I’m not kidding when I say this is the best moist chocolate cake out there. As always it is a family recipe from my in-laws* and has been made literally hundreds of times. every birthday of a family this cake is prepared, and it is the highlight of the day. And by the way, I’m going to use the word “wet” many, many times in this recipe. you have been warned.
- credit where credit is due
- one-bowl wonder
- how to make a cake from scratch
- how to make the best moist cake ever
- why do we use coffee?
- can you freeze it?
- what do I do with the leftovers?
- the best moist chocolate cake
- credit where credit is due
- one-bowl wonder
- how to make a cake from scratch
- how to make the best moist cake ever
- why do we use coffee?
- can you freeze it?
- what do I do with the leftovers?
- the best moist chocolate cake
credit where credit is due
This recipe belongs to my mother-in-law, liz, who has kindly agreed to let me post it here. she’s the one that’s been making this cake for, I’m not kidding, decades. The first time I had it, I knew she was going to have to marry her son. because she couldn’t live without this cake in my life. and know. him too
Reading: Best chocolate cake recipe with coffee
*edit: I recently discovered that this recipe is very similar to hershey’s “perfectly chocolate” chocolate cake recipe. the frosting is different and the water is changed to coffee, but clearly the inspiration came from this recipe!
one-bowl wonder
This cake is simple, easy and always produces results. you can use a stand mixer if you like, but mixing by hand works too. and: ouch! You don’t have to destroy your entire kitchen with dishes because this comes together in one bowl.
how to make a cake from scratch
Making most types of cakes from scratch really isn’t much more difficult than in a mix. the only time you save yourself is by measuring the dry ingredients. There’s definitely a time and a place for cake mixes, but this isn’t one of them. If your cake is more than one layer tall (this one is two), then we’re officially in special-occasion cake territory. and those cakes are so much better from scratch. as if the best moist chocolate cake was only homemade. While our family traditionally uses this chocolate cake for birthdays, it’s also perfect to take out for Christmas.
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This is a pretty standard cake recipe. we’re going to measure out our dry ingredients, whisk them together, and then add our wet ingredients (except the coffee) and combine. after everything is well combined, we add the rich hot coffee that will take the flavor of this cake to another level (more on that later).
next we need to prep our baking rounds (and here’s the key. i’ve had literal tantrums because a perfectly baked cake tears apart because it was stuck to the bottom of the pan for no reason oh my god ok it was because i didn’t use paper parchment even after my mom told me too), and there’s nothing worse. We took no chances and used both spray oil and parchment paper. #never more.
once we have the cake batter in the pans, put it in the oven for about 35 minutes. then we cool them in the pans for 15, and then carefully remove them and let them cool the rest of the time on racks. at this point, they are ready to be glazed and eaten.
how to make the best moist cake ever
For me, making the best moist cake comes down to one ingredient: oil. is an absolute must for this recipe, and here’s why. First, oil is liquid and it is liquid at room temperature, unlike butter. this means, by science, that the cake will have a moister feel, and will stay moist longer. because butter solidifies at room temperature, the cake, as it cools, tends to crumble more. second: butter is actually 80% fat and 20% liquid (water). when the dry ingredients interact with the butter, they mix with the fat and water. water + flour = gluten, which means your cake will be relatively hard. that is compared to oil, which is pure, pure fat. If you want to read more about it and how it works, check out this article to good advantage. and also, stop making your cakes with butter. immediately. butterless chocolate cake is the way to go.
There is a lot of information about using sour cream and mayonnaise to moisten cakes, but I haven’t found this to make much of a difference for me. it’s really all about the oil versus the butter.
and olive oil?
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Olive oil has the same effect as regular vegetable oil, but it has much more flavor. so this can be an absolutely delicious variation – you just need to be aware of all the flavors you are using in the cake and how they will interact with the olive oil.
why do we use coffee?
In addition to the fact that coffee is the elixir of the gods, it is because it makes the taste of chocolate much more intense and delicious. This cake doesn’t taste like coffee, I promise you. It tastes like the most decadent, rich, and complex chocolate cake you’ve ever tasted. so even if you’re tempted to skip it, don’t. we’re also putting it in the frosting just in case.
can you freeze it?
yes, you can, as long as you haven’t frosted it yet. once the cakes have cooled completely, wrap them separately in plastic wrap and place in the freezer. They should be kept for up to three months. to thaw, let them warm on the counter, then decorate as usual.
what do I do with the leftovers?
Well, when you’re making the best moist chocolate cake, there aren’t usually any leftovers. however, in case you find yourself in this enviable situation, here’s what you’re going to do:
This is a chocolate cake milkshake. and yes, it is as outrageous and ridiculous as it sounds. no problem.
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