Martha Stewart Dark Chocolate Cake

This Martha Stewart Dark Chocolate Cake is a moist and rich recipe, which uses 70–75% dark chocolate and Greek yogurt. It’s a classic, foolproof recipe, ready in about 1 hour and serves 10 to 12.

Martha Stewart Dark Chocolate Cake Ingredients

Cake:

• 125g 70–75% dark chocolate
• 1/2 cup unsalted butter
• 1 1/4 cups granulated sugar
• 1/4 cup neutral oil (avocado or canola)
• 2 eggs
• 1 tsp vanilla extract
• 1 cup full-fat plain Greek yogurt
• 3 tbsp cocoa powder
• 1 tsp baking powder
• 1 cup all-purpose flour
• 1/2 tsp salt

Chocolate Frosting:

• 2 tbsp hot water
• 1 tbsp butter
• 3 tbsp cocoa powder
• 1 cup icing sugar
• Pinch of salt

How To Make Martha Stewart Dark Chocolate Cake

1. Preheat and prep pan: Preheat oven to 350°F. Butter or spray a 9–10 inch cake pan and line with parchment paper.
2. Mix dry ingredients: In a small bowl, whisk together cocoa powder, baking powder, flour, and salt. Set aside.
3. Melt chocolate and butter: In a small saucepan over medium-low heat, melt butter and dark chocolate, stirring until smooth.
4. Make the batter: Transfer melted mixture to a large mixing bowl and let cool for 5 minutes. Whisk in oil, sugar, vanilla, and Greek yogurt. Add eggs and mix well.
5. Combine with dry ingredients: Add the dry mixture and whisk until smooth and fully combined.
6. Bake the cake: Pour batter into the prepared cake pan and bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely: Let the cake cool fully in the pan, then transfer to a wire rack.
8. Make and apply frosting: Mix hot water, butter, cocoa powder, icing sugar, and a pinch of salt until smooth. Frost the top of the cooled cake in a swirling pattern.

Recipe Tips

• Can I use milk chocolate instead? Dark chocolate is preferred for richness, but milk chocolate can be used for a milder flavor.
• Why use Greek yogurt? It keeps the cake moist and adds a slight tang to balance the chocolate.
• How do I avoid overbaking? Start checking at 40 minutes and use a toothpick to test doneness.
• Can I double the frosting? Yes, if you want to frost the sides as well.
• Can this cake be made ahead? Yes, bake and cool it a day in advance. Frost just before serving.

What To Serve With Dark Chocolate Cake

This indulgent cake is delicious on its own or served with:

• Whipped cream
• Fresh raspberries or strawberries
• A scoop of vanilla ice cream
• A glass of red wine or espresso
• A drizzle of caramel sauce

How To Store Dark Chocolate Cake

Room Temperature: Store covered for up to 2 days.

Refrigerate: Keep covered for up to 5 days. Let it come to room temp before serving.

Freeze: Wrap unfrosted cake in plastic and foil. Freeze for up to 2 months. Thaw and frost before serving.

Dark Chocolate Cake Nutrition Facts

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 70mg
• Sodium: 160mg
• Carbohydrates: 42g
• Sugar: 26g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Can I bake this in a different pan?
Yes, try an 8-inch square or two smaller round pans; adjust baking time.

Why did my cake sink?
It may be underbaked or overmixed—check doneness and mix just until combined.

Can I skip the frosting?
Yes, dust with powdered sugar or serve with a dollop of whipped cream.

How to enhance the chocolate flavor?
Add a pinch of espresso powder to the batter.

Try More Recipes:

• Martha Stewart Crumb Cake
• Martha Stewart Crepe Cake
• Martha Stewart Cream Cheese Pound Cake