Amazingly Moist Chocolate Cake Recipe

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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.

Hey Kate-
Just curious (I love to hear about different religions, cultures, customs, etc), is it the coffee or the caffeine that is not allowed?
:)
 
It is the coffee. Caffeine isn't technically on the "list", but some people try to abstain because it is a stimulant. I use it when I need to for safe night driving when I don't have a choice. I normally don't like what it does to me personally. One thing that is interesting is that alcohol ingestion was/is permissiable as a pain number when there isn't anything else. Everything has it's place. Tobacco is a great healing plant and alcohol is wonderful at cleansing.Some people say that wine is alcohol and Jesus drank wine, etc., so we should be able to. Most researchers have found that what we call wine and what was wine back then are very different. Wine then was what we call grape juice. If it went bad (fermented), it was called vinegar!
 
i'm sorry but I have a few questions about the cake can it be baked in the oven instead of the mic and if so what temp and for how long? also can it be made in another pan?? like the rectagle baker or some thing?

Thank you
 
cmdtrgd said:
It is the coffee. Caffeine isn't technically on the "list", but some people try to abstain because it is a stimulant. I use it when I need to for safe night driving when I don't have a choice. I normally don't like what it does to me personally. One thing that is interesting is that alcohol ingestion was/is permissiable as a pain number when there isn't anything else. Everything has it's place. Tobacco is a great healing plant and alcohol is wonderful at cleansing.

Some people say that wine is alcohol and Jesus drank wine, etc., so we should be able to. Most researchers have found that what we call wine and what was wine back then are very different. Wine then was what we call grape juice. If it went bad (fermented), it was called vinegar!
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Interesting! Thanks for sharing Kate :)
 
Just made it, still cooling! Cannot wait to try it tonight! :)
 
  • Thread starter
  • #66
I hope you used Bakers' Joy before you baked it. I made it for my Cluster meeting today and it broke in half. My Boyfriend made me two more..the same thing. We figured it out....the first one..I used Bakers Joy..the second ones..used oil..ooops
 
I used Pam and no problem (I find that when I use our spritzer on this or the mini-fluted pan the oil just pools at the bottom), but I did spray the heck out of it!

Diane
 
I used Crisco butter flavor and spread it with the silicone baster and it came out no problem! Ymms! Everyone liked it!
 
  • Thread starter
  • #69
Isn't it good...did you put cool whip on it too?
 
OK, my Cool Whip never made it to the cake. It wasn't even thawed before the cake was gone:eek: . I had to do 32 tae-bo workouts today to make up for the WW points I'm sure this cost me:D !!!

Diane
 
cmdtrgd said:
What can you use instead of kahlua?
Click to expand...

For those that don't use liquor... I would quess that you could a similar amount of coffee.
 
Hey Carol,

Go through a few more posts - there are a few suggestions listed. I bet even if you just use 1/3 cup water it would be delicious!

Diane
 
cmdtrgd said:
What can you use instead of kahlua?
Click to expand...

I am just back from Wal-Mart and they have Kahlua flavored coffee syrup. I am making it tonight using this. I will let you know how it is.
 
This cake is awesome! I used the Kahlua flavored coffee syrup and it was wonderful. Very moist and almost like a hershey bar cake
 
  • Thread starter
  • #75
I know I love it...VERY VERY YUMMMMMMY!!!!!!!
 
cmdtrgd said:
Uhmmm...doesn't Baileys have alcohol in it?
Click to expand...


Originally over in Ireland they were not trying to make whiskey, they were trying to keep the milk from going sour & lasting longer! Yes cooking with alcohol will taste it at the end, thats why you are using it For The Taste....the alcohol is cooked out. I know for a fact, I am a retired cook & a recovering Alcoholic....& I eat Marsala Sauce etc....with NO problem what so ever. The ONLY time I wont is if it is added at the end ie...some Italian pastries & cakes.:cool: :cool: :cool:
 
heat123 said:
Hmm, I'm not a Kaluha fan so I may try it with the New Starbucks coffee liquer, umm that sounds yumms! Thanks
Click to expand...


I just saw this at Safeway the other day! I think this would be a great substitute!
 
I made this cake a couple of months ago and brought it to work (with the Kahlua in it) and everyone devoured it.

For a substitute, I would think you could use a coffee-flavored syrup but I think actual coffee may be too strong.
 
SilverCeladon said:
I just saw this at Safeway the other day! I think this would be a great substitute!
Click to expand...

Couldn't realy taste the "Coffee" after it was baked. So if you want actual flavor to it maybe using a coffee syrup will be better. IT was good though!
 
Killer Chocolate Cake....This is a magnificent recipe! I should have known by the length of the thread. I made four of these cakes in one week and everyone loved them. I noticed that it even gets better when you make it a day ahead of time. I baked it in the rectangular baker at 350 for 55 minutes. I can't waite to try it in the microwave.
 

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.

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