Easy Chocolate Cake
If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.
Everyday Food, October 2003
310 Ratings
- 5 star values: 69
- 4 star values: 103
- 3 star values: 83
- 2 star values: 40
- 1 star values: 15
Martha Stewart Member
Rating: 5 stars
Wonderful flavor, rose just fine. I wish mine was fudgy, but I overbaked it accidentally. I only had “Special Dark” cocoa powder so my cake was extra chocolaty! We didn’t mind...
Martha Stewart Member
Rating: 1 stars
Line the pan with wax paper? Sarah says parchment, recipe says wax paper. More of a torte than a cake. Waste of ingredients for me. Do you think someone in IT could figure out how to fit these web pages on to ONE sheet of paper? I am surprised by how messed up this website constantly is. Lots of errors, missing instructions, and bad descriptions of the food.
Martha Stewart Member
Rating: 5 stars
This is super easy to make, and it is wonderful. And the glaze is far easier than I imagined it to be. A definite repeat recipe.
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Martha Stewart Member
Rating: 5 stars
I needed a thicker batter to be the base for a recipe for black forest cupcakes and this was perfect! The cake is yummy rich chocolate goodness! It will be a go to recipe even for regular cupcakes and cakes. Next time I am going to try it with special dark chocolate, just for fun. I bet that will be amazing too! BTW if you click on the word fudgy chocolate glaze that is written in blue in the recipe, it takes you to the recipe for that glaze. I love everyday foods with Sarah! Thanks Sarah!
Martha Stewart Member
Rating: 5 stars
This is my new favorite dessert recipe. I added an extra 10 minutes to the baking time, as my tester kept coming out wet. My oven is new, and I'm still figuring out temperatures and baking times. Next time I might try baking it for a shorter time to see what difference it makes.
Martha Stewart Member
Rating: Unrated
Why is there no instructions on how to make the glaze?
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Martha Stewart Member
Rating: Unrated
I love this dense, brownie-like cake. The last time I made it, I stirred into the batter 1 cup of dried sour cherries that I had soaked in 2Tbsp of Amaretto for about 30 minutes. Served with whipped cream and a few juicy, tart jarred sour cherries...fantastic!
Martha Stewart Member
Rating: 3 stars
Very dense cake. Need milk and lots of whip cream to go with. Not particularly one of our favorites but the glaze was very good :) Flavor reminded me of a not so sweet hot cocoa.
Martha Stewart Member
Rating: Unrated
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
Martha Stewart Member
Rating: Unrated
Hi, Thanks for the recipe!! This is a great cake to use for our edible photo cake. Visit us at www.coolcake.com
Martha Stewart Member
Rating: Unrated
I make this cake almost every week and my family loves it a lot!if they ask for smth yummy they mean this cake)
Martha Stewart Member
Rating: Unrated
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!
Martha Stewart Member
Rating: Unrated
I just baked this cake...The flavor is delicious but the cake didnt raise....Dont know what happened, its maybe im in high altitude
Martha Stewart Member
Rating: 2 stars
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.
Martha Stewart Member
Rating: Unrated
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!
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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.