When I was in high school my sister-in-law and I decided to make a cake as a surprise for my mom’s birthday. We successful snuck her trusty mixer out of the house to the church next door, giddy with excitement that we were going to pull off such a wonderful surprise. We got to work, with me manning the mixer and feeling ultra important. I was doing so well and everything was going swimmingly. I left the mixer for a moment and continued on my merry way to complete the other important tasks in front of me. Suddenly we were startled by a grinding, gargling sound as the mixer gasped for air. We rushed to it’s aid and discovered that I had left the spatula in the bowl and it had gotten tangled in the beaters. We tried to free it from it’s agonizing pain, but it was too late. The motor had burnt out. It had died a painful and tragic death. We hung our heads and carried the lifeless mixer back to the house. Happy Birthday Mom! Surprise?
Thankfully I have an understanding Mom who likes to laugh in the face of adversity (in this case probably to keep from crying). Since then I have become a much better cook and hopefully a little wiser. I have made many a cake with no ones mixer being the worse for it. Including this one. I actually like to mix this cake by hand because it is so easy to whip up and only dirties one bowl. I have made this cake on numerous occasions and it is a definite favourite. It is chocolatey, moist, and delicious. It goes with numerous amounts of fillings and variations. The cake pictured above was for my son’s 1st birthday back in June. I froze it, along with it’s filling of Strawberry Cheesecake Mousse and topped it with Ganache. Which made for an icy delight. The one below is simply filled with a Coconut Creme Filling. But, this is one cake that I can eat completely on it’s own with no added icings or fillings. Not too sweet and just perfect!
Moist Chocolate Cake
adapted from TasteofHome
- 2 cups flour
- 1 tsp. salt
- 1 tsp. baking powder
- 2 tsp. baking soda
- 3/4 cup baking cocoa
- 2 cups sugar
- 1 cup oil
- 1 cup brewed coffee
- 1 cup milk
- 2 eggs
- 1 tsp. vanilla
- Sift together dry ingredients. Add oil, coffee and milk. Whisk until combined. Add eggs and vanilla. Whisk until well incorperated (about 2 min.). It will be quite runny.
- Grease and flour 2- 9 inch round pans. Pour the batter into the pans and bake at 325ºF for 25-30 min until a toothpick inserted into the centre comes out clean.
- Let the cakes cool in the pans for 10 min. before removing to cool completely.
Serves: 12
* Because this cake is so moist it does not hold up well in a pan larger then 9 inches. This includes a 9×13 pan. The cake is too dense to hold up to it’s own weight and will sink in the middle.
* If you want to make this in 2- 8 inch pans pour the extra batter into 6 muffin cups and bake off. The cupcakes will probably take about 20 min. So, keep a close eye on them.
* I often make a cup of strong instant coffee for this recipe.
* Instead of greasing and flouring pans I always grease the bottom and cut a circle of parchment to fit. This makes for easy removal. When you flip the cake out, remove the parchment immediately.
Update! Upon popluar demand here are the recipes for the fillings and ganache:
Frozen Strawberry Cheesecake Mousse
- 1/2 package (4oz) cream cheese, softened
- 1/4 cup sugar
- 1/2 cup pureed strawberries
- 3/4 cup cold heavy cream
- Whisk together the cream cheese and sugar until completely smooth. Mix in the pureed strawberries.
- Whip the cream to stiff peaks and fold into the strawberry cream cheese mixture.
- Line a 9 inch round pan (the same size you used for the cakes) with plastic wrap and pour the mousse inside. Freeze until solid.
Ganache
- 9 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- Bring cream to a boil over medium heat.
- Poor over chocolate. Let sit for a moment then stir until smooth.
- Let cool to room temp.
To Assemble:
- Remove mousse from freezer and unwrap.
- Place one cake layer on serving platter. Position frozen mousse in the centre and top with remaining cake layer.
- Allow to thaw for 30 min, or so.
- Meanwhile drizzle with ganache and garnish with fresh strawberries.
Print Frozen Strawberry Mousse Cake Recipe
Coconut Creme Filling
adapted from allrecipes
- 1 cup white sugar
- 2 tablespoons butter
- 1/2 cup evaporated milk
- 20 large marshmallows
- 14 ounces flaked coconut
- Cook the sugar, butter and evap. milk in saucepan for 10 min.
- Stir in the marshmallows until melted.
- Stir in coconut. (I didn’t use the full amount of coconut)
Print Coconut Creme Cake Recipe
ahh this looks absolutely delicious! and the little story you gave was so adorable! Sounds like something I would do lol I’m definately going to try this recipe! :)
Hahaha…I love the way you told the story:) We did manage to finish the cake didn’t we? I think we just ended up mixing it by hand. It’s a great memory…and Max’s birthday cake tasted divine:)
I think we did. We don’t give up that easily. :)
Looks delicious! Could you share the recipe for the filling?
