very moist and underbake chocolate cake?

I would like to find a very moist and underbake chocolate cake recipe. Thank you in advance. Regards

Public Comments

  1. I'm not exactly sure what you mean by underbaked. Cooks.com has a great recipe for Texas Sheet Cake. It's very moist.
  2. chocolate cake:

    Ingredients : 1. Refined flour - 21/4cup
    Soda powder - 11/2tsp
    Salt - 1/4tsp
    2. Milk - 3/4cup
    Cocoa powder - 1/2cup
    3. Dalda (vanaspathi or ghee) - 1/2cup
    Butter - 1/2cup
    Powdered sugar - 2cup
    4. Egg - 3nos
    5. Curd - 1/4cup
    Vanilla essence - 1/2tsp
    Ingredients for icing :

    Icing sugar - 1cup
    Cocoa powder - 1/4cup
    Salt - pinch
    Water - 1cup
    Sugar - 1/4cup
    Butter - 1/2cup
    Vanilla essence - 1/2tsp
    Refined groundnut oil - 1dsp



    Method of Preparation :

    Sift the 1st ingredients together.

    In a vessel dissolve cocoa powder with milk and mix it with the 3rd ingredients.

    Heat some water in a big vessel. When it boils, place the vessel with the cocoa mixture in it. Heat the contents by stirring continuously and when it warms up, remove from fire. Leave it to cool.

    Add the 1st ingredients and the beaten eggs. Then add curd and essence and mix well. Pour the batter into a greased and floured round dish. Bake in a preheated oven at 350oF for about 3/4 hour.
    Icing :

    Sieve icing sugar, cocoa and salt together. Heat water and sugar, until the sugar dissolves and then remove from heat. Add the sieved contents into the warm sugar solution. Also add the essence, butter and oil to it and mix well. Pour this over the cake uniformly.

    to make it more moist,try some chocolate sauce and sugar syrup..on it again..

    This is a Chocolate pastry..

    Chocolate Pastry Cake

    Two 4 ounce packages of sweet baking chocolate
    1/2 cup of sugar
    1/2 cup of water
    1 1/2 teaspoon of instant coffee
    2 teaspoons of vanilla extract
    One 11 ounce package of pie crust mix
    2 cups of whipping cream
    Chocolate curls

    Combine first 4 ingredients in saucepan and cook over low heat, stirring constantly, until smooth. Add vanilla. Cool to room temperature. Combine pie crust mix and 3/4 cup chocolate mixture in small bowl. Beat at medium speed until smooth. Divide into 6 equal portions. Press each portion onto bottom of inverted 8-inch cake pan. Cook 2 at a time at 425ºF. for 5 minutes. Trim uneven edges of circles. Run knife under pastry to loosen. Invert onto wax paper to cool. Beat whipping cream until thick, but before soft peaks form. Fold in remaining chocolate mixture. Stack pastry on serving plate, spreading about 2/3 cup cream mixture between each layer. Spoon remaining mixture on top. Sprinkle with chocolate curls. Chill at least 8 hours before serving. Store in refrigerator.

    may be you ll find this pastry more moist...
    hope this helps..
  3. Hi,

    A couple of beauties on this page. You can mix it with almonds or orange. great recipes and there is even a video you can follow from a professional chef.

    Yummee!!
  4. adding sour cream to any normal cake mix will moisten it and make it richer!
  5. I have had amazing cakes that had pudding mix added to the batter. If you can search and find out how to do it, they are quite good.
  6. try here.
    there are hundreds and they have pictures for you to look at in the recipe so you can see how the cake will turn out
    http://www.marthastewart.com/page.jhtml?type=learn-cat&id=cat680&_requestid=31658
Powered by Yahoo! Answers