Best Moist Chocolate Cake

July 15, 2023 Albert Wood

This moist chocolate cake is a delicious and decadent dessert that is perfect for any occasion. The cake is made with rich cocoa powder and moistened with a touch of milk, resulting in a soft and fluffy texture that melts in your mouth. However, what makes this cake truly special is the addition of Wood's Maple Sugar, which adds a delightful sweetness and depth of flavor to the chocolatey goodness.

Each bite of this cake is a heavenly experience, with the perfect balance of chocolate and maple sweetness. It is perfect for those who love rich, indulgent desserts, and the moist texture makes it a great choice for pairing with a cup of coffee or tea. This moist chocolate cake with Wood's Maple Sugar is sure to be a hit with anyone who tries it, and is a wonderful way to add a touch of sophistication to any dessert table.

Best Moist Chocolate Cake

Becky Wood

Category

Desert

Each bite of this cake is a heavenly experience, with the perfect balance of chocolate and maple sweetness. It is perfect for those who love rich, indulgent desserts, and the moist texture makes it a great choice for pairing with a cup of coffee or tea. This moist chocolate cake with Wood's Maple Sugar is sure to be a hit with anyone who tries it, and is a wonderful way to add a touch of sophistication to any dessert table.

Best Moist Chocolate Cake

Ingredients

2 cups Wood's Maple Sugar
2 cups all-purpose flour
⅔ cup unsweetened cocoa powder
1 1⁄2 teaspoons baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 eggs separated
1 ½ cups cold water
1⁄2 cup shortening
1 teaspoons vanilla extract
1 cup boiling water

Directions

Preheat oven to 350° F
Grease and flour two nine-inch round pans or one fluted tube pan.
In a small bowl, beat the egg whites till stiff peaks form. Set aside.
In a large bowl, stir together the sugar, flour, cocoa, cream of tartar, baking soda, and salt.
Add the egg yolks, water, shortening and vanilla, mix for 2 minutes on medium speed of mixer. The batter will be thin.
Fold in the egg whites, Pour evenly into the prepared 9 inch pans or fluted tube pan.
Bake 30 t0 35 or 45 minutes if using the fluted pan in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.