Double-Chocolate Cake

You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free cake that tastes just like traditional devil's food.

  • Servings: 12
Double-Chocolate Cake

Source: Martha Stewart Living, December 2007

Ingredients

For the Cake

  • 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

For the Glaze

  • 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.

Cook's Notes

Cake can be stored at room temperature for up to 2 days.

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