Best Super Moist Chocolate Cake Recipes

SUPER MOIST CHOCOLATE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
• Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
• Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.

SUPER MOIST CHOCOLATE CAKE

Steps:

• Mix together dry ingredients.
• Combine wet ingredients in a separate bowl.
• Combine dry and wet ingredients together (I gently whisk them together with a fork).
• Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
• Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
• Set aside to cool before frosting.
• To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
• Stir in vanilla extract and cocoa powder.
• Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

SUPER-MOIST YELLOW CAKE WITH RICH CHOCOLATE FROSTING

Steps:

• Place a rack in middle of oven; preheat to 350°. Butter two 9"-diameter cake pans and line each bottom with a parchment paper round; butter parchment. Using an electric mixer on low speed, mix 3 cups (345 g) cake flour, ¾ cup (150 g) granulated sugar, 1 Tbsp. baking powder, 1 tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until combined, about 30 seconds.
• With the motor running, add ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces, then increase speed to medium and beat until butter is in small pieces and mixture looks sandy, about 3 minutes.
• Turn off mixer and add 4 large eggs, room temperature, 2 large egg yolks, room temperature, 1½ cups buttermilk, room temperature, and 1 Tbsp. vanilla extract. Beat on medium-high speed until pale yellow and fluffy, about 1 minute (be careful not to overmix batter). Divide batter between prepared pans and smooth tops with an offset spatula.
• Bake cakes until tops are golden and spring back when gently pressed, 30-35 minutes. Transfer pans to a wire rack and let cakes cool in pans 15 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto rack. Remove parchment and let cakes cool completely, about 1 hour.
• While the cakes are cooling, sift 4 cups (440 g) powdered sugar and 1½ cups (126 g) unsweetened Dutch-process cocoa powder into a medium bowl. Using an electric mixer with clean beaters (or paddle) on medium speed, beat 1½ cups (3 sticks) unsalted butter, room temperature, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until creamy, about 4 minutes. Add half of dry ingredients and beat on low speed until incorporated. Add remaining dry ingredients and ¼ cup plus 2 Tbsp. buttermilk, room temperature, and beat until thoroughly combined. If frosting is too stiff, thin with more buttermilk (1-2 Tbsp.) until it reaches a spreadable consistency.
• Using a large serrated knife, slice domed tops from cakes. Place 1 layer on a large plate or cake stand and spread a thick layer of frosting on top with an offset spatula. Place second cake layer on top and generously frost top and sides of cake with remaining buttercream. Smooth sides and create decorative swoops and swirls on the top.

SUPER MOIST ZUCCHINI CHOCOLATE CHIP CAKE / BREAD!

Steps:

• 1. Preheat oven to 350 degrees Mix egg sugar, oil and vanilla
• 2. in separate bowl stir with fork all dry ingredients (flour, salt, baking soda, cinnamon and baking powder)
• 3. Add dry to wet ingredients
• 4. stir in zucchini then stir in chocolate chips (and walnuts if desired)
• 5. Spray metal 9X13inch pan with butter flavored PAM Bake 45 mins Tooth pick test when done will come out clean unless you hit chocolate :)

KITTENCAL'S SUPER MOIST ONE-BOWL DARK CHOCOLATE CAKE

Steps:

• Set oven to 350 degrees F.
• Generously grease a 13 x 9-inch baking dish (make certain you pan is well greased).
• In a large mixing bowl combine the flour with sugar, sifted cocoa powder, baking soda, baking powder, salt and cinnamon (if using).
• Add in eggs, cooled coffee, vanilla, half and half cream (or milk) oil and vinegar; mix until on medium speed of an electric mixer until blended and smooth (the batter will be thin).
• Pour into prepared baking pan.
• Bake for about 35-40 minutes or until cake tests done.
• Cool completely before frosting.

SUPER MOIST CHOCOLATE SPELT CAKE

Steps:

• Heat oven to 350°F Grease and flour two 9-inch round baking pans.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• VARIATIONS:.
• ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350°F Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
• THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

SUPER-MOIST CHOCOLATE CAKE WITH FLUFFY PEANUT BUTTER FROSTING

Steps:

• For cake, preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans, set aside. (If desired, prepare 13 x 9 pan or 24 cupcakes.).
• In a large bowl, with electric mixer on low speed, beat all cake ingredients 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
• Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
• For Frosting, in a small bowl, with electric mixer at low speed, beat marshmallow cream, creamy peanut butter and margarine until smooth. Increase speed to medium and beat in remaining ingredients until blended. Evenly spread frosting on completely cooled cake. (Frosting will be sticky.).

