The BEST Chocolate Cake Recipe! (Rich & Moist) - Chef Savvy (2024)

FAQs

What is a secret ingredient for cakes? ›

Mayonnaise: The Hidden Gem in Cake Recipes

This unexpected addition can take your cake recipes to a whole new level. To incorporate mayonnaise into your cake batter, simply add a couple of tablespoons to the mix. The result? A tender and moist cake that will have everyone asking for seconds.

That's because brown sugar is more hygroscopic than white sugar, meaning it locks in moisture better. Out of the oven, your chocolate cake won't be crumbly or dry, and you may find that the cake retains its moisture for a longer length of time, thanks to the brown sugar.

A Reine de Saba cake is a French, rich, sophisticated, chocolate cake made with ground almonds, rum, meringue and of course chocolate. It's topped with a chocolate ganache and can be decorated with almond slices. It's said to be one of the first French cakes that Julia Child ever ate and fell in love with!

So somewhere along the line, someone created this recipe and they thought it was so delicious that they dubbed it as “Better Than Robert Redford.” I guess Robert Redford was kind of a big deal back in the day. I'd personally call it “Better Than George Clooney.” I'm sure everyone has their own version.

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

More Fat, More Flavor

Replace the oil with an equal amount of melted butter (and a pinch of salt if using unsalted butter), to boost richness. For an extra decadent cake, add two tablespoons of mayonnaise. Think that's crazy? Remember, mayonnaise is just eggs and oil – two things already in your cake!

Your cakes will still hold up if you use granulated sugar as both the flavour and water content are the same. Caster sugar, however, is much finer and dissolves much easier than granulated sugar which is coarser in texture.

The most common types of sugar used in chocolate making is refined white sugar or unrefined cane sugar. Other sugars may include coconut sugar, palm sugar, and even alternative sugars (but we won't go into those here).

Because of this caster sugar is generally the most versatile and preferred of the two when baking – its small granules mixes more easily and dissolve more readily when combined with other ingredients giving biscuits, cakes, pastries etc.

Chocolate Cake

You've guessed it right! Chocoholics' favorite dense and moist chocolate cake ranks top of the list. Glazing the cake with a thick chocolate ganache is one of the most popular ways to enjoy this dessert!

What cake did the queen like? ›

Chocolate biscuit cake is Queen Elizabeth's favorite cake ~ she would take a small slice every day with her tea, until the cake was finished, and then she'd start on a fresh one!

Posted on www.today.com (Read original article here.) “This chocolate biscuit cake is Her Royal Majesty the Queen's favorite afternoon tea cake by far,” chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II, told TODAY Food.

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

Tom Selleck – Sometimes Better Than Sex Cake or Robert Redford is a Midwest dessert that is a shortbread crust, chocolate pudding layer, and cream top. I cannot tell you why this dessert is called Tom Selleck.

The softer wheat and the lack of fat cause angel food cake to have a very light texture and taste.

Combine ingredients as gently as possible without overmixing. Creamed butter and sugar should be pale and fluffy, never yellow and gritty. Butter temperature is a vital detail that should not be overlooked. Don't open the oven door until goods are done baking.

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.