Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.
International Women's Day and Moist Chocolate Cake
I celebrated International Women's Day (March 8th in the U.S.) by making a delicious chocolate cake. I was longing for a cake that was especially moist, so I did some research. Some recipes called for apple cider vinegar, buttermilk, sour cream, or yogurt—all of which were tips I already knew about. Other people say that adding extra egg yolk will do the trick. But I was looking for something different. Suddenly, I remembered a tip that my sister shared with me back home. She used oil instead of butter.
Vegetable Oil and Hot Water
Vegetable oil is an excellent substitute for butter in cake recipes. Oil makes cakes have a more open texture and definitely makes them moister. This recipe is one of the quickest ways to make a chocolate cake without using a mixer. Sometimes, I like using a whisk or spatula to mix the ingredients without having to pull out the mixer from the cabinet.
Another secret ingredient of making a moist chocolate cake is hot water. The hot water is added because the flour is completely coated with fat from the oil and eggs. It helps to evolve the cocoa powder, creating a deeper and richer chocolate flavor.
Best Chocolate Cake
In the end, I decided to make simple chocolate ganache or glaze for the topping. As usual, I used a double boiler technique to melt the dark chocolate wafers. The cake was super moist with an incredibly rich chocolate flavor. I was delighted with the outcome.
This cake is perfect for a dessert for you and your family. I hope you will try making it—and that you will enjoy it as much as we do!
Read More From Delishably
Let's see the full ingredients.
- 1 cup all-purpose flour
- 1 cup organic Belgian cocoa powder
- 1 cup vegetable or canola oil
- 1 cup condensed milk
- 1 cup hot water
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 1/2 cup Ghirardelli dark chocolate melting wafers
- 2 tablespoons Hershey semi-sweet chocolate chips
- 2 tablespoons chopped walnuts
- Preheat oven to 360°F.
- Prepare 9-inch cake pan by spraying with baking spray or buttering and lightly flouring.
- Sift flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Use a whisk to combine the ingredients evenly.
- Pour in the hot water into the dry mixture.
- Add condensed milk into the mixture and give it a quick stir.
- Add the vegetable oil into the mixture and stir the mixture to combine.
- Add the lightly beaten eggs and vanilla extract into the mixture. Stir to combine the mixture completely. (The batter will be thin, but don't worry. That's how it should be.)
- Pour the batter into the prepared pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool slightly.
- Make the chocolate glaze: Add some water to a medium saucepan or pot and bring to a very gentle simmer.
- Place a heat-safe bowl on top, but make sure the bottom is not touching the water.
- Add the chocolate wafers to the bowl and stir with a whisk. Continue to whisk until smooth and melted.
- Remove the bowl from heat.
- Place the cake on a wire rack and start spreading the topping.
- Sprinkle the chocolate chips and chopped walnuts as desired.
- Cut a slice and enjoy!
Note: You also can steam the cake over a stove for 90 minutes on a lower heat.
Photo Tutorial: Mixing, Baking, Cooling & Decorating
© 2019 Liza