Very Moist Chocolate Cake with Whipped Cream Topping & French Custard Filling

Here is another of my delicious VERY MOIST chocolate cake recipes. This one is the prince of all chocolate cakes out there! CHOCOLATE I love you!

Very Moist Chocolate Cake

2 cups sifted flour
2 cups sugar
¾ cup unsweeted cocoa
2 teaspoons baking soda
2 eggs
1 teaspoon salt
1 cup buttermilk
1 cup oil (I use corn oil)
2 tablespoons espresso
2 teaspoons vanilla extract
1 cup boiling water

Preheat Oven to 300°degrees. Lightly grease and flour a 9 x 13 in. baking pan. Place all dry ingredients in a large bowl and mix. Then mix in remainding incredients at medium or medium high speed until all ingredients are blended and smooth. Pour into greased and floured baking dish. Bake for about 1 hour. Test by sticking a knife or toothpick, if it comes out clean, it's done. Allow to cool completely and frost with your favorite iwhat cing.

I usually frost the cake with whipped cream and for the filling I make a french custard filling as you can see the picture above. Below is an icing recipe that works well if you crave for something richer.

French Custard Filling
Makes about 2 cups of filling

1/3 cup sugar
1 tablespoon flour
1 tablespoon cornstarch
1/4 teaspoon salt
1 1/2 cups milk
1 beaten egg yolk
1 teaspoon vanilla
1/2 cup heavy cream whipped

Combine sugar, flour, cornstarch, and salt.Gradually stir in milk.
Cook and stir till mixture thickens and boils; cook and stir 2 to 3
minutes longer. Stir a little of hot mixture into egg yolk; return
to hot mixture. Stirring constantly, bring just to boiling, then add
vanilla. Cover entire surface with clear plastic wrap or waxed paper;
cool completely. Beat smooth then fold in whipped cream.

Icing Recipe

2 cups sugar
1⁄4 cup light corn syrup
1⁄2 cup milk
1⁄2 cup sweet butter
2 oz. unsweetened chocolate
1⁄4 teaspoon salt
1 teaspoon vanilla extract

Place sugar, corn syrup, milk, butter, chocolate, and salt in a saucepan and cook over low heat until melted. Over high heat boil until mixture reaches 220° on candy thermometer or for about a minute.

Pour icing into a small mixing bowl. Beat at medium speed until slightly cooled then add vanilla. Increase speed and beat until icing is workable. Working fast before icing sets, spread between layers and on top of cake.

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Comment by Leo on March 31, 2011 at 9:15pm: Well thank you very much Jennifer, it's a pleasure to share all my recipes, soon I will be adding some more recipes, my top recipes that is....they are under construction!

Comment by Jennifer Ledesma on March 28, 2011 at 1:26pm: This cake rocks! I did sift the flour into the measuring cup and used double strength coffee instead of espresso. Also I bought really good cocoa powder and backed the baking powder down by 1/2 teaspoon as dutched cocoa already has an alkalizing agent in there. The cake came out more fudgy as a result (but not too sticky). My friend who is a professional baker asked for this recipe! Also used the French Custard filling and I put a VERY LIGHT(near consistency of whipped cream) chocolate buttercream on top. Fabulous. THANK YOU SO MUCH for this recipe. My son's birthday cake will be a hit.

Comment by Leo on May 18, 2010 at 8:28am: Hi there Tony, I will be adding some authentic recipes soon....I am very glad to hear about the huge growth ....awesome!!

Comment by Tony Pinto on May 17, 2010 at 12:50pm: Welcome back, Leo! What else have you been cooking lately?

Comment by Leo on May 17, 2010 at 12:38pm: Hi Kirk! Yes, I am a true chocolate lover all over. Nothing like a moist chocolate cake after dinner ....Alex that sounds good with the Kalua! Coffee and Chocolate make a great combo anytime!

Comment by Kirk Leins on May 17, 2010 at 12:06pm: Leo!!!! You're back, bro! I gotta say, there's nothing like a great chocolate layer cake. Great recipe, my friend.

Comment by Alex Nathanson on May 13, 2010 at 10:14pm: This one sounds wicked good. Have you tried making the custard with chocolate? Also wondering if you could replace the vanilla in the custard with some liquor like Grand Marnier, Kahlua or Baileys.

Comment by Tony Pinto on May 13, 2010 at 12:52pm: My family has always put chocolate pudding between the layers. Very good!

Very Moist Chocolate Cake with Whipped Cream Topping & French Custard Filling

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