I used the filling from this recipe. I didn’t make the icing though.. I felt it didn’t need it.
great story, cheri!
more importantly, though, what a cake! moist doesn’t even begin to describe it. so dense and rich and chocolatey, and using coconut in the filling simply can’t be outdone. gorgeous work!
That first picture makes my mouth water! Looks delicious!
That first photo is an amazing shot!
oh this is food porn! what a gorgeous cake and loving the chocolate sauce just dripping down the sides. beautiful.
That looks great. Are you going to share the coconut cream recipe?
Mouth watering photos! I’m sure the cake is just as great =D.
That looks like one very happy boy to be eating such a wonderful chocolate cake!
Could you send me the recipes for the strawberry cheesecake mousse and the coconut creme filling? Both sound amazing! Thanks!
This really looks gorgeous!
Looks like the little one is really enjoying it there!
Coconut Creme Filling: (found on allrecipes)
1 cup white sugar
2 tablespoons butter
1/2 cup evaporated milk
20 large marshmallows
14 ounces flaked coconut
1) Cook the sugar, butter and evap. milk in saucepan for 10 min. Stir in the marshmallows until melted. Stir in coconut. (I didn’t use the full amount of coconut)
Strawberry Cheesecake Mousse
1/2 package (4oz) cream cheese
1/4 cup sugar
1/2 cup pureed strawberries
3/4 cup cold heavy cream
1) Whisk together the cream cheese and sugar until completely smooth. Mix in the pureed strawberries.
2) Whip the cream to stiff peaks and fold into the strawberry cream cheese mixture.
3) Poor into cups or dishes, cover and refrigerate.
*If you are wanting to use it frozen with this cake: Line one pan (the same size you used for the cakes) with plastic wrap and poor the mousse inside. Freeze until solid.
Thanks for all the lovely comments everyone!
Did you use the coffee in the recipe for your little one or did you substitute? I think my little guy will be buzzing enough just from the sugar, the coffee may put him over the top!
Looks delicious though!
I did use coffee.. he really didn’t eat very much. I gave him a big piece but he has not had too many sweets so he wasn’t really into it. I didn’t even think about the fact that it had caffeine in it. I am pretty conscientious about what he eats so I figure if he has that kind of stuff once in a while it won’t hurt him. :) As long as he doesn’t have so much that it makes him sick. :( Yuck, I still remember what that feels like.
I’m thinking this will be perfect for my mom’s upcoming birthday. Thanks
Oh! Your cake looks absolutely gorgeous…definitely yummie…I felt like digging into my computer screem :-)
Beautiful cake- dark and rich!
I laughed when I read your spatula story…years ago when I was fairly new to cooking, I made a torte for a housebound aunt. The kitchen I used was new to me and I got the salt and sugar mixed up as they were stored in similar looking jars. You can imagine what everyone’s face looked like when they took their first bite! Oh well, we all live and learn to cook again. :)
Cheri…. Cheri I can’t! I can’t get over these gorgeous photos! I am flipping out over them! Absolutely stunning and I love the story about your mother and the mixer! LOVE!
These pictures look great and the coconut filling sounds delicious! I think I’ll be trying that sometime soon!
Amazing looking cake and great presentation, really mouth watering photography right there!
Beautiful looking cake. I can’t have coffee, it gives me asthma, any suggestions for substitutions, or can I leave it out completely???
Thanks for much
Renae
I believe that you could substitute the liquid of your choosing. Water should be fine, but you could always use something else that imparts more flavour. Let me know how it turns out. Happy Baking! :)
Hi I have made a cake ust like this recently but without the coffee. I think Ill make it again with the coffe. Great tip. My recipe also uses Buttermilk instead of plain milk, and has no baking soda, just baking powder.
Most of my baking recipes use butter instead of oil and i dont think i like to outcome with oil as much….
My question to you is, can this be made with butter instead? Would i use a 1 to 1 ratio if i did? ty
I believe that you can substitute an equal amount of melted butter for the oil, but it will change the texture.
Hi Cheri,
I went thru over 30 recipes of moist chocolate cake and picked this one. My cake is still in oven and I have a question. I have baked it for over 35 mins now at 325 F however the cake is still liquid. As per your instructions, I am keeping it for additional 10 mins before I pull out and keeping my fingers crossed. Any suggestions what should I do if the cake is still liqidy?
