I have been trying to find a good chocolate cake recipe for a couple of years now. I didn’t think it would be that hard, but for some reason nothing has even come close to my ideal: PF Chang’s “Great Wall of Chocolate!” My search had slowed tremendously since school started, but when I heard about Working Girl’s engagement I couldn’t help but think that this would be the perfect opportunity to unveil the ultimate chocolate cake. It became an obsession. History classes no longer revolved around The Glorious Revolution, (a bloodless coup that forced James II out of England), or the Great Awakening, (a period of religious revival in both England and America). (Well, maybe I somehow managed to learn a few things…) Instead my hours were consumed by endless food blog searches to find the perfect chocolate cake!
For some reason when I came across this recipe, the simplicity of it made me think that it could be the one. Do keep in mind that a college girl doesn’t have much time for baking, so a cake that claims to be super moist, doesn’t require an electric mixer, and has a title like “Double-Chocolate Cake,” is going to draw me in!
Vegetable-oil cooking spray
1 cup warm water
½ cup unsweetened natural cocoa powder
1 ½ cups flour
1 cup granulated sugar
¾ teaspoon baking soda
½ teaspoon salt
½ cup sunflower oil
1 tablespoon pure vanilla extract
2 teaspoons distilled white vinegar
For the glaze:
2 ounces dark chocolate (preferably at least 70 percent cacao)
½ cup confectioners’ sugar, sifted
2 tablespoons water
Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
Wisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let the cake cool on a wire rack for 20 minutes. Remove cake from the pan onto rack and let the cake cool completely. Transfer cake to a serving plate or cake stand.
For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly. Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto the center of the cooled cake. Using a spatula, gently spread glaze over the top and sides of the cake.
Cake can be stored at room temperature for up to 2 days.
This cake is the closest I have ever come to perfection! It’s really easy to make and has a dense, fudgy, and super moist texture. But I must say the thing that takes this cake over the edge is the glaze. Drizzle it over a fresh cake and it is chocolate heaven!
As the soon-to-be maid of honor of this whole extravaganza, I have to say congratulations to my big sister and soon-to-be brother-in-law! I’m so happy for both of you and we are all wishing you a fun engagement and an amazing marriage.
Recipe from MarthaStewart.com