What is the key ingredient to make the chocolate cake moist? Butter? Applesauce? Sour cream or something else?

I tried a recipes provided by Sugarcraft website and that's supposed to be moist chocolate cake but it didn't turn out moist. In fact, the cake was very crumbly and dry. Please let me know how to make it moist because I followed the exact instructions step-by-step. I do not want to add in extra butter to make it too greasy, so there gotta be a way to make the cake moist.What is the key ingredient to make the chocolate cake moist? Butter? Applesauce? Sour cream or something else?
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chiffon cake...use veg oil..SHhh!What is the key ingredient to make the chocolate cake moist? Butter? Applesauce? Sour cream or something else?
The role of the fat in the mixture is to keep the cake moist and give it an appealing texture, making it pleasant to eat. You shouldn't have to add more fat than the recipe quotes, just make sure the mixture isn't too dry before you bake it and also be certain the cake is not overcooked. It may even be cooked before the recipe says it should be, as all ovens vary in how quickly they cook the cake.
Fat adds moisture. That can be in the form of egg yolks, mayonnaise or vegetable oil. I'd take it easy on the butter. Butter works for cookies, but cakes can become greasy.





I think you've learned a good lesson here too: not every recipe is fool-proof, especially recipes on the interent. Don't beat yourself up too badly. If you want a recipe for a moist chocolate cake, look in the Joy of Cooking or Betty Crocker cookbooks.
mayonaise, its true.





About 1/4 cup.





The oil in the mayonaise keps it moist and the vinegar is a preservative.





You wont notice the difference in taste.





Applesauce is the next best, as the acidic sauce base acts like a vinegar (well more of a cider.





But keeping it tightly wrapped helps keep air out and the air makes it stale.





If you can't wrap it tight add a pice of bread inside the packing which absorbs most of the staleness from the air.
What my Late Mother told me and they were always Delicious was to add Pudding mix you know the instant kind. See if you are making a Chocolate Cake you use Chocolate pudding, a Lemon Cake of course you use Lemon pudding. I think you get the point. So give it a try, now sometimes but not always you might have to increase the milk or your liquid but be-careful. I one time over did it and you guess it a baked soup cake (ha-ha) Good luck and don't worry everybody will love it.


Applesauce is wonderful for Bunt style cake
Sour cream and applesauce work well. Actually google Better Homes and Gardens Chocolate Sour Cream Cake - it is very good, moist and chocolaty!
for cake add pudding.
apple sauce works well