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Double-Chocolate Cake

  • Servings: 12
Double-Chocolate Cake

Source: Martha Stewart Living, December 2007

Ingredients

For the Glaze

  • Vegetable-oil cooking spray
  • 1 cup warm water
  • 1/2 cup unsweetened natural cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sunflower oil
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons distilled white vinegar
  • 2 ounces dark chocolate (preferably at least 70 percent cacao), finely chopped
  • 1/2 cup confectioners' sugar, sifted
  • 2 tablespoons water

Directions

  1. For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.

  2. Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.

  3. Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.

  4. For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.

  5. Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides. Cake can be stored at room temperature for up to 2 days.

Reviews (7)

  • Sienna 31 May, 2013

    For a double chocolate cake I didn't find it exceptionally chocolate-y. The cake itself was really good, but it didn't scream chocolate.
    It might be because I converted it to a gluten free recipe with special "flour". I also added two eggs just in case.
    I have to say that you shouldn't worry about adding vinegar. You'll never taste it.
    All in all it is a great recipe, but if you are a chocoholic ADD MORE COCOA POWDER.

  • rslinn 10 Jan, 2012

    Has anyone tried converting this recipe to cupcakes? Any adjustments needed?

  • Jian16 24 May, 2011

    Yummy!!!! i love this cake.

  • ATeenageGourmet 4 Aug, 2010

    To die for. And so quick

  • francescakins 16 Feb, 2010

    this cake is great. I didn't make the glaze so I just added some chocolate chips to the batter and sprinkled some on top. It was super easy and very chocolatey. My only issue was using the cooking spray for the pan. I find that the spray causes my baked goods to stick and it happened with this cake as well. So next time I would use the butter/flour combo.

  • 1000hats 11 May, 2008

    This cake is delicious! It is so easy, and yields fantastic results. The recipe has been added to our family favorites. It is very moist and could definitely be made a day or two ahead and then frosted the day of the event. Yum!

  • VeggieGirl88 14 Feb, 2008

    INCREDIBLE cake - extremely moist, flavorful, luscious, and sensational. Proves that you don't need eggs, dairy, butter, or any other heavy ingredients to make a decadent-tasting (and looking) cake! I did make a few changes to the recipe (used 1/3 cup unrefined sugar in place of the 1 cup granulated sugar; used canola oil instead of sunflower oil), but otherwise I followed the instructions to a "T."

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