The Most Moist Chocolate Cake

3 years ago, when Code Boyfriend’s birthday was coming up, I asked him what kind of cake he wanted.

He said he wanted an extremely moist, dense, chocolate cake.

So, I scoured the internet for the most moist chocolate cake and I think I’ve found it. After making it once, I have never felt the need to look for another chocolate cake.

I’ve made this recipe at least 6 times, including as Code Boyfriend’s birthday cake three years running. He never wants anything else.

I will give you fair warning. Frosting this cake will make you want to cry. Making the cake so moist makes it nearly impossible to frost without getting crumbs in the frosting.

You’ll scream, you’ll cry, and then… you’ll taste it. And all that hatred will go away. 

I think this cake would be great frosted with whipped cream, allowing the chocolate flavor to stand for itself. Code Boyfriend has a very strong attachment to vanilla butter cream.

If you are going to frost with butter cream, make sure it’s very soft butter cream. Mine was very stiff and it wouldn’t go on nicely. After 45 minutes of struggling with it, I swore I’d use whipped cream next year.

Adapted from Tricia’s Kitchen.

The World’s Most Moist Chocolate Cake

  • 2 Cups of Sugar
  • 1 Cup of Vegetable Oil
  • 2 Eggs
  • 1 Cup of Milk 
  • 1 Cup of Hot Coffee
  • 2 Teaspoons of Vanilla Extract
  • 3/4 of a Cup of Cocoa Powder  
  • 2 Cups of Flour
  • 2 Tablespoons of Corn Starch
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Baking Powder
  • 2 Teaspoons of Baking Soda
  • 1/2 Cup of Sour Cream

 Combine sugar and oil in a mixer. Add 2 eggs slowly. Add milk, coffee, and vanilla.

Combine flour, cocoa powder, corn starch, salt, baking powder, and baking soda in a separate bowl.

Slowly, incorporate the dry ingredients into the wet ones.

Mix in the sour cream. Make sure to do this completely, or you will have streaks of white in your chocolate cake. 

This batter will be extremely watery. The first time I made this cake, I thought it was never going to bake up. But it does.

Pour into 2-9 inch round cake pans lined with parchment paper.

Bake in a 325 degree oven for 40-50 minutes, or until a toothpick comes out clear.

Seriously, try this cake! You’ll never go back!   

30 Day Blogging Challenge Wrap Up

I did it!

I blogged every day for 30 days!

I shared some of my favorite recipes and got inspired to make plenty of new ones.

I came up with a great idea for a craft for the Hooks and Needles sale table.

I got to rant about the days that didn’t go as I wanted. I learned that some days you don’t have new content. Some days, life is just doesn’t give you anything blog-worthy.

I’m extremely glad I committed to Anxiety and Coffee for a full month. I learned a lot about photography, a subject that I didn’t know I enjoyed. I’m looking forward to getting a better camera and posting better pictures on my new posting schedule.

I am going to try and post once a week from now on. A recipe or craft each time.

But for now, Code Boyfriend and I are moving onto a new 30 day challenge.

This time, in honor of the holiday’s, it is an exercise challenge.

Jillian Michael’s 30 Day Shred. Hopefully it will help Code Boyfriend and I from accumulating too much holiday weight.

We did cheat a tiny bit so we didn’t have to work out on Christmas. We started our December 30 day challenge before November ended.

We’re on day 5 or 6 now.. not sure. But this work out is kicking our butts into shape. I’ll keep you posted with how it goes.

Right now, we’ve only done the first workout of the three in the shred, but it is really well designed.

It works your entire body, but tries very hard to avoid injuries.

Wish me luck!

Quick Buffalo Chicken Wraps

This is one of my favorite dinners to make when I am out of time.

I also love to take this for lunch. I bake the buffalo chicken strips in the morning before I leave, then wrap them in aluminum foil. I take a small container of ranch and a tortilla.

I put them all together at lunchtime.

It’s so wonderful and filling!

Buffalo Chicken Wrap

  • 5 Buffalo Chicken Nuggets, I use Wegmans, but I’m sure any buffalo strips will work.
  • 2 Tablespoons of Ranch Dressing
  • 2 Leaves of Romaine
  • 1 Multi-grain Tortilla

Oven bake the buffalo chicken strips extra crispy.

Wrap with all the fixin’s in a large muti-grain tortilla.

I hope this helps you on a busy night!