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Easy Chocolate Cake

If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.

  • prep: 25 mins
    total time: 1 hour
  • servings: 12

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 3/4 cup unsweetened cocoa powder, plus more for pan
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream
  • Chocolate Glaze
  • Sweetened whipped cream, for serving (optional)
  • Chocolate shavings, for serving (optional)

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.

  2. Step 2

    In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.

  3. Step 3

    Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.

Source
Everyday Food, October 2003

Reviews (9)

  • 8 Apr, 2014

    The best chocholate cake receipe i ever made,so dense and lovely texture but like other review said i cut down the sugar 1/4 cup but i love to used used mix organic raw brouwn sugar and a bit white sugar,i cut down cocoa powder to become 1/2 cup because i used melted dark chohcolate 125 gr,yummy and with this we don't need the glace

  • 29 Jan, 2013

    Hi,

    Thanks for the recipe!!
    This is a great cake to use for our edible photo cake.
    Visit us at www.coolcake.com

  • 10 Jul, 2012

    I make this cake almost every week and my family loves it a lot!if they ask for smth yummy they mean this cake)

  • 18 Mar, 2012

    This is SO good! I made this cake yesterday for my family's st. patrick's day meal. I cut the sugar by 1/4 cup and divided the batter between two greased 8-inch round baking pans and baked it for about 27 minutes. I then made a creamy mint flavored icing to frost between the layers and glazed the top with a different chocolate glaze. It was great! I loved the dense texture, just like a brownie.
    This would be great with 3 or 4 layers as a torte. So yummy, you must try!

  • 21 Feb, 2012

    I just baked this cake...The flavor is delicious but the cake didnt raise....Dont know what happened, its maybe im in high altitude

  • 15 Jul, 2011

    This cake is VERY dense, so if you prefer a fluffier cake, don't make this recipe. Also, I used a 70% cocoa chocolate for the glaze and found it to be too bitter. I would use a sweeter chocolate (maybe 50% cocoa) or add sugar to the glaze.

  • 20 Jul, 2010

    I have been making this recipe since it was first published in Everyday Food mag and IT IS AWESOME. I always serve this cake as the "chocolate" element for dessert when entertaining. It is super-easy to prepare and makes a lovely, dense texture. Lining the pan with wax paper makes removing and clean up a breeze. Love it! Try it!

  • 4 Nov, 2008

    I always use chocolate (melted) instead of cocoa- I think it adds more flavor to it and then you don't need to add icing..
    =]
    It makes the cake 'Original' without icing.

  • 4 Nov, 2008

    I always use chocolate (melted) instead of cocoa- I think it adds more flavor to it and then you don't need to add icing..
    =]
    It makes the cake 'Original' without icing.