Best Moist Chocolate Cake

 


5 from 1 reviews
Best Moist Chocolate Cake
 
All ingredients to be at room temperature for best results
Yield: 2- 8" Layers or 18 Cupcakes
Ingredients
  • Semi Sweet Baking Chocolate 113g (¾ cup) 4 ounces
  • Cocoa Powder 24g (4 Tablespoons)
  • HOT water ½ cup (120ml)
  • SOFT Unsalted Butter 169g (12 Tablespoons)
  • Whole Eggs 200g (4 Large)
  • Egg Yolks 36g (2 large)
  • Granulated Sugar 200g (1 cup)
  • Vanilla Extract 1 Tablespoon
  • Plain Low Fat Yogurt 123g (½ cup)
  • Whole Milk ½ cup (120ml)
  • All Purpose Flour 225g (1¾ cup)
  • Baking Soda 7 g (1½ teaspoons)
  • Salt 3g (½ teaspoon)
Instructions
  1. In the bowl of your Kitchen Aid mixer whip the eggs and the egg yolks on high speed with the whip attachment until foamy then gradually start adding in your sugar very slowly.
  2. The eggs will take about 5 minutes to reach the ribbon stage.
  3. 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.
  4. In the meantime while the eggs are whipping you can sift together the flour, baking soda and the salt and set that aside.
  5. In a separate bowl combine the yogurt and milk together and set aside.
  6. 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.
  7. Last you will add your SOFTENED butter and vanilla extract to the chocolate mixture and whisk all smooth.
  8. 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.
  9. Next we begin alternating 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)
  10. Mixing just until incorporated and stop to scrape the sides of your bowl from time to time too.
  11. Bake at 350° F UNTIL ITS DONE
  12. Approx 18-22 minutes for cupcakes
  13. -40 minutes for cake layers
Notes
Finished layers can be stored in the freezer wrapped well for up to 1 month, or use them immediately to build your layer cake creations

UPDATE:
In the video I specified you must use Dutched Process Cocoa powder with this recipe, however, since there has been so much confusion with this cake with Dutched Process Cocoa vs Natural Cocoa, I had to try the recipe both ways and I found that the recipe works fine with either.

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.

 

  • Joshua

    Is Dutch cocoa powder the same as Dutch Processed Cocoa powder?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    yes I believe others have done this with success

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    You cna get 20 out of a 9″ cake yes

  • Ana Morales Mashni

    I live on a budget so I really don’t like recipes that use more than 3 eggs, I don’t think I’ll make this one but it looks very nice. do you have a recipe for choc cake with out eggs?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      I have not shared it yet, Ive been having some really bad business issues for the last 2 months, so I havent been able to share new recipe :(

      • http://www.woodlandbakeryblog.com/ Gretchen Price

        You can Google Search WACKY CAKES though

  • Insatiable Booksluts

    I’m going to try this this weekend.. I really liked the old recipe so I’m a little nervous. :

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    Awesome! and LOL to the AP flour!
    Use the same quantity of AP flour as listed for the cake flour

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    did you measure the baking soda correctly?

  • ayesha

    While it is possible that the eggs got overwhipped, lets first talk about weights.
    1 Large egg is = 50g OUT OF SHELL- the weight of eggs is always out of the shell, btu even so I am not sure 4 shells weighs that additional 60g?
    So it sounds like you had XL or Jumbo eggs if they totaled 240-260 (out of shell)

    can you please copy and paste to this comment thread the recipe you are seeing?

    Thanks you (I have been having ALOT Of trouble with this Disqus platform and I want to be sure we are seeing the same thing)

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      I meant to copy and paste the actually RECIPE

  • ayesha

    Yield: 2- 8″ Layers or 18 Cupcakes

    Ingredients

    Semi Sweet Baking Chocolate 113g (¾ cup) 4 ouncesCocoa Powder 24g (4 Tablespoons)HOT water ½ cup (120ml)SOFT Unsalted Butter 169g (12 Tablespoons)Whole Eggs 200g (4 Large)Egg Yolks 36g (2 large)Granulated Sugar 200g (1 cup)Vanilla Extract 1 TablespoonPlain Low Fat Yogurt 123g (½ cup)Whole Milk ½ cup (120ml)All Purpose Flour 225g (1¾ cup)Baking Soda 7 g (1½ teaspoons)Salt 3g (½ teaspoon)

    Instructions

    In the bowl of your Kitchen Aid mixer whip the eggs and the egg yolks on high speed with the whip attachment until foamy then 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 the chocolate mixture 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 alternating 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 and stop to scrape the sides of your bowl from time to time too.Bake at 350° F UNTIL ITS DONEApprox 18-22 minutes for cupcakes-40 minutes for cake layers

    Notes

    Finished layers can be stored in the freezer wrapped well for up to 1 month, or use them immediately to build your layer cake creations

    UPDATE:
    In the video I specified you must use Dutched Process Cocoa powder with this recipe, however, since there has been so much confusion with this cake with Dutched Process Cocoa vs Natural Cocoa, I had to try the recipe both ways and I found that the recipe works fine with either.

    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.

     

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      OK great thanks, It is the same as my view

  • ayesha

    Hi I just made the cake but it didn’t rise? You have written four large eggs 200g my 4 eggs amounted to 260g with shells . Can’t think what I did wrong . Is it possible that the eggs could’ve got over whipped ?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      While it is possible that the eggs got overwhipped, lets first talk about weights.
      1 Large egg is = 50g OUT OF SHELL- the weight of eggs is always out of the shell, btu even so I am not sure 4 shells weighs that additional 60g?
      So it sounds like you had XL or Jumbo eggs if they totaled 240-260 (out of shell)

      can you please copy and paste to this comment thread the recipe you are seeing?

      Thanks you (I have been having ALOT Of trouble with this Disqus platform and I want to be sure we are seeing the same thing)

      • ayesha

        Thanks for you reply again . I thought eggs were in shell. My egg box says large eggs but some are slightly longer or larger than others . I don’t know if it makes a difference that I’m in the uk

  • Adri!

    If I want to add coffee should I add it with the milk? And heat the milk beforhand? Thanks!!!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Yes you can add instant coffee granules dissolved in the milk

      • Adri!

        Yay thank you for such quick response you seem so busy thanks again!

  • ayesha

    Hi I’m in the UK and can’t find semi sweet baking chocolate could I use plain chocolate as a substitute? And how high does the cake usually rise ?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes that is the same as baking chocoalte the cake will rise to double

      • ayesha

        Thankyou could I double it to make a higher cake? I’m looking to get 4 and half to 5 inch cake once stacked?

        • http://www.woodlandbakeryblog.com/ Gretchen Price

          be sure to fill the pans half full otherwise they will spill over during baking, so unless you have pans that are really tall, not a good idea. the 5″ finished height comes from 3 layers in 1 finished cake

  • crystal

    can i substitute bittersweet baking chocolate if i am out of semi-sweet baking chocolate? i really need to make this cake and am adding chocolate mousse as a filling…no option to go get some it is snowing (NJ ) :-) Thanks in advance!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes you can

  • Jordan

    If I double the recipe would I still go by 2 and 3 additions or would I have to do more additions of dry and liquid?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      same method

  • jose bocalan

    Hi Ms. Price,
    Thank You very much for helping us through the pastry world. I appreciate your hardwork and the advices you give us.
    My question is: WHAT IS THE BEST ROLLED FONDANT BRAND? IS SATIN ICE GOOD FOR NEWBIES? (i’m in Italy BTW)
    I’m only 16 years old and I will be making a 2 tiered birthday cake for my mother’s friend’s daughter. She likes chocolate so I will be using your moist chocolate cake recipe. Can I use your Swiss Meringue Buttercrea under fondant? I am very nervous right now and i don’t know what to do. I also noticed that you freeze your cakes.
    Does the cake becomes dense and dose lose its moistness and softness once you freeze it?

    Thank You very much for you attention
    AND MORE POWER TO YOU AND YOUR CAREER.
    (i do apologise if i asked too many question, i’m just very nervouse and i need advice from an expert…)

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      You are most welcome! It is my favorite thing to do!
      Yes to Satin Ice! it is the best!
      And yes to the Swiss BC under!
      I have no troubles with freezing cakes, just be sure to wrap well.
      Thank you for the support!

  • NessaL85

    Hello Gretchen! Wonderful blog and videos, thank you! I do have a question. I cannot fathom what the biggest culprit could be that’s causing my chocolate cakes to come out more dense/brownie like… I want a chocolate cake that comes out more like a sponge cake crumb texture. The flavor is great, but I need help with the texture! Thank you for your help in advance!

  • Maribel Hartman

    Hi Gretchen. I would like to know i f i can use bittersweet baking chips instead of semisweet? Thanks.

  • Jimmie First

    Hi Gretchen I need to make a 10in and a12in cake how long do I cook it for

  • http://mostlycakes.dk/en Merete

    Hi Gretchen. I recently stumbled upon your amazing Youtube channel and was so exited about all your delicious recipes! Fantastic to find a professional sharing recipes! :)

    Last week I used your delicious chocolate cake as my cake bottoms in my birthday cake: Blackberry and Lime Mousse Cake with Chocolate Bottoms. It was delicious!

    Thank you for sharing and creating so many exciting cake recipes. It won’t be the last time I try out one of your recipes! I have linked to your site on my blog: http://www.mostlycakes.dk/en/208-blackberry–lime-mousse-cake-with-chocolate-bottoms

  • MoJoLady

    I read your information on baking at high altitude & you suggest using less baking powder. Does that also apply for baking soda?

  • Mark

    I am very excited in trying this cake recipe. Yes, box cake is NOT GOOD!

  • Bibi Fazie Jayawardane

    Hi Gretchen, I have a cake recipe that yields of cake in a 8in pan. If I mix the batter for all 4 cakes but only have 2 pans will the batter mess up if I use only half then bake then after baking bake the other half? The chocolate cakes call for hot water that is why I am asking.

  • John Giordano

    Hi Gretchen
    Apparently I can’t follow directions correctly. I have been putting baking powder instead of baking soda. I bet that’s why my cakes are flat. I will try this again. I have already made the mint Swiss butter cream. John G

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Great sleuthing work!

  • Leona Erl

    Hi Gretchen,

    Just wondering if I could substitute coconut sugar for white sugar in your recipes?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      I haven’t tried it with coconut sugar actually, but I think it will work

      • Leona Erl

        Thanks Gretchen. I’ll try it and see what happens.

