|Looking for the Best, Super Moist, Rich, Dark Chocolate Cake Recipe on the planet? What if you could make the best, moist chocolate cake recipe you ever tasted, from scratch, in about the same time it takes you to make a box cake?
- It's quick! About an hour and fifteen minutes from start to finish for this mouth watering chocolate cake!
- It's a simple, one bowl recipe!
Every ingredient in this delicious chocolate cake recipe except one is probably in your kitchen right now! And the one ingredient that isn't is commonly available at the grocery store. There's no complicated steps to prepare this outstanding chocolate cake. Just dump everything into one bowl at the same time... except the hot water... and mix it up!
Making an amazing cake has never been easier.
- It's an incredibly inexpensive cake!
it costs less than $4.00 for the ingredients. That's less than half the cost of a store bought chocolate cake.
- It's the perfect cake for entertaining!
Your guests will find this cake both irresistible and unforgettable. They'll mention how super moist and delicious your chocolate cake is every time they see you! They'll want your recipe.
- It's the ultimate chocolate birthday cake because both adults and kids absolutely love it!
- Family members who normally don't stop by will stop in if they hear you made this fabulous cake!
I'm not making this stuff up!
- I know what this cake tastes like! It tastes like MORE! That's what one of our friends commented that he knows what this chocolate cake tasted like. And as the comment implies, although moist and delicious, this cake recipe is not overly rich so people usually have more than one piece!
- It's Free! Scroll down the page to find this easy chocolate cake recipe...
"I just made your chocolate cake as a trial run before I made it for guests, and I must say that it is absolutely THE BEST chocolate cake I have ever had! I have been searching for the perfect chocolate cake recipe and this is definitely it!" Pat W. 11/18/07
Best Chocolate Cake...
"I thought that I had the recipe for the best Chocolate Cake I had ever made, but after making yours I am a convert! I was unable to buy Crisco Shortening, so had to use an alternate. It didn't matter... the cake was delicious and a hit with me. I can't vouch for anyone else as I <ahem> ate it myself. It was so moist and delicious - I can't wait to make it again! Thanks so much for sharing this recipe." Janice M., 10/11/11
It consistently turns out great...
"Wanted to say a big thank you for posting such a great cake recipe. I've made it about 3 or 4 times now, and each time, it's come out perfectly. It really is the best and easiest moist chocolate cake recipe I've come across." Kind regards, Kirthana M., 7/13/12
The Great Disappearing Chocolate Cake...
"I just wanted to let you know that I will never, ever use another chocolate recipe again. My family loves it and ask me all the time to bake the cake for them and it's gone within the hour. I just wanted to ask if you had other cake recipes as moist as your chocolate one that you can share with us.
Thank you." Angie F., 2/23/11
People who usually don't like chocolate cake love this cake...
"Thank you so much for sharing this cake recipe!! I don't typically like chocolate cake, but everyone in my family does. I made it for my mom's birthday and guess who ended up eating most of it? Yep... me! I rave about this cake to everyone. Please don't let the few negative responses you have received get you down. I write computer training manuals for a living and believe me, your directions are very well written and easy to follow. There will always be a few negative people around, no matter what you do. Thank you so much!"
Kim P., 5/21/12
The "Go To" Chocolate Cake
"I came across this recipe 6 months ago and made cupcakes for a kids bday party. I received RAVING compliments!! I usually do not try any chocolate cake BUT since everyone spoke highly of it at the party, I decided to try it. OMG!!! SOOOO MOIST AND DELIIIICCIIOOUUSS!! I frosted the cupcakes with homemade vanilla butter cream. This has been my go to chocolate cake recipe!! I am making them tonight but will use the coffee since It's for adults!!! Any recipes for vanilla cake???!!! THANK YOU FOR SHARING!!"
I am not sure whether I should curse you or thank you...
"I bake a lot of cakes, and though an amateur, I try to follow the best classic cake making techniques. Properly creaming of the fat, eggs, and sugar, applying the dry ingredients in the proper manner, ensuring to not overbeat, etc. And the results are very professional.
