Ingredient to make a chocolate cake EXTRA moist and possibly rich?

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  1. instant choc pudding mix mixed in with the cake mix.
  2. Instant chocolate pudding, sour cream, beaten egg whites
  3. here we go, just add a extra half of stick butter and a nother two eggs,add a little sour cream and u are good to go..
  4. buttermilk!
    try a red velvet too, thats my hubbys fav. it is made with buttermilk w/creamcheese frosting.
    my fav
    INGREDIENTS
    1 cup semisweet chocolate chips
    1/4 cup water
    2 1/4 cups cake flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    3/4 cup butter, softened
    2 teaspoons vanilla extract
    1 3/4 cups white sugar
    3 eggs
    1 cup buttermilk

    1 cup semisweet chocolate chips
    1/4 cup honey
    2 tablespoons water
    1/8 teaspoon salt
    2 cups heavy whipping cream
    DIRECTIONS
    Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
    In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
    Sift together flour, soda and 1/4 teaspoon salt. Set aside.
    In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
    Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
    Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
    To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.
  5. More eggs and sour cream.
  6. Try this recipe. Believe me, it is sinfully decadent and delicious.

    Gooey, Decadent Chocolate Cake w/ Chocolate Buttercream Recipe

    2 1/2 cups cake flour
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    1 1/2 sticks unsalted butter, at room temperature
    2 cups sugar
    3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled
    1 teaspoon vanilla extract
    2 eggs
    1 1/2 cups cold water
    1 pkg instant chocolate pudding mix
    Chambourd raspberry liqueur, for drizzling
    Chocolate Chip Butter Cream, recipe follows
    Dark chocolate shavings, for decoration

    Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
    In a large bowl, sift together the flour, baking soda, pudding mix, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.

    Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes, see Cook's note*.

    Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd. With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.

    With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.

    *Cook's note. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched


    Chocolate Chip Butter Cream:
    3 cups powdered sugar
    7 tablespoons hot water
    4 ounces dark chocolate, melted and cooled
    2 teaspoons vanilla extract
    1/2 stick unsalted butter, at room temperature
    1/4 cup semisweet dark chocolate, finely chopped

    In the bowl of an electric mixer, dissolve the sugar and water at low speed. Beat in the dark chocolate and vanilla. Add butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.
    Yield: 6 to 8 servings
    Preparation Time: 10 minutes
  7. Add pudding.
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