Martha Stewart Chocolate Cake Recipe
Do you love rich, moist cake? The Martha Stewart Chocolate Cake Recipe is a true classic. It is famous for its deep cocoa flavor.
Equipment
- Two 8-inch round cake pans.
- Large mixing bowls
- Electric hand mixer or whisk.
- Parchment paper
- Wire cooling rack
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 1 ½ cups unsweetened cocoa powder.
- 3 cups all-purpose flour.
- 3 cups granulated sugar.
- 1 tablespoon baking soda.
- 1 ½ teaspoons baking powder.
- 1 ½ teaspoons coarse salt.
- 3 large eggs room temperature.
- 1 ½ cups warm water.
- 1 ½ cups low-fat buttermilk.
- ¾ cup vegetable oil.
- 2 teaspoons pure vanilla extract.
Instructions
- Preheat your oven to 350°F. Butter your cake pans well. Line the bottoms with parchment paper.
- Sift cocoa, flour, sugar, and soda. Add baking powder and salt. Whisk them together in a bowl.
- Mix eggs, water, buttermilk, and oil. Add the vanilla extract. Whisk until the mixture is smooth.
- Slowly add dry ingredients to wet. Mix on low speed until combined. Do not overmix the batter.
- Pour batter evenly into the pans. Bake for about 35 minutes. A toothpick should come out clean.
- Cool in pans for ten minutes. Move to a wire rack. Frost with your favorite chocolate icing.
Notes
- Use high-quality cocoa for better flavor.
- Ensure all ingredients are room temperature.
- Do not overbake the cake layers.
- Let the cake cool completely before frosting.
- Tap pans to remove air bubbles.