Best 5 Contest Winning Moist Chocolate Cake Recipes
In the realm of culinary triumphs, few desserts reign supreme like a moist chocolate cake, its velvety texture and rich flavor capable of captivating taste buds and hearts alike. Whether you're a seasoned baker seeking to elevate your skills or a novice eager to impress your loved ones, crafting a contest-winning moist chocolate cake is a rewarding endeavor. To embark on this delectable journey, let's delve into the secrets of achieving a moist, decadent cake that will undoubtedly steal the show at any gathering.
Check out the recipes below so you can choose the best recipe for yourself!
SANDY'S CHOCOLATE CAKE
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. -Sandra Johnson, Tioga, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Nutrition Facts : Calories 685 calories, Fat 29g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 505mg sodium, Carbohydrate 102g carbohydrate (81g sugars, Fiber 3g fiber), Protein 7g protein.
CONTEST-WINNING CHOCOLATE POTATO CAKE
I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled for real sweet tooths. A great-grandma, I've spent over 85 years on the farm.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of cake.
Nutrition Facts : Calories 671 calories, Fat 31g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 374mg sodium, Carbohydrate 94g carbohydrate (71g sugars, Fiber 2g fiber), Protein 8g protein.
CONTEST-WINNING MOIST CHOCOLATE CAKE
You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
MOIST CHOCOLATE CAKE
This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! -Patricia Kreitz, Richland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.
Nutrition Facts : Calories 636 calories, Fat 37g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 549mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
AWARD-WINNING CHOCOLATE CAKE RECIPE
"Last year, Ghiradelli created America's Most Intense Chocolate Recipe contest and Gigi Burton of Plainsboro, N.J. was declared the winner for her Triple Chocolate Truffle Cake, a three-chocolate cake featuring a semi-sweet cake, milk chocolate ganache and white chocolate garnish, served chilled. Burton won a family cruise to Hawaii and, of course, a lot of Ghirardelli Baking Chocolate for future use." (From www.chocolate.com) I just wanted to try this recipe and uploading it seemed like the easiest way to keep the recipe for future use.
Provided by daniel.a.schiaffo
Categories Dessert
Time P1DT1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Arrange rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
- Melt butter and semisweet chocolate chips over double boiler until smooth; cool slightly. Meanwhile, with a hand mixer or in the bowl of an electric mixer fitted with the whip attachment, whip eggs and salt on medium speed until doubled in volume, about 5 minutes.
- Gently fold, in thirds, whipped eggs into melted chocolate.
- Pour batter into prepared cake pan and place pan in water bath. Bake until the cake pulls away from the sides of the pan and is set in the center, about 40 minutes. Remove pan from water bath to a cooling rack and cool cake completely in pan. Cover with plastic wrap and refrigerate overnight.
- To remove cake, dip the bottom and halfway up the sides of the pan in warm water and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold, remove parchment paper.
- To prepare ganache, bring heavy cream to a simmer and pour over milk chocolate chips. Stir gently until smooth; cool slightly.
- Pour ganache over top of cake and spread with an offset spatula to evenly cover. (There will be some ganache leftover.).
- Chill cake until ganache sets, about 30 minutes. To garnish, use vegetable peeler or grater to grate white chocolate bar into curls or shavings onto top of cake.
- * Note: It's recommended that the cake be refrigerated overnight before frosting.
Nutrition Facts : Calories 376.7, Fat 32, SaturatedFat 18.7, Cholesterol 196.5, Sodium 109.8, Carbohydrate 20.5, Fiber 1.6, Sugar 17.9, Protein 6.1
Tips:
- Mise en Place: Before you start baking, measure and prepare all of your ingredients and equipment. This will help you stay organized and ensure that you have everything you need.
- Use the Right Ingredients: Make sure to use high-quality ingredients, such as real butter, dark chocolate, and fresh eggs. This will make a big difference in the taste and texture of your cake.
- Follow the Recipe Carefully: Don't skip any steps or substitute ingredients unless you know exactly what you're doing. Baking is a science, and changing the recipe can have unintended consequences.
- Don't Overmix the Batter: Overmixing the batter can make the cake tough and dense. Mix just until the ingredients are combined and no more.
- Bake the Cake at the Right Temperature: The temperature of your oven can affect the texture and doneness of your cake. Make sure to preheat your oven to the correct temperature before baking.
- Cool the Cake Completely: Before you frost or decorate the cake, let it cool completely. This will help to prevent the frosting from melting and the cake from falling apart.
Conclusion:
With these tips in mind, you're sure to bake a moist and delicious chocolate cake that will impress your friends and family. Remember, practice makes perfect, so don't be afraid to experiment with different recipes and techniques until you find one that you love.
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