(Archived) Super Moist Chocolate Cake
This is a good recipe for super moist chocolate cake, but I discovered the Ding-Dong cake recipe and like it a little better. I did a baking test with both recipes and this one was very good (maybe even a speck lighter than the Ding-Dong cake), but it was on the verge of being dry. I want to keep this for future reference, so am just archiving it.
Super Moist Chocolate Cake
Makes: 2 9-inch cake pans or 1 9×13 pan
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Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened baking cocoa powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder (optional)
Wet Ingredients:
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla
- 1 cup water (boiling)
Instructions:
- Preheat the oven to 350°. Grease & lightly flour 2 9-inch round cake pans or 1 9×13 baking dish. Set aside.
- Heat the cup of water to boiling temperature.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
- In another bowl, combine the milk, oil, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Carefully add the boiling water to the cake batter and beat on high speed for about 1 minute to add air to the batter. *The batter will be very thin after adding the boiling water. This is correct and is what makes it so moist.*
- Distribute the cake batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and allow to cool in the pan for about 10 minutes then remove from the pan and cool completely.
- Frost and serve.