texture but be not afraid!
6. Pour evenly into baking pans and bake for 1 hour, and then checking every 5 minutes after that if need be.
7. Toothpick test your cake by inserting a toothpick in the center of your cake. If it comes out clean, it’s done.! If not, put it in the oven for an additional 5 minutes and test again.
8. Allow to cool.
Esther @ The Frosted Cake Boutique | www.facebook.com/thefrostedcakeboutique
8 Comments
Sounds Delish! I cant wait to try it! Thanks for sharing!
Lailaa https://www.facebook.com/pages/Lailaas-Sweet-Cakery/289945001053227
Thanks for posting ;)
-- Michal, http://cakesdecor.com | My Facebook: http://www.facebook.com/michal.bulla
Tried this today, love it, thank you!!! My new fav chocolate cake recipe!
Tara, Nova Scotia, https://www.facebook.com/pages/Valleys-kool-cakes/131353476890032
I just tried this recipe but made them as cupcakes… this is uber yummy!! Thanks for sharing!
I have used this recipe a ton of times as cupcakes. I just made it in cake form and I am wondering how this cake holds up under fondant. it seems a little spongy and I am worried it will collapse under the weight.
Any advice would be appreciated
Hey Jennifer! I know what you mean, it’s so soft you think it wouldn’t hold under fondant. However I still use this recipe for my cakes and have covered it several times in fondant and it still holds up fine. I would suggest using a ganache to mask the cake to give it added strength under fondant. Good luck!
Esther @ The Frosted Cake Boutique | www.facebook.com/thefrostedcakeboutique
Esther. Thank you so much for the quick reply. Actually I mostly use ganache on my cakes. I am not a big fan of buttercream just for that reason, the stability. Glad to hear you use this recipe all the time under fondant. Sometimes when people post recipes you just aren’t sure how they use it:).
I so can’t wait to finish this up. I usually pair the cupcakes with peanut butter buttercream, which btw the combo is to die for :) but to tomorrow I am using raewyn’s caramel ganache with choco pan’s caramel fondant. Can’t wait to try that combo.
Made this cake last night, delicious!!!
Eva Cockrell, Eva Cockrell Cake Design www.evacockrellcakedesign.co.uk https://www.facebook.com/EuthymiaCakes
