Best Moist Chocolate Cake

by Gretchen Price on March 7, 2013

Post image for Best Moist Chocolate Cake

UPDATE:
In the video I know I specified you must use Dutched Process Cocoa powder with this recipe, however, since there has been so much confusion with this cake and the obtaining the Dutched Process cocoa vs Natural Cocoa, I had to try the recipe both ways and here is what I found.
THE RECIPE WORKS WITH EITHER DUTCHED PROCESS OR WITH NATURAL COCOA.
I did not find much difference except that the one made with Dutch Process had a deeper, richer chocolate taste. They both baked up about the same height, and baked just fine from start to finish.

Chocolate Cake
This recipe will make 2 thick 8″ Layers, or  1- 12″ X 18″ Layer Sheet Pan, or 24 standard sized cupcakes
Click here for more info on Pan Sizes.
I always recommend using parchment paper to line the bottom of any cake pans in addition to the pan grease. This will ensure clean release each and everytime.

Preheat oven to 350 degrees F

Semi Sweet Baking Chocolate 113g (3/4 cup) 4 ounces
Cocoa Powder 24g (4 Tablespoons)
HOT water 4 fl oz (1/2 cup)
SOFT Unsalted Butter 169g (12 Tablespoons)
Whole Eggs room temperature 200g (4 Large)
Yolks room temperature 36g (2 large)
Sugar 200g (1 cup)
Vanilla X 1/2 fl oz (1 Tablespoon)
Yogurt 123g (1/2 cup)
Milk 4 fl oz (1/2 cup)
All Purpose Flour 225g (1 3/4 cup)
Baking Soda 7 g (1 1/2 teaspoons)
Salt 3g (1/2 teaspoons)

Mix Method:
In the bowl of your Kitchen Aid mixer whip the eggs and the egg yolks on high speed with the whip attachment until foamy, and gradually start adding in your sugar very slowly.

The eggs will take about 5 minutes to reach the ribbon stage.
The ribbon stage is a stage where the egg/sugar mixture is very light in color, very thick and when you run the mixture off of a spatula or the beater blades, it makes a ribbon like effect before disappearing back into the mixture. You can also do a “figure 8″ pattern with the mixture and if it stays visible for a few seconds before disappearing you know you have achieved ribbon stage.

In the meantime while the eggs are whipping you can sift together the flour, baking soda and the salt and set that aside.

In a separate bowl combine the yogurt and milk together and set aside.

Next in another bowl add the cocoa powder to the hot water and whisk it smooth. This will be a muddy mixture to which you will next add the melted chocolate. Last you will add your SOFTENED butter and vanilla extract to this and whisk all smooth.

At this point your eggs should be ready, and you will add the entire melted chocolate/cocoa powder mixture to the whipped egg mixture, and whip until it is all uniform, just about 30 seconds more.

Next we begin the alternating of the dry ingredients with the liquid milk/yogurt mixture, beginning with the dry ingredients and ending with the dry, in 3 and 2 additions. (DRY-LIQUID-DRY-LIQUID-DRY)
Mixing just until incorporated between each addition as well as stopping to scrape the sides of your bowl from time to time too.

Pour the batter into your desired pans as listed above, and bake at 350 degrees F for approx 25-40 minutes or until it is springy to the touch and read UNTIL ITS DONE for more clarity on bake times!

inpost_ebooks

{ 369 comments… read them below or add one }

Heather September 23, 2014 at 7:20 pm

I was wondering if there is anyway to make this cake sodium free? I can usually get away with leaving out salt, but is there any substitute for the baking soda? Thanks!

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Nilsa Velazquez September 23, 2014 at 4:17 pm

Hi Gretchan just wanted to share that I made this chocolate cake step by step just like you said using my new scale to measure out all the ingredients,came out perfect can’t wait to try your other recipes does taste like box cake!!! Super moist love it!!!Thank you so so much

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Gretchen Price September 24, 2014 at 12:21 am

YAY!

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Elaine September 23, 2014 at 1:41 pm

Hi Gretchen. Can I just say how much I love your tutorials and recipes? If I’m looking to make something, I always go to your website first and have constantly recommended your Swiss meringue buttercream on several baking Facebook pages because quite simply, it is the best. I’m away at the moment, but cannot wait to get home to try your chocolate mousse cake. I’ve learned so much from you. Thank you x

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Gretchen Price September 24, 2014 at 12:29 am

GREAT! Thanks! Stay tuned there is great stuff in store this fall!

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MM September 20, 2014 at 10:10 pm

also in the first few lines of you ingredients, I’m a bit confused as to the amount of semi sweet baking chic…is it 3/4 cup or 4 oz (1/2 cup)?? and 4 T of cocoa powder?
thanks..
MM

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Gretchen Price September 21, 2014 at 1:17 pm

Since everyone uses a different measuring system, I have to provide all the ways
So:
3/4 cup volume =4 ounces weight = 113grams

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MM September 20, 2014 at 9:46 pm

Hi,
Thanks for your great “encyclopedia-of-baking-knowledge all in one site.
In your chocolate cake recipe, I like to use buttermilk instead of yogurt. If I do the substitution do I still use the “milk” with the buttermilk or omit it?
Thanx, MM

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Gretchen Price September 21, 2014 at 1:15 pm

Great you’re welcome! You will substitute the buttermilk for the same WEIGHT as the yogurt (or the same volume measure if you are using volume)
I am not sure what youmena by “the milk”

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maritzahutter September 19, 2014 at 11:06 pm

Gretchen hi can I make a cake on 11×15 sheet pan

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Gretchen Price September 20, 2014 at 1:10 am

yes

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sue September 19, 2014 at 9:05 am

Hi Gretchen,

I made this cake last week and followed the recipe exactly. The cake was delicious & moist! Not too sweet (which I like). I baked it in 9″ pans. Was worried that it might come out thin but it was still about an inch thick. Thanks so much for posting this recipe!
Much love from Malaysia!

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Ashley September 19, 2014 at 12:46 am

Hi, I am going to make this cake for my son’s birthday, but we usually only keep almond milk in the house, and some evaporated milk. Would either of these be a decent substitute for whole milk, or will I completely kill the cake if I use one of these?

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Gretchen Price September 19, 2014 at 6:27 pm

YOU CAN USE IT

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Michelle Mitchell September 18, 2014 at 2:08 am

I am so happy I found your blog. I wish I had found it a few weeks ago. I baked my first wedding cakefor my great niece. The cake turned out fine, but it was a learning process. Just today, I learned tips on frosting a cake and how to stack a cake. I’m going to love this blog.

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Gretchen Price September 18, 2014 at 2:04 pm

YAY! Welcome! be sure to join us on facebook!

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ana September 17, 2014 at 10:43 pm

Hi love love love all your recepi you are awesome. My question is can I cut this recepi in half? Thanks in advance :)

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Gretchen Price September 18, 2014 at 1:15 am

Great Thanks! yes to half

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Gretchen Price September 18, 2014 at 2:04 pm

thanks! Yes you can

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Asad September 15, 2014 at 1:14 pm

hey,
gretchen jus wanted to ask u whether if i can use simple syrup to soak the layers of this cake…is it gonna compliment each other coz m planning to make choclate truffle pastries.
thanks.

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Gretchen Price September 16, 2014 at 11:48 pm

yes you can use it

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Becky September 13, 2014 at 6:56 pm

Hi Gretchen
I have a couple of questions, first is can I use sour cream instead of yogurt and also I see recipes call for unsalted butter but also call for salt. Can I use salted butter and then omit the salt.

Thank you
Becky

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Gretchen Price September 13, 2014 at 11:03 pm

yes to both

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Bo Wang September 13, 2014 at 1:23 pm

Hi Gretchen,
I’m new to baking and having been watching all kinds of channels on YouTube. I have to say your channel has been growing on me (in the beginning I thought the background was too noisy and… well maybe a little not used to the “cast”-interacting-with-”director” thing, you know :)) and I’m so glad that I’ve sticked around, especially when found your blog!

Here’s why –
I promised to make a cake for my bf’s office over the weekend so he can take it to the colleagues on Monday. I decided to try your German’s Chocolate Cake and your blog page linked me directly to the chocolate cake recipe page, where you mentioned using Dutch processed cocoa powder was very important so I followed your suggestion to study the cocoa powder 101 page… Since I don’t have Dutch processed cocoa powder, I did some math to substitute with natural powder and baking soda (built an EXCEL sheet for easy calculation in the future)…
And wola! The 2-8” chocolate cake turned out great! Although the first baked cracked on me :). They are sitting on my counter cooling down. Tomorrow I’m gonna finish the German’s Chocolate Cake.

My point is your blog not only shares how to make a cake but why the cake works that way. This is refreshing and enlightening.

Thank you!

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Gretchen Price September 13, 2014 at 2:07 pm

WOW Great work on the excel sheet and the studying to learn the why’s and how’s of it all!
I too am so happy you stayed!

I know our channel is not for everyone, and in this A.D.D generation, not many people give it more than the first minute to decide if they hate it, but thanks for giving it a chance…..
Because I work in the bakery everyday and it is obviously my first priority, I cannot spend the time on the videos editing and adding super production values to the final cuts….not to mention the REAL noise from the machinery in a very noisy bakery setting.
I have a very small window of opportunity to film these videos for everyone as I have to work after hours to get them done, not to mention the research and development that goes into scaling down the giant recipes that I am working with here in the bakery to make them acceptable for home use.
Then there is the blogging of the recipes with pictures and then of the course the hundred of emails a day to answer the questions on all the social media platforms like facebook, youtube my gmail account and of course here on the blog.

So as much as I dream that my channel can be as clean and lovely as the others out there, well…until they invent the 24 hours day or a way for humans to go with out sleep, this is the best I can do.

Anyway- thanks for giving me a chance and you have gained the one thing I set out to do and that’s TEACH the science of baking while sharing the BEST recipes TRIED and TRUE on the internet.

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Tasha September 13, 2014 at 12:06 pm

I made this cake with the butter cream icing but I put a white creamy filling to mimick a hostess cake cream…. Ohhhhhhhhhh Gretchen you made me impress myself with this cake, it’s so delicious, not dry at all and not dense which I contribute to the ribbon stage method. I used Madagascar bourbon vanilla and Dutch process cocoa (which I looked high and low for) it was totally worth it. My husband whom isn’t a big chocolate fan ate it and loved it. The two biggest compliments were, it tastes like box cake and it reminded someone of their wedding cake. Thank you for everything!!!

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Gretchen Price September 13, 2014 at 2:18 pm

YAY!

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Hillary September 10, 2014 at 10:22 pm

Hi Ms.Gretchen I have been enjoying trying your recipes,everything has great flavor,I’m having trouble with getting a moist cake,especially using your vanilla recipe, is there any pointers you can give me and I am going exactly by the recipe No changes

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Jane September 10, 2014 at 4:31 pm

*The. cake. is. in. the. oven. right. now. * The kitchen looks like a bomb of chocolate heaven went off and the sides of my mouth are marked up with dark batter wire whip marks.

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Patti Boilore September 8, 2014 at 3:16 am

Hi Gretchen, I’ve made the best moist chocolate cake recipe like 4 times now, and even though my family loves the taste, I absolutely do not get 2 thick 8 inch layers. I weigh my ingredients, have an oven thermometer in the oven at all times. I’ve tried using the Wilton baking wraps to prevent over crowning, new aluminum pans, baking until it’s done, etc. I’m really getting upset with myself!! I’ve been baking for several years and this is making me feel like I’m a moron!! Can you think of anything I might be doing wrong? I’ve watched the video so many times I probably know all the dialog! Also have the e-book and am careful to follow ALL the directions.

