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Need a really moist chocolate cake, modified box or scratch!

post #1 of 16
4/21/09 at 9:17am
Thread Starter 
I have heard of adding buttermilk or sour cream to box mixes, but don't know measurements or other tweaks. My regular modified mix recipe is just an extra egg, box of pudding mix and a little extra oil...

I would be open to scratch recipes but am worried about the dryness factor. I made one once that wasn't as moist as my modified box recipe.

If you can please share your recipes that you feel are tried and true I would truly appreciate it!!
Thank you!!
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post #2 of 16
4/21/09 at 1:41pm
The one on the back of the Hershey's unsweetened cocoa powder box is really moist. It's so moist that I have to freeze it before I cut the layers out of it (if I bake it in only one pan).

Another moist chocolate cake is Marlene Sorosky's Devil Food Cake with Beets (you can't taste the beets!) There's a copy of the recipe here: http://www.recipelink.com/msgid/0059869. Her frosting making method is a little archaic though; I just use my Kitchenaid mixer instead of "stirring every 10 minutes".

(Now that I've found some great scratch chocolate cake recipes, I have yet to find a yellow scratch cake that I really like.)
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post #3 of 16
4/21/09 at 1:47pm
I meant to attach a link to the Hershey's recipe. I couldn't find it easily on their website, but this is the same recipe: http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx
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post #4 of 16
4/21/09 at 1:57pm
icon_smile.gif Substituting coffe in lieu of water in chocolate cake batter adds another moistener and enhances the flavor. (there's no coffee taste at all.) HTH
"Be who you are and say what you feel because those who mind don't matter and those who matter don't mind." - Dr. Seuss

"If you can't stand behind our troops, please feel free to stand in front of them."
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"Be who you are and say what you feel because those who mind don't matter and those who matter don't mind." - Dr. Seuss

"If you can't stand behind our troops, please feel free to stand in front of them."
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post #5 of 16
4/21/09 at 2:11pm
1/4 Cup of mayo (as gross as it sounds) works too. I keep the box directions the same and still add a box of pudding for extra measure.
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post #6 of 16
4/21/09 at 2:12pm
The best chocolate cake I've used is a doctored cake mix that uses a dark fudge cake mix, 1/2 c. sour cream, 1/2 c. oil, small box of chocolate fudge pudding mix and four eggs. The batter is really thck, but don't be tempted to add more liquid! Cook at 325 degrees; time varies based on your cake pan. Makes the best non-scratch cake I've ever had.
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post #7 of 16
4/21/09 at 2:13pm
When I make my chocolate cakes..I use the extended mix recipe
1 cup flour
1 cup sugar
dash of salt
1 cup sour cream (room temp)
1 extra egg (4 eggs total)
This is one of my most requested cake flavors...HTH
JACOB KOBE-MEKHI BORN 12/07/10 8LBS 1OZ!!!



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JACOB KOBE-MEKHI BORN 12/07/10 8LBS 1OZ!!!



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post #8 of 16
4/21/09 at 2:15pm
I have been meaning to post this recipe for a long time.

This is a recipe that was given to me straight from the hands of the Executive Chef of Guittard Chocolate. He developed it by when he was the pastry chef at The Four Seasons in Los Angeles. It is very moist and dark and it bakes up nice and level. One thing, it does not rise a whole lot, so I usually double it and fill my pans higher than I do with other recipes. It does call for baking SODA, so it is important to use dutch processed cocoa. The rest time is also crucial to the outcome of the recipe.

Q's Favorite Chocolate Cake

2 c
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post #9 of 16
4/21/09 at 2:19pm
I got this recipe off the wilton forum from cassandracakes... everyone I make it for loves it!

1 Duncan Hines Dark Chocolate Fudge Cake Mix
1/2 Box (small)Chocolate Fudge Pudding
1 Cup Flour
3 Eggs
1 tsp. Baking Powder
1 Stick Butter or Marg.
3/4 Cup Sugar
1/2 Cup Oil
2 Cups Water(or cold coffee)

Cream Butter/Marg. oil and sugar together. Add eggs mix until blended. Add Cake mix, Pudding, flour and Baking Powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (doesn't take long), and bake according to directions for your pan size.
Optional; fold in Hershey's Special Dark Chocolate Chips.

Hope this helps!!

Shirl
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post #10 of 16
4/21/09 at 2:24pm
Sorry! I hope I can get it right this time icon_surprised.gif

Q's Favorite Chocolate Cake

2 c all purpose flour
2 c sugar
1 t salt
1 & 1/4 t baking soda
1 c water
1/2 c dutch processed cocoa
1 c buttermilk
3/4 c oil
2 large whole eggs
2 t vanilla

Boil water, turn off and add cocoa powder. Stir until combined. Allow to cool.

Mix dry ingredients in a mixer with whip until well incorporated.

Combine buttermilk, eggs, oil and vanilla. Add to dry ingredients while mixing. Scrape well and mix on low speed 2 minutes.

Add cocoa mixture and mix 1 more minute.

Let batter rest 1 hour.

Bake at 325* in 2 8" pans. (Greased and lined.) About 45 minutes.
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post #11 of 16
4/21/09 at 2:36pm
I use a chocolate cake mix, add the extender ingredients, add a box of chocolate pudding mix, AND add half of a tub of chocolate frosting (store-bought). The frosting makes the cake a little more dense, which works well when sculpting or stacking, but it also makes it much more flavorful and moist.
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post #12 of 16
4/21/09 at 4:06pm
Quote:
Originally Posted by Misdawn

AND add half of a tub of chocolate frosting (store-bought).



That sounds good...i may try it! thumbs_up.gif
JACOB KOBE-MEKHI BORN 12/07/10 8LBS 1OZ!!!



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JACOB KOBE-MEKHI BORN 12/07/10 8LBS 1OZ!!!



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post #13 of 16
4/21/09 at 4:45pm
The only chocolate cake I make any more is Double Chocolate Layer Cake from Gourmet magazine on Epicurious.com. http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

This dark chocolate cake is always moist, always turns out perfect and is delicious. It has semi-sweet chocolate and cocoa, coffee, buttermilk ... I love it! I don't use expensive chocolate, but just Bakers or Hershey's. I can only imagine what it would taste like if I splurged and bought gourmet chocolate. I also use buttermilk powder most of the time because I rarely have buttermilk in the fridge.

The ganache recipe is the one I use too. It is great with bittersweet chocolate.

Martha
Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
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Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
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post #14 of 16
4/21/09 at 8:30pm
Thread Starter 
Wow! So many great recipes, so little time. I don't know where to start...

Thanks to everyone that shared!
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post #15 of 16
4/22/09 at 6:19am
If you do use the Epicurious.com recipe, be sure to note that you cool the cake completely in the pan before you turn it out. It will fall apart if you try to take it out too soon. Yes, I do know from personal experience! thumbs_up.gif I always put parchment paper on the bottom so that it won't stick.
Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
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Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
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