SUPER MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Let cool.
• Combine sugar and egg in a large bowl; beat with an electric mixer until light and airy, about 3 minutes. Add melted chocolate, flour, milk, cocoa powder, sour cream, and vegetable oil; beat until batter is smooth and well blended.
• Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

SUPER MOIST CHOCOLATE CAKE WITH GANACHE FILLING AND GLAZE

Steps:

• Preheat oven to 350 F. Prepare 3 8-inch round cake pans with nonstick cooking spray and flour. Cream together butter and sugar, then beat in eggs, one at a time. In a separate bowl, sift together flour, baking soda, and salt. In another bowl, whisk together water, cold drip coffee, cocoa, and esspresso powder until smooth. Then whisk in sour cream, cream, and vanilla. Add flour mixture and cocoa mixture to sugar mixture in alternating batches, beginning and ending with flour mixture. Mix together until well blended. Divide batter evenly among prepared pans, gently tapping to remove air bubbles and smooth tops. Bake in the middle of the oven for 30 minutes or until tester comes out clean. Cool in pans for 30 minutes, then remove cakes onto cooling racks to cool completely. While cakes are cooling, you can begin to prepare your ganache. In a saucepan, bring cream to a simmer, then remove from heat. Whisk in chocolate until smooth. You may leave at room temperature until desired consitency is met or refrigerate to thicken more quickly. *Keep in mind that to acheive the glossy appearance of the ganache, it must have set without refrigeration. Refrigerated ganache may be heated again to achieve the desired consistency and appearance. Cake freezes well if well covered. I have made this cake, filled and glazed it with ganache, then frozen it. Upon thawing, I cover it with a light layer of fresh ganache and it was beautiful and couldn't have looked or tasted fresher. I have also decorated with shaved chocolate on top for an even more lavish appearance!

SUPER MOIST CHOCOLATE MAYO CAKE

Steps:

• Preheat oven to 350*F.
• Blend all ingredients.
• Bake as directed on cake mix box.

CHOCOLATE CHIP APPLESAUCE CAKE - SUPER MOIST!

Steps:

• Preheat oven to 375 degrees F.
• Beat sugar, oil, eggs, and applesauce.
• Add flour, soda, salt, cinnamon, and cocoa. Beat well.
• Pour into 9x13 inch pan.
• Bake at 375 degree F oven for 15 minutes.
• Remove cake and sprinkle chocolate chips over the top.
• Return to oven and bake 15-25 minutes longer.
• Does not need icing.
• ENJOY!

CHOCOLATE CHIP APPLESAUCE CAKE - SUPER MOIST!

Steps:

• Preheat oven to 375 degrees F.
• Beat sugar, oil, eggs, and applesauce.
• Add flour, soda, salt, cinnamon, and cocoa. Beat well.
• Pour into 9x13 inch pan.
• Bake at 375 degree F oven for 15 minutes.
• Remove cake and sprinkle chocolate chips over the top.
• Return to oven and bake 15-25 minutes longer.
• Does not need icing.
• ENJOY!

SUPER MOIST CHOCOLATE ZUCCHINI CAKE

Steps:

• 1. Preheat your oven to 350°, In a large bowl, I use my stand up mixer and beat sugar and oil on medium speed for about 1 minute, then add your eggs, applesauce and vanilla; beat 1 minute longer. In another bowl combine the flour, cocoa, baking soda and salt; add this to your sugar mixture alternating with the milk and beat until just about blended. Fold in your zucchini.
• 2. Put the cake batter into a greased 13 inch by 9 inch baking pan. Bake for 20 minutes, sprinkle the chocolate chips all over the top, use as much as you would like but not the entire bag, I used about 3/4 of the bag, and then sprinkle the pecans all over. Bake for an additional 10 to 15 minutes or until a toothpick inserted near the center come out clean. Cool on a wire rack.

SUPER MOIST CHOCOLATE CAKE WITH CHOCOLATE-CINNAMON TOPPING

Steps:

• Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.
• FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.
• Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.
• FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.
• To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse.