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Gretchen Price September 8, 2014 at 3:43 am

this cake will fall ever so slightly, even for me, so don’t get too hung up on that part.
But is your baking powder/soda fresh?
What coco powder are you using?
Are you subbing other ingredients for the ones I have listed?

By “thick” layers I mean they are about 1 1/2 inches – 2″ high
So if you are thinking they should be taller than that…No.

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Patti Boilore September 8, 2014 at 1:52 pm

Hey Gretchen, I’m using Dutch process cocoa powder and yes all of my ingredients are fresh. I follow and use all the correct ingredients. My cakes are maybe an inch tall, certainly not like yours. I tend to be a perfectionist and when things don’t turn out right they’ve ended up out in my driveway. I can’t really do that anymore because my dog (Harvey) would eat it all and get fat! Anyway, I use good ingredients and it’s expensive and I get angry when I cannot figure out what I’m doing wrong. I’ll keep trying, because my husband loves the taste and moistness of this cake. BTW, your Swiss buttercream is off the charts delicious…the best. Have a great week!

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Gretchen Price September 9, 2014 at 3:22 am

Ok well, it seesm there is nothing really wrong then. but if you want a taller cake make it 1 1/2 X the recipe and you will have thicker layers

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Arlene Scott-Christian September 7, 2014 at 9:36 pm

My gracious / wonderful recipes i used this for a wedding recently it’s so delicious

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Icana September 6, 2014 at 3:43 pm

To make two 13×11″, should I make one and a half of the recipe? Or two times?
This is the only chocolate recipe I use- thank you so much for sharing all your cake recipes. I can’t go back to box cakes ever again :)

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Gretchen Price September 6, 2014 at 11:41 pm

11X13 is like a jelly roll pan, so 1x recipe will make 1 layer of that size (with may be a bit extra since you don’t want to overfill the pan)

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Imali September 6, 2014 at 4:37 am

I have been looking for a chocolate cake recipe for a while and tested many…oh my god …this is fantabulous !!!! Thank you so much. I am such a big fan of your recipes !!!!!

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Mischa September 6, 2014 at 1:15 am

Hi Gretchen – I am going to try to make this cake, can’t wait!!! I just want to clarify…I am going to make a 3 tiered cake per your instructions so if I triple this recipe then I should have 3 10″ layers, 3 8″ layers and 2 5″ layers? Is that right? I have a traditional kitchen aid, not the professional so its not the big bowl, will triple the recipe fit in my stand mixer? Thanks so much, can’t wait to try this (and I found dutch processed cocoa powder, so excited)!!!

Mischa

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Kellie September 5, 2014 at 12:01 pm

You were SO right. Finally got my hands on some Dutched process cocoa and it is so much better. Thanks for the great recipes. Love them!!

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Sue September 5, 2014 at 9:37 am

Hi Gretchen,

I’m wondering if I can bake this cake in two 9-inch round pans instead of 8-inch? I know I will get a thinner cake in 9-inch pan but would it be too thin? The reason I’m asking is because the amount of flour seems little. Should I make 1 1/2 batch of recipe instead?

Rgds.

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Gretchen Price September 5, 2014 at 12:46 pm

you can use 9″ pans sure

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Tasha September 4, 2014 at 3:01 pm

Thank you for all you do to share…. You and Jason. I thank you both. You give great direction through video. This really aides me in baking. I love your personality…. Jason stop eating the candies lol

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Don September 3, 2014 at 9:40 pm

Without thinking, I bought a box of Baker’s bittersweet and unsweetened chocolate. How can I use either of these in the chocolate cake first before buying semi-sweet? I Or can I buy a few boxes of semi-sweet and mix them by percentage as I bake? I really don’t want to waste these products. Thanks, Gretchen.

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Gretchen Price September 4, 2014 at 12:14 am

no waste! I love bittersweet chocolate! You can use this for sure int he cake recipe and you can mix them too like you said

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Sue September 3, 2014 at 3:17 am

Hi Gretchen,

Instead of baking chocolate, can I use 50% dark chocolate (coz that’s what I have in hand right now). If yes, do I need to adjust the sugar or butter amount in the recipe? By how much?

Thanks from Malaysia!

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Gretchen Price September 4, 2014 at 12:24 am

yes use it, it is fine, no adjustments

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zlate mihaela cristima September 3, 2014 at 12:22 am

i guess not everyone can make a cake….but with practice you learn in time.

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zlate mihaela cristima September 3, 2014 at 12:20 am

Hello

Im from Romania/Europe, i m a baker too but i wanted to make something from other country this time so i made your receipe . here we make cakes from 3 layers and we moist the layer a little too so i used one tray , it went good even if i had to add a bit more flour bcz i dont have with what to measure the perfect amount of ingredients . it is just like in the video with one extra layer to eat before the whole cake it s done hehe. thank you ( the whole process it s not very different but the taste it is , BUT STILL GOOD)

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linda hill September 1, 2014 at 8:49 pm

HI love your recipes and videos am I reading it right you use 4 whole eggs and 2 yolks may I ask why… could you do it with just the 4 eggs or use 6 whole eggs.

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Gretchen Price September 1, 2014 at 10:36 pm

Yes you are reading it correctly

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Linda September 1, 2014 at 4:30 pm

Gretchen, I’m making this chocolate cake “as we speak” & am wondering if it is ok to use fat free milk (skim)? Do you always use whole milk & what are the pros & cons of using vs not using. I did look to see if this was addressed anywhere & on your blog & I couldn’t find it. I hope I’m not repeating a previously asked question. As always, thank you so much!

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Gretchen Price September 1, 2014 at 11:09 pm

you can use it, but whole milk is better

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Kalai August 31, 2014 at 1:56 pm

Tq very much ..its the best chocolate moisture cake

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Fozia August 30, 2014 at 8:58 am

Hi Gretchen, just wanted to know how much 12 tablespoon is in cups? Is it 1/2 or 1/4 cup? Thanks

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Gretchen Price August 30, 2014 at 12:39 pm

its 3/4 cup

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wanie August 30, 2014 at 1:05 am

hai..its me again..i just done bake this cake…follow the steps…it look good n moist but why the cake taste like cook an egg?is there something i did wrong??or is it i whisk the egg n sugar too long?? Pls help me…i view all the comment and all said its nice n moist..just confuse here where gone wrong..

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wanie August 28, 2014 at 3:29 pm

hai there,
do u hv any recipe fr chocalate cake using vege oil?coz when i bake ur red velvet cupcake recipe,it’s so moist..love it a lot…did this cake will be same result alsso??or it will be dry??

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Sarah August 27, 2014 at 4:45 pm

Good morning!

Just wanted to say that this recipe is amazing!!! I always have problems with chocolate cake. Tried hundreds of recipes and this is truly amazing! Will be my new go to for sure!

Just wondering if this cake will hold up under fondant?? and being used in a tiered cake?

Thanks so much,

Sarah

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vidya August 26, 2014 at 4:13 am

Hey Gretchen,
When you add the chocolate mixture to the whipped eggs does it not lose its volume & deflate?

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Camela August 26, 2014 at 3:47 am

Hi Gretchen can i make this one with just a vanilla flavour? If yes how?

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Gretchen Price August 26, 2014 at 1:47 pm
Meg August 24, 2014 at 10:25 pm

My cupcakes fell after rising nicely. I dropped the temp down to 325 after 15 minutes just like you suggested in the red velvet cupcake recipe (which I tried yesterday and they were fantastic)…anyway, what could have happened? I did have a minor kid emergency just after achieving ribbon stage with the egg batter and so the batter sat for about 20 minutes. Could that have made them fall? Other than that I followed the video exactly. I’m stumped.

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Gretchen Price August 24, 2014 at 11:00 pm

20 minutes is a long time for the eggs to sit, and DEFLATE

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Fatma Vohra August 21, 2014 at 6:10 am

Can I omit yogurt??? If I want to???

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Gretchen Price August 21, 2014 at 2:07 pm

Not without replacing it with something else. (Like sour cream or buttermilk)

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YR August 21, 2014 at 2:11 am

Hi, tried to find if this question i answered was in the thread below, but couldn’t.

Whats the conversion of fl oz to grams? http://www.convertunits.com/from/US+fluid+ounce/to/grams

Does this tool here give me an accurate conversion?

Thank you very much!

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jeshera August 20, 2014 at 10:58 am

Oh! Wow I was off….thank you! (Cant wait to go to Culinary school and LEARN about these things. I love baking sooo much, just need to get this stuff down. :)

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jeshera August 20, 2014 at 1:03 am

So….I buy the exact same baking chocolate that you do..and I just wanted to ask, do I use the whole 4oz plus half of another bar (6ounces total)…? (As ive mentioned in another comment, im horrible at conversions!) Sorry! And thanks again!

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Gretchen Price August 20, 2014 at 1:42 am

you need 4 ounces

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Jesse Levan August 19, 2014 at 10:30 pm

I’d like to use this recipe for cupcakes what would the baking time change too for that?

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Gretchen Price August 19, 2014 at 10:31 pm

yes the baking time will change, always bake everything Until Its Done

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Jesse August 20, 2014 at 10:15 pm

Ok light bulb moment ty so much Gretchen!!!!!!

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Noori August 19, 2014 at 2:09 pm

Hi Gretchen, I love your videos. I am planning to do a test run with your chocolate cake. I also would like to use an 11X15 sheet pan to bake this cake. How long should I bake this for? I was going to bake it twice to get 2 layers. 1 layer for 1 recipe, right?
I appreciate all the help you provide for us.

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Gretchen Price August 19, 2014 at 3:02 pm

yes correct 1 recipe for 1 layer
Bake it Until Its Done

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Noori August 19, 2014 at 4:16 pm

Thanks for your response. I really appreciate it :P I know you said I can use any cocoa powder. I have cocoa powder by Cadbury for baking. Do you think it will work well with this recipe?

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Gretchen Price August 19, 2014 at 6:24 pm

yes fine

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Grace Golick August 14, 2014 at 12:26 am

never mind

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Jennifer August 11, 2014 at 3:00 pm

I just made this for the first time today and I was really nervous about trying it as I’m in the uk and I was worried I would get the wrong chocolate or my measurements would be all wrong…but it came out perfect! And it has to be the best chocolate cake I’ve ever tasted! Thank you so much for sharing your recipes with us and giving advice and help! Also, I used one 10″ pan, instead of 2 8″ so left it in the oven for a bit longer and it worked just fine. Even my husband loves it, and he doesn’t normally like cake at all!! Thank you!

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tony August 10, 2014 at 10:15 pm

I make scratch cakes and cookies, but I’ve never made a chocolate cake. So, my brother wanted a chocolate cake for his birthday last week. I used your recipe. Wow. Rich, moist, chocolatey. My mother said it tasted as good as a box cake. She meant it as a compliment. (I didn’t tell her that was your goal.) Thanks for sharing.

ps-I haven’t tried any of the buttercreams yet. Icings still intimidate me.

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Gretchen Price August 11, 2014 at 3:07 am

Thank you! and I also said it is like a box cake (for all the GOOD reasons!) Some people have given me flack for that comment, but YOU get it!

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Chelsey August 10, 2014 at 7:34 am

This was the best scratch cake I’ve made. It came out of the oven perfect and was so moist and delicious. Thank you so much for sharing your recipe!

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Sheila August 10, 2014 at 7:20 am

Did I really just read that comment ?

