Super Moist Chocolate Cake
- jennbitesbakingblo
- Dec 27, 2024
- 2 min read
Updated: Dec 29, 2024
One of the messiest, most-covered-in-cake-batter recipes in my collection is Robyn Stone's Best Chocolate Cake recipe (ever!). I have used it countless times and I simply cannot recommend it enough. It reached new levels in my book when I accidentally left some scraps of my latest cake creation out overnight, uncovered. Upon finding it in the morning, I almost threw it out but then I decided to try it. My eyes widened in shock when I realized it was still deliciously moist, despite being left out uncovered for so long.
Here's a link to the recipe itself https://addapinch.com/the-best-chocolate-cake-recipe-ever/
I am convinced that this recipe is magic. Or, possibly, that the 'magic' in this recipe is the oil - keeping it fantastically moist, even when left out overnight. Oil-based cakes tend to be more moist than butter-based cakes. What's the science behind this? Not a clue. But when I find out, I'll be sure to edit this post and include it. Regardless, if you want a cake that can remain moist after several days (or longer), use an oil-based recipe.
Things that can go wrong:
you drop it on the floor and it goes everywhere
otherwise, nothing
Seriously, you can't get this recipe wrong unless you throw it across the room or forget the flour. The most dangerous step is adding boiling water. If you don't have a kettle, you can boil water in the microwave but I recommend you stick a wooden chopstick (or something wooden) in the water so you avoid superheating it. I once superheated butter and the splatters, as well as my fear of superheating butter, still remain on the wall. I have since moved out of that house but I've never forgotten how terrifying it was when I went to remove the butter and it exploded in my face. So, add a wooden chopstick to your water when boiling in the microwave.
For the recipe, please click the link above!
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