Need A Really Moist Chocolate Cake, Modified Box Or Scratch!
Baking By sugarMomma Updated 29 Jul 2014 , 3:13am by Inga1
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!!
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.)
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
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
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.
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.
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
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
Sorry! I hope I can get it right this time 
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.
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.
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
Wow! So many great recipes, so little time. I don't know where to start...
Thanks to everyone that shared!
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! 
I always put parchment paper on the bottom so that it won't stick.
I got this from a Canadian Pastry Chef - The easiest way to make a moist cake! Use a regular box mix, use milk instead of water. After the cake is baked and before it is completely cooled, go ahead and torte it, then liberally brush a simple syrup solution over each layer. I use the opportunity to add flavorings including liquers but I've had nothing but positive results. If you wonder about the use of this technique, check out the Ace of Cakes episode where they make the giant toe!
I'm wanting to try the epicurious.com recipe for a 11x15 sheet pan, does anyone know if this enough batter for that size?
Thanks!
AThe ONLY chocolate cake recipe I use is right here on this site. Type in Amazing Chocolate WASC cake into the search box. Rave reviews from all my customers.
Bake your favorite chocolate cake and wrap it in plastic wrap while still warm. Freeze it overnight. You will have a very moist cake that doesn't fall apart as easily when cut. I use a doctored cake mix recipe and have done this, but find my cake is so moist that this will make it soggy, so be careful if the cake is already very moist.
Wrapping cakes while still warm creates potential for the growth of mold. Not allowing your cake to completely cool causes condensation of moisture inside the package, which will promote the growth of mold spores.
https://www.aibonline.org/researchandtechnical/faqs/cakes.html 4th paragraph
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