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Felicity August 8, 2014 at 12:30 pm

Hi, I love all your recipes & always press ‘like’ as they’re so awesome. I don’t really have a question, it’s more of a comment. You poor woman!! I’m reading some of the comments & all I can say is you must be 1 hell of a woman to answer most of these!! Are some people really that idiotic?! The recipes on your blog are very easy to comprehend so I don’t get what’s with all the questions lol you do a fantastic job. Keep up the good work…… If the recipe calls for baking soda….use BAKING SODA not baking powder people!! Lol

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Gretchen Price August 8, 2014 at 1:41 pm

Thank you Felicity! ;)
Yep, ey ey ey

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sunnydaze August 10, 2014 at 7:17 am

Baking soda?? Easy, if what you buy is CALLED baking soda! But when the shops stock baking powder and bicarbonate of soda, both of which are used in baking, and baking soda is called for, then … ? That’s why questions are asked. Please be a little charitable to those who live in different countries with different products but still love Gretchen and her wonderful videos, it’s not always easy. Put yourself in their place.

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Tanya August 19, 2014 at 12:07 am

Bicarbonate of soda is baking soda.

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zlate mihaela cristima September 3, 2014 at 12:31 am

we have google translate woman!!!! or man…

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leste August 7, 2014 at 1:20 pm

how do you decide when to use yogurt instead of sour cream or vise versa?

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Wiola August 6, 2014 at 3:48 pm

Hi,
I just tried to make the cake, I’m not a hero when it comes to baking but I followed the steps and the video. Everything was going real well until I noticed that after I added the chocolate mixture to the eggs it became really watery. I was hoping that after adding the flour it will all nicely come together but then I still had to add the milk and the yogurt and it wasn’t getting any better. It became just like the chocolate mixture itself.
Any ideas why could it have happened?
PS. I added more flour to achieve the thickness of batter that you’ve been having, it’s in the oven now, I’ll update how did it end once it’s done.

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Wiola August 8, 2014 at 6:48 pm

UPDATE: Cake would have been good if I didn’t take it out too early :) Ah well I guess it can’t fail so bad with this kind of trouble.
Vanilla buttercream cake gave me similar trouble, batter is somehow always more loose than shown in the video by me. Anyway, tasted amazing!

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Kelly August 4, 2014 at 9:19 pm

Can you use Apple sauce in place of the butter? I need a wonderful low fat chocolate cake recipe?

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Gretchen Price August 5, 2014 at 3:29 am
sanaa foqahaa August 3, 2014 at 10:55 am

Hi i have a question i made the white vanilla cake the other day i used everything exactly as you said but when i finished mixing everything the batter was water. IS that how is suppose to be?

thank you

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Gretchen Price August 3, 2014 at 11:47 pm

Nope,, not at all.
CLICK HERE

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Thanmolie August 3, 2014 at 1:09 am

Hi Gretchen!
I made this cake into a 2 tier cake for my grand children, two weeks ago. Super tasty! Guests are still passing wonderful comments when they meet me, even now. One of my friend said she is still drooling thinking of the cake.

The cakes baked so well. No problems at all! I filled the bigger tier with ganache and the second smaller tier with chocolate buttercream. Super Yummy!

I am going to make one again this weekend. Its a long weekend and my family is having a get together!!!!!

This is definitely my first choice recipe for a chocolate cake. Thank you so much, Gretchen! Really blessed to have found you! God Bless You!

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John Balogna July 31, 2014 at 4:06 pm

if you use regular and not dutch processed chocolate.You can add a teaspoon or so of Instant coffee in the mix this will kick up the chocolate flavor a notch or two.

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Stephanie Amorosi July 30, 2014 at 8:36 pm

I just wanted to add those in the US that have a Fresh Market store or a Whole Foods you can find the Dutch processed cocoa powder. I was able to find it for only $5 for a large tub

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Tracy July 30, 2014 at 8:10 pm

what percent of milk fat should the yogurt be?

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Gretchen Price July 31, 2014 at 3:42 pm

I use 2%

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Alison July 30, 2014 at 5:20 pm

Hi Gretchen,

Can I use Greek yogurt for the plain yogurt? Will it change the texture using one or the other? Which do you recommend?

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Gretchen Price July 30, 2014 at 7:17 pm

I use plain yogurt but others have used Greek before I have not be told of a negative difference

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Dianna Neary July 30, 2014 at 4:25 pm

Sheeeesh! How in the world did you rip off that plastic wrap so cleanly! Do the large commercial boxes come with a super sharp cutting device? If I tried that with my plastic wrap, it would flip up and half the roll would be twisting around on the floor in a death spiral! It’s always a circus of movements trying to slice the plastic wrap off the roll for me, no matter what I’m trying to wrap!

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nyambura July 29, 2014 at 10:00 pm

Hi. I was wondering how much the cake weighs. I want to make a 2kg cake

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montaha rizeq July 27, 2014 at 11:17 pm

I would like to only make 12 cupcakes as opposed to what this recipe calls for which is 24.
Do I just use half of the ingredients to make 12 cupcakes? thank you.

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Gretchen Price July 28, 2014 at 12:10 am

yes half

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Ashley July 27, 2014 at 7:57 pm

I had trouble finding such process cocoa too. Then this little box at Walmart caught my eyes. Hershey’s “special dark” I must say wow! It made a huge difference in flavor! Although the box doesn’t say dutch, I think they leave that out BC people don’t know what it is. Thank you so much Gretchen. These recipes taste like they are from your heart and i will be forever grateful for finding the crumb boss!

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steve July 27, 2014 at 1:27 am

Hi Gretchen
I have been asking alot of question lately so im sorry for that lol. I have two more today. Why do some cakes take “baking soda” (best chocolate) and others “baking powder” (best vanilla)? And, why do my cakes rise so much in the middle that they really leave me very thin layers to work with after cutting off the crowns.? I made the chocolate cake and used 8″ pans your pan grease, parchment and after baking trimming crown I was left with 3/4-1″ thick layer. Thanks, I love your web site.

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Julia Sheil July 30, 2014 at 10:45 pm

What is your blog
your address

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Gabriela July 31, 2014 at 12:19 am

Hello, what works for me is to grease or oil and layer with parchment or waxed paper only the bottom of the pan, keep the sides clean. Spread the batter mostly to the sides away from the center with a spatula before baking. The cake bakes more even. When done use a plastic knife along the sides to separate your cake so you won’t scratch the pan. Best wishes…

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Komal July 25, 2014 at 3:23 am

Hey Gretchen.. Trust you keeping well. I browsed the blog before asking this question but figured that I didn’t get the answer. What sugar do you use granulated or confectioners’?
PS: I have watched many videos of yours and soon i am going try them all… You do a great job.. TIA

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Gretchen Price July 25, 2014 at 12:40 pm

Granulated.
Whenever I use confectrioners, I definitely write, Confectioners.
I am trying to be more clear when simply writing Sugar to add the granulated part

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Dionicia July 24, 2014 at 11:53 pm

Thank you for the videos and recipes. I just have one question. You stated that you made this recipe to simulate the taste of a box cake, which kind of confuses me a little bit. I want to try this recipe, and I have high hopes for it. But I really love scratch cakes! The flavor, the texture and density. So….I am hoping that the “taste like a box cake” statement is not what you really meant.

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Gretchen Price July 25, 2014 at 12:36 am

The “taste” is not like a box cake, but the texture and lightness and moistness is similar to a box cake.
Many beginner bakers only have experience with box cakes, so when they make their first scratch cake, they are very disappointed. Scratch cakes (in all their glory, there are SO MANY VARIETIES )can be a very different experience for a new home baker. They often times do not mix it correctly for #1, so they get a dry, crumbly cake that is nothing like what they are familiar with.
So my point for saying that was that this cake, unlike the Sponge style or the Genoise Style or the Pound Cake Style is the most like a box cake in its characteristics. The lightness, the fluffiness, the moistness that a box cake will impart (due to chemicals and preservatives) are all right here in this recipe (as long as you mix it correctly LOL!)

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Dionicia July 25, 2014 at 1:51 am

Thank you! That’s exactly what I was hoping that you were saying! I am baking this, this weekend. Love your videos by the way!

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Janell July 24, 2014 at 6:10 pm

Hi Gretchen,

I tried to read through your blog to see if this question has already been asked and I did not find it, so please forgive me if it is repetitive.

I was wondering if this chocolate cake recipe is “sturdy” enough to use for petit fours..

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Gretchen Price July 24, 2014 at 8:50 pm

Thanks for checking first! Answer is YES!

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Yolanda July 20, 2014 at 11:27 am

Hey there,
So I have just followed the recipe step by step but my batter looks as though it’s kind if separated I guess you could say.
Not sure where I’ve gone wrong?

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Gretchen Price July 20, 2014 at 5:50 pm

Room temperature ingredients will help to avoid this, but did you bake it? How was it?

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jeshera July 17, 2014 at 1:44 am

Thanks…you’re the best…yes im doing the 14inch covered in red buttercream frosting and black Zebra stripes and whipped cream with fresh strawberries inside of it..and then four 6 or 7 inch cakes that will be surrounding the big one. And im not sure about how those will be..(lol) but thats something im looking forward to! Hahaha. I always do a “test cake” before doing the actual cake. And it came out great! So WISH ME LUCK! ^_^

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jeshera July 16, 2014 at 11:52 pm

Ok I have to bake this in a pan size thats 14×14 in. and 2 inches deep. How long do I leave it for and at what temp….? (They keep changing the sizes of the cake on me!!!!!) *P.s. Now they want 5 CAKES! It started out as 3 now its 5!!!!!!!!*

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Gretchen Price July 17, 2014 at 1:09 am

Oh wow you have a task ahead of you!
It is not important the size of the cake, you will ALWAYS bake it Until it is DONE
You may want to lower the temp though on larger cakes such as the 14″ after about 40 minutes baking, lower it to 325 and you may even need to cover with foil LIGHTLY draped over top to prevent overbrowning

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jeshera July 16, 2014 at 7:07 pm

Ok thanks! ^_^

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jeshera July 16, 2014 at 4:11 pm

Hey its me again, lol. I need to make this cake for my aunt’s birthday on Sat. But I wanted to ask, how will using Buttermilk affect the yummyness of this cake as apposed to using yogart or sour cream..? (Just in case I cant get the sour cream or yogart). ^_^ Thanks a bunch!

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Gretchen Price July 16, 2014 at 5:11 pm

It will be great no matter what you use, that’s the nice thing about this recipe

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Dee July 16, 2014 at 12:29 pm

Hi Gretchen,
I made the cake and it was wonderful! I used 2 x 9″ pans rather than the 8″ recommended and I still got a lovely depth. I used regular hot chocolate powder/cocoa and had no problems. It rose evenly with no need to trim or anything. My search for the best chocolate cake has now come to an end. Best wishes from France!!

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Kathy July 8, 2014 at 5:54 pm

May i substitute the yougurt with sour cream?

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Gretchen Price July 8, 2014 at 10:41 pm

yes

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Catherine July 7, 2014 at 11:09 pm

Hey, I was wondering can the sugar be substituted for splenda? I am gestational diabetic and would love to be able to have some cake, if it can’t be then well I will have cake anyway lol.

Thanks

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Gretchen Price July 8, 2014 at 2:10 pm

In this recipe, YES definitely. CLICK HERE to read about mix methods and why and when you can substitute “other” sugars

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Hugh July 7, 2014 at 5:47 pm

thanks for your answer Gretchen I was just wondering why. I can get and do use dutch process cocoa. I made your cake and liked it just fine. thank you for sharing all your talent with us i’ve learned a lot. keep up the great work and I love your laugh. Hugh.

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trust love July 6, 2014 at 9:26 pm

hi there! can i avoid the yoghurt?

