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Double-Chocolate Cake

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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.

Source: Martha Stewart Living, December 2007
Servings

Ingredients

For the Cake

For the Glaze

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
108
  • griddlegirl89
    3 JAN, 2015
    This is my new go-to chocolate cake recipe. I wanted something quick but didn't have any milk and only 1 egg on hand. I thought it was strange that it didn't call for any eggs, so I added the 1 egg. Also, I made the batter more chocolate-y by adding about 1/4 cup of chocolate chips. I also used butter instead of oil. I needed to bake it for about 45 minutes. It was amazing served warm with a little cream poured over top the plated slices. My boyfriend loved it and had two pieces in one sitting!
    Reply
  • 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.
    Reply
  • rslinn3
    10 JAN, 2012
    Has anyone tried converting this recipe to cupcakes? Any adjustments needed?
    Reply
  • Jian16
    24 MAY, 2011
    Yummy!!!! i love this cake.
    Reply
  • ATeenageGourmet
    4 AUG, 2010
    To die for. And so quick
    Reply
  • 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.
    Reply
  • hats6
    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!
    Reply
  • 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."
    Reply

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