How can you make your chocolate cake moist?

I have been baking cookies for quite sometime now but I am eager to learn how to bake cakes for a change. For my first attempt, I do have a recipe which a friend of mine had tried but her choco cake was dry. So, do you have any tips on how to make my choco cake really moist & yummy?

Public Comments

  1. use a little more oil, when mixing.
  2. nothing a little spit can't fix... maybe a loogie or two... YUMMY!!!!
  3. add chocolate pudding
  4. im sure there are hundred ways to make moist cakes but i add vanilla pudding in the batter, even on cup cakes
  5. Try adding some instant pudding mix and a little more liquid to the mix. This always makes my cakes moist and tasty.
  6. dont use too much baking powder and do not overmix it add more melted choco or milk
  7. Add chocolate pudding or a little have cream.
    Cream makes everything taste better!
  8. Use applesause or mayonnaise. The moistest chocolate cake I ever had used mayonnaise.

    INGREDIENTS:
    4 (1 ounce) squares semisweet chocolate
    1 cup mayonnaise
    1 1/3 cups water
    1 teaspoon vanilla extract
    3 eggs
    1/4 teaspoon baking powder
    1 teaspoon baking soda
    1 2/3 cups white sugar
    2 1/4 cups all-purpose flour

    --------------------------------------------------------------------------------

    DIRECTIONS:
    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
    To a large mixing bowl, add sugar, eggs, and vanilla; beat at high speed for 3 minutes, until nice and light. Add mayonnaise and melted chocolate; beat on low until well blended.
    In a separate bowl, mix flour, soda, and baking powder together. Add flour alternately with the water to the chocolate mixture in four additions, beating well after each addition. Pour batter into prepared pan.
    Bake for 45 minutes. Cool.

    It's delicious!
  9. go top www.allrecipes.com then type in moist chocolate cake in the recipe search. You'll find a ton of awesome recipes that will turn out the way you wan't them too. hopefully
  10. Get a glass baking dish and fill it half way with water. Make sure your cake pan will fit and the water won't overflow into the cake pan! The water will help keep the cake moist while it is cooking. This trick works great with meatloaf too.
  11. I alway add pudding in the mix it gets very moist.
  12. I heard that actually, when you add more flour, the cake is more moist. Most people think that adding more eggs will make it moist, or something liquid, but that is actally not the case, as the cake is cooking, most of the liquid evaporates, but the flour holds some of it in. If you're looking for an easy recipe that works every time. Check out this young adult book, A Book of Enchantment, by Patricia C. Wrede, and copy out the Quick After Battle Triple-Chocolate Cake recipe. It is sooooo delicious! Also, the short stories are pretty good too.
    Happy Baking,
    P.E.
  13. I agree with the mayo answer. I was a skeptic at first also, but I made one and it was WONDERFUL. The Hellman's mayo website has lots of good recipes.
  14. Do what (mostly) everyone has said

    Use sour cream, chocolate pudding or applesauce, but if you already made a cake and it's too dry, serve it with a hot glaze to balance out the dryness.
  15. Do not overcook. Try applesauce instead of the water.
  16. Betty Crocker's Recipes

    Decadent Chocolate Cake with Raspberry Sauce
    Springform pans aren’t just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.

    1 package (6 ounces) semisweet chocolate chips (1 cup)
    1/2 cup butter or margarine
    1/2 cup Gold Medal® all-purpose flour
    4 eggs, separated
    1/2 cup sugar
    1/2 cup semisweet chocolate chips
    2 tablespoons butter or margarine
    2 tablespoons light corn syrup
    1/2 cup whipped cream
    Raspberry Sauce (See Below)
    Fresh raspberries, if desired


    1. Heat oven to 325ºF. Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches. Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
    2. Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Gently stir chocolate mixture into egg whites. Spread in pan.
    3. Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour. Place on serving plate.
    4. Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with tip. Pipe a rosette on each serving. Serve with Raspberry Sauce. Garnish with fresh raspberries.



    Raspberry Sauce



    1 package (10 ounces) frozen raspberries, thawed, drained and juice reserved
    1/4 cup sugar
    2 tablespoons cornstarch
    1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired

    1. Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Refrigerate any remaining sauce.



    Molten Chocolate Mini Cakes
    Known also as "lava cakes," molten cakes are the answer to the most decadent chocolate craving. Here's an easy version using cake mix.