  • ruby

    Hey Gretchen!
    i dont have dutch cocoa powder but i have regualar cocoa powder…is there anyway i can still use my regular cocoa?

  • John Giordano

    Is this recipe for a 2,3 or 4 layer cake? I don’t get any height from them. I am adding the 1 1/2 tsp of baking powder. I live in Mays Landing NJ
    hello Gretchen I just read somewhere that baking powder can expire I hate to say it but my baking powder is about 6 years old could that be the problem

  • Rina Saguin

    Will it affect the batter of say this chocolate cake, Blondies, cookies, cupcakes& Brownies if I cut the sugar in 1/2? I don’t like my desserts too sweet but I wonder if doing so will affect the batter’s texture & consistency?

  • Shweta

    Hey Gretchen,

    This is really the best moist chocolate cake!! It’s AWESOME!!
    Just wanted to know if we can make a sugar free version of this and use some substitute for sugar?!?! Will it still taste so good and apart from sugar will the recipe need any other adjustments..

    Thanks!!
    One of your ardent followers :)

  • Tess

    Hi Gretchen

    I made my moms chocolate cake recipe the other day and added a bag of Andes Cream De Menth baking chips (melted) to make it a chocolate mint cake. It had a nice light mint flavour however it was a little dry for my liking. Can you make this recipe into a chocolate mint cake? I know you can

  • susan

    Hi Gretchen,
    Thanks for the recipe! Is there a way to make this recipe dairy free? Can I substitute the milk with either soy or almond milk? What can I subtitled the yogurt with?
    Thank you!

  • anjalik

    hey Gretchen,

    This looks so yummy………I want to try this cake…….however the cakes that i mix never rise properly…….hence I have started whisking only the egg-whites separately and mix all the other ingredients and then gently fold the whites in………….will that work for this recipe……….or do I need to follow the mixing to the tee……….

  • Jon Sox

    Hey Gretchen. I’m very new to baking and I am new to this site. I gotta tell you that you are doing a great service here. way to pay it forward. I’m gonna give this cake a try next weekend. I’m also gonna try a buttercream with it. Which one do you suggest out of these?: Swiss, peanut butter, or strawberry?
    Once again, Thanks.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hey! Thanks! I LOVE doing it!
      Any buttercream you like the best will be great with this cake! (How about keeping some plain vanilla, and some strawberry then you will have a neapolitan flavor cake!) Choco- Straw- Van!

  • amy

    Hi, I want to try this for a birthday cake on thursday, how long will it last if it’s covered with fondant ? :)
    Also what filling will last longest to go with it? Can I freeze the fudge topping?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      The cake covered in fondant will stay fresh for a week or more.
      The filling though should be one that is not perishable like buttercream (all flavors of BC are fine).
      Fudge can be frozen yes

      • amy

        Thank you, life saver. Tried this warmed up and it was really good! :)

  • Kathrin

    Hi Gretchen! Thanks for the wonderful recipe. I tried 1/2 the recipe for a 9″ cake layer yesterday and it came out perfect! Love, love, love your recipe and the instructions you have given. Everyone loved the cake so much, that it was gone, before I could even attempt to make the buttercream…
    Today, I would like to bake the full recipe to make the cake layer a bit taller/thicker. I know about the toothpick method and the fingertips method, but am still not sure how long to bake it. Could you please give me a estimation?
    Thanks so much! Your blog is wonderful!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hi Great! I always laugh when folks want to do HALF recipes….since it just is never enough! But I DO understand testing out first! Great job!
      Sounds like you baked it great the first time, so just do that again for the next one!

  • Cathy Rouse

    Happy Valentines Day Gretchen!!! I finally got a Pro 600 KA mixer and my first project for it was this chocolate cake! I can attest that this is the BEST MOIST chocolate cake!!!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      WOOHOOO!

  • Dana Sandakli

    Can I use two 9-inch pans instead? Would I get the same results?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes your cake will be slightly thinner thats all

  • Thelma

    I tried this recipe today but it did not turn out at all. Can you over beat the eggs? I used my new KitchenAid 6 quart mixer, set it to #8 and set the timer for 5 minutes. I got busy with other ingredients and then checked on the eggs. They were almost like whipped egg whites. It certainly held the 3 second ribbon test, in fact it held for more than that. That was maybe my mistake. I cooked the batter in 2- 9 inch by 2 inch pans in a convection oven for about 35 minutes. When I did the toothpick trick, it came out clean. After letting the pans cool for 10 minutes, I attempted to remove the cake. Half of it stuck to the pan. It certainly is not moist and it really doesn’t taste all that great. All ingredients were at room temperature. The batter rose to about the 3/4 level of the 9 inch pan. Any suggestions? I wanted these layers to make a “Frozen” theme birthday cake next week. Will this recipe hold the weight of fondant?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Yes you can overwhip them. Its why it is more important to learn what you are looking for rather than rely so definitely on times. In baking so many things play in. like the environment and the temperature of the ingredients when you start.
      SO approximately 5 minutes is what it takes to get to ribbon stage, but that is not hard and fast rules. Sometimes 3 – sometimes 7 depends also on the age of your eggs.
      The only time we are EXACT in baking is in the measuring.
      Sounds overbaked as well.
      And this it not surprising since the amount of air you whipped into those eggs is excessive, creating more of a meringue (as you stated) which is a very dry matrix of egg proteins

      http://www.woodlandbakeryblog.com/until-its-done/

  • Mercy

    Hi Gretchen, I made this cake yesterday and it taste great, thank you. But one thing, yesterday it looked like those cakes that are not cooked yet, the bottom of the slice looked a bit thick. This morning, it looks like a brownie. It looks like the cake is deflating. Do you know what I’m doing wrong? I’m using parchment paper in my pans. Please help.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      mmmm this looks delicious! LOL
      I guess I would say to just bake it a bit longer next time?

  • Caroline

    Hi Gretchen,

    Thanks so much for sharing your great recipes and techniques with us. A friend of mine recently had a mint choc cake that had some sort of liqueur in it an she loved it. I would like to try your mint choc layer cake and was wondering if I could put alcohol in your choc cake recipe and if so what kind of liqueur and how much to add? So sorry to bother you and thanks again for your hard work! Thanks to Jason too for his great recording skills! :)

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hey great thanks!
      Best to brush the liquor onto the layers upon building the cake, with simple syrup

  • joseph

    I have a round 8 inches pan but the height is 1.5 inches is it ok . your pan is 2 inches high

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      this will be ok here

  • margaret

    When you say baking soda do you mean baking powder or bicarbonate of soda? Thank you , margaret uk

  • Deborah Parham

    Would this recipe work in a 9×13 inch pan?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes

  • TIFFANY

    I make a lot of your cakes and its starting to get very expensive because of all the butter. I no I can’t substitute butter for oil when doing the creaming method, but can I do it for this one?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes

  • Sonja Van der Merwe

    Hi Gretchen, I need to bake a cake in a pan that is 330x250x100. Will 10 cups of batter make my cake at least 5 cm high? How long would I have to bake my cake for? I am doubling my recipe & the use all time is 25-30 min in a 9″ cake pan.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      are you sure you mean 300cm X 250cm?

    • Sonja Van der Merwe

      it is in mm

  • Smita Sajit

    Hi Gretchen. I am from India. I have a bake sale in 2weeks’ time. I work alone and I have to bake near to 400 cupcakes. Is it ok if I start baking them now? Will they stay good if I keep them refrigerated?

    • http://www.woodlandbakeryblog.com/ Gretchen Price
      • Smita Sajit

        Thank you for ur quick reply. You have been a life saver.

  • Hina Rajawat

    Do u have any eggless cake recepie

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Eggs play many different roles in baked goods, but the one role they are best known to play, are as the binders in recipes. They act as the “glue” that holds all the other ingredients together. Eggs are made up of proteins (the White part) and fats (the yolks).
      So in addition to providing structure to your recipe, they also provide nutrition from the whites and flavor and texture and body from the yolks. Many recipes will fare quite well if you remove the eggs and other recipe will be virtually impossible once the eggs are removed!
      For example my Vanilla Sponge cake recipe relies on the whipped eggs to produce the volume and stability necessary to carry and hold the rest of the ingredients. The eggs provide the leavening, giving the finished cake it’s light and airy rise; as you can now imagine this cake without eggs? It would be nothing more than a lump of…..well……… let’s just say sorrow.
      So I will urge you to start to pay attention to how the egg is commissioned in your particular recipe. Is it relied upon for the structure (foaming method) of the cake or pastry? Or is it simply acting as a binder?

      Now that we know the function of the egg in the recipe; you can make a better judgment of whether or not you can even remove the eggs and replace with something else, or just move on to another recipe.

      The most common egg replacers are:

      1 egg = 1/4 cup cooled mashed potatoes
      1 egg = 1/4 cup applesauce or mashed banana
      1 egg = 1/4 cup canned pumpkin or squash
      1 egg = 1/4 cup puréed prunes
      1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
      1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
      1 egg = 1/4 cup pureed tofu + 1 Tbsp. Flour for binding (leave out the flour for custards)
      1 egg = 3 Tbsp Arrowroot or Potato Starch

      Additional notes: Fruit purées in cake mixes tend to make the final product a bit dense, so you may want to increase the baking powder in the recipe by an additional 1/4 teaspoon to add some lightness.

      Or you can purchase Egg Replacers such as Bob’s Red Mill Egg Replacer

  • Lea

    Hi Gretchen :) This seems like a wonderful recipe
    Since you said this batter makes 2 8” cakes, I was wondering, would this amount of batter enough to be baked in 9” or 9.5” pan, and then sliced in half so I get 2 layers of the cake? If so, do you think the layers will be too thin if baked in 9.5” pan?
    And would this also work for your hazelnut cake recipe?Thank you in advance

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      the larger the pan the thinner the batter- so then your cake layers will be thinner. I would go 1 ½ x on this since the layers are not that thick already

      Same for any recipe- I normally dont adjust for 1″ since it really is not that much difference, but since you say you want to then cut each layer in half again- I would definitely go 1½ x

  • Hina Rajawat

    I appreciate ur baking skills and ur patience to answer all the queries
    And I want to try ur recepie but
    I want to ask doesn’t baking soda gives some alkaline taste

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Thanks and you;re welcome too
      I do not find that alkaline taste in anything, I suppose you could be sensitive to this, or maybe the recipes you have been using are asking for too much of it

      • Hina Rajawat

        Hello Gretchen Can u give cake sponge recepie which is eggless

  • http://www.cakescometrue.org Donna

    Hi Gretchen, trying to make this cake but number 4 in the recipe above is missing….