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Gretchen Price July 7, 2014 at 12:39 am

Yes can you use Sour Cream? Or Buttermilk?

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trust love July 8, 2014 at 2:57 pm

thankyou, kind :)

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Annie July 6, 2014 at 9:40 am

Hi Gretchen, I tried this recipe and it’s fantastic. However my cake rises too much in the centre so I have to trim a lot of cake before icing it. Why does it rise so much? Can I prevent it? Thanks:)

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Gretchen Price July 6, 2014 at 2:06 pm

Mine do the same, but only slightly. You can see about using the Cake Strips from Wilton (I do not use these) but some do and like the result

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Hugh July 4, 2014 at 4:01 am

hi Gretchen im a huge fan of yours and your recipes are awesome. I know this may sound odd but could I ask if you used baking powder in your old recipe. I would really like to make that one if you did. I know you said you made this one easy to make but I would like to know how the other one was different. thanks . Hugh

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Gretchen Price July 4, 2014 at 12:46 pm

There was NO CHANGES MADE to this recipe, this is the original recipe.
I did however have an ADDENDUM to it (which is what I took OUT) and it was for folks who could not find Dutched Process Cocoa Powder. However upon researching and testing this recipe further, I discovered that both Natural (un Dutched ) and Dutched Process Cocoa Powder BOTH WORK FINE HERE, with NO CHANGES

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maathu July 1, 2014 at 1:02 pm

Hi..greetings. I have only one of this 8″ pan and i have one 9″ round pan. If i half the recipe should i equally half each and every ingredient and how should i adjust my baking time ?

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Gretchen Price July 1, 2014 at 3:13 pm

DO not make any adjustments, 1″ will not make any difference

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Cynthia July 1, 2014 at 2:39 am

I just wanted to thank you for mentioning in your video about the texture of cakes. I had to work vigorously to find a recipe for my yellow cake which resembled the texture and softness of box cake. To the point where some of my customers have asked me is it actually from scratch. I try to explain to them that many purchased cakes, although adequate, are made from a purchased mix and not from scratch so the textures will be different and the prices are lower. But if you want really good, from scratch, cakes you have to go to a baker or bakeries like ours.

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Cynthia June 30, 2014 at 11:30 pm

Most of my cakes are 9″ and I noticed this recipe is for an 8″. Would I need to increase the amount I make or will this do for 9″ pans?

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Gretchen Price July 1, 2014 at 3:41 pm

make no changes

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BELITEGA June 26, 2014 at 10:55 pm

oh sorry o forgot to ask you. is it baking soda o baking powder?

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Gretchen Price June 27, 2014 at 2:46 am

I really wish I knew why everyone was asking me this!
The recipe says: Baking Soda 7 g (1 1/2 teaspoons)

Are you seeing Baking Powder written someplace??

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Aaron July 1, 2014 at 7:49 am

Well because usually chocolate cake recipes includes baking powder….so I guess guys like me are like “did I read the recipe right, wheres the baking powder?”…I dont know, maybe something like that

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Gretchen Price July 1, 2014 at 3:15 pm

The reason I ask is because I have updated this post to make it LESS confusing, and sometimes when I update on my end…it doesn’t always flow through to YOUR end, due to some computer terminology called “cookies” or something like that, so…I was just wondering if perhaps you were seeing some older post that talked about baking powder

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Cynthia aka Rosa July 30, 2014 at 2:29 pm

Aaron, Gretchen has explained on many occasion that “BAKING SODA” when mixed into the batter with a liquid is a leavening agent. “BAKING POWDER” IS baking soda with cream of tartar and a couple other ingredients added. Now you know…

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BELITEGA June 26, 2014 at 10:50 pm

i gretchen, love your recipes and your videos. im from nicaragua and i want to try this recipe for bd and i buy all the ingridients, but all i could found was unsweeten baking chocolate. can i add more sugar to my recipe? how much? 1/2 cup more is enough?
please help me out?

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Gretchen Price June 27, 2014 at 2:45 am

That would be fine, yes 1/2 cup should do it

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Jesse Hall June 25, 2014 at 5:03 am

Hi Gretchen,
Would love to make a white chocolate as yummy, moist and sturdy as this cake. Would there be significant difference if I substituted the melted chocolate for white chocolate and what I could I use instead of the cocoa powder?

From an Aussie pastry chef!

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Gretchen Price June 25, 2014 at 3:10 pm

You can do it if you like, add more flour in place of the cocoa powder, I just do not like white chocolate I think it is all sugar, so let me know how it works out

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Crystal Thueringer June 24, 2014 at 6:23 am

I was wondering if I can substitute the yogurt for mayo if you don’t have any on hand while still achieving the same results or would the taste or texture change?

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Gretchen Price June 24, 2014 at 2:22 pm

The yogurt is an acidic ingredient (while mayo is not)so it is needed to help the rise of this cake

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Aaron June 24, 2014 at 3:59 am

Hello, if I’m using regular, natural cocoa powder, will I need to add baking powder to the recipe?

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Gretchen Price June 24, 2014 at 2:23 pm

DO not change anything, it works with both Dutched and Natural

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Aaron June 25, 2014 at 7:47 am

Ok, so does that means just add 1 and 1/2 teaspoon of baking soda?

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Gretchen Price June 25, 2014 at 3:08 pm

yes

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Mo June 22, 2014 at 3:44 pm

Hi Gretchen,
I would like to make a 3 tier cake using this recipe. Its going to be a 10 inch 8inch and 5inch, I was just wondering if I should double or triple this recipe?
Thanks!

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Gretchen Price June 23, 2014 at 11:15 pm

Triple

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mariya June 21, 2014 at 8:19 pm

Hi gretchen do you know how much is 350 degrees f in Celsius plz answer thnx

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Deb Nelson-McLiechey June 18, 2014 at 10:10 pm

Just made this in a 12×18 pan and it baked about 1″ thick. Not sure if it is supposed to be this thin after it is baked. I had to make 4 batches and put buttercream between each layer to get any height. Did I do something wrong or does it only make a 1″ thick layer?

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Gretchen Price June 18, 2014 at 10:56 pm

when you are baking it in a half sheet pan yes, that is correct

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Deb Nelson-McLiechey June 19, 2014 at 4:02 am

I think I figured out why my cake was so thin. A Sheet pan yields 13 cups and this recipe yields 6 cups. I guess I should have doubled the recipe for a thicker layer.

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cindy June 18, 2014 at 12:01 am

Good straightforward recipe. I was wondering if you have ever used a cake enhancer for your bakery cakes? I’m more of a bread baker and cake enhancer is supposed to work well with gluten also.

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Luzmarina Natalie June 17, 2014 at 3:00 pm

Hey Gretchen! I absolutely LOVE watching your videos, you are so talented and awesome!!! I used this recipe over the weekend to make a Chocolate Reese’s Peanut Butter Cake for Father’s Day [also used your swiss buttercream recipe, I just added Reese’s peanut butter to the buttercream). This recipe is just AMAZING. I did use Hershey’s cocoa powder, I couldn’t find dutch processed. Also I did use my hand mixer with my whisk attachment and step by step followed your written directions along with watching your video at the same time. I think if someone has trouble with your recipe it most likely is user error because I did everything as directed, with a hand mixer, using my measuring cups/spoons and I got perfection in my baking pans! :) Lol. It did take time to make this recipe but so worth it in the end. My suggestion to anyone who reads my comment is have everything already done before starting to make the batter, like have the milk and yogurt mixed together, the chocolate, vanilla and butter, etc, it’ll make it easier and probably why some could easily make a mistake making the cake without noticing if they are doing everything as they go. Baking is a science, to much or to little could make a HUGE difference in the outcome. I also made a Pina Colada Cake using your vanilla sponge cake and stabilized whipped cream recipes, I’ll be leaving reviews on all the recipes I used.

PS: I used two 9 inch round cake pans for both cakes, baked both for 30 minutes and they were perfection as I said! :) I used my 1/2 cup measuring spoon to scoop the batter into the pans so they were evenly distributed.

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Niroshi June 15, 2014 at 10:39 pm

Hi Gretchen,,I made this and it is the best chocolate cake I have ever tasted,thank you for sharing x

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Haseeb June 14, 2014 at 11:21 pm

Hey! I’ve made this cake so many times and it’s just so good but all of a sudden the cake is starting to sink from the middle and it goes in from the side when it’s taken out of the oven. This never used to happen before and I followed the recipe like I normally do.

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Sasy June 15, 2014 at 6:14 am

maybe it’s the oven. my cakes used to do that then I found out my oven was broken

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Trevor June 14, 2014 at 3:27 am

Hey Gretchen I was wondering if I wanted to make this cake Ina 13 by 9 inch Pyrex glass bowl, could I just double the receipe?

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Gretchen Price June 14, 2014 at 1:04 pm

don’t double it though

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Maike June 12, 2014 at 6:20 pm

Just a perfect great moist chocolate cake!!! :-)

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neliza June 12, 2014 at 1:03 am

Hi! Gretchen good day to you…im a new woodie insider
From Manila, Philippines.. I would love to try this recipe
For my nephew’s 9th birthday next week..He requested
Me to make a Minecraft Cake…i was planning to do this as the base fo the cake
Can i use 8 1/2″ x 8 1/2″ x 2″ square pan and divide the
Batter into two? How long should i bake it?
Love to hear your reply…btw your my idol ^_^ and i love Jason ^_^

Thank you very much…Mabuhay!

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Gretchen Price June 12, 2014 at 2:14 am

It is pretty much the same as 8″ round pans, so just divide the batter in two and bake it until its done

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neliza June 12, 2014 at 11:45 am

Thank you so much…you are very kind to reply to oir inquiries…God Bless you
And your bakery…

Nhel ^_^

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Karena June 8, 2014 at 5:58 pm

Hello Gretchen when I tried making this chocolate cake it taste salty where did I go wrong? I followed the instructions but don’t know why it came out salty . Then when I put it in the oven it was every where after 15 min. Please help.

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Gretchen Price June 9, 2014 at 12:13 am

Did you use self rising flour?
That would be my first guess?
If not, then maybe you put too much salt and baking soda??

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Karena June 10, 2014 at 8:05 pm

I used all purpose enriched flour. As for the baking soda it’s 1 cup + 1/2 teaspoon? I might of gotten confused. Sorry I know you get asked a lot of common questions but I rather asked questions even if they are dumb.

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Gretchen Price June 10, 2014 at 10:21 pm

Flour= 1 and 3/4 cups
Baking Soda = 1 and 1/2 teaspoon

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tara June 8, 2014 at 3:15 am

Hi Gretchen,
I dont have a yogurt? Can i use something else to
Substitute for this? If im going to buy one, should i use the greek or just plain yogurt?
Thanks,

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Gretchen Price June 8, 2014 at 5:41 am

PLain yogurt is best here (although if you have Greek already it is fine, just not necessary as Greek tends to be more $$)
Sub Sour Cream if you have no yogurt or Buttermilk (same amounts)

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Cheryl June 7, 2014 at 11:54 pm

Hi gretchen, I did this recipe today and WOW!!! BUT… I didnt have any plain yogurt so I used mandarin flavour and wow could u smell the orange and tasted lovely. Then my hubby wanted me to do some cupcakes so I had to use a little of the mandarin and some strawberry. They were very nice too

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Maria June 7, 2014 at 11:46 pm

Hi mrs chef, I am new to your page. I was browsing on YouTube and I found your amazing videos! You have very detailed instructions and I greatly appreciate that. The reason for my message is because I started baking since about age 12. I am now 27! and I love to bake and decorate cakes,I am not a professional baker, but my work is good. I was wondering if u can give me any tips or advice on how to become a pastry chef, you are very inspiring and I would like to some day also own my own bakery. It is a big dream for me and I would appreciate any professional advice from a chef like yourself. Thank you very much for your time.

