What's the best recipe for a moist chocolate cake?

Answer 1

Moist chocolate crumb cake


Serves 8



Preparation time over 2 hours

Cooking time 30 mins to 1 hour







Ingredients
12 vegan digestives, gingernuts, bourbons or oat biscuits
25g/1oz coconut oil
25ml/1fl oz soya milk
250g/8oz silken tofu
2 tsp arrowroot
1 banana
4 tbsp cocoa powder
150ml/¼ pint maple syrup
2 tbsp tahini
2 tbsp raisins
1 tbsp lime juice
3 tbsp orange juice
2 tsp vanilla essence
pinch of salt
To decorate
crystallized ginger
nasturtium leaves (optional)



Method
1. Preheat the oven to 180C/350F/Gas 4. Crush the biscuits, then pour them into a small saucepan and heat gently with the coconut oil and soya milk for a few minutes, stirring, until well combined.
2. Using the back of a spoon, press the crumb mixture into the bottom of a 30cm/12in flan dish or into eight 8cm/3¼in ramekins.
3. Place all the remaining ingredients in a bowl and combine with a hand-held mixer or blender.
4. Pour the tofu mixture on top of the biscuit base, then bake for 45 minutes. Allow to cool for two hours before serving.
5. Decorate with crystallized ginger and nasturtium leaves, then serve with a spoonful of vegan ice cream and a drizzle of maple syrup.

Answer 2

1. 5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or vegan brown sugar
0. 5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.

2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.

3. Pour the water into the bowl, over all of this--- making a great big mess.

4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.

5. Bake at 350 for about half an hour, test with a fork.

Answer 3

SUPER MOIST CHOCOLATE CAKE

1. 5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or vegan brown sugar
0. 5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.

2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.

3. Pour the water into the bowl, over all of this--- making a great big mess.

4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.

5. Bake at 350 for about half an hour, test with a fork.

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MAYONNAISE CAKE & CHOCOLATE ICING

1 1/2 c. sugar
2 c. flour
3 tbsp. cocoa
2 tsp. soda
1 tsp. baking soda
1/4 tsp. salt
1 c. mayonnaise (salad dressing)
1 c. cold water
1 tsp. vanilla
1 egg

Mix by hand in large bowl, pour into greased and floured 9 x 13 inch cake pan and place in 350 degree oven for 30 minutes.

CHOCOLATE ICING:

1 lb. powdered sugar
1 tsp. vanilla
4 tbsp. cocoa
1 stick of soft butter
2 or 3 tbsp. hot coffee (black)

Mix thoroughly and put on cake as soon as it is cool.

Answer 4

This is the best chocolate cake in the world and the best tasting frosting - it makes 2 9" round cakes...

2 cups sugar
1 3/4 cup plus 2 tbsp of CAKE flour (this is the key to cake)
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water

Heat oven to 350 degrees. Grease and flour 2 nine inch round baking pans. Combine dry ingredients in large mixing bowl (stir well so that all cocoa is well mixed in). Add eggs, milk, oil and vanilla; bat on medium speed for 2 minutes. Stir in boiling water. (mixture will be thin) Pour into pans. Bake about 30-32 minutes, depending on your oven. Toothpick inserted in center should come out clean (I always know a chocolate cake is done when I bang on the oven and the center of the cake does not jiggle - you have to watch chocoate cakes very closely the last 10 minutes - as you do not know when they are getting too brown) Cool 10 minutes. Remove from pans and place on wire rack to cool completely.

Icing
1 stick (1/2 cup) salted butter
2/3 cup cocoa
3 cups powdered sugar
1/3 c milk
1 tsp vanilla

Melt butter, stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Makes about 2 cups frosting.

Answer 5

Any recipe you use.....even a box cake from the store, add a 1/2 cup of sour cream!!! I know it sounds yuck but you will not taste it, i promise you, and it makes your cake sooooo moist!!!! Let me know how it turns out!

Answer 6

1 box of your favorite chocolate cake.
1 pint of your favorite ice cream melted (vanilla works great, also chocolate, and variations with brownie bits, chocolate ribbons, chips, caramel, etc.)
1 beaten egg

Mix altogether and bake in pan(s) that has been buttered and floured at 350 until done. This is a great, great, cake!

Answer 7

I went to this website and made the Ultimate Brownie recipe and it was moist for several days. Most boxed brownies get dry the next day.

You can't go wrong with Hershey's

Answer 8

This chocolate cake is THE BEST ever!!! It comes out perfect every time & is always so-o-o moist!

It is Hershey's Deep Dark Chocolate cake.

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.


ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

HIGH ALTITUDE DIRECTIONS (Cake):
-- Decrease sugar to 1-3/4 cups
-- Increase flour to 1-3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1-1/4 teaspoons
-- Decrease baking soda to 1-1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375°F, 30 to 35 minutes for both pan sizes

Answer 9

someone said sour cream but i use it all the time in most of my cooking including cakes

Answer 10

First you need to use a pair of scissors to cut out the recipe......