Moist Chocolate Cake #Recipe

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You know. There are times were a person just needs chocolate. Like during a stressful week. Chocolate cake is sometimes the best remedy for that. Ok well at least for me.

Then there are times were you need a chocolate cake. Like birthdays or some other special occasion. Well last month was Little Miss’ birthday. Her one request was Chocolate Cake. I could of easily picked up a box mix. However, those are hit and miss. Sometimes they are to dry and crumbly. I wanted her birthday treat to be perfect. Having never made a chocolate cake from scratch even before going gluten free I was not sure how to go about this. I wont lie. I did not create this recipe. This is one you can find on the back of the Hershey’s Cocoa Powder container. But I had to alter it to work with our flours.

For those of you who are new to gluten free there is one thing that you need to learn quickly. Our flours are dense. Really dense. You can use a blend like Betty Crocker Rice flour blend (this is my favorite) in regular recipes. But knowing how it works makes a difference in how it turns out. Here are some tips I find work best to help get good results- I do this every time and my recipes turn out as if I was using wheat flour again.

  • Take a fork and “fluff” the flour in the bag. This loosens it up and gets the air out of it.
  • Do not measure exactly! Normally we would “level off” the cup of flour with a knife right? With our flour it is best to do the “shake it off” just kind of shake it over the bag to even it off. This keeps it loose and if you don’t get exactly a cup no worries.

I do these two steps because our flour will absorb liquid more than a wheat flour. By doing this I have found that I get the right viscosity of the batter/dough for what ever goody I am baking at that moment in time. Also with our flour- less is more. It is always better to start with a smaller amount and then go up from there until you get the desired viscosity of the product.

Ok so enough with the talk on to the recipe. I slacked on this one and sadly did not get step by step pictures. I swear this year I am going to get better at that! For the flour I used Betty Crocker Rice Flour Blend. You can use regular flour if you are not gluten free. 

What you need:

  • 2 cups Sugar
  • 1 3/4 cups Flour
  • 3/4 cup Hershey’s Cocoa Powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1+ cup boiling water
  1. Preheat oven to 350 and prepare your pan.
  2. In a stand mixer mix together sugar, flour, baking soda, and baking powder. Add eggs, milk, vanilla, and oil. Beat on a medium speed for about 2 minutes.
  3. Slowly add one cup boiling water and mix well. Watch the texture. It should be thin and pourable. This is were you may need to add a bit more water to the mixture.
  4. Pour the batter into the pan you will be using. Then bake until tooth pick comes out clean. Times are as follows- 13X9- bake for 35-40 min, 8 or 9 inch round bake for 30-35 minutes, Bundt pan bake for 50-55 minutes, cupcakes- fill 2/3 full and bake for 22-25 minutes.

Let cool completely before frosting. I love using the butter cream frosting. It is so easy to make and tastes wonderful!

I made cupcakes with this recipe and it turned out nice and moist. I love it and I hope you do too!

Moist Chocolate Cake

Total Time: 1 hour

Number of servings: 12

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Moist Chocolate Cake

Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1+ cup boiling water

Instructions

  1. Preheat oven to 350 and prepare your pan.
  2. In a stand mixer mix together sugar, flour, baking soda, and baking powder. Add eggs, milk, vanilla, and oil. Beat on a medium speed for about 2 minutes.
  3. Slowly add one cup boiling water and mix well. Watch the texture. It should be thin and pourable. This is were you may need to add a bit more water to the mixture.
  4. Pour the batter into the pan you will be using. Then bake until tooth pick comes out clean. Times are as follows- 13X9- bake for 35-40 min, 8 or 9 inch round bake for 30-35 minutes, Bundt pan bake for 50-55 minutes, cupcakes- fill 2/3 full and bake for 22-25 minutes.

 

 

 

 

 

~There is a link in this recipe to overstock.com. I was provided a stand mixer by overstock in exchange for linking back to them in recipes. No other form of compensation was exchanged.~

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13 thoughts on “Moist Chocolate Cake #Recipe

  1. Michele

    I don’t worry about gluten free but that is a great tip for using the flour. I will be letting one of my clients know about this–her daughter has to be gluten free!

    Reply
    1. Kandi Post author

      Thanks! This flour really is best because I love that I can use my recipes that I have used for years. And it makes taking normal recipes like this and turning them gluten free easier.

      Reply
  2. Char W

    I checked out the price of the mixer and I’m passing the info on to my friend. She’s been looking for a great price. They’re opening up a cupcake store front so this recipe would also be great!

    Reply

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