Moist Chocolate Cake
 

I want to make a dark chocolate cake using a Duncan Hines Dark Chocolate Cake Mix but I want the cake to be very moist. Does anyone have any ideas how to make a cake mix moist.

Instead of water use cooled black coffee and put in some mayonnaise (probable good heaping tablespoon or two). I am a cook in a rehab center and do this all of the time. Makes a world of difference. In white or yellow cakes, add 2 or 3 mashed up bananas.

That cake sounds so delicious. I am going to use that recipe. Thanks, so much, tesspug.

Mix a can of Coke with the cake mix and bake.

To keep a cake moist, professional bakers make a sugar syrup and add that after the cake is cooled. To make a sugar syrup you boil one part water with one part sugar. Just until the sugar is desolved. Cool. Use a pastry brust to add syrup to your cooled cake. Frost as normal.

I make extra and store in the refrigerator. A sugar syrup will last a long time.

One way to keep it moist is just bake it barely done. If you bake the time it says, it may overbake. Use a toothpick or chopstick and when it just quits sticking to it, take it out of the oven.

I have made the Darn Good Chocolate Cake, it is so good. It is very rich and a bit dense, I used a bundt pan and just sprinkled powdered sugar on top. It really doesn't need frosting. I also used 1/2 cup Kahula instead of water. The richness and sweetness of the liquor helps with the moistness.

This is the one I use(without the chocolate chips)...it's so good and moist. Also bake it in a bundt pan with no frosting.

This is the recipe I always use. Everyone just loves it. I put chocolate fudge frosting or sometimes peanutbutter frosting on it.