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Gretchen Price June 8, 2014 at 1:11 am

HI! Welcome and good for you!
I wrote an eBook specifically because so many people asked me those very same questions!
CLICK HERE

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Syeda June 6, 2014 at 11:00 am

Hi Gretchen,
Thanks for your reply!!! I actually didn’t realise, my msg was showing at the top of the page and was looking at the bottom.
Anyway, I actually tried this recipe, everything went good, the cake did rise as well but when i took it out it went flat. What did I do wrong here?
I really appreciate your hard work.
Thanks

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Gretchen Price June 6, 2014 at 7:55 pm

This cake will naturally deflate a bit out of the oven and on the cool, but significant sinkage (to the point of being un-useable?) could point to a measuring error??

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Neeyati June 5, 2014 at 7:08 pm

Hi!!
I love your recipes. Can’t wait to try one. Can you show us a chocolate and white cake without eggs?? Would really appreciate that.
Thanks!!

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Lisa Miraz June 5, 2014 at 5:36 pm

Hey Gretchen! My best friend is having her birthday this weekend, so I was asked to bake a cake and set my decision to bake this particular one you have on the website. Anyway, I was curious to know if I can substitute the hot water with hot espresso coffee, and if so does it enhance the flavor of the chocolate cake.

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Gretchen Price June 5, 2014 at 9:59 pm

YES! That would be the best! (I do that too!….you know, I have learned over the 3+ years that I have been making videos, that many people have aversions to things such as coffee, rum, nuts, raisins, and much much more……so I have started to try to cut down on the endless questions regarding leaving those things out and the inevitable “what to do ” question, by thinking two steps ahead and using more generic ingredients like coffee here. etc….
But I love that you KNOW you can do such and it will be AMAZING!

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Syeda June 5, 2014 at 10:35 am

Hi Gretchen!
I tried to post this msg on chocolate whipped cream but for some reason it doesn’t show my post.
I wanted to know if you chocolate whipped cream recipe is enough to fill and frost your moist chocolate cake? Also can I pour simple ganache on whipped cream to decorate it as you did in your peanut butter cake?
Thanks!

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Gretchen Price June 6, 2014 at 1:35 am

That is because I have to APPROVE all the comments and answer them one at a time when I get home from working all day at the bakery……so…if it doesn’t come up right away, its because I haven’t seen it yet

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Anna June 3, 2014 at 3:10 pm

Hi Gretchen,

I will be making mini chocolate cupcakes. I plan on trying them in my convection oven, which I have never done before. I am not sure what temperature to use, but was thinking 325 degrees. Should I bake them for 10-12 minutes?

Thanks, Gretchen!

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Gretchen Price June 4, 2014 at 1:50 am

convection ovens run about 25 degrees hotter, and I list temperature for CONVENTIONAL ovens, so adjust accordingly

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Anna June 5, 2014 at 1:13 pm

Well, I decided to use my conventional oven and they, of course, came out perfect. This is the absolute best chocolate cake recipe I have ever tried. I topped it with your strawberry meringue buttercream, which is to die for. I really had a hard time not sitting down with a spoon and just eating it right out of the bowl. It is absolutely amazing and so easy and quick to make. I topped it with a chocolate strawberry slice. Absolutely amazing. Thank you so much for all of your videos and advice. You are definitely the MASTER! Any chance you will be making a video for smore’s cupcakes? Thanks again, Gretchen.

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Gretchen Price June 6, 2014 at 1:33 am

Great! Thanks for the comment! S’Mores Cupcakes sounds like something I should do again huh!?? Noted.

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Leslie June 3, 2014 at 3:21 am

Hello Gretchen, my first attempt on this recipe didn’t came out like yours, i think i over mix the batter (didn’t rise much, dense, has lots of air pockets). So i decided to make cake pops out of it with the supposedly chocolate ganache filling i made earlier for the cake. My conclusion: it should be an illegal concoction because it is so addictive ! My husband and our eldest daughter who doesn’t like chocolate cakes amazingly gobbled more than half of the fished product. i had to quickly keep the remains so the rest of the family could have too.
Thanks for sharing this recipe. BTW, i made a second batch of the cake and it turned out perfect–it was on the top tiered cake i brought for our church anniversary. Super happy !

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Vangie Togle June 2, 2014 at 2:29 pm

Hi Gretchen,
Im from the Philippines! And i have made this moist chocolate cake of yours late month and it was great! I love it! Just wonder, can i make this into cupcakes? For my baby’s bday nxt wk?

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Gretchen Price June 2, 2014 at 3:21 pm

yes you can

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martha June 2, 2014 at 2:02 pm

Would this chocolate cake work good with raspberry filling

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Tina June 1, 2014 at 1:46 am

Hi Gretchen,

Thanks for wonderful recipes.
I am planing to make Barbie pre school graduation cake for 6 year old girl.
She like Black Forest cake. But I don’t think it will be good idea in this weather. Second option I think is chocolate cake. Now she don’t like dark chocolate. Please help me which cake will be better in this hot weather and which frosting. Most important what I have to do if I want to make eggless chocolate cake.

Thanks for your help

Regards,
Tina

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Gretchen Price June 1, 2014 at 3:10 pm

Hmmm, How can she like Black Forest Cake (which is chocolate cake) but she doesn’t like chocolate cake?

If you have to make eggless, you must find a recipe for an eggless cake

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camill May 30, 2014 at 11:47 am

Hey Gretchen I tried this recipe last night and it looked beautiful in the oven but when I took it out and sat it to cool it sank in the middle. What did I do wrong?? Oh and I made this recipe while watching your video. Oh and by the way i tried your swiss buttercream and it’s amaszing.

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Anja May 29, 2014 at 10:00 pm

would this chocolate cake filled with mocha buttercream and fudge icing be any good? or would it be too dense since they are all pretty sturdy? Should I use a chiffon cake or substitute fudge filling for chocolate mousee? The birthday girl wants coffee flavour so I better stick to mocha buttercream for the rest I am not sure though. I planned to do a high cake like your tower of death cake exchanging both fillings each layer. Thoughts? Also which one for the icing or just a ganache? Thanks a million ^^
Greetings from Turkey

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Gretchen Price May 30, 2014 at 5:55 am

it would be amazing!

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adam May 28, 2014 at 2:12 pm

hi there this cake looks amazing I’m going to attempt the three tier cake for my wedding with a 10″ base 8″ middle and 5″ top what would the ingredient amounts be for these cakes and please confirm I need two 10′s two 8′s and two 5′s to make those three tiered cake? I look forward to and greatly apreciate your time and response in advance.

Adam

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Gretchen Price May 28, 2014 at 10:15 pm
Amber May 25, 2014 at 7:48 pm

Hi there!! I’ve been a YouTube subscriber of yours for a while… My husband recently bought me a Kitchen Aid mixer, so I decided to try your German Chocolate Cake recipe out! It’s fool proof and SO delicious!! I added instant coffee to the chocolate cake, used plain Greek yogurt, and Hershey dark chocolate powder (Dutched)…. Wow! Thank you for the time that you spend making the videos and doing the blog! I’m not a professional, but with your recipes, I my family thinks I could be!! :)

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Theresa May 25, 2014 at 3:21 pm

What should the temperature of the milk and yogurt be when you add it? Is it ok if these are cold right out of the fridge? Or should they sit out a little first?

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Gretchen Price May 27, 2014 at 12:49 am

it is best to use room temperature ingredients always in baking

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Beckie dunning May 25, 2014 at 2:12 pm

I have the herserys special Dark cocoa. and its says Dutched processed…!!! whoo hooo

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Mary May 24, 2014 at 9:42 pm

Made your Best Moist Chocolate cake and filled it with the your Swiss meringue strawberry buttercream and frosted it Ombre Style with vanilla swiss meringue buttercream for my friends daughter’s bday cake. It was an instant hit and the 2 tiered cake was gone in a jiffy. Thank you so much for all that you have taught me.

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Francis May 24, 2014 at 7:10 pm

Hi Gretchen,
I am making a tiered chocolate wedding cake and saw your recipe. I will probably use it because it is tried and proven and looks fabulous. One question, is it light like a sponge cake?

The thing is…. I have a recipe (similar to yours actually) which I just love and would really like to keep using, but recently it has flaws and I don’t know why. It is deliciously light and moist, but crumbles somewhat in the middle. I can get away with it when it is an 9″ cake because it is sliced in wedges. But I need to also make a 12″ cake for the bottom tier, which means the cake will be cut into rectangular servings and not in wedges. So now I am worried!

My recipe is; 1/2 cup dutch processed cocoa, 185 boiled water, 125 gr soft unsalted butter, 400gr sugar, 1 tsp vanilla extract, 1/2 tsp bicarb soda, 125gr sour cream, 205 gr self raising flour, 1/8 tsp salt and 3 egg whites.
I also use your methodology of appropriately mixing and when to add ingredients.
I did another test cake today and baked the 9″ pan for 65 min at 325 degrees (60 minutes was under cooked).

Is there any advice or adjustment you can give me on my recipe? Or should I just throw in the towel and use yours?

Look forward to hearing from you.
Regards,
Francis

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Gretchen Price May 25, 2014 at 2:29 am

HI Francis, I am not sure what to tell you (for the problems you are having with your recipe) but my recipe is FABULOUS and I think you may LOVE it! You should try it out!

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Sam May 24, 2014 at 10:40 am

Could I use the paddle attachment? I do not the wisk attachment

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Gretchen Price May 25, 2014 at 2:24 am

You cannot get the eggs to a proper volume with a paddle

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sara May 22, 2014 at 5:14 pm

Hi gretchen. I just made this and it’s so nice. One question I have is how long can it be kept uniced and how should it be stored?

Thanks

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Carol May 19, 2014 at 11:34 am

Hi Gretchen, I noticed that you used the whisk attachment, instead of the flat beater, for adding the milk/yogurt and the flour. Is this because you have already incorporated air into the egg mixture?

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Gretchen Price May 19, 2014 at 2:43 pm

yes

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Carol May 21, 2014 at 10:12 am

Thanks. :)

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Anja May 19, 2014 at 10:48 am

Hi Gretchen,

first of all I would like to say thank you for all your Videos and explanations. I found you on YouTube and am totally inspired by your cakes etc. I was wondering what temperature your 350 degrees F would be for me here in Germany? And what are yolks? I would love to bake this chocolat cake, but Need some clarifications before starting the adventure :-). Thanks for your advice.

Greetings from Germany
Anja

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Gretchen Price May 19, 2014 at 2:56 pm

HI There, welcome and I am happy you found some inspiration!
Yolks are the Yellow part ONLY of the egg, so you will separate the eggs white as shown HERE IN THIS VIDEO

For things like converting 350 degrees F to celsius you can GOOGLE those sorts of things

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Irene May 23, 2014 at 6:48 pm

Hello Anja

350 degrees F = 180 celsius.

Irene :)

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Cathy May 18, 2014 at 2:44 am

Hi Gretchen:
I made this recipe today and it is wonderful! I found that the recipe is very forgiving…I was distracted by a new baby kitty while I was adding the ingredients and completely forgot to put the sugar into the whipped eggs. I added the chocolate mixture and then realized the sugar was still on the counter, oops. I added it and continued on with the recipe. It still turned out great, disappeared quickly and got many compliments from family. Thank you so very much for sharing all your wonderful recipes and your videos that have helped this grandma look like a rock star to her grandkids. You are amazing!

