How to Make your Chocolate Cakes Extra Moist

As a professional baker, I can tell you that one of the biggest pitfalls any newbie faces is having their cakes come out dry. A good chocolate cake is all about having the right amount of moisture, softness and sinful chocolate, right?

Guess what? Getting those things right isn’t as tough as you may have first thought. All you have to do is get a few basic things right and you can have extra moist cake.

Let’s dig right into it.

Tips to Make your Chocolate Cake Extra Moist

The main secret behind having the right amount of moisture is to maintain a balance between the sugar, fat and liquid contents as it will help retain the moisture. So how do you maintain that balance?

For starters, make sure you maintain measure the ingredients correctly. For this, the right tools are a must. These can range from measuring cups, spoons to even a kitchen scale.

One mistake most newbies make is forgetting to pre-heat the oven. It is important to pre-heat the oven for at least 10-15 minutes at the temperature suggested in the recipe.

Also, make sure you follow the recipe to the letter. For example, if the recipe mentions whipping or folding then make sure you use a spatula and do not end up running the mixer to get the job done quickly.

Another thing to read in the recipe in the temperature of the ingredients. Some recipes require the butter to be melted, some softened while some need the eggs to be at room temperature. So keep an eye out for that.

One thing I do that helps get the desired moistness is throw in some sour cream. But if you do not have sour cream applesauce does the trick. Though make sure you add little of them otherwise the cake will turn into a wet, soggy mess.

The reason the cakes go dry is that dry ingredients like flour and cocoa powder absorb the moisture. So do not add even a pinch extra. Another thing you can do is add the cocoa powder into some hot water before adding it into the mix. Excess of egg whites has the same effect.

You also should brush every layer of the cake with sugar and water syrup. To make this just add some sugar to simmering water and let it dissolve quickly. Though do not brush too. much as the cake will become soggy and mushy.

Always go for baking powder over baking soda as the powder will help your cake become fluffier by not reducing the acidity.

If you are going to be storing the cake overnight in the fridge I would recommend using oil over butter. Butter tends to harden in cooler temperatures which means eating it next day can be unpleasant.

Another way to keep it from drying is to substitute white sugar with brown sugar. Brown sugar is not only more nutritious but also stores more moisture. Plus, the quantity remains the same making it an easy substitution.

Chocolate Cake Recipe to Try out this weekend


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