"This moist chocolate cake includes coffee in the ingredients. Chocolate lovers will love this cake!" — MARBALET
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1 3/4 cups
hot brewed coffee
butter or margarine
1 1/2 cups
1 1/4 teaspoons
After reading some of the reviews about it being too dry I decided to add an extra 1/4 cup of butter and 1 tablespoon of oil then reduced the cooking time to 30mins. It turned out deliciously rich and moist.
It was EXTREMELY dry. I could barely eat it. The flavor was not THAT good, but WAS good at the same time. Next time I won't make this recipe.
Needs (ALOT of) improving.
p.s. to anyone reading this, don't make it. BIG waste of time.
This recipe needs to be renamed. "Sahara Chocolate Cake" would be more appropriate. I upped the butter and cut the bake time as suggested and I still got a dry mess. I guess I'll pay more attention to the number of stars a recipe has next time...
Unless I did something terribly wrong. This was unbelievable dry. I even cut the 45 min bake time.The frosting recipe did not make enough to even cover cake. The cake was to dry to eat.
What I did was I baked it shorter than the given time. And it was really nice! or should I say--almost perfect!
I've made this cake several times. My family loves it. It's my husbands favorite chocolate cake. I first tried it when it had 5 stars, and was suprised when I came back to it and it only had 3 stars. Not Dry, but how could it be with with a cup of coffee, a cup of buttermilk, and 1/2 cup of oil. I only baked it for 35 minutes. ( that's when the toothpick came out clean). WE LOVE IT.
This recipe turns out dry, dense, and not very flavorful...to call it "Moist Chocolate Cake" is very deceiving.
* Percent Daily Values are based on a 2,000 calorie diet.
Moist Chocolate Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 84
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