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Gretchen Price May 18, 2014 at 5:00 am

I am so jealous!! I WANT TO BE DSITRACTED BY A NEW BABY KITTY!!!!!

Oh, now what were talking about?? Cake or something?? Hahaha !

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Victoria May 17, 2014 at 1:37 am

Hi Mrs. Gretchen,

I made this cake today in preparation for your chocolate éclair cake. I just have one question. Do you weigh out the chocolate before you melt it or after? I know it sounds like a dumb question but I was just wondering.

Thank you.

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Gretchen Price May 17, 2014 at 2:01 am

Before melting

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Victoria May 17, 2014 at 1:31 pm

Thank you very much.

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Nancy May 16, 2014 at 8:36 pm

I have made the chocolate cake, numerous times. Never falls or sinks. When I take them out of cake pans or bake as cupcakes, I’m proud! My questions are, looks great and appears to cooked, but sometimes, it will taste gummy to me and breaks apart, like a fine crumble. I’m not sure what I’m doing wrong. Don’t won’t to over bake. Second question, is if Cake leaves bitter taste, what do I need to do? Thanks for ALL, Your help. I learn something, every time I watch or read what you have shared with us!

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Angel May 14, 2014 at 12:49 am

Hi Gretchen,
I tried your recipe first time, and came very nice! Thanks for sharing your recipe!

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Carolina May 13, 2014 at 12:58 pm

Hi Gretchen, Can I double this recipe? I need to make a 12″ cake. THanks so much for sharing your great recipes

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Gretchen Price May 14, 2014 at 3:54 am

Yes to double, be sure youc an fit both 12″ layers in your oven at once though! Otherwise make 1 recipe at a time!

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Thanmolie May 11, 2014 at 1:19 pm

Hi Gretchen!
Thank you so much for your Best Moist Chocolate Recipe. I made it for Mother’s Day. We had a family get together today. Everyone loved it.
I baked this cake for the first time and it turned out so well. Infact this is the first recipe of yours that I am trying. Both the layers baked so well. I did not have to trim them at all. The top of both cakes were super level.
In my enthusiasm to bake, I forgot to get ready the flour, chocolate mixture, the yoghurt and milk. I beat the egg first. I rushed to get the rest ready. I mixed the egg mixture with the choc mixture & all only about 25 minutes later. I was worried that it wont turn out well since it rested for so long.
NO PROBLEMS! Baked wonderfully!
Thanks again for sharing your success!
Gretchen! You are a wonderful teacher. God Bless You!

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Karen May 5, 2014 at 7:54 pm

OMG!!!! I cooked this cake for the 1st time yesterday before work & came home the next morning to half a cake. So, I tasted it myself & it is THE BEST MOST MOISTEST chocolate cake I’ve ever had!!!! My 19yo ate 3 pieces…. ; )
Thanks for sharing Gretchen!!!!

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Karen May 6, 2014 at 10:10 pm

I am still in AWE over how good & moist this cake is!!! Question? How can you get the yellow & white base cakes to be this moist?

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Joyce May 4, 2014 at 11:19 pm

Hi
Just like to say, I happened on this website by chance and am so glad that I did. I live in the UK and bake for my family and friends. Today I made the “Best Moist Chocolate Cake” for the first time an wow it really is as good as everyone says, the perfect light cake, it is a hit with my friends and family and I am looking forward to trying out a few of the other recipes. Thank you.

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Ashwini May 1, 2014 at 3:29 pm

Hi Gretchen,
First of all, THANK YOU SO MUCH for these wonderful recipes. You are the inspiration for my baking :) I appreciate your efforts in mentioning each and every details about baking in this blog. It is very helpful for the beginners like me.
I have recently started baking cakes and the first cake I baked was this ‘Best Moist Chocolate Cake’. Though I used natural cocoa, it turned out really well. It was for my husband’s birthday and everybody liked it.
I love your interest in teaching us and through your videos, you really make us start baking..!!!
God bless you

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Donna Gardner April 27, 2014 at 5:34 pm

Hi, Gretchen, for your swiss buttercream I have to use superfine sugar. The granulated sugar I buy is to large , does not work as well. Would I use the superfine sugar as well in the best moist chocolate cake recipe. Thanks for your patience, just want to have the best results

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Donna Gardner April 27, 2014 at 6:44 pm

I think I answered my own question. I went back and did some homework on your ingredients blog snd reread it . Thanks I have to go back and check out baking 101 more often.

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Donna Gardner April 28, 2014 at 2:09 am

I made the cupcakes today. I used the granulated sugar, everything was great. Then I took them out of the oven, they domed ok but then fell. I measured everything with my scale. I have figured my problem is mixing between the addition of the sugar and getting it to ribbon stage. I overmixed the batter maybe. Also I think my muffin tins are old and not very big, the batter has no room to rise. I had to replace all my cake pans realizing my problems with my baking. Thanks I have learnt a lot from your blogs. Happy Baking

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virginia April 27, 2014 at 4:05 pm

I just wanted to say thank you! thank you for taking the time to share your secrets with the rest of the world. I use the exact same recipe for the regular sponge cake but I just add the milk/butter mixture directly in the mixer bowl and it still comes out fantastic. You seem like such a sweet, funny and good person to be around. Gob bless, you are lovely!

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virginia April 27, 2014 at 4:07 pm

that was God bless!

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virginia April 27, 2014 at 4:11 pm

Oh and I will be trying this recipe for mother’s day! can’t wait! I have been browsing the internet for recipes to perfect my perfect cake and I wish I had come across your site before. Still I am sure a whole new world awaits for me to discover it, thanks to you! Now I am just trying to perfect my buttercream piped roses. I use your (although I found it on another site) recipe of sponge cake with Martha Stewart pastry cream and the classical swiss meringue buttercream.

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Kristine April 25, 2014 at 5:02 pm

Hi Gretchen ,

Would it be fine if I use cake flour?

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Gretchen Price April 26, 2014 at 1:39 pm

More stability with AP, but it wont be the end of the world with cake.

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RobJ April 25, 2014 at 6:21 am

This is a very good recipe and I will stick to it as a standard for chocolate cake. I normally use a commercial sponge mix which entails adding eggs and water to the mix and beating for 10 minutes but even with cocoa powder and chocolate it’s really a bit hit and miss. Thanks once again Gretchen.

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Vaskar April 23, 2014 at 9:48 pm

Hi,
In the video you mentioned baking soda and dutch processed cocoa. Whereas in the link above you said that dutch process cocoa does not go with baking soda. Which one is correct?

Thanks
Vaskar

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Gretchen Price April 23, 2014 at 10:26 pm

I have made the recipe both ways, it works fine both ways

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K.lalitha April 20, 2014 at 4:34 pm

Hi, I tried ur chocolate cake ,tasted good but there was cracks on the top layer,why?i baked at 180c for 30 min.your moist sponge cake results was superb .thanks.keep up ur good tasty work.

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alaa April 20, 2014 at 12:17 am

Hi
Am sorry for my English , I make this cake and it was be fat . I don’t know what I make wrong , but I make the same ingredients , please help me . Thank for you

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Tamara April 18, 2014 at 3:01 pm

Hi Gretchen,
Would this recipe work out in a bunt pan?

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Gretchen Price April 19, 2014 at 1:42 am

yes

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latchmee vaid April 18, 2014 at 2:29 am

I just made this cake for my niece birthday….and all I have to say is wow…I mean … it’s absolutely fabulously, amazing. ….This is my to go to cake recipe for life….it is a a lot of work in as far as prep work…but totally worth it….Thank you Gretchen ….

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Jaydon April 17, 2014 at 11:58 pm

Hi Gretchen

My name is jaydon I am only 10 and would love if you cold give me so tips on how to bake that would be great I want to be just like you when I grow up
Btw if you could tell why so many oeople have trouble with this recipe that would be great thanks

PLEASE REPLY BACK!!!!!!!!!

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Gretchen Price April 18, 2014 at 12:23 am

HI Jaydon! Thanks for the message, I am happy to know you have found your passion!
My best tips for you to be the best baker you can be, is PRACTICE MAKES PERFECT! And follow my directions and you will have fantastic results!
AS for why people have so much trouble with this recipe? Hmmmmmm, I can only guess that they are not following the directions, or they have measured wrong, or they may be using some different types of ingredients.

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Heidi April 17, 2014 at 1:31 am

I’ve tried many chocolate cake recipes, and this is the best. The first time, with 8″ layer pans, I put the sugar in too quickly, and I substituted cottage cheese for the yogurt. Those two reasons may have been why the bottom of the cakes were chewy. But it was still very good. The second time I made the cake, I actually followed the recipe and directions, it turned out perfectly. Cake flour works well too. Unlike other cake recipes when it says all-purpose flour, you have to use all-purpose flour or the cake will be flat and batter too runny. This recipe turns out great with either kind of flour. Today, I made 24 cupcakes, and still had enough batter left to make a 6″ layer cake. Thank you, Gretchen, for your generosity in sharing these wonderful recipes.

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Gretchen Price April 17, 2014 at 2:24 am

Thanks for the feedback!

(Yikes to cottage cheese! wooops!)

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Ann April 15, 2014 at 3:33 pm

Hi Gretchen,

Was thinking if i could make these cupcakes in advance and store them as I would be baking a big bath. How long if under room temperature and how long if i freeze them?

Thanks!

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Gretchen Price April 16, 2014 at 3:04 am

Im not too clear on your question, but I think you are asking how long can they stay out at room temp? —> about a day or so, then they get stale.

In the freezer up to a month, well wrapped either in a large airtight container or on a sheet pan close together with plastic warp around the whole pan

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Elizabeth April 14, 2014 at 8:32 pm

How many cups of batter does this make?

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Gretchen Price April 15, 2014 at 2:25 am

about 6

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Hope April 6, 2014 at 12:07 pm

Hi Gretchen, I was planning on making the chocolate cupcakes and I was wondering about how long I should cook them for and at what temperature?
Thanks!!

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Gretchen Price April 6, 2014 at 3:47 pm

HI there, if you read to the bottom of the blog posts (or follow through to the end of the videos) I do talk about temperatures and times for baking

Although since everyones oven is different and the pan sizes are different, I do not like to stick to EXACTS, so please read HERE

FROM THE BLOG POST:
Pour the batter into your desired pans as listed above, and bake at 350 degrees F for approx 25-40 minutes or until it is springy to the touch and read UNTIL ITS DONE for more clarity on bake times!

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Fajr April 5, 2014 at 3:46 am

Hiya, can I leave out the yoghurt as I need to make this today and have no time to buy any yoghurt unfortunately :( xx

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Gretchen Price April 5, 2014 at 3:48 pm

NO

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Ashmita April 3, 2014 at 2:12 pm

Hi Gretchen

I tried searching for unsalted butter but i am not getting them. can i replace it with normal butter? and the the same with dutch coco. can i replace it with normal coco powder?

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Gretchen Price April 3, 2014 at 11:48 pm

Yes fine to both

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Rodrigo April 2, 2014 at 10:26 pm

Gretchen, hi!
Love your recipes! I had a question regarding this chocolate cake. I’ve seen other people use coffee to give the chocolate a more intense flavor, I was wondering what your opinion is about that technique and in the case of this particular recipe, how much of it should I use if any?

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Gretchen Price April 3, 2014 at 1:21 am

YES love it! Use it in place of the water here

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Ashmita April 2, 2014 at 6:59 pm

Hi Gretchen

This maybe the most stupidest question that i am gonna ask but just need to clarify this. the recipe says 4 whole eggs and 2 egg yolks. so does it mean 4 entire egg plus additional 2 egg yolks?

