Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Easy Chocolate Cake 3.5 (310) 13 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 2, 2020 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs Servings: 12 If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up. Ingredients ¾ cup (1 ½ sticks) unsalted butter, room temperature, plus more for pan ¾ cup unsweetened cocoa powder, plus more for pan ¾ cup all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt 1 cup sugar 3 large eggs 1 teaspoon pure vanilla extract ½ cup sour cream Fudgy Chocolate Glaze Sweetened whipped cream, for serving (optional) Chocolate shavings, for serving (optional) Directions 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. 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. 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. Print