Double-Chocolate Cake
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- Yield Serves 12
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
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For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
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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.
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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.
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For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
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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.
Has anyone tried converting this recipe to cupcakes? Any adjustments needed?
Yummy!!!! i love this cake.
To die for. And so quick
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.
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!
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."