Chocolate Cake Recipe Martha Stewart
Ingredients
This classic chocolate cake recipe from Martha Stewart is perfect for any special occasion. To make this rich and moist cake you will need: 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 eggs, 1 cup buttermilk, 1 cup vegetable oil, 1 teaspoon vanilla extract.
Instructions
Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir until everything is combined. In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla. Stir the wet ingredients into the dry ingredients, mixing until everything is combined. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Once the cake is cooled, top with your favorite frosting. We suggest a chocolate ganache or a simple buttercream.
Nutrition
One slice of this chocolate cake contains approximately 329 calories, 13g fat, 46g carbohydrates, and 4g protein. This cake also contains trace amounts of vitamins and minerals, including calcium, vitamin C, iron, and vitamin A. This cake is a great source of energy and can be enjoyed as an occasional treat.
Serving Suggestions
This classic chocolate cake is perfect for any special occasion. Serve it at birthday parties, anniversaries, or any other celebration. The cake can be served with a scoop of ice cream, or top with fresh berries for a delicious summertime treat. This cake can also be served with a cup of coffee for a cozy afternoon snack.
Storage and Shelf-Life
This chocolate cake can be stored in an airtight container at room temperature for up to 3 days. If you plan on storing the cake for longer than 3 days, it can be stored in the refrigerator for up to 1 week. The cake can also be frozen for up to 3 months. If freezing, wrap the cake in plastic wrap and store in an airtight container.
Substitutions
This cake can easily be adapted to fit different dietary needs. To make this recipe gluten-free, simply substitute the all-purpose flour for a gluten-free flour blend. To make this recipe dairy-free, substitute the buttermilk for a non-dairy milk such as almond milk or coconut milk. To make this recipe vegan, use a vegan egg replacement such as chia seeds or ground flaxseed.
Tips for Perfect Results
Be sure to measure your ingredients accurately. Too much or too little of any ingredient can drastically alter the texture and flavor of the cake. Make sure your eggs and buttermilk are at room temperature before adding them to the batter. This will help the ingredients mix together more evenly. Finally, be sure to grease and flour your pan well before adding the cake batter. This will help the cake release easily and give you perfect results every time.
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