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      that was weird, thanks

  • Tricia

    Hi Gretchen, I plan on making this cake tomorrow for my lovers birthday but I only have a hand mixer and lost the whisk attachment. Would it be okay if I just used the beater attachments to mix this up? Please and thank you, love your page!!!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes

      • Rahila

        Hi Gretchen, I did subscribe as a woodie insider and I sent an email to you with the doubts I have. However, I have not received any reply from your end and I want to try this cake tomorrow, please respond so I can get some confidence and can get over my fears of using the baking soda, thank you and your response will be very appreciated. :)

        • http://www.woodlandbakeryblog.com/ Gretchen Price

          Im not seeing any question about baking soda. What are you scared about? Just follow the recipe as it is written

    • Rahila

      Hey Tricia, please can you share your results for this cake, will really appreciate, thank you!

      • Tricia

        Hey, I made today and it was delicious! It is similar to boxed cake as Gretchen made it to be, but tastes much better. Also take care into what kind of cake pan you use. I may have overcooked mine by 5 mins because I bought these $5.99 cake pans (non-stick) 8 by 1.5” round cake pans by Wilton and it cooked much faster then the suggested time. I will bake again but for 25mins in these pans =)

  • Betty

    Hi Gretchen! I made your moist white cake and whipped chocolate cream and cover with crumbled up Oreos and it was a success!!! I’m making your best moist chocolate cake this wk and wanted to know if it is ok to use plain Fage nonfat Greek yogurt? I Don’t know if that’s ok or if there’s a particular brand you recommend ? Thank you!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Great! yes to greek,although it is quite thick compared to what I use (regular plain yogurt) so if the batter sees thicker than mine, this is why

    • Rahila

      Hi Betty, please share your results for the best moist chocolate cake. Though I so want to try this cake, I have previously had bad experiences using baking soda. Please share your reviews so that I can bake it too, thank you! :)

      • Betty

        Sure Rahila! I’ll let you know, I’ll be baking it tomorrow, and this will be my first time baking the chocolate cake, hopefully it’s all good!

  • Grace Parcase Costa

    what brand of semi sweet baking chocolate do you use?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      I am not brand loyal, I use anything from Bakers to Ghiradelli to Callebaut, then there was a cheaper brand I was able to get when I owned the bakery it is called Chocoa

  • Jackie

    Do you always use your whisk attachment instead of paddle attachment on your kitchen aid mixer for all your cake?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      NO, each recipe will specify the best way to mix the cake

  • annalou

    Hi gretchen, can i just use baking powder instead of baking soda. And can i not add yogart? What is the purpose of the yogurt? Tnx!

  • Ohra

    Hi, Can you tell me the difference between death by chocolate cake and moist chocolate cake? The ingredients are pretty much similar. I need death by chocolate cake recipe. Can you help? Thanks.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      I do not have a recipe called Death By Chocolate cake, so I am not sure who’s recipe you are comparing mine to, but just understand that anyone can take a recipe and call it whatever they want to, and with any luck it will spread like wildfire and become the next Big Thing!
      So…..just like in my Tower of Death cake (yes I invented that) I take some of my base recipes and make something really amazing…its the same concept.
      base recipes are what you are talking about though, and if you start with Great recipes, you will End with great results! You never know until you test them though, so its worth a try to test that recipe you found called “Death by Chocolate” but you can be sure that my Moist Chocolate Cake is a real winner!
      http://www.woodlandbakeryblog.com/tower-of-death-cake/

      • Ohra

        Hi Gretchen, Thank you for your response. I am going to try your recipe day after tomorrow and going to serve it to my friends. Since I am making this recipe for the first time ( I want cake to be perfect) therefore it would be great if you can answer my following questions:
        1) I have two rectangular pans; one is 9.5″ * 7″ with height 1.5″ and other is 10″ * 3.5″ with 3″ height.Can you please suggest which pan is suitable for this cake?
        2) Which ever pan you suggest, should I pour all the mixture at once or divide the mixture in two portions and bake it in 2 shifts? ( I am going to make two layers and going to add chocolate ganache in between).
        3) As I am using microwave oven therefore it would be great if you can confirm the temperature and duration?
        4) I am using sweetened dark chocolate so should I reduce the quantity of granulated sugar from the recipe? if yes can you please suggest the quantity?
        5) I don’t have low fat yogurt so can I use normal curd/yogurt?
        6) Lastly, I have baked many cakes but have never used yogurt in a cake recipe so it would be great if you can tell me the purpose of using it? (little curious).

        I really appreciate your help and support in this regard.
        Looking forward to your response :)

        Thanks.

        • Ohra

          Hi Gretchen, I tried this recipe and it turned out to be amazingly delicious. My friends and family really enjoyed it. Thank you sooo very much for sharing this great recipe with us. I am going to try your other recipes very soon :) Thank you once again.

  • Noel Watson

    Hi, Gretchen. I love your recipes and your videos. I was just wondering if you had a recipe for gluten free cake? My mothers birthday is coming up, but she can’t have gluten, and I don’t want to make a cake that tastes bland.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      I am not an expert here, I have not tested gluten free with any of my recipes- others have and well…its up to you to decide if it is good or not.
      Bobs red Mill AP flour is a good one to use, but again i cannot say if it will be great with my recipes

      • Cramer vs Kitchen

        Bob’s Red Mill has just put out a newer 1-to-1 GF mix that supposedly can replace standard flour for baking.

        I have personally tried that product and I honestly cant say it is the best. The mixture has certain flavors from the alternate ‘flours’ that are much more pronounced than the first line of GF AP mix.

        I would actually recommend the regular red-label GF AP flour mix from Bob’s Red Mill and check out their website for cake recipes. They also carry a Vanilla GF cake mix and a Chocolate GF cake mix. The Vanilla one is actually pretty good! I made a spiced carrot cake using the Vanilla GF cake mix. It actually was pretty darn good. But – it starts to go stale after 36 hours….

  • James

    Hi, Gretchen! I seriously love your youtube channel. I have a substitution question: Can I replace the 0.5 cup water with 0.5 cup Kahlua? If so, do I need to reduce the sugar in the recipe by the amount of sugar (in grams) the Kahlua has in it from its nutritional information? Also, does the Kahlua need to be hot like you specify the water needs to be? Thank you very much for your help.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Thank you and you can certainly made that replacement! Great idea, so additional changes need to be made

  • Sarah Machlab

    Hi Gretchen! Can I use this recipe to make a devil’s food cake? What frosting do you recommend to use with it? Thanks!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      YES! Great! I like ALL the frosting with this cake! LOL
      WHipped cream is my fav, but them buttercream and fudge are amazing too!

  • Maribel Hartman

    Hi Gretchen, Love your recipes girl!
    I would like to know which of your cakes are good for stocking and cover on fondant.
    Thanks. xoxoxoxoxo.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hey thanks! Any cake recipe will be great as long as you build the cake securely

  • mimi Ibrahim

    I made this cake, it tasted wonderful, but it raised in the middle and it went flat after its cooled but it was not as hi as your, also it took less time to bake, any suggestion

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Mine also raised slightly and fell upon cooling, nothing wrong here, did it taste good?

      • mimi Ibrahim

        Hi Gretchen, it tasted great, but I did not have thick layers,on one of your tapes you mention if you are a woodie insider I would know how to get thicker layers, I am a woodie insider I joint recently but how can I see previous posts from the woodie insider thinge? thanks for your wonderful tapes

        • http://www.woodlandbakeryblog.com/ Gretchen Price

          I am not sure I ever showed how to specifially make thick layers.
          All recipes are slightly different from one to the next –thicker layers can be achieved simply by adding more batter to the pans though

  • Dorien

    My husband is allergic to yoghurt so can’t use it in any recipe. Is there an alternative for this moist chocolate cake?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      sour cream, buttermilk

  • Alejandra Soto

    Hi chef! today i tried to make this cake, except i halved it, and it came out very dense. why could this be? thanks!

  • Heather Eden

    Hi Gretchen,
    I am feeling ambitious and want to try baking the Tower of Death cake. I’m at a high altitude and want to know if I need to make any adjustment to any part of the recipe. I’m thinking maybe just the cake?

  • $137966453

    Hi Gretchen. Thanks for sharing your fabulous recipies. I baked your chocolate cake and my hubby couldn’t get enough of it but the pleasure was short lived as the cake went bad in less than a week even in the freezer (air tight). Any ideas of what went wrong? pls help. Anne from Nigeria.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      What do you mean “went bad”?
      Like it was moldy?

  • Aimi B

    Hi Gretchen! Thanks for your recipe. Really appreciate all the tips and knowledge you have shared. I have a question, I only have one oven and I was wondering if I could use this recipe as one batch and pour them all in a 9″ round pan..rather than dividing them into 2 8″ pans. Thanks in advance!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hey there thanks!
      I worry that it may be too much for a 2″ height 9″ pan, so if you have a 3″ height that would be better (I would hate for it to over flow in your oven)

  • Amanda Moten

    Sooooooo moist, it practically dissolves in your mouth!!! If you follow the directions as written, I don’t really see how you could possibly mess this up. The result was phenomenal!!! :)

  • MITHILA RANE

    Can i use baking powder instent of baking soda…

  • mimi Ibrahim

    You have no idea, I feel so happy that I found your videos, I spend the last 3 days watching your channel, coming from a background with french baking not that I am french, I love your recipes and especially the trick about whipped cream by adding the gelatin, just that little trick made me feel like I stumbled on the biggest secret, haha, now that I told you about my excitement I have a question, when you defrost cakes do you defrosted to room temp or 1/2 way and decorated, but does it have extra moisture? I
    hope you understood what I am trying to ask, Thanks, Mimi

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hey there Great! I am so glad you have found some value here!
      When I build my cakes i use frozen layers but bu the time the cake is built, filled iced and decorated it is fully thawed

  • Jean Horse

    Is the icing still going to be fine, even if you half the recipe? :) I need it so much like right now. I don’t know what to do and I’m freaking out… ><

    Thanks a lot, and I totally appreciate your videos! They taste amazing! (Especially the "Candy Cane Cake Pops ;))

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes of course it will be exactly the same, just LESS of it
      THANKS!

