The Pioneer Woman Tasty Kitchen
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The Moistest, Yummiest, Most Delicious Chocolate Cake Ever!

5.00 Mitt(s) 13 Rating(s)13 votes, average: 5.00 out of 513 votes, average: 5.00 out of 513 votes, average: 5.00 out of 513 votes, average: 5.00 out of 513 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

Thanks to some personal tweaking of the original recipe, this has become the best cake recipe I’ve ever used. Even my mom, who is not a chocolate cake fan, has second helpings. The cake will even stay moist in the fridge for several days … if you hide it well enough!

Ingredients

  • 2 cups Sugar
  • 1-¾ cup Flour
  • 1-½ teaspoon Baking Powder
  • ¾ cups Baking Cocoa (dutch Process Or Dark Chocolate If You Prefer A Darker Chocolate Taste)
  • 1-½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 whole Eggs
  • 1 cup Milk
  • ½ cups Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • ¾ cups Hot, Strong Brewed Coffee (may Need An Up To An Additional 1/4 Cup)

Preparation

* Heat oven to 350°F.
* Grease and flour two 9-inch round baking pans or one 13×9 inch pan. (I don’t always flour my pans, but that could have to do with my climate. Also, if you flour with cocoa, the cake will look prettier. And it’s probably healthier for ya too. :P)
* In large mixer bowl, stir together dry ingredients.
* Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
* Stir in coffee by hand (batter will be thin). I use a full cup of coffee usually, but I live in an extremely dry climate. If you are blessed with frizzy hair climate, 3/4 cup would probably work.
* Pour into prepared pan.
* Bake for 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pans or until a wooden pick inserted in the center comes out clean. (Do not use 8-inch pans or the batter will overflow.). If you are using a glass pan, you will probably need to add some additional time.
* Cool for 10 minutes; remove from the pan to wire racks. Frost as desired (buttercream, anyone?). Enjoy!

5 Comments

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Avatar of laurainthecountry

laurainthecountry on 12.21.2010

I plan on making this for Christmas Eve – i’ll put a layer of seedless raspberry jam, and frost with chocolate buttercream. I’ll attempt to make the long curls as in the picture, and i’ll decorate with fresh raspberries and silver dragees.

Avatar of mstrupeck

mstrupeck on 2.16.2010

wow this cake really was delicious and moist! i made it for my friend’s birthday and we all loved it. when making the coffee, i dissolved an extra tablespoon of instant espresso to give it an extra coffee zing!

Avatar of jenndk

jenndk on 2.15.2010

I just made this cake yesterday and frosted it with white butter cream frosting(at my 5 yr. old son’s request) and it is excellent! Nice and moist and chocolaty good!

Avatar of vbrooke

vbrooke on 2.1.2010

OhMyAWESOME!!!

I love this cake and it now ties for my favorite chocolate cake recipe. I made a few tweaks…Instead of 3/4 c. cocoa, I used 1/2 cup cocoa and 1/4 cup ground chocolate (Ghiradelli). I used just over 3/4 cup of water and 1 1/2 tsp of instant coffee and everything turned out great. I ‘frosted’ it with ganache. Heavy cream, dark chocolate and caster sugar. Yummy! Thanks for sharing this recipe!

Avatar of sharoneason

sharoneason on 1.27.2010

I posted almost the same recipe yesterday. How did you do the beautiful chocolate curls? I would like do put those on my cake. It makes the cake beautiful!

13 Reviews

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Avatar of Liz

Liz on 4.28.2014

We love this recipe! It has become a family favorite, no birthday is complete without it.

Avatar of Jennifer

Jennifer on 7.15.2012

I made this today for my daughter’s birthday and it was gobbled up in mere minutes. I only had hard white wheat flour on hand (which is very close to apf in texture and taste) and it was perfect. I also used coconut milk instead of regular milk for a dairy free recipe. The cake turned out very moist. I’ll definitely be adding this recipe to my folder of go to’s.

Avatar of jhooks4

jhooks4 on 6.16.2012

This cake was of course yummy…it’s the exact same recipe on the back of Hershey’s cocoa that I’ve been making for years. The only difference is instead of boiling water, you use coffee.

Avatar of bkng

bkng on 2.14.2012

Made this cake for a birthday and it turned out wonderful! Very moist, decadent and tasty. Was very well received and will definitely use this recipe again.

Avatar of

on 1.3.2012

Awesome – the best chocolate cake I’ve ever eaten! Thanks so much for sharing. :)

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