SUPER MOIST CHOCOLATE MAYO CAKE

Steps:

• 1. Preheat the oven to 350. Grease and lightly flour two 9inch round cake pan and set aside.
• 2. Beat cake mix , mayo, water, eggs and cinnamon 30 seconds in a large bowl with an eletric mixer on low speed. Beat on medium speed, scraping side occasionally, 2 minutes. Pour batter into prepared pans.
• 3. Bake 30 minutes or until toothpicks inserted in centers comes out clean. Cool 10 minutes on wire rack: remove from pans and cool completely.
• 4. Sprinkle, if desired, with confectioners sugar or fill and frost.

SUPER-MOIST OLD FASHIONED CHOCOLATE MAYO CAKE

Steps:

• Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
• In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
• In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
• Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.
• Quick notes
• *Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean. Enjoy with an ice cold glass of milk!
• Preparation time: 5 minute(s)
• Cooking time: 30 minute(s)
• Number of servings (yield): 12

SUPER-MOIST CHOCOLATE MAYO CAKE

Steps:

• Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
• Beat cake mix, Hellmann's® or Best Foods® Real Mayonnaise, water, eggs and cinnamon 30 seconds in large bowl with electric mixer on low speed. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
• Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack 10 minutes. Remove cakes from pans and cool completely. Sprinkle, if desired, with confectioners sugar or fill and frost.
• *Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.
• VARIATIONS: For A PECAN COCONUT TOPPED CAKE...combine 1 cup flaked coconut, 2/3 cup firmly packed brown sugar and 1/2 cup chopped pecans, then sprinkle over cake batter in 13 x 9-inch baking pan. Bake 1 hour or until toothpick inserted in center comes out clean.
• For A BLACK FOREST CHOCOLATE CAKE...do not flour baking pan. Evenly spread 2 cans (21 oz. ea.) cherry pie filling over bottom of 13 x 9-inch baking pan, top with prepared cake batter and bake 1 hour or until toothpick inserted in center comes out clean. Cool completely, then turn upside down onto serving platter.
• For A DECADENT CHOCOLATE LAVA...combine 2 packages (3.4 oz. ea.) instant pudding, 2 cups water, 2 cups milk and 1/3 cup sugar until blended, then pour over cake batter in 13 x 9-inch baking pan. Bake 1 hour or until toothpick inserted along edge comes out clean and serve warm.
• For A YELLOW MAYONNAISE CAKE...substitute 1 box (18 oz.) yellow cake mix for the chocolate cake mix.

SUPER MOIST CHOCOLATE CAKE

Steps:

• 1. Stir together flour, 1 1/2 cups sugar, cocoa, baking soda and salt in a large mixing bowl.
• 2. Add to dry mixture oil, vinegar, vanilla and coffee. Water can be substituted for coffee but the coffee enhances the cocoa flavor.
• 3. Stir until well mixed. Spread evenly in an ungreased 12x8 inch baking pan.
• 4. Combine 1/3 cup sugar and cinnamon; sprinkle half over batter. The sugar/cinnamon mixture forms a thin crusty layer over top of cake. If you prefer to frost the cake with your favorite frosting omit the sugar/cinnamon mixture.
• 5. Bake at 350 for 35 to 40 min. Sprinkle remaining sugar/cinnamon mixture over hot cake.
• 6. Cool 15 to 20 minutes before cutting. Add a dollop of whipped topping to each piece before serving. Seal tightly in plastic wrap any remaining cake (can last for several days if left out or can be refrigerated if not eaten within a few days).

SUPER MOIST CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350°F Grease a 13x9 pan.
• 2. Combine flour, cocoa, baking soda and baking powder in medium bowl; set aside.
• 3. Beat eggs, sugar and vanilla in large bowl with electric mixer at high speed until light and fluffy, about 3 minutes. Beat in Mayonnaise at low speed until blended.
• 4. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pan.
• 5. Bake 30 minutes or until toothpick inserted in centres comes out clean. Cool 10 minutes on wire rack remove from pan and cool completely.
• 6. To make the icing : Melt Chocolate chips in the microwave. Set aside to cool. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add sugar gradually, beating until light and fluffy. Use to frost cake . Enjoy

SUPER MOIST CHOCOLATE CAKE

Steps:

• Two Stage Method: Combine all dry ingredients flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sift where possible. Then add all the wet ingredients to the dry with EXCEPTION OF HOT WATER, add at the end. Pan in lined pan and bake for approximately 30 minutes in 350F oven.