Martha Stewart Easy Chocolate Cake

This Martha Stewart Easy Chocolate Cake is a rich, moist dessert topped with a fudgy glaze and chocolate shavings. It’s easy to make, comes together in under an hour, and is perfect for any casual or special occasion.

Martha Stewart Easy Chocolate Cake Ingredients

For the Cake:

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
• 3/4 cup unsweetened cocoa powder, plus more for pan
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream

For the Fudgy Chocolate Glaze:

• 4 ounces semisweet chocolate, coarsely chopped
• 1/2 cup heavy cream

Optional Garnishes:

• Sweetened whipped cream
• Chocolate shavings

How To Make Martha Stewart Easy Chocolate Cake

1. Prep the pan: Preheat oven to 350°F. Butter an 8-inch round cake pan, line with wax paper, butter the paper, and dust with cocoa powder. Tap out excess and set aside.
2. Mix dry ingredients: Sift together cocoa powder, flour, baking powder, and salt in a medium bowl.
3. Cream butter and sugar: In a mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
4. Combine with dry and sour cream: Reduce mixer speed to low. Alternately add flour mixture and sour cream, beginning and ending with the flour mixture.
5. Bake the cake: Spread batter in prepared pan. Tap pan on the counter to release large air bubbles. Bake for 30–35 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack and cool completely.
6. Make the glaze and garnish: Place chopped chocolate in a bowl. Bring cream to a boil in a small saucepan, then pour over the chocolate. Whisk until smooth, let cool 2–3 minutes until thick yet pourable. Pour glaze over the cooled cake and spread to coat. Garnish with whipped cream and chocolate shavings if desired.

Recipe Tips

• Can I make this in advance? Yes, bake and cool the cake a day ahead. Glaze just before serving.
• What kind of chocolate is best for glaze? Semisweet works well for a balanced sweetness.
• Can I freeze this cake? Yes, wrap the cake (without glaze) tightly and freeze up to 2 months.
• Why use sour cream? It adds moisture and richness to the cake texture.
• How to make it more decadent: Add mini chocolate chips to the batter or top with extra glaze.

What To Serve With Easy Chocolate Cake

Enjoy this chocolate cake with:

• Fresh raspberries or strawberries
• A scoop of vanilla or coffee ice cream
• Sweetened whipped cream
• Espresso or strong black coffee
• A drizzle of caramel sauce

How To Store Easy Chocolate Cake

Room Temperature: Store under a cake dome for up to 2 days.

Refrigerate: Keep glazed cake covered in the fridge for up to 5 days. Bring to room temp before serving.

Freeze: Wrap unglazed cake tightly and freeze for up to 2 months. Thaw overnight before glazing.

Easy Chocolate Cake Nutrition Facts

• Calories: 320
• Carbohydrates: 35g
• Protein: 4g
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 95mg
• Sodium: 160mg
• Sugar: 24g

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

FAQs

Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt is a great substitute.

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

Is this cake overly sweet?
No, it’s well-balanced with cocoa and a rich glaze.

What makes this cake so moist?
Butter, sour cream, and eggs contribute to a moist crumb.

Can I bake this in a different pan?
Yes, use an 8×8-inch square pan or cupcake tins (adjust baking time).

Try More Recipes:

• Martha Stewart Easy Cake
• Martha Stewart Dump Cake
• Martha Stewart Donut Cake