Do not bake above 300 degrees. It takes a little longer, but it's worth it. Also, take them out two minutes before they finish baking. The warm pan will finish them off.
I've heard that if you add a teaspoon or two of mayo, that it will make your cakes softer.
beetroot - saw it today on Breaking Into Tescos
seriously, it's meanta make it rich and moist.
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How can I make my chocolate cake recipe more moist?you can add a 1/2 cup of applesauce. Also you can cut down on the bake time, many people take the baking directions as fact, they are just a suggestion, I take most of my cakes out 5 minutes earlier than the directions and they are usually fairly moist.
replace oil for applesauce! it makes it tons more moist!
add cream cheese, or mayo, or sour cream, or mexican cream to the recipe.
meanwhile check allrecipes.com for a recipe, they are rated with hundreds of reviews.
good luck on your business...
Black Bottom Cupcakes I
Submitted by: Laura Duncan Allen
Rated: 4 out of 5 by 269 members
Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour
Yields: 24 servings
"Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk."
INGREDIENTS:
1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
4. Bake in preheated oven for 25 to 30 minutes.
This recipe appears in the Allrecipes "Tried %26amp; True Favorites" cookbook.
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One Bowl Chocolate Cake III
Submitted by: Shirley
Rated: 5 out of 5 by 311 members
Yields: 24 servings
"This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting."
INGREDIENTS:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Use a mix (most bakeries do, and embellish them)
Add 录-陆 cup extra vegetable oil per batch
Underbake slightly.
Don't overmix of you'll develop the gluten in the flour which makes a tough, dry product.
this might sound weird but whenever i use honey (a few tablespoons) it makes the cake a lot more moist. i haven't tried using it with chocolate batter and i don't know how it will affect the taste, but it works wonderfully with spice and vanilla cakes.
Before you frost the cupcakes soak them with a simple syrup. You can, of course, flavor the syrup which could be used as a extra selling point.
add some hot coffee to the batter.... it will seen runny but the liquid will cook out and you wont be able to taste the coffee. about a 1/2 cup should do.
Look for recipes that contain oil, these always make really moist cakes
A friend who bakes cakes professionally once told me that she just uses the boxed mixes, but she replaces the water with milk, and adds an extra egg. These turn out much more moist every time. Good luck!
I don't have a specific recipe but my mom used to make this chocolate cake with sour cream (and possibly some mayonnaise) that was amazing. It was very rich and moist. I've actually been trying to track down the original recipe. I have used applesauce in some recipes too and that adds moisture without adding more fat. Good luck with the business, cupcakes are very hot these days.
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