New This Month

Dark-Chocolate Cake with Ganache Frosting


This dense cake offers an intense chocolate experience, complete with fudgy frosting.

  • Prep:
  • Total Time:
  • Servings: 16

Source: Everyday Food, October 2008


  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups packed light-brown sugar
  • 2 large eggs plus 2 large egg yolks, room temperature
  • 6 ounces bittersweet chocolate, melted
  • 1 teaspoon pure vanilla extract
  • 1 cup low-fat buttermilk
  • Dark-Chocolate Ganache


  1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.

  2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.

  3. Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.

  4. Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

Reviews Add a comment

  • cakengiftsini
    30 MAY, 2017
    Fabulous cake!!!! There was a birthday party of my friend’s sister, We amused this party with this delicious cake, Thanks for sharing this article. Thanks alot!!!!!!!
  • jack987654gmai
    14 MAR, 2016
    PLEASE READ THE REVIEWS BEFORE BAKING...Made this cake with my 5 yr old daughter. She has baking fever after watching a marathon session of the Kids Baking Championship. She wanted to bake a fancy cake. Use real chocolate. So after a google search we tried this. SO DRY! The reviewers are correct. With so many dry/bad reviews it makes me wonder if the Stewart team are reading the comments. They should and adjust the recipe or explain what we all are doing wrong!
  • stevenvmitchell
    14 FEB, 2016
    Wish I had read all of the reviews - this cake is SO DRY. I threw the whole thing out and started all over with another recipe. An expensive waste of ingredients. Any cake with 4 egg yolks is not going to come out moist.
  • SquirrellyCakes
    16 JUN, 2015
    I have always loved Martha Stewart recipes until this one. Crumbly and dry even though I baked for only 30 minutes. Made for my sister's 40 th anniversary and got the notion it just felt dry, when removed cakes from pans. So I made a different MS recipe for her which turned out beautifully. My family had this one tonight and even with sugar syrup and icing added, it is still dry and crumbly. Expensive experiment with the amount of chocolate, cocoa and butter. Reviews stating dry are correct.
  • VickiR52
    13 SEP, 2014
    Other reviewers have called this cake "dry." I read the reviews while it was in the oven (at 325 degrees) so I removed it early, and it is not dry, exactly. It's ... powdery. It's moist enough, but the crumb is all wrong. It doesn't hold together well. When I cut it, the crumbs were very small and there were a lot of them, and mouthfeel is weird. Maybe the cocoa didn't dissolve? That doesn't make sense. Anyway, I'm not serving it to my guests, but I'll freeze it for family use with ice cream.
  • angdrew
    13 FEB, 2014
    We just finished this up, AMAZING CAKE!! This will be our go to recipe. We just baked it about 10 minutes less, and spooned it into the pan, & spread it even. It was picture perfect when we flipped it out. Will definitly use over again.
  • misspolished
    9 JAN, 2014
    This cake is extremely dry!!! I get that it is supposed to be a dense dark chocolate cake but it is so much to the point that it makes it tragically dry. I am not even sure why it comes out so dry, but I am guessing the lack of milk maybe. I was expecting it to come out moist and dense, like a brownie but this was just not good. Maybe it's ok with a huge scoop of ice cream to make it go down...i don't know. Other than a good chocolate flavor, this cake was not impressive.
  • Rebecca A
    5 JAN, 2014
    I lovingly made this for my boyfriend's birthday and followed directions to a tee, but it was so dry. Disappointed in the dryness.
  • April Barker
    27 NOV, 2013
    My cake was ruined too. Waayyyyy too dry. And the ganache - I love ganache but in my opinion this was too bitter. Unfortunately I am dumping it ALL. :( Very disappointed.
  • Rachelglen
    25 NOV, 2013
    This cake has a delicious, rich chocolate flavour & the ganache is outstanding. Unfortunately, the baking time listed is FAR too long & resulted in a seriously dried out cake. I'd suggest baking it for 20-25 minutes. I was so disappointed have ruined the cake for something as simple as baking time. Wish I had read followed my instincts & not the recipe!