  • Krishma

    Hey! I just started watching your videos and your recipes look great!! I’m a teenager who loves to bake and do it alllll the time! Okay so i have a question on frosting cakes, sometimes when i’m in a hurry i just use betty crocker or duncan hines and i make my own buttercream to frost the cake but the cake starts to like crumb off in some spots if it makes sense? so then i have to patch it back haha. I’ve seen that you freeze your cakes and then frost, well does that not take the moistness away from the cake? Do you have a video on properly frosting a cake? if not could you please please please do one? And also, could you give me a tip on how to get your cake to bake evenly flat all around sides and top so that when you layer the cakes it doesn’t look weird.

    • Gretchen Price

      Hi There great that you are here and liking the recipe, I hope you do try some! I have no trouble with my cakes drying out in the freezer, but I DO wrap them properly and I dont leave them in there for a month, just enough to get them cold and frozen enough to work with and eliminate all that crumbiness.
      All cake recipe bake differently so there is no magic trick for flat tops. You can buy those cake pan bake strips but I have never used them.
      Sometimes I trim, sometimes I dont- but when I do there is no better time to make Cake Pops with the trimmings!

  • Sekolastika

    Can I substitute “yogurt” to “whipping cream” cause I don’t have yogurt?

    Thanks.

    • Gretchen Price

      how about sourcream or buttermilk?

  • jennifer kelly

    Hi gretchen, i have used your choc cake recipe a 1000 times & every time it just gets better & better, its the best! Now i have to make a choc birthday cake that has to be completely egg free! My question is, can i still use this recipe & make substitutions? I desperately need your help pls, many thanks, jen kelly

    • Gretchen Price

      thats tough one, since it is very difficult to mimic the foamed eggs with anything but….EGGS

      I am working on some vegan recipes though – but I too have to learn this stuff since it is not my forte-
      so far this is what I have learned about egg substitutes:

      Eggs play many different roles in baked goods, but the one role they are best known to play, are as the binders in recipes. They act as the “glue” that holds all the other ingredients together. Eggs are made up of proteins (the White part) and fats (the yolks).
      So in addition to providing structure to your recipe, they also provide nutrition from the whites and flavor and texture and body from the yolks. Many recipes will fare quite well if you remove the eggs and other recipe will be virtually impossible once the eggs are removed!
      For example my Vanilla Sponge cake recipe relies on the whipped eggs to produce the volume and stability necessary to carry and hold the rest of the ingredients. The eggs provide the leavening, giving the finished cake it’s light and airy rise; as you can now imagine this cake without eggs? It would be nothing more than a lump of…..well……… let’s just say sorrow.
      So I will urge you to start to pay attention to how the egg is commissioned in your particular recipe. Is it relied upon for the structure (foaming method) of the cake or pastry? Or is it simply acting as a binder?

      Now that we know the function of the egg in the recipe; you can make a better judgment of whether or not you can even remove the eggs and replace with something else, or just move on to another recipe.

      The most common egg replacers are:

      1 egg = 1/4 cup cooled mashed potatoes
      1 egg = 1/4 cup applesauce or mashed banana
      1 egg = 1/4 cup canned pumpkin or squash
      1 egg = 1/4 cup puréed prunes
      1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
      1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
      1 egg = 1/4 cup pureed tofu + 1 Tbsp. Flour for binding (leave out the flour for custards)
      1 egg = 3 Tbsp Arrowroot or Potato Starch

      Additional notes: Fruit purées in cake mixes tend to make the final product a bit dense, so you may want to increase the baking powder in the recipe by an additional 1/4 teaspoon to add some lightness.

      Or you can purchase Egg Replacers such as Bob’s Red Mill Egg Replacer

  • anna

    chocolate cake yummy . Gretchen i have a question is their such thing as chocolate fondant i will really like a recipe for it if their is for this cake

    • Gretchen Price

      hello, yes you can make a poured fondant and follow the instruction for the chocolate variation

  • Tibor Olah

    Hi Gretchen, how will this ckae hold up covered in fondant, will it take the weight and keep it’s shap.
    Thanks.

    • Gretchen Price

      its perfect!

    • Tibor Olah

      Thanks, I will give it a try.

  • lisa

    Hi Gretchen, I am wanting to make a malteser chocolate cake and was wondering if I added some malt drinking powder (Like horlicks) to your delicious chocolate cake would the flavour of the malt come through or would it get lost due to the strong chocolaty taste of this cake? How much should i add and would i need to reduce the flour or even increase the liquid in the recipe.
    Thank you

    • Gretchen Price

      hmmm these are all good questions that I wouldnt be able to answer consifdently without doing some testing myself.
      My first guess is that it would get lost, and how much to add…..again, Id have to play around with it.
      I would start with 1/4 cup of the Horlicks and take out 2 Tablespoons flour
      My next thought about this (and I am not sure what YOUR plans are) but to use a malted milk chocolate icing (add ore Horlicks to the Swiss Buttercream recipe1 YUMM!) Garnish the cake with Malted Milk Balls! I may have to steal this idea!

      • Lisa

        Thank you for replying. Yes im going for the malt powder in the buttercream or better still some malteser hot chocolate powder. I was thinking I could try adding cocoa and malt powder to you vanilla cake for a simple choc cake in which the malt flavour may come through and mayb add some sour cream incase it would be dry from adding alot more dry ingredients but then it just sounds like im making up a total new recipe. Prob not a good idea messing around with recipes too much :)

  • EUNICE IBARRA

    hi gretchen for this holidays I want to make cakes for sale but in Mexico the Baking Chocolate its really expencive can i subtitud or not used on the recipe??

    Thanks a lot!!

  • Amanda

    Hi gretchen I love love your blog and videos. Thankyou.
    Was just wondering as this cake contains yoghurt is it ok to be covered in fondant and then sit on the bench for a day or so? Im hoping to use it for a christmas cake. Im just a home baker for my family and friends. :)

    • Amanda

      Oh and im from lovely Australia

    • Gretchen Price

      Great thanks, once the cake is baked it is fine.
      Just as it has eggs, milk, butter etc….once its all baked, its fine

      • Amanda

        Thankyou. :)
        And thankyou for taking the time to do this wonderful blog for people and replying.
        Merry christmas

  • viviene from philippines

    Hi Gretchen,

    Merry Christmas..I am a big fan and been trying your recipes..by the way I used your cream cheese frosting in a red velvet cake.. it was a big hit.. friends have been praising me.. thanks to your explanation and info about baking..it is a big help.. anyways, been planning to use your moist chocolate cake with fudge icing this Christmas.. I’ll give you an update about it.. I hope you enjoy your days right now since you’re not working at your bakery anymore..

    • Gretchen Price

      Hi There! Great! Thank you for the message and Merry Christmas to you too!

      • Julio Gonzalez

        Hi Gretchen,please can you lets me now one very good recipe for very smooth vanilla cake for one weading please.

        • Gretchen Price

          Sure how about this one WHITE CAKE

  • http://woodlandbakery CHERYL

    Dear Gretchen,
    I would love to use this recipe to bake in a 14″ and in a 12″. kindly advise what would be the quantities i would need.
    thanks a ton and sorry for the trouble.

    • Gretchen Price

      double recipe for 1 layer 14″

  • maria

    I made this cake today and it came out sooooo delicious, moist, thank you so much for your time explaining everything so clear and helping us become good bakers, please keep on posting new recipes, i plan to do many of the as all of what i have tried so far comes out great!

  • Eimear

    Hi Gretchen!
    I am from Ireland and I just found your youtube channel and then this blog! Am loving it at the mo!! :) Cannot wait to try this recipe but could i ask when you say baking soda do you mean bread soda or baking powder?
    Hope to hear back from you soon,
    Thanks,
    Eimear

    • Gretchen Price

      Great! Thanks and welcome!
      Baking soda is also called bicarbonate soda, not sure what they call it in Ireland though, but check out this page for Substitutions and maybe something will look familiar to you

  • Donisia Williams

    Hello can I use cake flour in place of all purpose flour?

    • Gretchen Price

      yes

  • Meeko

    Hi Gretchen
    I was wondering when you make cupcakes from this recipe do you fill the liners 1/2 or 3/4 full?
    I also have a KA pro and was wondering if a double batch of this recipe would fit in one bowl?

    • Gretchen Price

      I go 3/4 full
      Double batch will be fine for you

    • Gretchen Price

      I go 3/4 full
      Double batch will be fine for you

  • Caroline

    Hi Gretchen!
    I would like to use this cake to make a 10-inch 3-layer cake (in 3 10″ cake pans). Would you recommend doubling the recipe or making it one and a half times?
    Also, for 10-inch pans, do you recommend a heating core or flower nails, or just bake longer at a slightly lower temp?
    Thanks for your help!
    Caroline

    (By the way, to report back, I did make it with the non-dairy sour cream, and it was a hit! And it was dense enough to hold up to being covered with fondant without sagging. I added another half a cup sugar, though, the second time I made it, because my family likes things a bit sweeter :).) Thanks!

    • Gretchen Price

      1 1/2 times for 2- 10″ layers (so yeah doubling will get you 3 layers I think)

      • Caroline

        Thanks! I will give it a try. I hope I can fit all that batter at one time :). Otherwise I guess I’ll have to make it in two batches…

    • Gretchen Price

      1 1/2 times for 2- 10″ layers (so yeah doubling will get you 3 layers I think)

      • Caroline

        Reporting back – it made three thick gorgeous layers.
        I doubled the recipe twice and made 3 10″ layers, 3 8″ layers, and 3 6″ layers – this is gonna be a big (yummy) 3-tiered cake! :) Thanks for your help as usual!!

  • Erica Baker

    Hi Gretchen I love your videos. I’m making your chocolate cake soon and I was wondering if I can use the bakers semi-sweet chocolate morsels in place of the semi-sweet baking chocolate bar? Also, if I could use Hershey cocoa special dark. It’s a blend of natural and Dutched cocoas. Just wanted to make sure if I’m using the correct ingredients. TIA hope you hear from you! :)

    • Gretchen Price

      Morsels are just another name for Chocolate Chips
      CLICK HERE

      can you do it? Yes you can do anything really…but will it be great- not AS great as if you use the baking chocolate

      yes to Hersheys Dark blend

    • Gretchen Price

      Hey there and thanks!
      Morsels are just another name for Chocolate Chips
      CLICK HERE

      can you do it? Yes you can do anything really…but will it be great- not AS great as if you use the baking chocolate

      yes to Hersheys Dark blend

  • http://yahoo.com Tessie Soriano

    Hi Gretchen!!! i love your recipes. especially this chocolate cake that you recently demonstrated. can i lessen the baking soda to 1 teaspoon instead of 1 1/2 teaspoons since the flour is only 1 3/4 cup? Tnx. will it ruin the recipe if i did that?

