Martha Stewart Chocolate Cake​

This delicious Martha Stewart chocolate cake is the perfect treat for any occasion. With a rich, moist texture and simple ingredients like cocoa, buttermilk, and hot water, it’s easy to make and always a crowd-pleaser. You can also customize the frosting to your liking for a truly indulgent dessert.

Ingredients:

• 1 ½ cups unsweetened cocoa powder, plus more for dusting
• 1 ½ teaspoons salt
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• ¾ cup vegetable oil
• 1 ½ cups buttermilk
• 3 cups sugar
• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons baking powder
• 3 large eggs, lightly beaten
• 1 ½ cups hot water

How To Make Chocolate Cake Recipe?

1. Preheat the oven: Preheat oven to 350°F (175°C). Butter two cake pans, line the bottoms with parchment paper, and butter the paper. Dust the pans with cocoa powder and tap out any excess.
2. Sift the dry ingredients: Sift cocoa powder, flour, baking soda, baking powder, salt, and sugar into a large bowl.
3. Mix the wet ingredients: Beat in the vegetable oil, buttermilk, vanilla extract, eggs, and hot water one at a time, using a mixer set to low speed. Beat until smooth, about 2 minutes.
4. Bake the cakes: Pour the batter evenly into the prepared pans. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking.
5. Cool the cakes: Let the cakes cool in the pans on wire racks for 20 minutes. Invert the cakes to remove from the pans and discard the parchment paper. Cool completely on the racks, top side up.
6. Trim and frost: Cut the top off one layer of the cake. Using a butter knife, frost the top of the trimmed layer. Place the second layer on top, and frost the top and sides of the cake.

Recipe Tips:

• Use room temperature ingredients: Make sure your eggs and buttermilk are at room temperature before mixing. This helps create a smoother batter and ensures the cake rises evenly.
• Don’t overmix the batter: Mix the ingredients until just combined. Overmixing can make the cake dense and less fluffy.
• Rotate the pans halfway through baking: This helps the cakes bake evenly, preventing any parts from being overcooked or undercooked.
• Let the cakes cool completely: Allow the cakes to cool completely before frosting to avoid the frosting melting and sliding off.
• Trim the cake layers for a flat top: Trimming the top of one layer helps the layers stack neatly and makes it easier to frost the cake without uneven layers.
• Bake Time and Resting: This cake is baked at 350°F (175°C) for about 45 to 55 minutes, depending on your oven, and should rest in the pans for 20 minutes. Let it cool completely for 1 hour before frosting to ensure the layers are firm and not crumbly​.

How To Store Leftovers?

• Refrigerate: Let the leftover chocolate cake cool to room temperature. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 5 days.
• Freeze: To freeze, wrap the cake tightly in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw the cake in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (from 12 servings)

• Calories: 547
• Total Fat: 27g
• Saturated Fat: 16g
• Cholesterol: 90mg
• Sodium: 306mg
• Potassium: 240mg
• Total Carbohydrate: 74g
• Dietary Fiber: 2g
• Sugars: 55g
• Protein: 6g

Check out More Recipes:

• Martha Stewart​ Fudgy Brownies
• Martha Stewart Chocolate Brownies​
• Martha Stewart Shortbread Cookies​
• Martha Stewart Pecan Pie​
• Martha Stewart Butternut Squash Soup​