Please help. I really really wish you are reading the comment today.
disregard my last message..it came out perfect…super awesome..thanks for sharing this recipe, now I am going to enjoy my dessert. Merci:)
Sorry I missed your last comment. It was nighttime here so I was sleeping. :) I’m so happy it worked out for you! :D
Hi Cheri,
I would love to make this cake for my boyfriends birthday, it looks delicious! I was wondering what kind of chocolate sauce you used on the cake from the first picture. Also, does the strawberry cheesecake mouse recipe you listed make enough for the cake? If you could reply soon that would great!
-Thanks!!
Hi Bridget! I used a ganache to pour on top. Here is recipe.
Yes, the cheesecake mousse should be enough to fill. I lined the same sized baking pan that I baked the cake in with plastic wrap. Poured the mousse in and froze it. Then you can just pop it out and flip it onto the cake and remove the plastic wrap, then place the next cake layer on top. Then let it sit out for 30 min. or so to thaw a bit.. and while it thaws you can decorate with the ganache. If you wanted it to be assembled for longer you could just store it in the fridge because it will thaw a lot slower that way. The problem is that once it is completely thawed the cake will start to sink into the mousse.
I hope that helps! If you have any other questions feel free to ask.
Thats very helpful. Thanks so much! Ill post back to let you know how it turns out :)
It turned out amazing! Thanks again for such a great recipe.
I posted a picture below. I hope it works!
Yay! I’m so glad it turned out. :) The pic isn’t showing up. :( You want to email me a copy? Maybe I can add it myself. I want to see it’s beautifulness. :D
This is Bridget’s gorgeous cake. Ain’t it perdy?
Just made this cake for my chocoholic boyfriend for valentine’s day… it was absolutely perfect! It is ridiculously moist and delicious, I will be saving this one to use again! (I used a fondue recipe for the icing and cooled it overnight…. so disgustingly wonderful!)
Thanks so much, I think I’ll have to try some of your other recipes!
Ooo.. a chocolate fondue sauce sound perfect with this cake. Delicious! So glad you liked it. :)
Please help me Cheri, wat sort of coffee u used in this recipe, the cake looks devine, will try & let u know… Please give me a easy recipe for icing….
I just made instant coffee since I am not a coffee drinker. The recipes for all the fillings and icings are in the comment section. Just look for my name. I hope that helps!
Hi, I have one quick question. Is baking cocoa the same thing as cocoa powder?
Yes, they are the same. :)
This cake looks amazing. I saw it on the Colorful Mondays post. I must try this out with buttermilk.
Does this taste like Coffee? And has anyone tried it with out adding the coffee? I like coffee, but Im going to making it for my sons 13 birthday saturday..Oh one more question can you make a day ahead? Im also going to use the strawberry cheesecake filling..
No, this doesn’t taste like coffee. If you wanted you could use some decaf for the party, if your worried about it. I use instant coffee mixed with hot water. Or you could substitute it with another liquid of your choosing, but the coffee does add a nice depth of flavour.
Yes, you could make this a day ahead I would just put the ganache (if your using) on the day of. You can make it ahead too, just reheat to pour. I made mine almost a week ahead and stored it in the freezer. I responded to a comment above (from Bridget) with the explanation of assembly. Hope that helps!
Hi..i was looking for a chocolate moist cake recipe to bake for sisters anniversary and found this one…made it with the strawberry mousse filling…it was simply delicious and everyone love the cake..the texture of the cake was just amazing…thanx a million for sharing the recipe
Your welcome! I’m so glad it was such a big hit. ;)
Looks delicious! I am thinking about making this for a friend’s birthday. I was wondering if you’ve ever tried this recipe as a cupcake instead of a full cake?
Yes, I have. They turned out very good. I can’t remember how many they make but it’s for sure 30 or more. P.S. Sorry for the late reply, I have been gone on holidays. Have fun!
Hi Cheri,
Its Bridget, I would like to make this cake again for a friends birthday. Do you think I could mix raspberries in with the strawberry mousse?
I think that would be very tasty. Good idea Bridget!
Hi!
Can this cake be refrigerated, and if so, how long will it be fresh?
Thanks!!!
Are you talking about just the cake or with one of the fillings? The cake itself should stay good for 4 or 5 days and doesn’t need to be refrigerated as long as it doesn’t have any perishable icings or fillings. Cake dries out faster in the fridge but if you are in a really hot climate then you may want to just to be safe.
I just made this cake for a birthday at work and am happy I found this recipe. This cake is moist, tasty and very easy to make. I used a cream cheese icing in the middle & it was perfect. Would recommend this recipe to anyone and will definitely make it again! Thanks for sharing it Cheri!
Yum! I love cream cheese icing. Sounds perfect!
So glad you liked the recipe. ;)