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Double Diablo Cake


This cake recipe is adapted from "Martha Stewart Entertaining."

  • Yield: Makes one 12-inch cake

Source: The Martha Stewart Show, October Fall 2008


  • Nonstick cooking spray with flour
  • 1/2 cup raisins
  • 1/2 cup Scotch whiskey
  • 22 ounces semisweet chocolate
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 6 large eggs, separated
  • 1 1/3 cups sugar
  • 9 tablespoons cake flour
  • 1 1/3 cups finely ground blanched almonds
  • Pinch of salt
  • 1 cup heavy cream
  • Purple grapes, such as Concord or champagne, for garnish (optional)
  • Fresh blackberries, for garnish (optional)
  • Fresh blueberries, for garnish (optional)
  • Fresh figs, for garnish (optional)
  • Italian plums, for garnish (optional)
  • Fresh mint leaves, for garnish (optional)
  • Blue or purple flowers, such as orchids, for garnish (optional)
  • Casis macarons, for garnish (optional)


  1. Preheat oven to 350 degrees. Line a 12-inch-round cake pan with parchment paper; spray pan and parchment with nonstick cooking spray with flour; set aside.

  2. Place raisins and whisky in a small bowl; cover and let soak overnight. Melt 14 ounces chocolate with 1/4 cup water in a heatproof bowl set over (but not touching) simmering water. Add butter, a few pieces at a time, stirring until melted. Remove bowl from heat and set aside.

  3. In a separate bowl, beat egg yolks and sugar until thick and creamy. Add yolk mixture to chocolate mixture along with cake flour, ground almonds, raisins, and their soaking liquid; stir to combine.

  4. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt until stiff. Gently fold egg whites, one third at a time, into chocolate mixture. Pour into prepared cake pan, spreading evenly with a spatula. Transfer to oven and bake until cake just begins to shrink from sides of the pan, about 25 minutes.

  5. Set a wire rack over a parchment paper-lined baking sheet. Remove cake from oven and let stand in cake pan for 10 minutes before turning out onto a wire rack to cook completely.

  6. In a small saucepan, bring heavy cream to a boil over medium heat. Add remaining 8 ounces chocolate and whisk until smooth. Pour over cooled cake, spreading evenly with a spatula; let stand until set. Garnish with fruits, flowers, and macarons, as desired.

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