Copycat Martha Stewart Chocolate Cake Recipe

If there’s one dessert that always makes me swoon, it’s chocolate cake. There’s something magical about every decadent bite—the rich chocolatey goodness paired with a moist, melt-in-your-mouth texture feels like true comfort food. Over the years, I’ve tried countless recipes, from family hand-me-downs to trendy Pinterest finds. But trust me when I say, Martha Stewart chocolate cake recipe holds a special place in my kitchen (and my heart).

How to make Martha Stewart Chocolate Cake

Martha Stewart Chocolate Cake is a classic, rich chocolate cake recipe popularized by Martha Stewart, the well-known American lifestyle and cooking personality. While she has several variations of chocolate cake, the most iconic one is often called “One-Bowl Chocolate Cake” or her “Devil’s Food Cake.”

Ingredients

Here’s what you’ll need to make Martha Stewart’s classic chocolate cake:

For the Cake:

• 1 3/4 cups (220g) all-purpose flour – Provides structure to your cake.
• 2 cups (400g) granulated sugar – Adds sweetness and tenderness.
• 3/4 cup (70g) unsweetened cocoa powder – Opt for high-quality cocoa for a richer flavor.
• 1 1/2 teaspoons baking soda – Helps the cake rise and stay fluffy.
• 1/2 teaspoon baking powder – Adds extra lift to achieve a soft texture.
• 1 teaspoon salt – Enhances the overall flavor.
• 2 large eggs – Binds the ingredients and adds richness.
• 1 cup (240ml) whole milk: Adds moisture and creaminess.
• 1/2 cup (120ml) vegetable oil: Ensures the cake stays moist.
• 2 teaspoons pure vanilla extract – Adds depth to the flavors.
• 1 cup (240ml) boiling water – Intensifies the chocolate flavor and creates a smooth batter.

For the Frosting (Optional):

• 1 cup (230g) unsalted butter, softened
• 3 1/2 cups (450g) powdered sugar
• 1 cup (85g) unsweetened cocoa powder
• 1/2 cup (120ml) whole milk
• 2 teaspoons pure vanilla extract

Instructions

Step 1: Prepare Your Tools

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. This ensures even distribution of ingredients and a smoother texture.

Step 3: Incorporate Wet Ingredients

1. Add the eggs, milk, oil, and vanilla extract to the dry mixture. Using a hand mixer or stand mixer, beat on medium speed until well combined.
2. Slowly add the boiling water to the batter in increments while beating on low speed. The batter will be thin—don’t worry, that’s normal!

Step 4: Bake Your Cake

1. Divide the batter evenly between the prepared pans.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in their pans for about 10 minutes, then transfer to wire racks to cool completely.

Step 5: Prepare the Frosting (Optional)

1. Using a mixer, beat the butter until light and creamy.
2. Gradually add in the powdered sugar and cocoa powder, alternating with the milk. Beat until smooth and fluffy.
3. Mix in the vanilla extract.

Step 6: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
2. Add the second cake layer and frost the top and sides of the cake. Decorate as desired with sprinkles, fresh fruit, or chocolate shavings.

Tips for Success

• Use Room-Temperature Ingredients: Ensure your eggs and milk are at room temperature for better blending. This helps create a lighter texture in the cake.
• Don’t Skip the Sifting: Sifting the dry ingredients not only removes lumps but also incorporates air into the batter for a fluffier cake.
• Boiling Water Trick: The boiling water thins the batter and blooms the cocoa powder, enhancing the chocolate flavor. Pour it in slowly to avoid splashing, and stir gently to ensure the batter doesn’t become overmixed.
• Check for Doneness Early: Oven temperatures can vary, so check your cake around the 30-minute mark to prevent overbaking.
• Cool Completely Before Frosting: Frosting a warm cake will lead to a melted mess! Allow your cake to cool fully for clean layers.
• Experiment with Cocoa: Try using Dutch-processed cocoa powder for an even deeper chocolate flavor.
• Make It Your Own: You can customise the recipe by adding chocolate chips to the batter, raspberry jam between layers, or a drizzle of ganache.

What to serve with

Martha Stewart Chocolate Cake is a decadent dessert that can be made even more delightful when paired with the right accompaniments.

1. Frostings and Toppings

Enhance the flavor of the cake with the perfect toppings:

• Whipped Cream: A light and airy dollop of fresh whipped cream complements the richness of the chocolate.
• Chocolate Ganache: Drizzle warm ganache over the top for a glossy finish.

Fresh Fruit:

• Berries: Strawberries, raspberries, or blackberries add tanginess and a pop of color. Serve fresh on the side or macerated with a spoonful of sugar.
• Orange Segments: Citrus brightness contrasts beautifully with the dark chocolate flavor.
• Chopped Nuts: Sprinkle toasted hazelnuts, almonds, or pecans over the Martha Stewart Chocolate Cake for added crunch and nutty flavors.
• Powdered Sugar or Cocoa: Dust the finished cake lightly for an elegant presentation.

2. Ice Cream

Pair the cake with a scoop of creamy, cold ice cream:

• Vanilla Bean Ice Cream: The classic pairing! Vanilla’s mellow flavor balances the richness of the chocolate.
• Salted Caramel Ice Cream: Adds a sweet and salty depth to the dessert experience.
• Coffee or Espresso Ice Cream: Amplifies the Martha Stewart Chocolate Cake’s chocolatey flavors while adding a mild bitterness.
• Mint Chocolate Chip Ice Cream: For a refreshing twist.

