Moist Chocolate Ring Cake Recipe 415
THE BEST MOIST CHOCOLATE CAKE RECIPE
This is the only chocolate cake recipe you'll ever need! It's SO moist and rich. Pair it with my Best Chocolate Frosting and it's a chocoholics dream!
Provided by Christina Marsigliese
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper.
- Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
- Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
- Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
- Once cakes are cooled, cover them with my BEST Chocolate Fudge Frosting! The recipe is here.
MOIST CHOCOLATE RING CAKE RECIPE - (4.1/5)
Provided by á-9091
Number Of Ingredients 9
Steps:
- Bring the syrup ingredients to the boil and ensure sugar is completely dissolved. Boil for 5 minutes and let completely cool down. Cake: 1. Melt margarine, sugar and cacao 2. Let completely cool down 3. Add eggs one by one, mix each egg in thoroughly 4. Sift in the dry ingredients and mix thoroughly 5. Bake in a ring pan for around 30 minutes at 180 C 6. Take cake out of the oven and pour the cooled down syrup over the cake immediately. Let the cake cool down completely before taking it out of the pan. Decorate with caramel, grated chocolate, nuts etc. Tip: After taking the cake out of the oven, you can first use a sharp object to make some incisions in the cake before pouring the syrup over.
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