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moist chocolate cake

A classic Moist Chocolate Cake Recipe like this one can really perk up your day. It’s super moist and rich, but not too rich. And the coffee in this recipe really brings out the flavor of the chocolate and the addition of a little chopped chocolate adds just the right amount of richness.

A great Chocolate Cake is like a perfect little black dress – you can dress it up with something lavish like Chocolate Ganache or dress it down with a simple Cookies & Cream Filling for a casual birthday party.

And although this Moist Chocolate Cake Recipe is fabulous as-is, it’s always nice to have choices, so there are some great variations listed after the basic recipe. Try them all – I think you’ll be glad you did.

And for perfect cake presentation the easy way, all you need is a fabulous decorative bundt pan to bake in and you're all set.


super moist chocolate cake recipe

Yields one 9” round cake (3 layers)

NOTE: All amounts are given in U.S. standard measures. Click here for international equivalents (page will open in a new browser window).

Preheat oven to 350° F and prepare 2 x 9 inch round cake pans by spraying with non-stick cooking spray and lining bottom of pan with a wax paper circle.

1.dissolve the chopped chocolate and cocoa powder in the hot coffee and stir until completely smooth. Add the cold water and whisk together until smooth.

2.sift the flour, cornstarch, baking soda, baking powder and salt together on to a piece of parchment or wax paper.

3.put the butter and sugar in the bowl of your electric mixer and, using the paddle attachment, beat until lighter in color and fluffy.

4.add eggs one at a time, mixing on low speed after each addition. Add vanilla and mix well.

5.add the dry ingredients alternately with the wet ingredients, starting and finishing with dry.

6.fill one pan with 1/3 of the batter and the other with the remaining 2/3 batter (makeing sure neither pan is more than 2/3 full) and bake. Check the pans after about 30 minutes and every ten minutes after that, until a cake tester comes out clean. in pan for 15 minutes then turn out onto rack and cool completely.

8.when completely cool, wrap well in cling wrap and refrigerate for at least an hour, then slice the thicker layer in two horizontally so that now you have three layers for filling and stacking.

Cooks Note: you may have extra batter. Don’t be tempted to overfill the pans – you’ll end up with a huge mess in your oven (trust me – I’ve done it!). Use the extra for cupcakes and treat yourself after the kids have gone to bed!

Variations on a theme

super moist chocolate cake recipe

Since there's no such thing as too much of a good thing when chocolate is involved, you don't need an excuse to bake often and try all of these great variations of the basic recipe.

Chai Spice Chocolate Cake

This is fabulous frosted with Chai Spice Buttercream

Chocolate Root Beer Cake

This moist chocolate cake recipe may not sound good to you but it is a huge hit with the kids. For a real treat, try it with Root Beer Float Frosting.

Chocolate Sour Cream Cake

Chocolate and sour cream are a match made in heaven. Fill it and frost it with Chocolate Cheesecake filling for a truly memorable cake creation.

Coconut Joy Cake

This moist chocolate cake recipe variation is based on Coconut Rough candies. These amazing chocolate and coconut creations are a wonderful memory from my childhood in Australia. Frost this one with chocolate ganache and fill it with coconut cream cheese filling for an unforgettable culinary experience!

perfect cake presentation the easy way

So you've got your perfect moist chocolate cake recipe, right? Now for the perfect presentation. Try one of these great novelty cake pans for a stellar cake presentation the easy way!

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