Best 6 Srg Moist Chocolate Cake Recipes
Are you craving a delectable chocolate cake that strikes the perfect balance between richness and moisture? Look no further! In this comprehensive guide, we will lead you through the steps of crafting the ultimate "SRG Moist Chocolate Cake", a culinary masterpiece that guarantees to satisfy even the most discerning palate. With a blend of cocoa powder and melted chocolate, this cake boasts an intense chocolate flavor and an irresistibly moist texture that will leave you wanting more. Whether you are a seasoned baker or a novice in the kitchen, we have gathered essential tips, tricks, and variations to help you elevate your cake-making skills and create a memorable dessert experience. Get ready to embark on a journey of chocolatey goodness as we unlock the secrets to making the most sumptuous "SRG Moist Chocolate Cake" that will become a cherished favorite.
Here are our top 6 tried and tested recipes!
SUPER MOIST CHOCOLATE CAKE
Super moist... You can't resist.
Provided by Im Awesome
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 72 g, Cholesterol 32 mg, Fat 9.5 g, Fiber 5.1 g, Protein 9.4 g, SaturatedFat 4.6 g, Sodium 32.6 mg, Sugar 29.7 g
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
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.
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.
MY AMAZINGLY SOFT & MOIST CHOCOLATE SPONGE CAKE
I have another recipe for chocolate cake on Zaar but this one has just become by new favourite. Unless I'm baking a really special chocolate cake for an event, I tend not to make cakes that call for chocolate as it is never in the cupboard when I come to bake! This chocolate cake is the result of years of playing around with recipes & I personally think it is fab. You get the same incredibly moist & soft sponge texture you find in a store bought cake but all the great taste of a homemade cake. In fact, I think that this cake is so rich it doesn't even need to be iced / frosted - of course, if you want a really indudgant treat, then go ahead & whack some on! I find that this cake freezes well for a couple of months & keeps well in an airtight container for around a week. I stated 1/3 cup cocoa in the recipe but if the cake if for adult chocaholics then you can always add more - I find that kids sometime find too much cocoa a bit bitter.
Provided by Um Safia
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 180c & grease a 10" round springform cake tin.
- Warm the margarine up in the microwave for about 20-30 seconds, it needs to be extremely soft but not liquid.
- In a fairly large bowl, beat the sugar & the warmed margarine together. Unlike a regular sponge, you don't need to do this for more than a couple of minutes - creaming to get it fluffy is not required here!
- Next beat in the eggs, once they are fully incorporated add the baking powder & cocoa powder. Carefully mix them in then quickly beat the mix for a minute.
- Mix in the flour, being sure to get it well mixed & break up any lumps that may be lurking.
- Finally, mix in the water little by little.
- Pour the cake batter into the tin, level off & place in the centre of the oven to bake for 40 minutes.
- As soon as 40 minutes have passed, turn the oven off & leave the cake in there for 10-15 minutes before removing.
- Leave the cake in it's tin for 10 mins then pop out & leave to cool on the serving plate.
- Once the cake has cooled, give it a generous dusting of confectioners sugar.
THE MOISTEST CHOCOLATE CAKE YOU'LL EVER MAKE
This is no ordinary dry chocolate cake. It's so moist that it doesn't even need frosting and is even better and more moist the second day. Has a nice spongy texture but I can almost guarantee you won't have any leftovers. Plus it has no complicated ingredients and can be made all in one bowl. The recipe was passed down from my grandmother to my mom and was originally called Cheapcake because of it's lack of milk or eggs.
Provided by Grace4Gayle
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients in bowl and stir or use mixer until completely combined.
- Bake in a greased 9 inch square pan at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 246.4, Fat 9.3, SaturatedFat 1.2, Sodium 399.2, Carbohydrate 38.6, Fiber 0.7, Sugar 22.3, Protein 2.3
Tips:
- Use high-quality ingredients: The better the ingredients, the better the cake will taste. Use real butter, pure vanilla extract, and high-quality cocoa powder.
- Measure your ingredients accurately: Baking is a science, and precise measurements are essential for success. Use a kitchen scale to measure your ingredients, especially the flour and sugar.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix the ingredients just until they are combined.
- Bake the cake in a preheated oven: This will help the cake to rise evenly.
- Don't open the oven door during baking: This can cause the cake to fall.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- Use a variety of toppings and decorations: Chocolate chips, sprinkles, nuts, and fresh berries are all great options for topping a chocolate cake.
Conclusion:
This moist chocolate cake is the perfect dessert for any occasion. It's rich, decadent, and sure to please everyone. With a few simple tips, you can make this cake at home and impress your friends and family. So what are you waiting for? Give this recipe a try today!
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