Easy Chocolate Cake

310 Ratings
  • 5 69
  • 4 103
  • 3 83
  • 2 40
  • 1 15

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

Everyday Food, October 2003

Gallery

Read the full recipe after the video.

Recipe Summary

total:
1 hr
prep:
25 mins
Servings:
12
Advertisement

Ingredients

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.

    Advertisement

  • 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.

Advertisement

Reviews (17)

310 Ratings
  • 5 69
  • 4 103
  • 3 83
  • 2 40
  • 1 15
Martha Stewart Member
02/09/2019
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
05/28/2018
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
05/06/2018
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.
Advertisement
Martha Stewart Member
01/29/2018
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
01/27/2018
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
05/09/2017
Why is there no instructions on how to make the glaze?
Advertisement
Martha Stewart Member
02/17/2017
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
11/02/2014
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
04/08/2014
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
Martha Stewart Member
01/29/2013
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
07/10/2012
I make this cake almost every week and my family loves it a lot!if they ask for smth yummy they mean this cake)
Martha Stewart Member
03/18/2012
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!
Martha Stewart Member
02/21/2012
I just baked this cake...The flavor is delicious but the cake didnt raise....Dont know what happened, its maybe im in high altitude
Martha Stewart Member
07/15/2011
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.
Martha Stewart Member
07/20/2010
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!
Martha Stewart Member
11/04/2008
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.
Martha Stewart Member
11/04/2008
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.
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 05/17/2022