Double-Chocolate Cake

Rating: 3.6 stars
109 Ratings
  • 5 star values: 19
  • 4 star values: 45
  • 3 star values: 29
  • 2 star values: 14
  • 1 star values: 2

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.

Martha Stewart Living, December 2007

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Recipe Summary

Servings:
12
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Ingredients

For the Cake
For the Glaze

Directions

  • 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.

  • 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.

  • For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.

  • 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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Reviews (8)

109 Ratings
  • 5 star values: 19
  • 4 star values: 45
  • 3 star values: 29
  • 2 star values: 14
  • 1 star values: 2
Anonymous
Rating: 5 stars
01/03/2015
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!
Anonymous
Rating: Unrated
05/31/2013
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.
Anonymous
Rating: Unrated
01/10/2012
Has anyone tried converting this recipe to cupcakes? Any adjustments needed?
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Anonymous
Rating: Unrated
05/24/2011
Yummy!!!! i love this cake.
Anonymous
Rating: Unrated
08/04/2010
To die for. And so quick
Anonymous
Rating: Unrated
02/16/2010
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.
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Anonymous
Rating: Unrated
05/11/2008
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!
Anonymous
Rating: Unrated
02/14/2008
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."
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