Amazingly Moist Chocolate Cake Recipe

Click For Summary

Discussion Overview

The thread centers around a chocolate cake recipe that participants have tried or are interested in trying. Many share their experiences with the cake's texture and flavor, while others discuss variations and substitutions for ingredients, particularly Kahlua.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Technical explanation
  • Debate/contested

Main Points Raised

  • One participant shares their experience of making the cake, describing it as "awesome" and "very moist," with positive reactions from others.
  • Another participant expresses excitement about trying the cake and inquires about tax-related organization tips from a fellow participant.
  • Several participants mention the appeal of the cake, with one humorously stating they "licked their computer screen" due to its appearance.
  • One participant notes that the cake could be a hit at shows, especially with the addition of Kahlua, while another suggests using white chocolate chips as a variation.
  • Some participants discuss alternatives to Kahlua, with one suggesting coffee and another providing a specific substitution method involving chocolate extract and instant coffee granules.
  • Concerns are raised by some participants about the use of alcohol in the recipe, with differing opinions on whether it would be acceptable for certain audiences.
  • One participant mentions that the alcohol in the cake would likely cook out, while another counters that alcohol never completely cooks out, leading to a discussion on the topic.
  • Another participant identifies as Mormon and shares their dietary restrictions, emphasizing the need for alternatives to alcohol in recipes.

Areas of Agreement / Disagreement

Views differ regarding the use of Kahlua in the cake, with some participants comfortable with it and others preferring to avoid alcohol altogether. There is no clear consensus on the best substitute for Kahlua.

Contextual Notes

The discussion reflects a variety of personal experiences and preferences regarding cooking and ingredient choices, particularly in the context of community and audience considerations for Pampered Chef consultants.

Who May Find This Useful

Participants in the consultant community who are looking for cake recipes, ingredient substitutions, or insights into audience preferences regarding alcohol in cooking may find this thread useful.

letscook04 said:
Wow, no hot drinks?? I wouldnt know what to do with out my coffee!!:eek:
Click to expand...

You get by after a while.
 
The cake sounds yummy. Thanks for the recipe
 
  • Thread starter
  • #33
It is..my BF just called my office...and said..It's all gone..
 
I have made this cake for years without the alcohol and it is great. The friend that gave me the recipe said she couldn't tell much difference either way. You can always try it without and see if you like it.
 
ps. it seems like an aweful lot of liquidy ingredients for 1 cake, (1Pt. of sourcream) wow ! I would hope it's moist with all that's in it! I am going to try it tomorrow for a family dinner and use the Starbucks liqeur!
 
  • Thread starter
  • #36
YUP YUP YUP IT IS..VERY MOIST.....better than dry...
 
cooking.with.ann said:
Kate,

Maybe the DaVinci Gourmet syrups would work? They have a Kahlua flavored syrup.

I'm not certain that this would work, you might want to try it first (and read the label to make sure that it doesn't contain anything you and your customers don't want.

Their website is www.davincigourmet.com

I hope this helps.

Ann
Click to expand...

I emailed the DaVinci Gourmet syrups people last night and I woke up this morning to this:

Good morning, Kate!

I appreciate you taking the time to contact DaVinci Gourmet. There is no coffee that is actually added to the syrup, but the natural and artificial flavors do contain some coffee. The alcohol content is 0.0506%. So, it is almost nonexistent. Please feel free to contact me with any further inquiries.

Best regards,

Michelle Reed
Consumer Care Specialist
DaVinci Gourmet
Phone: 800-640-6779
Fax: 800-446-4985

What FAST customer service and woohoo on the ingredients!
 
gilliandanielle said:
What a good idea about the coffee syrups! I am not mormon, but have a lot of friends who are and I can't imagine not drinking coffee. I LOVE me a frappachino!! I can't have the kaluah because of the "large onion" that is beating up my internal organs!
Click to expand...


hee hee my best friend is preggy too, she was calling hers a 'little peanut" for the longest time. Then it got bigger and started calling baby a 'Tiger Shrimp' She had her ultrasound last week and found out she is having a boy. He is now about 10 ounces. She turned to her hubby and asked about how big is that... he said a coke can is about 12 ounces.. hee hee she is now calling her baby a 'coke baby'!! LOL Funny how poor baby is sized to what food is!! LOL she and I both looooooooooooooove food!! hee hee and it seems to show with her little boy to be!

Cheers
 
Jilleysue said:
I made this tonight...It was awesome......Very moist. Everyone LOVE LOVE LOVED IT...

Killer Chocolate Cake

1 box chocolate cake mix
4 eggs
3/4 cup oil
1 cup milk chocolate chips
1 3.9 oz instant chocolate pudding
1/3 cup Kahlua
1 pint sour cream

Mix all, pour into well greased Fluted Stoneware Pan. Microwave 16-18 minutes turning after 8-9 minutes if not a turntable in microwave. Invert onto serving plate and remove pan after 10 minutes. Cool completely. Sprinkle
with powdered sugar.