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Gretchen Price April 2, 2014 at 8:40 pm

Thats correct!
(The only stupid question, is the one that you don’t ask)

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Mila April 2, 2014 at 4:50 am

Can I subsitute the yogurt with sour cream?

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Gretchen Price April 2, 2014 at 8:54 pm

yes

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Yati March 30, 2014 at 2:21 pm

Hi Gretchen,
love your recipes and videos!

Been getting feedback that the chocolate cake is abit hard but taste great. When I baked them and cooled before frosting the cake is soft and spongy.. But when it reaches my family’s place and took out from the fridge, they said its a bit hard. Is the cake not supposed to be kept in the fridge?
Thanks in advance for any help on this.

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Gretchen Price March 30, 2014 at 3:30 pm

Please read What is Cake

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Andre March 29, 2014 at 4:31 am

When I made this cake it was perfect but, it wasn’t as sweet as I hoped it would be. Could I add more sugar? Of so, how much?

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Gretchen Price March 30, 2014 at 12:30 am

What % was your chocolate? If your chocolate is bittersweet, there was the problem, you should use a sweeter (semi Sweet) chocolate
You can increase sugar by 1/4 cup

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Andre March 29, 2014 at 4:29 am

When I made this cake, it was really moist, but it was a little too dark. Can I add more sugar to make it more sweet? If so, how much?

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Sonia March 27, 2014 at 4:07 pm

You are The best !
Bravo !

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Corinne March 26, 2014 at 12:51 am

Hi Gretchen,
I am from Australia. I absolutely love you recipes and you willingness to share with us all!
I have made this chocolate cake before and loved it, I am just wondering can I stack this cake?
Thanks

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Gretchen Price March 26, 2014 at 2:01 pm

Thanks, and yes, you can stack ANY cake as long as you build it properly

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kate capone March 25, 2014 at 4:55 pm

Hi Gretchen! Just a quick question–i am making this delicious cake for this weekend–can i use plain greek style yogurt or does it need to be a regular style of plain yogurt? love the blog and the youtube videos! –kate

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Gretchen Price March 25, 2014 at 5:04 pm

greek will be fine

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Laura Scanlan March 21, 2014 at 4:38 am

just wondering if you can use sour cream, cream cheese or something else instead of yoghurt

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Gretchen Price March 22, 2014 at 2:52 am

sour cream or buttermilk

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Diane March 19, 2014 at 11:27 pm

this may be silly but if i half all the ingredients will it make one 8″ cake?

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Gretchen Price March 19, 2014 at 11:33 pm

it will make 1 layer

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Alee March 19, 2014 at 11:18 pm

For baking chocolate here in Australia we only have Dark, Milk and White Cooking/Baking Chocolate, which would be best to use as we don’t have “Semi Sweet”?

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Gretchen Price March 19, 2014 at 11:29 pm

Dark

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Ana March 19, 2014 at 3:47 am

Hi Gretchen. I love your videos and have made several of your recipes! I was wondering if I can add coffe to the recipe? If so should I add brewed coffee or espresso powder?

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Gretchen Price March 19, 2014 at 2:49 pm

Yes replace the water in the recipe with brewed coffee, and you can also add another tablespoon of instant to make it more instense

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Charlene March 19, 2014 at 2:18 am

Hi Gretchen, I made this chocolate cake yesterday…It wasn’t as moist as i thought it would be.It baked and rose so nice but after a day in the fridge it went really hard especially on the sides.Any suggestions on what could of went wrong….Also i tried your swiss buttercream and loved it,so good!

Thanks
Charlene

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Gretchen Price March 19, 2014 at 2:51 pm

Please Read WHAT IS CAKE

But if it was hard on the sides, sounds to me as if it was over baked slightly and perhaps your oven temp was too high

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Mary March 18, 2014 at 11:38 pm

Hi Gretchen, I have had great success with all your recipes I’ve tried and I’ve made chocolate cake 4 times successfully but I’ve just finished trying to do the cake 2 days in a row and it looks fine till I take out oven and it looks like top is collapsing into bottom and leaving it with a thinner bit in centre where you would half the cake! I can’t work out what I’m doing wrong! I’m thinking it needs longer in oven even though tester comes out clean. Only thing I’m using different is a different brand of yoghurt! Has me wondering! I need to have this cake all done for Thursday morning! I take my hat off to your skill!!

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Mary March 20, 2014 at 3:22 am

In reply to myself! I watched the video over and over and prepared the cake in time with the video. I also went back to original yoghurt, baked for a little longer and yayyyy! It worked! I’m happier now!! Stick with woodland bakery!!!! X

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ty March 18, 2014 at 7:43 pm

hey Gretchen

can i bake this recipe, and the vanilla cake recipe together in a 12×18 sheet pan for a “marble” effect? thanks ty

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Gretchen Price March 19, 2014 at 2:54 pm

yes

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Nita March 17, 2014 at 8:55 pm

I’m getting ready to try the Moist Chocolate Cake recipe. The only cocoa I could find was Hershey’s Cocoa 100% Cacao, Special Dark (blend of natural and Dutched Cocoas). In the ingredients it only list Cocoa; Cocoa processed with Alkali. I was needing to know if I have to adjust the recipe? Will be baking cakes tomrrow. Thank you, love your site/youtube channel.

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Gretchen Price March 17, 2014 at 10:51 pm

no adjustments

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Ed March 15, 2014 at 7:34 pm

Hi Gretchen,

Thanks for the recipe! I´m going to try that soon. I have a question about the yogurt, I found 2 kinds greek style plain yogurt and plain drinking yogurt which is a bit runnier than regular yogurt I guess, which one you recommend I use? Thanks!

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Gretchen Price March 15, 2014 at 10:49 pm

definitely NOT the drinking one

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Ed March 16, 2014 at 9:01 am

Thanks Gretchen, you are so nice! by the way, I tried your vanilla ice cream recipe a while ago, it was my first time ever making ice cream, it was amazing, everyone at home liked it, better than store bought!

Greetings from Perú!

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vaishnavi March 14, 2014 at 7:45 am

Your are such a lovely person.I have seen most of your videos.Baked a few of them and have been appreciated by family and friends.This has helped me gain confidence and I want to take this hobby to the next level and do it as a profession.Can you please recommend a few items to start with for my home bakery business.I live in India. I read a few comments and gathered the courage to write to you as you are so kind and helpful .Many thanks!

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Gretchen Price March 15, 2014 at 6:07 am

HI Thanks! Great news and congratulations!
Have you read my Guide to Owning a Bakery it is helpful for those who are just starting out in the business

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Annette March 13, 2014 at 7:22 am

Hi Gretchen,
I just wanted to clarify that the butter for this recipe is unsalted or salted? The recipe does not say unsalted but I remember in a video you said it’s ALWAYS unsalted in baking.
Sorry if this question was asked already, I tried to go through the comments but there were so many. Thanks!

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Gretchen Price March 13, 2014 at 12:24 pm

Yes correct—> it’s ALWAYS unsalted in baking

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Mona Cuello March 13, 2014 at 2:07 am

Hi Gretchen! I really love your recipes. I’m having trouble with this recipe though. I’m wondering why didn’t my batter looks mousse like yours. Mine turned liquidy. What did I do wrong?

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Gretchen Price March 13, 2014 at 1:27 pm

First thing to check it a measuring error??
But forget the batter, how did it bake?
Sometimes depending on where you live, the ingredients can be slightly different causing a different result in the way it looks.
Did you bake it?

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Mona Cuello March 12, 2014 at 3:03 pm

My batter is not as mousse-like like yours. It turn out liquidy. What seems to be the problem?

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Gretchen Price March 12, 2014 at 11:42 pm

did you measure correctly? That’s always the first question

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Kim's Bake Shop March 10, 2014 at 3:32 am

I’m not sure why so many are having a problem with their end product . I’ve made this recipe three times this past monthlong with the Swiss buttercream recipes and have received nothing but amazing comments. Thank you Gretchen!

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Gretchen Price March 10, 2014 at 3:18 pm

THANK YOU!

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haseena March 9, 2014 at 6:07 pm

thankyou so much…!!!so i can go with baking soda or baking powder??

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Gretchen Price March 10, 2014 at 3:22 pm

You have to follow the recipe

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Krystle March 8, 2014 at 11:10 pm

i made this today for a birthday party and the kids love them… but one of the parents said the cake looks undercooked and looked as if disgusted infront of me… one of the parent told her that i made it and she was like is it supposed to be like that? so i said yes because it its moist chocolate cake… i pitty her maybe she never had moist chocolate cake before ;)… if she only tasted it tsk tsk… thanks again Gretchen for the wonderful recipe!! a great big hug!!!!

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Gretchen Price March 8, 2014 at 11:20 pm

Hahahaha, awe! How rude of her!

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Eliza March 7, 2014 at 5:22 am

Hi Gretchen :) I’ve been looking for a really good chocolate cupcake recipe, I don’t know anything about baking and I like this because of all the details and it looks really delicious… I want to know if I make the cupcake version of this recipe, Do I have to adjust the temperature? If so, how much? and also can I fill them with raspberry jam?
THANK YOU SO MUCH :D

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Gretchen Price March 7, 2014 at 3:45 pm

From the blog:
This recipe will make 2 thick 8″ Layers, or 1- 12″ X 18″ Layer Sheet Pan, or 24 standard sized cupcakes

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faiza March 6, 2014 at 7:47 pm

Hi chef i really love ur chocolate cake recipe but problem is i end up with lost of egg white which i don’t know what to do with can i use 5 whole eggs instead of the 4 whole eggs and 2 yolks thanks

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Gretchen Price March 7, 2014 at 3:36 pm

yes it will be OK I think

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Kim's Bake Shop March 10, 2014 at 3:30 am

I use the whites and make an omelet the next day :) OR you can use them in the buttercream frosting recipe ~

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dd March 6, 2014 at 6:08 pm

Just to clarify – when you say to add the “liquid milk/yogurt mixture” with the dry ingredients, does that include the chocolate/egg mixture?? It wasn’t clear to me when that all comes together.

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Gretchen Price March 7, 2014 at 3:38 pm

NO, the eggs are whipping, so you wouldn’t add the yogurt/milk to that.
You can follow along in the video as visuals are sometimes easier to comprehend than the written word

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Hadijah March 6, 2014 at 4:24 am

Hi chef..I enjoy watching you baking on video..many have commented fabulous recipes
I am yet to try them…especially your moist dense chocolate cake.i hv learnt some cake decorating n would like to hear some advise from you for best cake to use in fondant.

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Shalini March 5, 2014 at 12:33 pm

Hey Gretchen,

Honestly all ur recipies are soo mouth watering…but i ve few issues with me here in India…well do u ve any substitute for Eggs to start with…also my cake is soft a si make it…but when i keep it in freeze its get really hard so how do i get it normal….

m jst vry new to this cake baking field…but really looking forward to move ahead with all ur support

Regds
Shalini

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Veda March 5, 2014 at 8:58 am

I think the problem might be the altitude. If you live in a high altitude you need to make adjustments to decrease the leavening, decreased the sugar, increase the liquid.

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Veda March 5, 2014 at 8:54 am

Maybe it’s the altitude. When I moved from sea level to an altitude of 3500 feet I had to make adjustments and the leavening, the sugar, and the liquid. There are several charts on the web that to tell you how to do this. Gretchen may I ask what the altitude is where you live? I just came across your blog so unfortunately I have not had the opportunity to try out any of your recipes when I do get that chance I will let you know if I had problems and had to make else to the adjustments.