Then I came across your recipe which is quite contrary to, but infinitely easier than the classic cake making techniques.
The results? Exactly as you describe. The results in a very moist cake, with a great crumb, and a wonderful deep chocolate taste. It rose incredibly well, had a great spring to it, just absolutely perfect. And it is soooooo easy to make that you can whip it up in minutes. In fact, it is so easy and quick to make (baking time notwithstanding) that I am afraid my waist is going to expand.
The frosting recipe, though pretty conventional, also worked out and tasted great. I added a bit of almond extract, but otherwise followed it to the "T".
Anyway, just wanted to report that the recipe works. By the way, it also works if you halve it (1 8" round).
Thanks for sharing the recipe. Now, what about a yellow / sponge cake recipe? Jack L., 3/31/13
Well... you found that great chocolate cake recipe you've been looking for! Click on the videos below to find out about some other things I use and recommend that will solve problems and make life easier and more fun. If you hover over the picture you can find out a little bit about the product before you click...
Click the Play Button on the slider pictures below to watch YouTube videos showing you
step-by-step directions for baking the World's Best Moist Chocolate Cake and Icing...
Scroll down this page to find written directions
for both the cake and recommended icing...
Let me know how you like the cake or send suggestions to improve the recipe or website. Send pictures
and I'll post them on the site. Click here to send me an e-Mail
|2 Cups Flour
2 Cups Sugar
¾ Cup Hershey's Cocoa
|2 Teaspoons Baking Soda (Bicarbonate of Soda)
|1 Teaspoon Baking Powder (Optional) This will make the cake rise just a little bit more than using the Baking Soda only.
|2 Eggs (I use large eggs)
|1 Teaspoon Salt
|1 Cup Buttermilk
Note that you can freeze buttermilk so you have it to make another buttermilk chocolate cake recipe later.
Can't find buttermilk?
Here's how to make a substitute...
1 Tablespoon of White Vinegar or Lemon Juice to a measuring cup. Add milk and fill to 1 cup (240 ml). Let it stand for 5 minutes.
Can I use regular milk or half and half?
No. Buttermilk is acidic and counters the Baking Soda (a base) to eliminate any bitter taste.
|1 Cup Mazola Vegetable Oil
(Mazola is a brand name. Any high quality vegetable oil will do.)
|1 ½ Teaspoons Vanilla Extract
|1 Cup Boiling Water
You can use 1 Cup of strong coffee instead of the boiling water. Doing so intensifies the chocolate flavor. If you're making it for children you might want to stick with the boiling water.
Scroll down this page to find the icing recipe...
- Preheat Oven to 300° F
(This is not a typo! This is a slow bake chocolate cake recipe.)
- Use Crisco Shortening to lightly grease and flour the
9 x 13 in. Baking Dish.
(Note: You can this recipe for cupcakes and as a layer cake. I included the baking times for each option below.)
- Place all the ingredients on the left except the cup of boiling water into a mixing bowl.
- Mix at medium or medium high speed. After about 1 minute add the 1 cup of boiling water. Then continue to mix until all ingredients are blended and smooth.
- Pour into greased and floured baking dish. Note: If you're using 8" baking pans fill to 2/3 the height of the baking pan.
- Bake for...
- 9" x 13" Baking Dish Bake for
- Cupcakes: 22 - 23 min.
Be sure to use cupcake liners.
- (2) 8 in. x 2 in. Round Cake Pans - 45 min.
- Never fill the pan more than 2/3 full or it will cook over especially if you used both the baking soda and the optional baking powder.
- You can use 8 in. x 1½
in. pans but you will definitely have left over batter and you should start checking to see if it's done at 35 or 40 minutes.
- Depending how accurately you measure you may have a little left over batter with the 8 in. x 2 in. pan.
- Test by sticking it in the middle with a knife or toothpick. If it comes out clean... it's done! If not put it back in the oven for an additional 5 minutes and then test again.
- Allow to cool.
Those products on the left make great gifts for...
Mother's Day May 12th
Father's Day June 16th