    • Gretchen Price

      Hi Thanks!
      The recipe will actually work perfectly if you keep it the same as it is written

  • Sherie

    Hi Gretchen, thank you once again for sharing great recipe here! I would like to make this chocolate cake recipe to cupcakes, may I know how long/temperature do I need to bake to keep the moisture?

    • Gretchen Price

      bake at 350 Until They are Done (check them after about 18 minutes, but probably will take closer to 25?)
      Do the toothpick or the finger test to see when its done

      • Sherie

        Thank you for the information and the prompt response! Will try out the recipe soon!

  • sherie

    It says 18cupcakes, I just missed your information up there!

  • melani

    hi gretchen . . I love to watch the video on you tube. u provided many tips and before i meant to study baking for my family i know i have much to learn from u .many thanks for providing delicious recipes . . god bless u and ur family . . .

  • Nikki

    Hi Gretche,
    Thanks for all the recipes!! I love your white cake, it’s heavenly!
    This is my first time trying out your chocolate cake recipe. In the process of making it, I come across some questions. I use a electronic hand mixer to achieve the ribbon stage perfectly. But when I add all other ingredients, all the airy bubbles are gone from the eggs. Did I do it wrong, or it is what it should be happened?
    Thanks for taking your time to answer my question. ;)
    Nikki

    • Gretchen Price

      well the hand mixer will not get the volume as a kitchen aid, but as you can see in my video the same thing happened to me too, nothing wrong there.
      How did it turnout?

  • Luisa Hernandez

    Hi Gretchen! I’m a big fan of yours. I have a question as far as cocoa powder goes. What do you think is the best unsweetened cocoa powder for baking (brownies, cakes, frostings)? I am not a big fan of Hershey’s unsweetened cocoa because it leaves an after taste. Any suggestions I would greatly appreciate. Thank you and hope you and your family have a beautiful Christmas! :)

    • Gretchen Price

      Hi There, I have not had a bad experience with Hershey’s but if you are, then maybe try Ghiradelli?
      I like that brand at home

  • Gricelda

    Hi Gretchen, I want to make an 10inch chocolate cake, instead of doubling the recipe can I just use this recipe and not divided in two 8inch pan? Would that work? Thank you and thank you so much for sharing your amazing yummy recipes with us:):)

    • Gretchen Price

      yes correct

    • Gretchen Price

      yes correct

  • Nariman

    Thank you for the hard work you’re the best

    • Gretchen Price

      thank you for the appreciation!

  • Yolanda

    Hi Gretchen,

    I decided to make this chocolate cake and it looked beautiful verry moist but the taste was not soo good though. After the bite it left a bad bitter taste in my mouth and everyone who dared to taste has the same comment. Can you tell me what went wrong? Was it the Baking soda? Did I put too much? I did however used your measurements.
    The problem for me is I live in Ecuador and translating Baking soda was difficult. Can I used baking powder instead??? Please help i would love to try this recepie again

    • Gretchen Price

      Hi there, I am sorry you had a negative result with this recipe!
      Did you use Bitter (unsweetened) Chocolate? Or semi sweet?
      I am not sure if you out too much baking soda, only you can know that.

  • http://woodlandbakery.com maricel

    hi gretchen, thanks for to your recipes, its really a great help specially for me as beginner..

    i supposed to bake a cake now but its already midnight here, and the stand mixer i borrowed is a noisy so maybe my neighbor upstairs will get mad.. but i started to whisk the eggs.. is it still be okay the eggs that i whisked if i will continue baking tomorow morning?

    and i put out from fridge already the other ingredients, should i put it back to the fridge or it can stay until i will use it tomorow.. thanks alot.. hope u have time to reply now…

  • Ela

    Hi Gretchen, I’ve been searching high and low for a really good and moist chocolate cake, maybe I found it now (although I’ve tried yours yet), your recipe. Do you think I can add sugar in this, my husband likes chocolate cake a bit sweeter. If so, how much sugar can I add? Thank you!

    P.S. I love your recipes and videos.

    • Gretchen Price

      use a sweeter chocolate (but it is always great to make the recipe the way it is written the first time before you decide that it is not sweet enough- I mean how will you really know until you try it right?)

  • Semadeo

    Hi can I use self raising flour instand of plain all purpose flour

  • Nirojini

    Can I use Greek yogurt it’s the only plain yogurt I have available ????

    • Gretchen Price

      yes

  • Jester

    Hey Gretchen I have question for u. If your using hot water to dissolve the cocoa powder and then add the butter, wouldn’t the butter melt?

    • Gretchen Price

      the water is not boiling, and once you add the cocoa to it, it cools it considerably, so the butter can go in like a nice soft mix.
      Great question though!

  • bharati

    Hi Gretchen,
    Regards to u all the way from united arab emirates.
    Thank u from the depth of my heart, for teaching all ur recipes with such perfection and detailed explanation.
    u inspired the baker in me.
    This cake is the 1st cake i have ever baked,
    and thanx to ur detailed explanation and ur expertise knowledge,
    it turned out excelllent,beyond any expectations.
    Itz not eazy to find dutch processed cocoa,so i uzed valrhona cocoa and
    in the cocoa powder muddy mixture,i subsituted half hot water with hazelnut baileys.
    Looking forward to bake everything learning from thee bezt!
    I really admire u and ur zest for baking and passing on ur precious knowledge to the whole world.
    going to make fudge icing and assemble the cake with it and chocolate ganache glaze.
    Wish for u to come to uae sumtime ..for ur fans here!
    thank u again.

  • http://woodlandbakeryblog.com Aisha

    Hi Gretchen,

    British, but live in Dubai…I’m new to your blog and am totally hooked…I find myself sleeping so late at night and having dreams of baking! Gosh its crazy!
    I love your videos and your website for awesome recipes. It’s 12.30am here and guess what I just bakes? Your best moist chocolate cake into 18 cupcakes….they’re divine!!!!

    My 5 year old son woke up from sleep and asked what that delicious smell was hehe

    Thank you for sharing your ideas and putting in all the time and effort. It is very much appreciated x

    Regards, Aisha

    • Gretchen Price

      Great! welcome and ThankYOU!

  • AprilRuth

    hi Gretchen!!

    just a quick question..is it possible to replace the yogurt with a different ingredient??and what would it be..Thanks in Advance..God Bless!!

    • Gretchen Price

      yes buttermilk, or sour cream

      • Caroline

        Hi Gretchen, Caroline here again :).
        I’ve seen you’ve answered this question a few times by saying buttermilk or sour cream. I’ve mentioned before that I bake only non-dairy and thus far almost all your recipes have been wonderfully successful replacing the butter with trans-fat-free margarine and replacing the milk with coconut milk. And when you call for buttermilk (like in the red velvet cake), I’ve made buttermilk by adding a tablespoon of white vinegar to the coconut milk, let it sit for 10 minutes, and then gently stir, and it’s curdled like buttermilk.
        My question here is, I can do that in this recipe – make the non-dairy buttermilk to replace the yogurt, or I can use Toffuti brand non-dairy sour cream. I am looking for your opinion since I trust it more than mine :). Which would you recommend MORE to replace the yogurt — non-dairy buttermilk or non-dairy sour cream? My instinct is the sour cream since that has the same texture as the yogurt (cream as opposed to liquid like buttermilk), but again, wanted YOUR thoughts. Thanks!!

        • Gretchen Price

          Hi caroline, yes I remember and I love that you are sharing your feedback with everyone (and me!)
          Love the vegan baking at home as well, and YES to tofutti! YUMM! Will be GREAT!

          • Caroline

            Thanks! I will try to report back!
            I hope to make this as an 8 inch round 3-layer cake with the chocolate chip cookie dough frosting. :)

  • Sharmaine Peña

    Hi Gretchen!

    What baking chocolate did you use? The drops or the bars? Is it okay to use dark?

    • Sharmaine Peña

      And what if I don’t use yogurt?

      • Gretchen Price

        then what will you use? You cannot just take out an ingredient

    • Gretchen Price

      you can use any baking chocolate you like and yes to dark, but I use about a 56% so it is more like semi sweet
      drops or bars, no difference as long as it is REAL chocoalte

  • Jun Yan

    I baked this chocolate cake and it tasted great. It is indeed the best moist chocolate cake! It stays moist even after refrigeration. However, when I baked this cake, it cracked on the surface. Can you please tell me what caused the cracking on the surface of the cake and how to prevent it from happening. Thank you.

    • Gretchen Price

      this is normal, many cakes crack on the surface as they bake, not to worry (that’s why we trim sometimes to make them even)

  • Ray

    good afternoon from the UK, well this will be my first atempt to make a chocolate cake, and I have picked your recipe as it looks very moist and yummy, hope she indoors likes it otherwise I might be wearing it (kidding I hope) lol, so thank you for posting and making the video. Here goes nothing

    kind regards
    ray from the UK lol x

    • Gretchen Price

      Hi ray! good luck, you will be great!

  • Jun Yan

    Can I bake all the batter for this recipe in one 10 inch round cake pan?

    • Gretchen Price

      yes

  • cheryl

    hi grethen:

    I love this recipe and have made it many times into cakes as well as cupcakes with no problem. in any event, I need to make three 9 inch layers. do I double the recipe or can I do it as is?

    • Gretchen Price

      double

  • MIchelle

    Hi Gretchen. I just made this recipe into cupcakes but they’re not as moist as i expected them to be. In fact they’re a bit dry and the outer part of the whole cupcake was ligher in color than the inside. I’m not sure if I overmixed the eggs (I used a hand held mixer) or overbaked them but I followed the 25mins at 350F. Should I have reduced the temp or lowered the baking time? They also didn’t dome unlike when I made your red velvet cupcakes recipe. Any thoughts on this?