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Veda March 5, 2014 at 8:48 am

Maybe it’s the altitude. I had to adjust most of my recipes when I moved from sea level to an altitude of 3500 feet. May I ask what the altitude is also where you live? There are several charts on the web to tell you how to adjust your baking for you high-altitude. You need to decrease the leavening decrease the sugar increase the liquid. I just came across your blog so unfortunately I have not had the opportunity to try out any of your recipes. When I get the opportunity I will try out this recipe and let you know if it could be the altitude.

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Veda March 5, 2014 at 8:40 am

Maybe those having problems are living at a high altitude.
It sounds like the problems I was having when I moved
Sea level to 3500 feet. There are web sites to help you
Make the adjustments. You need to use less leavening
And less sugar and increase the liquid. One of the sites
I use is “Pie in the Sky”. May I inquire what your altitude is?
Unfortunately I just came across your blog so I haven’t tried
any of your recipes yet to see if this might be the problem
With this recipe. However when I get a chance to try this
Recipe I will let you know.

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heejin March 3, 2014 at 7:40 am

Hi, Gretchen ! First of all, I’m so thankful for your recipe and all of the precious tips from your experience and knowledge!
Well, I’m planning to bake this great chocolate cake for my husband’s birthday.
However, what I’m worried about is that I have only one 8-inch round pan of which height is 4 inch.
I want to make this cake into three or four-layer-cake with whipped cream and sliced strawberry so the cake should be thick enough to cut into 3 or 4 layers.

To make my plan successful, how long should I bake the cake batter ?

Thanks!

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Gretchen Price March 3, 2014 at 4:11 pm

I do not recommend to bake all the batter in one pan, you will be sorry, the batter needs to EXPAND and if you put it all into a 4″ tall cake pan, it will expand alright, all over your oven, not to mention it will take FOREVER to bake, and chances are it will burn on the bottom and tops before it is even NEAR done in the center.
Please bake it in 2 separate sessions, or buy another pan

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heejin March 3, 2014 at 6:02 pm

Thanks for your reply, Gretchen.
Then, would it be fine to divide the batter to two session so that I can bake one of the two batters first, and another later? I mean, can I leave the another half batter in the fridge for about 1 hour?

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Gretchen Price March 3, 2014 at 10:10 pm

yes you will have to do this, but on the counter is fine, as soon as the one is ready to come out of the oven, get the other one in ASAP

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Kelly March 5, 2014 at 7:43 pm

Hi Grethcen I would like to make 2 x10″ cakes. How much batter do
I need and how long should I cook it for? Your reply is greatly appreciated. Thank you!

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Gretchen Price March 7, 2014 at 3:40 pm

make the recipe 2X and bake Until It is Done

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Veronique March 2, 2014 at 5:57 am

I read that recipes that call for baking soda require natural cocoa, whereas recipes that call for baking powder should use dutch processed cocoa. Maybe that is the problem with the process that some of the cakes are not baking correctly.

Just a thought.

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Smita March 1, 2014 at 4:02 pm

Hi Gretchen!! I’ve loved all recipes that I’ve tried from your site. I wanted to ask you a best chocolate cake recipe that would be moist yet sturdy enough to carve or stack. Please do suggest, going to take your word for it :)

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Gretchen Price March 1, 2014 at 6:40 pm

It will be fine for this, however I DO recommend doing this while COLD- Semi-Froze

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maLOU February 28, 2014 at 2:16 am

hi
can i use 8×4 pan instead of using 2 8×2 pan? what the difference if i bake my cake using 1 8×4?

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Gretchen Price February 28, 2014 at 3:54 am

yes, the height of the pan really makes no difference except to confuse people

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Malou February 28, 2014 at 12:58 pm

Thanks for quick reply….How about the baking time do i need to adjust it coz my batter is thick if i put all the batter in One 8×4 pan..

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Gretchen Price February 28, 2014 at 3:10 pm

of course

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suzanne February 27, 2014 at 7:36 pm

can 1 cup of buttermilk be used in place of the yogurt AND reg milk???
thanks!

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Gretchen Price February 27, 2014 at 10:59 pm

yes

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Jaydon April 17, 2014 at 11:53 pm

Um I am scared to make this cake for Easter and I have never made a cake before but I bake other things so have you found out what the problem is if so please tell me btw I am only ten so if u could give me some advice two that would be nice

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bmhainley February 26, 2014 at 10:31 pm

Just baked this cake in two 8-in pans and they turned out perfectly, Gretchen!
The customer wants peanut butter buttercream frosting and decorated for her
husband’s 50th birthday. Thank you for sharing your recipe. I prefer making
cakes from scratch rather than box cake mixes. You are an awesome teacher!

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Roda Cailing February 25, 2014 at 10:46 am

Do i need to thaw the cake before frosting or can be frost right away from the freezer while it is still hard. Thanks

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Gretchen Price February 25, 2014 at 10:00 pm

If your cakes are “hard” solid frozen, the it is wise to wait just a few minutes before assembling, but I do not wait until they are completely thawed

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mahira February 24, 2014 at 11:18 pm

Hey I was wondering where u purchase your Dutch cocoa powder from? Thanks x

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Gretchen Price February 25, 2014 at 12:47 am

I have a supplier that delivers thousands of dollars worth of ingredients to my bakery every week.
The cocoa I get is from Holland, it is not a recognizable brand for home use, it is made just for commercial bakeries

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Steph March 13, 2014 at 1:32 pm

If you live in the U.S, you can get Dutch process cocoa powder from Wegmans in the baking aisle

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Charlene February 24, 2014 at 7:25 pm

I made this cake over the weekend as I am testing recipes for an upcoming wedding. I have made 4 wedding cakes in the past, but all were white wedding cake. This recipe is truly moist and a deep chocolate that our family liked. I did have my cakes collapse just a bit after I took them out of the oven though they were baked through and the texture was fine. In my case I am sure I had too much batter in each pan. I used a 6″ and a 10″ and know I overfilled them. Maybe the people making cupcakes are overfilling the cups? Just a thought. Anyway, great recipe and I will be using it for the future. Now I’m moving on to testing fillings. Thanks.

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Omer Shaashua February 23, 2014 at 5:45 pm

Hi,
I made this cake for my class and everyone loved it, but after I took it out of the oven it fell a bit and i think it was denser than it should have been. Should I have kept it in the oven longer or left it in the hot oven to cool down? I didn’t want it to be too dry so I took it out of the oven as soon as it was ready and didn’t let it cool down with the oven.

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Hazel February 21, 2014 at 9:21 pm

Oopsy sorry I think my question has already been answered… Sour cream can be used :)

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Dead Star February 19, 2014 at 11:13 am

Hi Gretchen!

Can I substitute the yogurt with sour cream? If yes, how much of the sour cream should I use?

More power to you. :D

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Gretchen Price February 20, 2014 at 12:45 am

yes same amount

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Ty February 18, 2014 at 8:08 pm

Hi Gretchen! I am a HUGE fan, use several of your recipes, and everyone tells me they are amazing. I read and re-read your blog, and study your videos to make sure I get everything right.

I made this recipe into cupcakes and paired it with your Peanut Butter Buttercream recipe, as kind of a play on Reese’s peanut butter cups.

While the batter tasted amazing, after baked the chocolate flavor fell a little flat. I am wondering if maybe I should add some more cocoa powder, or maybe another bar of baking chocolate? If i do either would I have to add anything else to the recipe? Im thinking maybe paired with another frosting it would be find, but being that peanut butter is so overpowering maybe thats my issue? Thank you so much!!

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Gretchen Price February 18, 2014 at 11:06 pm

You can add a tablespoon or 2 more cocoa powder, but its not a great idea to start adding in more melted chocolate etc…you will weigh the cake down too much. I found that using Dutch process cocoa helps with a deeper chocolate flavor

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Ty February 21, 2014 at 5:27 am

Thank you for responding! I am making another batch tomorrow so I will definitely try more dutch cocoa =]

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Herlina February 17, 2014 at 5:57 am

Hi Gretchen,
This is my first time making this chocolate cake. The problem I am having is the bottom of the cake is not raising and become hard. Cake also dry. I baked at 325 degree about 35 min. What I do wrong? Btw I use natural cocoa.

Thank

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Gretchen Price February 17, 2014 at 8:45 pm

I really cannot explain why so many people are having trouble with this recipe, but at the same time, so many people are having GREAT results, so I know it is not the recipe. BUT I am going to do some investigative research tonight with this recipe to see if I can figure out where everyone is going wrong. STAY TUNED
Get Updates On Facebook please join to get the updates on latest info

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Karen February 16, 2014 at 11:15 pm

Hi Gretchen, thanks for all of your recipes! I have made several and they are all fabulous! Today I am having a problem – I am on my third batch of cupcakes from this recipe – measured all ingredients accurately, batter tastes great, they rose nicely, but when I take them out (when the toothpick is clean), they are sinking. What am I doing wrong?? After the first batch, I went out and bought fresh baking soda thinking it was stale even though the date wasn’t – still happening though! I left the last batch in the oven 2 more minutes and they didn’t sink as much as the first 2 bathes, but I’m afraid to cook any longer – I don’t want them to dry out. Any ideas? thanks!

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Gretchen Price February 17, 2014 at 2:23 am

Hmm, Im sorry this is happening to you, some other people have commented on the cupcakes giving them a problem, but when baking cakes 8″ no probs. I am not sure what to attribute it to, (there could be so many factors) and you seem to have been troubleshooting already (fresh soda etc- great start)
What temp do start on? and do you lower it to finish off the baking (so as not to dry out)?
Are you using Dutch Cocoa or natural?

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Karen February 17, 2014 at 3:28 pm

First batch, I started at 375, then brought down to 335 after 7 min. That batch bubbled over then sank, so for the next 2 batches, I just went with 350 all the way. The chocolate I’m using is ghiradelli sweet cocoa powder – it was the only powder I could find that says it’s alkalized. The rest of the cocoa out there is natural. any other ideas? Note – Even though they sank, they still tasted great – so if I can get this right, I know they will rock. I appreciate your time! Thanks

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Gretchen Price February 17, 2014 at 8:38 pm

Im going to do some tests on this recipe tonight- too many people are having trouble with the Dutched vs natural cocoa powders, and I think I can MAY BE simplify this even more?? Yikes….wish me luck.

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Ashley February 21, 2014 at 10:54 pm

Did you figure the problems people are having?

Mehnaz April 15, 2014 at 6:24 am

Hi Karen and Gretchen,

I’m am a huge fan of this channel and I have some advice on the cake/cupcake sinking issue. Once you take the cake/cupcake out of the oven, immediately drop the cake pan/ cupcake pan on the kitchen counter from a 1/2 foot high, twice or thrice. This motion will shock the cake and prevent the cake from sinking. I tried this and it worked for me on all my sponge cake recipes. Let me know if this helped.

Gretchen Price February 22, 2014 at 2:25 am

Yes I worked out this recipe 2 times in my home kitchen, both with weights measure and with volume measure. I used Dutched Process and Natural cocoa, and both worked out fine – so I cannot explain why the trouble so many are having, this recipe is CORRECT and FABULOUS

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haseena March 9, 2014 at 11:26 am

hii Gretchen, did you substitue dutch processed to natural and tried or u did change the amount baking soda….if you have ……,can u please give me the correct amount of ingredients i should use,if i use natural cocoa. we cant get dutch processed chocolate here in abu dhabi..please i am awaiting your rely to try out this recipe.please!!!!

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Gretchen Price March 9, 2014 at 3:25 pm

the ingredients are listed right here….on this post!??? Just do it the same way it is written, you can use dutch or natural

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Gretchen Price April 15, 2014 at 12:03 pm

very interesting, thanks will give it a try

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