Every other microwave cake I have tried..they cried it was too dry..but this one is almost gone..hahahahah:D :D :D :D
Click to expand...


I dont have any luck with respect to microwave cake.. I tried one back in the fall, it became more of a lava cake.. My poor cake seemed to errupt and oooze like a volcano. It baked on one side and ooozed on the other. I don't see the point myself of having to stop my microwave every few minutes to turn it (I don't have a turntable in my microwave) and I would be worried that it wouldn't work at a show and I would have to explain why the cake now looks like a volcano and have to clean up the devastation due to it!

In the meantime, I do make a wonderful 'killer cake" of my own that I bake and I think it would be something I could use with PC products. There is no kahlua in it at all. I still have it in my recipe book, but when I get a chance I"ll post it to this site!

Cheers
 
The DaVinci syrups are good. I have the sugar free Kaluah one. I use the real Kaluah in my cakes (ok i only made it once) It is such a little amount in the cake. I am a Christian and I have no problem with it. I do alot of my shows for Christians and I dont think they would have a problem with it either. But I do know that some people do. So maybe just ask the host before hand if she knows of any guests that wouldnt eat it.
I also dont think people should be offended by it. YOu are not forcing them to eat it. If you personally chose not to drink you should not be offended by someone offering you kaluah cake. Just say no thank you. I hope no one is offended. I dont think that is right. I am under drinking age so it is no issue with me! I have to make sure my hosts buy the booze! If i ever cook at home and need wine i have to ask my daddy to go to the store with me to buy the booze!
 
I want to put a bit of a different angle on this one. It makes no difference to me whether someone uses the Kaluah or not... except this... I personally NEED to be told if there is any form of alcohol in something. I am VERY allergic to ingested alcohol of any form... even when baked or cooked... much like others are to nuts etc. I am meeting more and more people all the time who also have this.... so for your own liability... I would mention that it's in there... I also know that adding a bit of strong coffee to anything chocolate... makes the chocolate flavor more rich and intense so maybe you could just use that?
 
OK, if you're not opposed to alcohol or anything else in this cake, I just tried a slight variation of this recipe. Instead of using kahlua, I used Bailey's Irish Cream. Mmmmmmmmm! And you CAN taste the Baileys. I also used fat-free sour cream and semi-sweet chocolate chips because that's what I had on-hand.

Thanks again, Jill, for sharing this recipe!

Diane
 
Uhmmm...doesn't Baileys have alcohol in it?
 
She mentioned "if you're not opposed to alcohol" :)
 
I saw where someone said you'd have to eat like 10 of the cakes to get the effects of the alcohol and I was thinking, "hmmm... that looks so good I probably could eat about 10 of them!!" :D Is that bad??
 
  • Thread starter
  • #46
dianevill said:
OK, if you're not opposed to alcohol or anything else in this cake, I just tried a slight variation of this recipe. Instead of using kahlua, I used Bailey's Irish Cream. Mmmmmmmmm! And you CAN taste the Baileys. I also used fat-free sour cream and semi-sweet chocolate chips because that's what I had on-hand.

Thanks again, Jill, for sharing this recipe!

Diane
Click to expand...

Did you like? Did you like? I have made two in the last three days...very yummy. Yes I used the low fat sourcream and milk chocolate chips.but wouldn't matter...It is sooooooo good!!! OOO Baileys would be good.:D
 
jenniferknapp said:
She mentioned "if you're not opposed to alcohol" :)
Click to expand...

Hehehe...I read it as if your not supposed to alcohol....or something like that.

Thanks!
 
oooh I like Baileys.. hmm I'm sure I could do this same dessert in the oven... I"m not a big cake making in microwave fan, but I do like cake in de oven!!!

Cheers
 
Oh yeah, the Bailey's version is good. I keep eating chunks and then pushing the ends together to make it still look like a circle. My DH is going to come home and say that's the smallest cake he's ever seen!
 
  • Thread starter
  • #50
dianevill said:
Oh yeah, the Bailey's version is good. I keep eating chunks and then pushing the ends together to make it still look like a circle. My DH is going to come home and say that's the smallest cake he's ever seen!
Click to expand...

HAHAHAH, did you do sugar and cool whip on it too like my pic. It is just sooo pretty. I know I know. I ate a ton of it. Glad everyone is liking it. :D
 
I never got that far:eek: :rolleyes: !!

Diane
 
  • Thread starter
  • #52
HAHAHAHAHAHAHAHAHA..now that is funny!
 
With all this talk I cannot wait to make it for dinner for my family! I'm tempted to make a practice one just to sample it and make sure it's as good as everyone says it is :)!
 
  • Thread starter
  • #54
OH...You don't trust us.....LOL
 
No I just need an excuse to make a sample one hee-hee!
 
  • Thread starter
  • #56
Thats what I thought...LOL
 
you should ALWAYS make a sample of a new dessert recipe. but never make a sample of a salad or veggies!
 