    • Gretchen Price

      well I’m sorry this happened to you, but I am not really sure honestly where the problem lies since it could be a number of things as you suggested.
      As for the bake time I prefer to use the FINGER TEST to know but as always learning to know WHEN IT IS DONE is very important to, the 25 minutes is just a guide really since all ovens are different
      If you oven seemed to be running hot (or the placement of them in the oven) was off, then it is a good idea to lower temp, its so hard for me to say though.
      I do love this recipe (it is my fav) since it really is (when done correctly) very moist and delicious, so Im sorry again that this happened to you

      I often say that if you did it exactly as me, with exactly the same ingredients, it should really come out the same, but there are many factors as you can see that play to a different result

      • MIchelle

        That’s all right Gretchen. I do appreciate your patience in answering all our queries.

  • Christine

    Hey Gretchen do you use 8×2 pans or 8×3 sized pans? I have two 8×3 sized pans? I was wondering if I would need to split the batter or could I use the whole batter for one pan?

    • Gretchen Price

      I use 2″ AND do not use all the batter for 1 pan
      Use your 3″ heights and still split the batter evenly- don’t be confused by the extra inch…its un-important the cake will bake the same

  • http://www.woodlandbakeryblog.com/checkerboard-chocolate-vanilla-cake/ crystal chN

    For both the moist chocolate cake and vanilla for the checkerd board cake, can u use cake flour? :O cant wait to try out the recipe for prom night!

    • Gretchen Price

      yes!

      • Crystal

        Thank you so much gretchen ! Hope that it will turn out successfully ><
        Btw , is it possible not to use yoghurt at all ? :O

        • Gretchen Price

          you cannot just leave out an ingredient, it wont be correct

  • ChocoFan

    Hi Gretchen, Can i ask how hot the water should be? Is it boiling water or just hot water at around 60 degree celsius? I am asking because I am afraid if the hot temperature would affect the egg mixture and make it watery. I would also like to ask if the Yogurt and milk should be at room temperature? How much is the milk and water in ml?

    Sorry to bother you, I did read though all the comments but i didnt find any questions pertaining to it. Thanks for providing this recipe :) Regards from Singapore

    • Gretchen Price

      about 120- 150degrees F
      All ingredients should be at room temp
      (1 cup water =237ml)

      • ChocoFan

        Hi Gretchen, I just finish baking the cake. I halved the recipe but I didnt half the butter because the amount of butter you used in the video seems to be more than 169g thus i think you might have made a mistake with the amount of butter used. Is the butter stated in the recipe for 1 cake or is it for 2 cake? My batter turn out to be more watery as compared to yours and the batter didnt increase in volume while baking. Is it because I added 90ml of water and 110ml of milk while i should only add 59ml of each of them as according to the recipe? I added more than 59ml of each because it seems like you added more than that amount in the video. The final result texture turn out to be like a moist sponge cake, the taste was alright though =).

        Thanks for your reply. Hope you can address my questions since I am rather new to baking cakes. =)

        • Gretchen Price

          Don’t ever go by what “it looks like I am using on the video
          The written blog is always correct.

          The yields are written under the header for the title of the recipe and all of the instructions are written as well, for a an additional guide along side the videos.

          Storage instructions are also written at the END of each blog post , so be sure to always read the instructions and the ENTIRE blog from start to finish before beginning

          • ChocoFan

            Thanks! I will follow your recipe exactly the next time I attempt this cake. Thankfully the cake I made became harder after I put it in the fridge and it no longer have the moist sponge-like texture. Now it seems more like a cake. Will update you on my progress when I attempt the cake next week =)

            Thanks for the wonderful recipe ^_^

  • Dominique

    Hello Gretchen,

    I’m Dominique and am one of your fans from France! (and also, my apologies if my English is not perfect).
    Thank you so much for this recipe! it REALLY IS the Best Moist chocolate cake recipe i have ever tried! My husband put the leftover in the fridge and forgot to wrap it : well, after around 24 hours in the fridge without being covered, it was still moist as if it were recently cut.

    Just for my personal knowledge, why do you put chocolate and cocoa powder in the ingredients? I mean, in the end, cocoa powder + hot water is pretty much the same thing as melted chocolate, to me.

    Thanks!

  • Mark Flores

    Hi Gretchen,

    I tried this recipe and it was really nice. My nephew said it was very tasty. However, i had some issues along the way. The batter was a bit bubbly, not sure is i over mixed it. After baking and cooling, the cake was a bit stiff.

  • May

    Gretchen-
    This is the recipe I’m using in my sister’s wedding cake. I’ve made it before and it was awesome! To frost the cake I’m using your swiss buttercream. I know that this combination is going to be sooooooo delicious. Thanks for all the great recipes and videos. (your video on making a wedding cake was extremely helpful, this is the first wedding cake I’ve ever made)

  • Norelle

    Hi Gretchen, I only have unsweetened and bittersweet chocolate on hand. Can I just use them and add sugar instead? If yes, around how much? Thanks.

  • Eloisa Sigua

    hi Gretchen,

    can I use this recipe in a cupcake?

    • Gretchen Price

      yes

  • http://sadiecake.com SadieAnn

    Do you use flower nails to help your cakes fluff up in the middle?

    Your vids are awesome, by the way!

    • Gretchen Price

      thank you and no I do not

  • Esti Benoliel

    hi…
    what can i use instead of yogurt? thats not buttermilk?

    • Gretchen Price

      sour cream (and that’s my final answer LOL)

  • mary anne

    hello Gretchen

    You have a very delicious recipe here. But I have a question can I use buttermilk instead of yogurt and have the same result? Thanks!

    • Gretchen Price

      yes YUMM

  • http://www.facebook.com/choudesmond dezzy

    Hi Gretchen please please someone answer!!!! You know Goethe butter’s added to the cocoa and chocolate mixture and it’ll eventually be melted can I use oil??!!!! So the cake wouldnt be hard upon refrigerating and stay moist!!!! Please answer!! And love all your vids verbs subscriber since day one!!

    • Gretchen Price

      I do not understand what you are asking me

    • Gretchen Price

      I do not understand what you are asking me

  • Silvia

    Hi Gretchen ,you are amazing .
    I love the way of your passion for your work ,see it in all you done.
    I often do your recipes .
    But I have just a problem hope you can help me.
    My question is for the best moist chocolate cake I have every time the problem when I put the flour mixture and the yogurt milk mixture together it will be liquid and the ribbons stage break
    I live in Switzerland and we can’t find semi sweet baking chocolate I use half dark and half milk baking chocolate I don’t know, if it’s this a problem or the kind of yogurt witch we used here
    the taste is wonderful but the consistency Is not so fluffy like yours
    And it doesn’t rice ap so much maybe I used to much liquid
    in my conversion table 4fl oz are 118ml
    If I remember right you recommend 113 ml I just trite it but it’s every time the same consistency
    What do I wrong I’m so sad hope you can help me thank you very much

    • Gretchen Price

      AWE! Thanks, but don’t be sad.
      I have to really wonder how different the ingredients are in your country from mine.
      You are probably right since you seem to be doing everything correctly and are very aware of your ingredients and the stages at which they are great (and then not so great) this awareness if very great and you should be proud, its just now we have to figure out WHY.
      I doubt it is the chocolate
      What kind of flour are you using?
      What kind of coco powder?
      And last what is the consistency of the yogurt? Or tell me more about it.
      My yogurt is more like sour cream. Plain and thick.

      • Silvia

        Hy Gretchen i have used this time mascarpone I think it was better
        I use dutch Cocoa powder and allpoupors flower and usually the yogurt is very liquid and this is the reason why many people ask about using the milk because if you mix it with the yogurt you wrote not see any difference it’s just the same liquid
        This time I used even bake stripes it comes out more fluffy and it rice up more
        Thanks a lot for your help you’re the best I hope we will have more from this beautiful recipes

  • Rayane

    Hi Gretchen, thanks for all your help. You always have the best recipes on the internet!!! I was just wondering: I did the Best Moist Chocolate cake and the Golden Vanilla cake so that I can attempt the checkerboard cake. The taste is absolutely fabulous of course. My problem is that the Chocolate cake turned out a lot shorter than the vanilla cake, like half the height maybe. I baked each recipe in two 8″ pans. What could I have done wrong???? I noticed the chocolate cake has baking soda and the vanilla one has baking powder. Is it the brands I am using, can I use Baking Powder for both, would it work?? Thanks again and keep up the great work.

    • Gretchen Price

      Yeah, the Golden cake IS a bit thicker (more batter in the yield) than the chocolate cake.
      I don’t think you did anything wrong, its just that different recipes give slightly different results (as you can see here)
      Perhaps next time split the golden batter between 3 pans?

      • Rayane

        Thank you soo soo much !! Will try it as you said.
        The taste was fantastic I covered them with your “magical” buttercream and everybody went crazy!! 1 recipe chocolate cake, 1 recipe vanilla cake and 1 recipe buttercream were all eaten in 1 afternoon LOOL!

  • grace

    hi gretchen…do you freeze your cake before icing it?..thanks!!

    • Gretchen Price

      YEP!

  • Mary

    Hi Gretchen,

    Would this recipe be sufficient for 3 6″ cake layers or would I need to use 1 1/2 of the recipe ?

    Thanks

    • Gretchen Price

      would be great

  • Felicia

    I made this cake twice in two days. I made it yesterday and it came out of the oven and fell. I knew it wouldnt be enough for a 4 layer cake with just two cakes, so i baked another batch this morning. Come to find out, i put baking powder in the batch yesterday and changed it to baking soda today. The newest batch looks identical to the one yesterday. HELP!!!

  • Ester

    Hi Gretchen,
    My Brother is celebrating his birthday next weekend and he wants me to bake him a chocolate cake with nuts in it. Can I just add some nuts in the batter and then bake the cake or is it not that simple ;-)? I made this chocolatecake before and it tastes delicious!! Gonna use your chocolate fudge too (Yum).
    Love from your biggest fan.

    • Gretchen Price

      yes it is that simple! Thanks!

  • Cindy

    Love this recipe! Perfect every time!

  • Patty

    Hi Gretchen,

    I love this recipe and have made it several times in 8 inch pans and 6 inch pans. I needed sheet cakes this week (12×18) and used the recipe. This recipe definitely does not make a sheet cake. Not enough batter. I questioned it when I poured the batter in the sheet cake pan and it just covered the pan. It came out of the oven about 1/3 inch high. I made the recipe again for an 12×18 sheet cake and doubled the recipe. Much better! So the recipe needs to be doubled for a 12×18 sheet cake.

    • Gretchen Price

      thank you updated!

  • Dee

    Hi Gretchen, why does my mix curdle when I add the yogurt and milk mix?

    • Gretchen Price

      are all of your ingredients at room temperature? Like almost warm?

