The Pioneer Woman Tasty Kitchen
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Moist Chocolate Cake

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Level: Easy

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Description

This super moist chocolate cake recipe is perfect for chocolate cupcakes too! It is so moist and holds together a lot better than a devil’s food chocolate cake. You will love the flavor as you bite into this piece of chocolate heaven. Makes 30 cupcakes, or two 9-inch cakes, or a 13 x 9 inch cake.

Ingredients

  • 3 ounces, weight Semi-sweet Chocolate
  • 1-½ cup Hot Brewed Coffee
  • 3 cups Sugar
  • 2-½ cups All-purpose Flour
  • 1-½ cup Unsweetened Cocoa Powder
  • 2 teaspoons Baking Soda
  • ¾ teaspoons Baking Powder
  • 1 teaspoon Salt
  • 3  Eggs
  • ¾ cups Vegetable Oil
  • 1-½ cup Milk
  • 1 teaspoon Vanilla Extract

Preparation

1. Preheat oven to 300 F. Prepare muffins tins with cupcake liners, or cake pans with parchment paper. Recipe makes 30 cupcakes, or two 9-inch cakes, or a 13 x 9 inch cake.
2. Place chocolate in a medium-sized bowl and add hot coffee. Whisk mixture until the chocolate is completely melted and has a smooth texture.
3. In a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
4. Beat eggs in a mixing bowl until they have reached maximum volume; at least 3 minutes.
5. Slowly add chocolate mixture, vegetable oil, milk, and vanilla extract to egg mixture and beat until fully combined.
6. Add sifted dry ingredients a little at a time, beating well after each addition and scraping down the sides of the bowl as necessary.
7. Divide batter into cake (or cupcake) pans and fill 3/4 full, due to the fact that this batter will not rise much. Bake 25 to 30 minutes for cupcakes, 45 to 50 minutes for a 13 x 9 inch pan, and 35 to 40 minutes for two 9-inch pans, or until a toothpick inserted in the center comes out clean. Cake should spring back slightly to the touch when done. When done remove pan(s) to a rack. Cool completely before icing.

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