My family is always my taste testers to give me the thumbs up or down but maybe I should start guinea pigging my own desserts before I preview them to the family! Hee-hee!
 
sarahmarie said:
The DaVinci syrups are good. I have the sugar free Kaluah one. I use the real Kaluah in my cakes (ok i only made it once) It is such a little amount in the cake. I am a Christian and I have no problem with it. I do alot of my shows for Christians and I dont think they would have a problem with it either. But I do know that some people do. So maybe just ask the host before hand if she knows of any guests that wouldnt eat it.
I also dont think people should be offended by it. YOu are not forcing them to eat it. If you personally chose not to drink you should not be offended by someone offering you kaluah cake. Just say no thank you. I hope no one is offended. I dont think that is right. I am under drinking age so it is no issue with me! I have to make sure my hosts buy the booze! If i ever cook at home and need wine i have to ask my daddy to go to the store with me to buy the booze!
Click to expand...

The DaVinci syrups are good - but remember, they are syrups! Very sweet and thick - so I would be careful how much I put in a cake. I would try 1/2 as much of the alcohol called for.
and...I am also a Christ follower, and while I don't drink alcohol much (except I love all those fruity girlie drinks!:p ) I would never imagine being offended by someone offering me a piece of Kahlua Cake or Beer Bread! I use wine and other "spirits" all the time in cooking - never gotten drunk once on Chicken Marsala or Kahlua Cake!;)
 
I feel that I need to clear something up with the whole not drinking alcohol and religion. Part of being Mormon is not drinking alcohol. Also, not drinking coffee and abstaining from a few other things. If you want the scriptural reference, email me.I do not drink alcohol, but I do use it in cooking because there are flavors you can't "unlock" without it. However, some people in my area would be offended, so I was asking for substitution suggestions because I normally don't substitute. Actually, I normally don't make desserts with alcohol in them, but I do with main dishes.I did not say that Christians do not or should not drink alcohol.Hopefully this post and none of my previous posts offended anyone.
 

Frequently Asked Questions

What ingredients do I need for the Amazingly Moist Chocolate Cake?

To make the Amazingly Moist Chocolate Cake, you will need all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, sugar, eggs, milk, vegetable oil, and vanilla extract. Additionally, you may want to have chocolate chips or frosting for added flavor.

How long does it take to bake the Amazingly Moist Chocolate Cake?

The baking time for the Amazingly Moist Chocolate Cake is typically around 30 to 35 minutes at 350°F (175°C). However, it's important to check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

Can I use a different type of flour for this recipe?

Yes, you can use different types of flour, such as gluten-free flour or whole wheat flour. However, keep in mind that this may alter the texture and moisture of the cake, so adjustments to the liquid ingredients may be necessary.

How can I ensure my chocolate cake stays moist?

To ensure your chocolate cake stays moist, be careful not to overbake it, as this can dry it out. Additionally, using ingredients like oil instead of butter, adding sour cream or yogurt, and allowing the cake to cool in the pan for a few minutes before transferring it to a wire rack can help retain moisture.

Can I make this cake ahead of time?

Yes, you can make the Amazingly Moist Chocolate Cake ahead of time. Once cooled, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze the cake for longer storage; just make sure to wrap it well to prevent freezer burn.

You must log in or register to reply here.

Similar Pampered Chef Threads

Cookies’n Cream Cake in Stoneware Fluted Pan
  • DebPC
    • Recipes and Tips
Replies
2
Views
2K
sharalam
Delicious Pink Lemonade Pound Cake Recipe - Perfect for Any Occasion!
  • DebPC
    • Recipes and Tips
Replies
2
Views
4K
sharalam
Chocolate Chop Muffins- With a Twist.
  • esavvymom
    • Recipes and Tips
Replies
2
Views
1K
Admin Greg
Double Chocolate Raspberry Cheesecake Bites
  • DebPC
    • Recipes and Tips
Replies
2
Views
2K
sharalam
Kitty Litter Cake: April Fools Fun Recipe!
  • DebPC
    • Recipes and Tips
Replies
16
Views
7K
Admin Greg
Speedy Upside Down Pineapple Cake
  • SPAMSTIME
    • Recipes and Tips
Replies
2
Views
2K
SPAMSTIME
What is the recipe for The Pampered Chef's Double Chocolate Mousse Cups?
  • wadesgirl
    • Recipes and Tips
Replies
2
Views
2K
sharalam
DIP AWAY!!"Cake Batter Dip: Grab a Dip Stick and Go!
  • DebPC
    • Recipes and Tips
Replies
2
Views
2K
sharalam
Quick & Easy Fluted Microwave Cake Recipe with Chocolate & Cherry Filling
  • twinkie10
    • Recipes and Tips
Replies
4
Views
2K
Staci
Delicious Microwave Cobbler Recipe: Easy and Moist in Just 15 Minutes!
  • taterbug
    • Recipes and Tips
2
Replies
47
Views
13K
Nanisu
Back
Top