    1/2 cup whipping cream
    1 cup semisweet chocolate chips
    1 box Betty Crocker® SuperMoist® devil's food cake mix
    1 cup water
    1/2 cup vegetable oil
    3 eggs
    1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
    Powdered sugar
    Sliced strawberries


    1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
    2. Heat oven to 400°F. Grease and flour 16 (2 3/4x1 1/4-inch) muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
    3. Bake 13 to 16 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, dust with powdered sugar. Garnish with strawberry slices. Serve warm.




    High Altitude (3500-6500 ft):
    Increase water to 1 1/4 cups, decrease oil to 1 tablespoon and add 2 tablespoons Gold Medal® all-purpose flour to dry cake mix. Use paper baking cups in muffin cups. Bake 15 to 18 minutes. Makes 24 mini cakes.



    Chocolate Ganache Cake
    Chocolate lovers, this is a cake you have to try! And try, and try, and try.

    1 package Betty Crocker® SuperMoist® chocolate fudge cake mix
    1 1/3 cups water
    1/2 cup vegetable oil
    3 eggs
    1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
    1/3 cup whipping (heavy) cream
    1/2 cup semisweet chocolate chips
    2 bars (1.4 ounces each) chocolate-covered toffee candy, very coarsely chopped


    1. Heat oven to 350ºF. Generously grease bottoms only of 2 round pans, 8x1 1/2 or 9x1 1/2 inches. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
    2. Bake 8-inch rounds 33 to 38 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
    3. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting.
    4. Heat whipping cream in 1-quart saucepan over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.




    High Altitude (3500-6500 ft)
    Do not use 8-inch rounds. Make cake mix following high altitude directions on package for 9-inch rounds. Bake 9-inch rounds 32 to 37 minutes.




    Triple-Chocolate Cake
    Attention, chocoholics: This chocolate chip-studded chocolate cake with white chocolate frosting is meant for you!

    1 1/2 cups semisweet chocolate chips
    1/2 cup butter or margarine
    1/2 cup Gold Medal® all-purpose flour
    4 eggs, separated
    1/2 cup sugar
    2 tablespoons butter or margarine
    2 tablespoons corn syrup
    White Chocolate Glaze (See Below)


    1. Heat oven to 325ºF. Grease round pan, 9x1 1/2 inches. Melt 1 cup of the chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
    2. Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
    3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to wire rack. Cool completely, about 1 hour. Place on serving plate.
    4. Heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Drizzle with White Chocolate Glaze.


    White Chocolate Glaze



    1/4 cup white baking chips
    1 teaspoon shortening

    1. Melt ingredients over low heat, stirring constantly.
  17. Use only egg yolks instead of the whole egg (use 3 yolks instead of 2 eggs, for example). This works for cookies, too.

    Use some brown sugar instead of all white sugar (half and half).

    Don't stir the mix too much! This develops the gluten in the flour and makes it chewy. The batter should look a little understirred when you pour it in the pan. Speaking of which, using cake flour helps too (it's made with a smaller protein content).

    Use baking powder instead of baking soda. The bicarbonate by itself neutralizes the acid in the batter and makes it darken more. Baking powder won't reduce the acidity, making the cake fluffier.

    Use a stoneware pan if you're really serious about it; the temperature stays more even in the pan, so that the center and edges are done at the same time.
  18. Sour cream trust me on this one. Add a cup of sour cream to your cake mix and bake as usual.
  19. TRY USING A LITTLE MORE OIL TO THE CAKE RECIPE
    THANK YOU
  20. just add pudding or more eggs than usual
  21. My favorite way to salvage a dry cake is to lightly brush it with a favorite liquor. Poke a bunch of holes in the caketop, most of the way through the cake, but not all the way to the bottom. Use about a jigger of liquor, (I like rum because its made with sugarcane, so its sweet). Let the liquor soak into the cake for a few minutes and frost.
  22. Mayo or sour cream will do the trick.
  23. While the cake is still hot, right out of the oven, poke a few holes in it with the end of a wooden spoon and pour in:

    1 small jar of caramel ice-cream-topping

    1 can of Eagle Brand sweetened condensed milk

    Then, if desired, you can top with whipped cream and crushed bits of your favorite candy bar!!!

    -not the healthiest of cakes, but definitely the best-tasting and moistest!!!
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