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Gallery Double-Chocolate Cake Recipe Summary Servings: 12
Ingredients For the Cake Vegetable-oil cooking spray 1 cup warm water 1/2 cup unsweetened natural cocoa powder 1 1/2 cups all-purpose flour 1 cup granulated sugar 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sunflower oil 1 tablespoon pure vanilla extract 2 teaspoons distilled white vinegar For the Glaze 2 ounces dark chocolate (preferably at least 70 percent cacao), finely chopped 1/2 cup confectioners’ sugar, sifted 2 tablespoons water
Cook’s Notes Cake can be stored at room temperature for up to 2 days.
Gallery Double-Chocolate Cake
Recipe Summary Servings: 12
Gallery
Double-Chocolate Cake
Double-Chocolate Cake
Double-Chocolate Cake
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
Vegetable-oil cooking spray 1 cup warm water 1/2 cup unsweetened natural cocoa powder 1 1/2 cups all-purpose flour 1 cup granulated sugar 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sunflower oil 1 tablespoon pure vanilla extract 2 teaspoons distilled white vinegar
2 ounces dark chocolate (preferably at least 70 percent cacao), finely chopped 1/2 cup confectioners’ sugar, sifted 2 tablespoons water
Directions
For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
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.
Cook’s Notes
Cake can be stored at room temperature for up to 2 days.
Reviews (8)
Add Rating & Review 109 Ratings 5 star values: 19 4 star values: 45 3 star values: 29 2 star values: 14 1 star values: 2
Reviews (8)
Add Rating & Review 109 Ratings 5 star values: 19 4 star values: 45 3 star values: 29 2 star values: 14 1 star values: 2
Add Rating & Review
109 Ratings 5 star values: 19 4 star values: 45 3 star values: 29 2 star values: 14 1 star values: 2
109 Ratings 5 star values: 19 4 star values: 45 3 star values: 29 2 star values: 14 1 star values: 2
109 Ratings 5 star values: 19 4 star values: 45 3 star values: 29 2 star values: 14 1 star values: 2
5 star values: 19 4 star values: 45 3 star values: 29 2 star values: 14 1 star values: 2
Martha Stewart Member 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! Martha Stewart Member 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. Martha Stewart Member Rating: Unrated 01/10/2012 Has anyone tried converting this recipe to cupcakes? Any adjustments needed? Martha Stewart Member Rating: Unrated 05/24/2011 Yummy!!!! i love this cake. Martha Stewart Member Rating: Unrated 08/04/2010 To die for. And so quick Martha Stewart Member 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. Martha Stewart Member 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! Martha Stewart Member 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."Martha Stewart Member
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!
Rating: 5 stars
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.
Rating: Unrated
Rating: Unrated 01/10/2012
Has anyone tried converting this recipe to cupcakes? Any adjustments needed?
Rating: Unrated 05/24/2011
Yummy!!!! i love this cake.
Rating: Unrated 08/04/2010
To die for. And so quick
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.
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!
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.”
All Reviews for Double-Chocolate Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Double-Chocolate Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