      • Dee

        Hmm, think you had a point. On next attempt I microwaved the milk/yogurt mix until the cool edge was taken off it and kept the butter out for 2 full days to soften. The result was so much better. Thanks.

        By the way – could you use white chocolate in this recipe?

        • Gretchen Price

          I actually have a white chocolate cake recipe, but we lost some of the video footage so I have to refilm :(

  • Dawood

    Hello,
    I am from belgium and i am going to make this cake for the first time. But i want to make checkerbaord cake. so ill need 1 vanilla cake and 1 choco cake. can i take half of each ingredients from both recipies? Thank you

    • Gretchen Price

      yes correct

  • alberta

    hei gretchen. I just wanted to ask if this cake can be freezed_

    • Gretchen Price

      yes

  • ma. cecilia tua

    hi Gretchen,

    From the batter, it says use 8″ round pan… what if I want to use 10″ round pan and the batter for sure has an excess… can I standby the remaining batter till I make the second batch and add?…

  • BazanRj

    Just want to say thanks for all your help and recipes , I’ve made this cake 3 times already first time it came out perfect and the past two times I don’t know what im doing wrong the cake batter is so runny and the cake comes out flat, do you have any ideas? Thanks for ur time
    

  • Heather

    Hi! Can you by chance tell me what happens when the eggs do not reach ribbon stage? I am having a dusy of a time trying to figure out my problem. When I bake my cakes (I’ve been making 3″ minis) they rise very nice in the oven, get done baking, but then as they cool they “deflate” and end up with an hourglass type of shape. I thought maybe I was over whipping the eggs but then I watch the video and I’m sure my eggs are not quite that thick. I love this cake and I want to figure out why this is happening to me. Haha. I do live at 4500 ft. And have tried reducing baking soda but it still happened. Thank you very much for sharing.!

    • Heather

      I made the cake again this morning and went beyond what I “thought” was the ribbon stage. That was the whole problem. I was not getting to ribbon stage! I hope this helps others having this problem as well. Thanks again for these recipes I enjoy them daily!

      • steffie

        hello heather another way to make sure your cake doesn’t deflate is instead of removing it from the oven when it has cooked, switch off the oven crack open the oven door and leave to cool down in oven it will not deflate. the sudden change of air when removing cake causes cake to deflate is something people don’t realize, and when its a large batch do not open the oven door to much because this can cause deflation also and do not slam door be gentle cakes can be temperamental lol. i hope that helps happy baking!

  • Zeny Balonso

    Hi Gretchen just want to ask if this recipe can be covered with fondant?? I love your blog and I learned a lot..keep up the Good work

    • Gretchen Price

      Thank you I am glad you are enjoying the blog!
      yes to fondant

      • zeny Balonso

        thanks for the quick reply…but if using buttermilk is it the same amount as the yogurt? ..

        • Gretchen Price

          yes

    • zeny Balonso

      anothe question…if using buttermilk is it the same amount as yogurt? thanks a lot.

      • Gretchen Price

        yes correct

  • Janet

    Hello!
    I found your site last night and stayed up WAY TOO LATE checking it out. I’m officially hooked! I’m really anxious to try your Best Moist Chocolate Cake, but I have a question about it. (I saw that this question was already asked, but sorry, I couldn’t find the answer.)……..
    Will this cake will hold up under fondant? and esp. stacking?

    Also,if I purchase your ebooks, will I get all of the recipes you’ve shared, or will I still need to get some from your blog? I don’t want to miss any of them!

    Thank you in advance.

    • Gretchen Price

      YAY! I love when someone new gets HOOKED! LOL
      You have some catching up to do, so you are allowed to stay up late!

      The only ebook with BONUS recipes is Vol 3
      the rest are step by step with picture instructions from the current blogs (but not all)

  • Barbara

    Gretchen
    why is it that when up I add my melted chocolate to the cocoa mixture it want to seize

    • Gretchen Price

      next time add the butter to the melted chocolate first, then it wont do that ever again

  • Sheila

    Hi Gretchen!
    I just want to start off by saying that your recipes are fantastic and your videos and tips are so very helpful!!!
    I tried to read as many comments and answers as I possibly could to make sure you weren’t answering the same questions all the time, but I couldn’t find my question in there.
    I have an order for and dairy free cake……What would you recommend substituting the milk with? Almonds milk? soymilk? Do you have any other suggestions?
    thank you!!!!

    • Gretchen Price

      Great thanks and thanks for looking first!
      I would use almond milk yes
      But what about the yogurt, do you have another option?
      (Im just learning vegan baking so I am not so sure myself….)

    • stella karamitsou

      Hey sheila,in my country we use orange juice, or any other juice you like in the same ammount with the milk

  • lisa

    I love this recipe and have made it a few times now and it goes down a storm with my family. I was wondering though could I add some coffee and/or even bourbon just to intensify the flavour even more? If so do i just replace some of the Water or milk with the same volume? how much would you recommend? Or is this just a total no no?
    Thank you very much in advance
    Lisa

    • Gretchen Price

      yes to bourbon or coffee in place of the milk/water you are absolutely correct
      For a cake I think you may LOVE CLICK HERE

      • lisa

        Thank you so much for taking the time to reply. This is great i will be trying this tomorrow :) Can i just double check which is better to replace, the milk or the water or does it matter? I know the water has to be hot to dissolve the cocoa powder. And should i replace all the half cup or just some? Im not sure how much the bourbon flavour comes through in the baked cake?
        Many many thanks in advance
        Lisa

        • Gretchen Price

          It wont be strong bourbon but it will give it a nice depth.
          I would do just a 1/4 cup replacement

          • lisa

            Brilliant. Thanks again for replying. Much appreciated and all the best with your move and i cant wait for the new videos :) You are so kind in sharing them :)

  • Leena

    This website is just awesome. Being a culinary arts student I am going to try all recipes. I would like to request you to post a video on an Eggless Cake.

    • Gretchen Price

      Great thanks! I am working on Vegan baking-but its a lot of research for me and testing recipes….and I cannot share anything until I know it myself so….its a learning process for me

  • azenith

    hello Gretchen!

    thanks for this recipe…but what could i replace to yogurt if i don’t have it? :)

    • Gretchen Price

      sour cream or buttermilk

  • Thanh

    testing

    • Gretchen Price

      yep, here

  • jennifer kelly

    Hi gretchen, I have a very quick question that I know u have addressed many times before but I cant for the life of me remember what it is you said. If I want to make a 10inch cake using any one of your cake recipes do I make 1.5 of the recipe?.& if that’s the case do I double the recipe for a 12inch cake? Many thanks gretchen, sincerely, jen kelly

    • Gretchen Price

      yes double

  • lisa

    Hi Gretchen, bit nervous this morn got a last minute order for a fresh cream chocolate cake yesterday and rather than use my normal recipe that is usually firmer for under fondant I used yours for the first time! Ive made your smbc and vanilla cake many many times. I put ganache and fresh cream between layers and frosted with fresh cream I cant taste it before it goes out so I’m taking a risk but I have to say it turned out exactly how yours looked and smelled divine!! Is this gonna be ok with fresh cream?

  • Barbara

    Gretchen you and Jason are great but you are the best thing that has ever hit the internet I have learned alot from you and by the way your buttercream is to die for I love it keep up the videos please

    • Gretchen Price

      Thank you!

    • Don

      I agree. I finally have an excuse to make the chocolate cake and it was sooooo easy and so delicious. And finally getting to know my new oven – it was a learning curve. Making the chocolate buttercream tonight or tomorrow morning for my 92 year old mom-in-law’s birthday party! Every day is a blessing!

  • Barbara

    I have made several cakes from scratch as I used to bake for a living but this is the first time I ever did a cake without baking powder is there a reason for not using it?

    • Gretchen Price

      the baking soda will react with the acidic ingredients in the recipe which when you combine baking soda and an acid you are essentially mocking baking powder (which just happens to be baking soda and cream of tartar – or tartaric acid)

  • Barbara

    I just tried your chocolate cake I will let you know when it comes out of the oven I hope I did everything right

  • http://Cakepopcraze.com Debby

    Hi, Gretchen! I LOVE your tutorials and am learning so much,,,thank you! I live in NM and am wondering how to adjust your chocolate cake recipe for high altitude baking. Thank you. :)

  • Maritza

    Hi Gretchen little question if I freeze a sheet pan how long before I start working on the cake I have to put it out

    • Gretchen Price

      I am not sure what you are asking me

  • Heather

    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!

  • Nilsa Velazquez

    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

    • Gretchen Price

      YAY!

  • Elaine

    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

    • Gretchen Price

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

  • MM

    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

    • Gretchen Price

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

  • MM

    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

    • Gretchen Price

      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”

  • maritzahutter

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

    • Gretchen Price

      yes

  • sue

    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!

  • Ashley

    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?

    • Gretchen Price

      YOU CAN USE IT

  • Michelle Mitchell

    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.

    • Gretchen Price

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

  • ana

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

    • Gretchen Price

      Great Thanks! yes to half

    • Gretchen Price

      thanks! Yes you can

  • http://www.woodlandbakeryblog.com/chocolate-cake-2-new-improved/ Asad

    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.

    • Gretchen Price

      yes you can use it

  • Becky

    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

    • Gretchen Price

      yes to both

  • Bo Wang

    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!

    • Gretchen Price

      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.

  • Tasha

    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!!!

    • Gretchen Price

      YAY!

  • Hillary

    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

  • Jane

    *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.

  • Patti Boilore

    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.

    • Gretchen Price

      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.

      • Patti Boilore

        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!

        • Gretchen Price

          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

  • Arlene Scott-Christian

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

  • Icana

    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 :)

    • Gretchen Price

      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)

  • Imali

    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 !!!!!

  • Mischa

    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

  • Kellie

    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!!

  • Sue

    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.

    • Gretchen Price

      you can use 9″ pans sure

  • Tasha

    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

  • Don

    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.

    • Gretchen Price

      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

  • Sue

    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!

    • Gretchen Price

      yes use it, it is fine, no adjustments

  • zlate mihaela cristima

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

  • zlate mihaela cristima

    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)

  • linda hill

    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.

    • Gretchen Price

      Yes you are reading it correctly

  • http://woodlandbakeryblog.com Linda

    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!

    • Gretchen Price

      you can use it, but whole milk is better

  • Kalai

    Tq very much ..its the best chocolate moisture cake

  • Fozia

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

    • Gretchen Price

      its 3/4 cup

  • wanie

    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..

