Moist Chocolate Cake
Moist Chocolate Cake
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| Yield: | Two 9"round layers; or three 8"h round layers; or one 9" x13" sheet cake |
Ingredients
- 2 cups King Arthur Unbleached Cake Flour Blend
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, very soft
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/2 cup brewed, cooled coffee, or water
- 4 large eggs
Directions
1) Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.
2) Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks like sand.
3) Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds.
4) Add the eggs one at a time, beating well at medium-high speed between additions. The batter will be thin.
5) Pour the batter into the prepared pan of your choice (one 9" x 13" pan, two 9" round pans, or three 8" round pans). Bake in a preheated 350°F oven for 34 minutes for a 9" x 13" pan; 28 to 30 minutes for 9" layers; or 24 to 26 minutes for 8" layers. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting.
Reviews
02/29/2012- I give the taste, 5 stars. I love this cake after it's baked, delish! Although I need some help on preparation. I have made this cake several times. It's my "go to" cake for my orders. Everytime I prepare the cake batter it's lumpy no matter what I do to it. I sift the ingredients, the ingredients are room temperature, etc. etc. I followed the recipe to a T every time. At the end of the process I end up having to strain the mixture over another bowl to get the lumps out, pushing through the strainer, then put the mixture in pans and bake as directed. Cake bakes fine and the cake is delish. Can someone please help on the lumpy, straining issue. Thank You!
10/11/2011- I really wanted to like this cake, so I tried it twice in two different sets of pans. Both times, the cakes barely rose, cracked on top, and were difficult to handle when flipping out of the pans and trying to level and stack. I ended up going back to my trusty recipe from the King Arthur Flour cookbook for Devil's Food Cake.
We're sorry to hear of your troubles with this recipe. Please give us a call at the Baker's Hotline, and we can help troubleshoot next time! ~JDT@KAF
- 08/05/2011
- It was very good texture. It was good by itself,but I will make buttercream next time. Try this one. You will like it!
- 08/05/2011
- 07/02/2011
- This is the perfect little black dress of chocolate cakes. Not fancy, not boring, moist but not too rich. Has a wonderful moist, stick together texture. And tastes like great yet simple chocolate cake. I used water, not coffee, as Hubby likes his chocolate cake unadulterated. I was a little worried about the texture when I first added the milk (I used rice milk, btw) as it seemed a little grainy, but it smoothed out perfectly once the eggs started going in. I did have to cook it (9x13) 7 extra minutes. I was looking for the perfect basic chocolate cake and I found it.
- 04/04/2011
- I'm baking this cake now. and I put it in one 8 inch pan and I've already exceeded the baking time..and the cake is still very uncooked, its still very wobbly. is it my oven? i did everything right. the batter tasted awesome so I'm going to wait it out but what could it be?
This cakes actually needs one 9 X 13, or two each either 8" or 9" pans. The cake will not fully bake properly in one 8 inch pan. ~Amy
- 01/11/2011
- This is my new go to cake recipe. Here is a synopsis of a conversation with my wife WIFE: is this the same chocolate cake recipe you made last time? ME: No, WIFE: Ok good I like this one better nothing more to say about it really
- 12/15/2010
- This cake is exactly what I think a good chocolate cake should be; dark, moist, light, and loaded with chocolate flavor. I followed the recipe to the letter, using water rather than coffee (as I had none on hand), but had to create a different icing than the one given with this cake. My icing was a simple fudgy powdered sugar icing, with just a bit of shortening, as suggested by someone at the bakers' hotline. The icing was also very dark and rich, and had a beautiful shine and gloss as well. This recipe goes into my tried and true collection for life. Great job KAF, and thanks for sharing. If I ever make the frosting recipe that accompanies this cake recipe, I?ll provide feedback on that as well.
- 03/03/2010
- AMAZING!!!! Seriously, the BEST chocolate cake I have ever had. It is very moist and soft and YUMMY (still, after 3 days). Everyone who has had some has said its the best chocolate cake.
02/15/2010- I loved this cske the first day - rich, moist, great texture. I was just disappointed that it wasn't nearly as good the next day...a little dry. definitely needed a glass of milk.
I'm sorry your cake was dry the next day. Did you wrap it well and leave it on the counter? That's the best way to store cakes. Molly @ KAF
