Name: Contest-Winning Moist Chocolate Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 cups sugar; 1-3/4 cups all-purpose flour; 3/4 cup baking cocoa; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs, room temperature; 1 cup strong brewed coffee; 1 cup buttermilk; 1/2 cup canola oil; 1 teaspoon vanilla extract; 1 tablespoon confectioners' sugar

You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. —Christa Hageman, Telford, Pennsylvania

Contest-Winning Moist Chocolate Cake

sugar

all-purpose flour

baking cocoa

baking soda

baking powder

salt

eggs, room temperature

coffee

buttermilk

canola oil

vanilla extract

confectioners' sugar

This cake is a family favorite. It won first place at the county fair with NO FROSTING.

Very moist! Not a crumb is left after I serve it to my family, it is the most requested cake from my husband! Love it!

This is the simplest, most delicious chocolate cake recipe for beginner bakers and experts alike. Full of rich flavor and so moist. I’ve been baking this cake on a regular basis for activities at my children’s school and for home as well. Sometimes the cake doesn’t leave the pan with ease but it could simply be the quality of my pan or my flouring technique may be lacking.

I am not a huge fan of cake, but  I decided to try this recipe to use leftover buttermilk. It did turn out moist and tasty.

This is an excellent cake...I can tell you that without even making it because it is the EXACT SAME recipe as the Black Magic cake from the Hersheys Chocolate Treasury cookbook published in 1984. I’ve been making it for over 30 years. Go ahead and post the recipe but give credit where it’s due. :)

Oh my goodness.  I made this today.  There was not a special occasion.  I followed the recipe as written.  It is so delicious.  I read many of the reviews and so I placed a baking sheet on the oven rack in case of spillage.  That was a great idea because it did spill over a bit.  That did not take away any of the positives.  It's going to be my go to recipe.

I’m not the best at baking. I followed the recipe as directed and it turned out great! Very delicious.  I baked on a sheet pan in case of spillage but there was none. My cake looked exactly as pictured. It was super moist and yummy. Make sure to grease the pan really well for easy removal.  I had to bake for 60 minutes before my toothpick came out clean. The cake was so moist and delicious. I wouldn’t change a thing!

This was easy and turned out very well!  The secret to a bunt cake coming out clean is Crisco not butter.

This is our most favorite chocolate cake ever.  Nothing compares to it!  Super easy to make & so so moist.  I top it with a chocolate ganache & mini chocolate chips.  (For the ganache I use 1/2 cup heavy cream, 1 T sugar & 2/3 cup of milk chocolate or bittersweet chips. Heat until melted on stovetop).  I substitute 1 cup of water for the coffee as I am not a coffee drinker.

This recipe makes the most amazing chocolate cake.  My friend had tangerine marmalade that didn’t set and was syrupy so I poked holes in the bottom of the cake and spooned the marmalade into the holes; let the cake rest in the pan for 30 minutes; flipped it onto a cake pan; and brushed the remaining marmalade on top.  Orange and chocolate incredible!

I agree this is a great cake. My family has been making it for 35 years. It is actually a recipe by the Hershey Chocolate company called Black Magic Cake. No offense to the contest winner, but let's give credit where it's due.

Why do all of these recipes use canola oil? It is made from rapeseed, which started life as an industrial lubricant

It was runny, just as stated.  I followed the recipe very carefully and it ran over in the oven.  Left a huge depression in the cake.  Now what do i do with my granddaughter's birthday cake???

The cake was delicious! I even made my own icing and drizzled it on the warm cake. It added additional flavor. 1 cup confectioners sugar, 2-3 cups of milk or heavy cream, 1/2 tsp of vanilla abstract and pinch of salt! Yum!!

I'm in love  with this recipe. The best chocolate cake ever, and with the coffee you can change up the flavor and get a different flavor cake. 10 star

Easy to make. Almost like a store bought cake (but much better). The coffee gives it an interested flavor

Had company come last minute and needed to have a quick dessert.  This was the easiest and most delicious cake I've made!  I had to use almond milk to make the butter milk and it could not have tasted better.  There were yummy comments from the guests as well.   I will definitely make this again!

This recipe is very good - very tasty and moist! If you are not a coffee drinker, it really doesn't matter. You won't be able to taste it. The coffee is just there to enhance the chocolate taste. I substituted buttermilk with 1 tbsp white vinegar added with whole milk to make 1 cup. I lessened the sugar a bit - used 1 3/4 cup instead of 2 cups. In addition to just topping it with powdered sugar, I made a chocolate ganache (bittersweet chocolate, whole milk with cardamom,  powdered sugar and butter) then sprinkled chocolate chips on top. The fluted tube pan available to me was a little bit smaller than the one called for in the instructions but the batter did not really overflow during baking. Baking time of 45 minutes was spot on. This is very easy to make, very little effort needed. The finished product looks very presentable and you could easily give these as gifts.

This is now my go to chocolate cake. It's wonderful, very moist and rich. No need for frosting, however, I do make it as a birthday cake with frosting, but I like it better without.

Loved this cake, my new favourite chocolate cake. I used slightly less coffee, about 150ml as it sounded a lot of liquid, it came out perfect. Is there a way to turn this into a vanilla cake? I've tried so many and yet to find one I like.

https://videodam.tmbi.com/wp-content/uploads/2021/10/ContestWinningMoistChocolateCake_DIYD_15028_092021_H.mp4

Check out this video for how to make Contest-Winning Moist Chocolate Cake!

Contest-Winning Moist Chocolate Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 12

Cost: $3.97 /serving

Author : Taste of Home

Ingredients

Instructions

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