  • wanie

    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??

  • http://Justaddsugar.us Sarah

    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

  • vidya

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

  • Camela

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

  • Meg

    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.

    • Gretchen Price

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

  • Fatma Vohra

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

    • Gretchen Price

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

  • YR

    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!

  • jeshera

    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. :)

  • jeshera

    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!

    • Gretchen Price

      you need 4 ounces

  • Jesse Levan

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

    • Gretchen Price

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

      • Jesse

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

  • Noori

    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.

    • Gretchen Price

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

      • Noori

        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?

        • Gretchen Price

          yes fine

  • Grace Golick

    never mind

  • Jennifer

    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!

  • tony

    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.

    • Gretchen Price

      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!

  • Chelsey

    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!

  • Sheila

    Did I really just read that comment ?

  • Felicity

    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

    • Gretchen Price

      Thank you Felicity! ;)
      Yep, ey ey ey

    • sunnydaze

      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.

      • Tanya

        Bicarbonate of soda is baking soda.

      • zlate mihaela cristima

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

  • leste

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

  • Wiola

    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.

    • Wiola

      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!

  • Kelly

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

  • sanaa foqahaa

    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

  • Thanmolie

    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!

  • John Balogna

    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.

  • Stephanie Amorosi

    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

  • Tracy

    what percent of milk fat should the yogurt be?

    • Gretchen Price

      I use 2%

  • Alison

    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?

    • Gretchen Price

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

  • Dianna Neary

    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!

  • nyambura

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

  • montaha rizeq

    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.

    • Gretchen Price

      yes half

  • Ashley

    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!

  • steve

    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.

    • Julia Sheil

      What is your blog
      your address

    • Gabriela

      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…

  • Komal

    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

    • Gretchen Price

      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

  • Dionicia

    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.

    • Gretchen Price

      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!)

      • Dionicia

        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!

  • Janell

    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..

    • Gretchen Price

      Thanks for checking first! Answer is YES!

  • Yolanda

    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?

    • Gretchen Price

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

  • jeshera

    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! ^_^

  • jeshera

    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!!!!!!!!*

    • Gretchen Price

      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

  • jeshera

    Ok thanks! ^_^

  • jeshera

    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!

    • Gretchen Price

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

  • Dee

    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!!

  • Kathy

    May i substitute the yougurt with sour cream?

    • Gretchen Price

      yes

  • Catherine

    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

    • Gretchen Price

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

  • Hugh

    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.

  • trust love

    hi there! can i avoid the yoghurt?

    • Gretchen Price

      Yes can you use Sour Cream? Or Buttermilk?

      • trust love

        thankyou, kind :)

  • Annie

    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:)

    • Gretchen Price

      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

  • Hugh

    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

    • Gretchen Price

      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

  • maathu

    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 ?

    • Gretchen Price

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

  • http://www.bcdelectables.com Cynthia

    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.

  • http://www.bcdelectables.com Cynthia

    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?

    • Gretchen Price

      make no changes

  • https://plus.google.com/u/0/getstarted/getstarted?fww=1 BELITEGA

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

    • Gretchen Price

      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??

      • Aaron

        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

        • Gretchen Price

          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

        • Cynthia aka Rosa

          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…

  • https://plus.google.com/u/0/getstarted/getstarted?fww=1 BELITEGA

    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?

    • Gretchen Price

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

  • Jesse Hall

    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!

    • Gretchen Price

      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

  • Crystal Thueringer

    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?

    • Gretchen Price

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

  • Aaron

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

    • Gretchen Price

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

      • Aaron

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

        • Gretchen Price

          yes

  • Mo

    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!

    • Gretchen Price

      Triple

  • mariya

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

  • Deb Nelson-McLiechey

    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?

    • Gretchen Price

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

    • Deb Nelson-McLiechey

      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.

  • cindy

    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.

  • Luzmarina Natalie

    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.

  • Niroshi

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

  • Haseeb

    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.

    • Sasy

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

  • Trevor

    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?

    • Gretchen Price

      don’t double it though

  • Maike

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

  • neliza

    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!

    • Gretchen Price

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

    • neliza

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

      Nhel ^_^

  • Karena

    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.

    • Gretchen Price

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

      • Karena

        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.

        • Gretchen Price

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

  • tara

    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,

    • Gretchen Price

      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)

  • Cheryl

    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

  • Maria

    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.

    • Gretchen Price

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

  • Syeda

    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

    • Gretchen Price

      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??

  • Neeyati

    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!!

  • Lisa Miraz

    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.

    • Gretchen Price

      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!

  • Syeda

    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!

    • Gretchen Price

      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

  • Anna

    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!

    • Gretchen Price

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

      • Anna

        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.

        • Gretchen Price

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

  • Leslie

    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 !

  • Vangie Togle

    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?

    • Gretchen Price

      yes you can

  • martha

    Would this chocolate cake work good with raspberry filling

  • Tina

    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

    • Gretchen Price

      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

  • camill

    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.

  • Anja

    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

    • Gretchen Price

      it would be amazing!

  • adam

    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

  • Amber

    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!! :)

  • Theresa

    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?

    • Gretchen Price

      it is best to use room temperature ingredients always in baking

  • Beckie dunning

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

  • Mary

    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.

  • Francis

    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

    • Gretchen Price

      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!

  • Sam

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

    • Gretchen Price

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

  • sara

    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

  • Carol

    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?

    • Gretchen Price

      yes

      • Carol

        Thanks. :)

  • Anja

    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

    • Gretchen Price

      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

    • Irene

      Hello Anja

      350 degrees F = 180 celsius.

      Irene :)

  • Cathy

    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!

    • Gretchen Price

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

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

  • Victoria

    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.

    • Gretchen Price

      Before melting

      • Victoria

        Thank you very much.

  • Nancy

    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!

  • Angel

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

  • Carolina

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

    • Gretchen Price

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

  • Thanmolie

    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!

  • http://Stilldeveloping Karen

    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!!!!

    • http://Stilldeveloping Karen

      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?

  • Joyce

    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.

  • Ashwini

    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

  • Donna Gardner

    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

    • Donna Gardner

      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.

      • Donna Gardner

        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

  • virginia

    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!

    • virginia

      that was God bless!

    • virginia

      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.

  • Kristine

    Hi Gretchen ,

    Would it be fine if I use cake flour?

    • Gretchen Price

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

  • RobJ

    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.

  • Vaskar

    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

    • Gretchen Price

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

  • K.lalitha

    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.

  • alaa

    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

  • Tamara

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

    • Gretchen Price

      yes

  • latchmee vaid

    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 ….

  • Jaydon

    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!!!!!!!!!

    • Gretchen Price

      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.

  • Heidi

    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.

    • Gretchen Price

      Thanks for the feedback!

      (Yikes to cottage cheese! wooops!)

  • Ann

    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!

    • Gretchen Price

      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

  • Elizabeth

    How many cups of batter does this make?

    • Gretchen Price

      about 6

  • Hope

    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!!

    • Gretchen Price

      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!

  • Fajr

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

    • Gretchen Price

      NO

  • Ashmita

    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?

    • Gretchen Price

      Yes fine to both

  • Rodrigo

    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?

    • Gretchen Price

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

  • Ashmita

    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?

    • Gretchen Price

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

  • Mila

    Can I subsitute the yogurt with sour cream?

    • Gretchen Price

      yes

  • Yati

    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.

  • Andre

    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?

    • Gretchen Price

      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

  • Andre

    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?

  • Sonia

    You are The best !
    Bravo !

  • Corinne

    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

    • Gretchen Price

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

  • https://www.facebook.com/kfcapone kate capone

    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

    • Gretchen Price

      greek will be fine

  • Laura Scanlan

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

    • Gretchen Price

      sour cream or buttermilk

  • Diane

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

    • Gretchen Price

      it will make 1 layer

  • Alee

    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”?

    • Gretchen Price

      Dark

  • Ana

    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?

    • Gretchen Price

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

  • Charlene

    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

    • Gretchen Price

      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

  • Mary

    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!!

    • Mary

      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

  • ty

    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

    • Gretchen Price

      yes

  • Nita

    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.

    • Gretchen Price

      no adjustments

  • Ed

    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!

    • Gretchen Price

      definitely NOT the drinking one

      • Ed

        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!

  • vaishnavi

    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!

    • Gretchen Price

      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

  • Annette

    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!

    • Gretchen Price

      Yes correct—> it’s ALWAYS unsalted in baking

  • Mona Cuello

    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?

    • Gretchen Price

      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?

  • Mona Cuello

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

    • Gretchen Price

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

  • Kim’s Bake Shop

    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!

    • Gretchen Price

      THANK YOU!

  • haseena

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

    • Gretchen Price

      You have to follow the recipe

  • Krystle

    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!!!!

    • Gretchen Price

      Hahahaha, awe! How rude of her!

  • Eliza

    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

    • Gretchen Price

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

  • faiza

    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

    • Gretchen Price

      yes it will be OK I think

    • Kim’s Bake Shop

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

  • dd

    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.

    • Gretchen Price

      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

  • Hadijah

    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.

  • Shalini

    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

  • Veda

    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.

  • Veda

    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.

  • Veda

    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.

  • Veda

    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.

  • heejin

    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!

    • Gretchen Price

      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

      • heejin

        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?

        • Gretchen Price

          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

      • Kelly

        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!

  • Veronique

    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.

  • Smita

    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 :)

    • Gretchen Price

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

  • maLOU

    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?

    • Gretchen Price

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

      • Malou

        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..

        • Gretchen Price

          of course

  • suzanne

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

    • Gretchen Price

      yes

      • Jaydon

        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

  • bmhainley

    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!

  • Roda Cailing

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

    • Gretchen Price

      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

  • mahira

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

    • Gretchen Price

      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

    • Steph

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

  • Charlene

    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.

  • Omer Shaashua

    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.

  • Hazel

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

  • Dead Star

    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

    • Gretchen Price

      yes same amount

  • Ty

    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!!

    • Gretchen Price

      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

      • Ty

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

  • Herlina

    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

    • Gretchen Price

      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

  • Karen

    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!

    • Gretchen Price

      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?

      • Karen

        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

        • Gretchen Price

          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.

          • Ashley

            Did you figure the problems people are having?

          • Gretchen Price

            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

          • haseena

            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!!!!

          • Gretchen Price

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

          • Mehnaz

            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

            very interesting, thanks will give it a try