3. Sauces

Adding a sauce can make the Martha Stewart Chocolate Cake stand out:

• Raspberry Coulis: A sweet yet tangy berry sauce provides a fresh contrast.
• Caramel Sauce: Drizzle salted caramel for gooey decadence.
• Espresso Sauce: Enhance the flavors with an adult-friendly rich coffee drizzle.
• Vanilla Custard Sauce: Light and creamy custard brings balance and versatility.

4. Beverages

Serving the cake with a complementary drink can create a complete experience:

• Bold coffee or espresso enhances the chocolate flavors.
• Herbal teas, like mint or chamomile, cleanse the palate.
• Milk: Cold, whole milk is a classic pairing, especially for darker chocolate cakes.
• Dessert Wine: A sweet Riesling or Moscato balances the sweetness and richness.
• Port wine or sherry adds complexity to the flavors.
• Hot Chocolate: Make it extra rich for a decadent pairing.

Ingredients Substitutes

Martha Stewart Chocolate Cake is rich, moist, and classic, but sometimes you might need to substitute certain ingredients—whether to accommodate dietary restrictions, adapt to what you have on hand, or give the cake a unique twist.

1. Flour Substitutes

Traditional recipes use all-purpose flour, but you can substitute it with:

• Whole Wheat Flour: For a healthier option, use whole wheat flour. Note that it may slightly alter the texture, making it denser.
• Gluten-Free Flour Blend: If you’re baking for someone with gluten intolerance or celiac disease, use a gluten-free flour mix. Ensure it’s labeled as suitable for baking, like Bob’s Red Mill Gluten-Free All-Purpose Baking Flour.
• Almond Flour: Provides a nutty flavor and gluten-free alternative. Combine with another flour (e.g., coconut flour) to maintain texture.
• Coconut Flour: A highly absorbent low-carb flour alternative. Since coconut flour behaves differently, you’ll need to reduce the amount used (typically use ¼ the amount called for and adjust liquid ingredients accordingly).

2. Cocoa Powder Substitutes

Essential for the chocolatey taste, cocoa powder can be swapped with:

• Carob Powder: A caffeine-free alternative that mimics the flavor of cocoa powder.
• Dutch-Processed Cocoa: If the recipe calls for natural cocoa powder, you can substitute with Dutch-processed, but ensure your leavening agents are balanced since Dutch-processed cocoa is less acidic.
• Unsweetened Melted Chocolate: For a richer chocolate flavour, you can replace cocoa powder with melted unsweetened chocolate. Use about 1 ounce of chocolate for every 3 tablespoons of cocoa powder.

3. Sugar Substitutes

You can replace granulated sugar with:

• Coconut Sugar: A natural sweetener that works well as a 1:1 substitute.
• Brown Sugar: Adds a deeper, molasses-like flavor to the cake.
• Honey: Use ¾ cup honey for every 1 cup of sugar, reduce other liquids by 2 tablespoons, and lower the oven temperature by 25°F.
• Maple Syrup: Similar to honey, this adds a lovely maple flavor. Adjust liquids accordingly.
• Artificial Sweeteners: Products like Monk Fruit or Stevia can work for sugar-free versions. Check product packaging for conversion rates.

4. Eggs Substitutes

Eggs serve as binders and leavening agents, but they can be replaced in vegan or allergy-friendly recipes.

• Flaxseed or Chia Seed: To substitute for one egg, mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water.
• Unsweetened Applesauce: Use ¼ cup applesauce per egg for moisture and binding.
• Mashed Banana: ¼ cup mashed banana per egg; this will add a subtle fruity flavor.
• Yogurt or Buttermilk: Use ¼ cup of yogurt or buttermilk instead of each egg.
• Commercial Egg Replacers: Store-bought egg replacers, like Bob’s Red Mill Egg Substitute, are reliable options.

5. Milk Substitutes

Milk contributes to moisture and tenderness. Alternatives include:

• Non-Dairy Milks: Almond milk, soy milk, coconut milk, or oat milk work well for vegan or lactose-free adaptations.
• Buttermilk: For a tangy flavor that enhances the chocolate, substitute an equal amount of buttermilk.
• Yogurt: Use plain yogurt (thinned with water if necessary) as a substitute for milk.
• Water + Butter: Mix 1 cup of water with 1 tablespoon of melted butter for richness.

6. Butter Substitutes

Butter contributes to flavor and richness. Substitutes include:

• Vegetable Oil: Use ¾ cup of oil for every 1 cup of butter. Oil increases moisture in the cake.
• Coconut Oil: Brings a slight flavor of coconut but works as a direct 1:1 substitute.
• Applesauce: For a lower-fat option, replace half or all of the butter with unsweetened applesauce. Use equal proportions.
• Avocado: Mashed avocado can replace butter in equal amounts, though it will slightly affect the flavor and color.
• Vegan Butter: A plant-based alternative that works as a direct substitute.

Final Thoughts

This Martha Stewart Chocolate Cake recipe is suitable for any occasion—birthdays, holidays, or even just satisfying your chocolate cravings on a random Tuesday.

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