Moist Chocolate Cake Recipe by Rach99
Moist Chocolate Cake Cooking Instructions 1 Preheat oven to 350°F. Prepare two 8 or 9 inch cake pans with baking spray. (I use Baker's Joy baking spray with flour) 2 Mix flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder in a large bowl. Whisk through to combine until mixed well. 3 Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. 4 Pour the cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. 5 Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. 1 Preheat oven to 350°F. Prepare two 8 or 9 inch cake pans with baking spray. (I use Baker's Joy baking spray with flour) 1 Preheat oven to 350°F. Prepare two 8 or 9 inch cake pans with baking spray. (I use Baker's Joy baking spray with flour) 2 Mix flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder in a large bowl. Whisk through to combine until mixed well. 2 Mix flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder in a large bowl. Whisk through to combine until mixed well. 3 Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. 3 Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. 4 Pour the cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. 4 Pour the cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. 5 Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. 5 Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Strawberry Rhubarb Cobbler Super delicious buttermilk biscuits Double delight strawberry cake Crockpot Posole Soup Greek Spice Grilled Chicken Thighs Strawberry Rhubarb Cobbler Super delicious buttermilk biscuits Double delight strawberry cake Crockpot Posole Soup Greek Spice Grilled Chicken Thighs Tokyo-style Gyuudon Beef Rice Bowl Slow smoke ribs Sichuan-style Fried Rice Basic Gateau au Chocolat without Heavy Cream Pasta Carbonara Pasta Carbonara Dashimaki Rolled Omelet For Christmas! Somewhat Extravagant Fried Potatoes Seafood Chow Mein Self-braising Scrumptious Rice Stuffed Squid Tokyo-style Gyuudon Beef Rice Bowl Slow smoke ribs Sichuan-style Fried Rice Basic Gateau au Chocolat without Heavy Cream Pasta Carbonara Pasta Carbonara Dashimaki Rolled Omelet For Christmas! Somewhat Extravagant Fried Potatoes Seafood Chow Mein Self-braising Scrumptious Rice Stuffed Squid