Are you ready to treat your taste buds to a decadent and moist chocolate cake that’s sure to impress? Look no further than Martha Stewart’s renowned chocolate cake recipe, made from scratch with love and care. In this article, we’ll take you through a detailed, step-by-step guide on how to create this masterpiece, ensuring that every bite is a testament to your baking prowess.
Understanding the Recipe and Ingredients
Before we dive into the nitty-gritty of the recipe, it’s essential to understand the components that make this cake truly special. Martha Stewart’s chocolate cake recipe relies on a combination of high-quality ingredients and precise techniques to achieve its signature texture and flavor.
The Importance of Quality Ingredients
When it comes to baking, the quality of your ingredients can make all the difference. For this recipe, you’ll need:
- 2 ¾ cups (315g) all-purpose flour
- 1 ½ cups (180g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (235ml) whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (120g) unsweetened cocoa powder
- 1 cup (225g) semi-sweet chocolate chips
Why Room Temperature Ingredients Matter
Using room temperature ingredients is crucial for this recipe, as it ensures that your cake batter mixes smoothly and evenly. Take the time to remove your eggs, milk, and butter from the refrigerator about 30 minutes before starting to mix.
Preparing the Cake Batter
Now that we’ve covered the importance of quality ingredients, it’s time to start mixing. Follow these steps to create the perfect cake batter:
Step 1: Preheat and Prep Your Pans
Preheat your oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together the milk, eggs, and vanilla extract.
Step 4: Add the Cocoa Powder and Melted Chocolate
In a separate bowl, whisk together the cocoa powder and melted chocolate chips. Add this mixture to the wet ingredients and whisk until smooth.
Step 5: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Assembling and Baking the Cake
Now that your cake batter is ready, it’s time to assemble and bake the cake. Follow these steps:
Step 1: Divide the Batter
Divide the cake batter evenly between the prepared pans.
Step 2: Smooth the Tops
Use a spatula to smooth the tops of the batter.
Step 3: Bake the Cakes
Bake the cakes for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Step 4: Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Assembling the Final Cake
Once your cakes are completely cool, it’s time to assemble the final cake. Follow these steps:
Step 1: Level the Cakes
Use a serrated knife to level the cakes, ensuring they’re even and flat.
Step 2: Place the First Cake Layer
Place one cake layer on a serving plate or cake stand.
Step 3: Add the Chocolate Ganache
Spread a layer of chocolate ganache (recipe below) on top of the first cake layer.
Step 4: Add the Second Cake Layer
Place the second cake layer on top of the first layer.
Step 5: Frost the Cake
Frost the outside of the cake with the remaining chocolate ganache.
Martha Stewart’s Chocolate Ganache Recipe
To make the chocolate ganache, you’ll need:
- 1 cup (200g) heavy cream
- 1 cup (200g) semi-sweet chocolate chips
Step 1: Heat the Cream
Heat the heavy cream in a small saucepan over medium heat until it starts to simmer.
Step 2: Remove from Heat
Remove the cream from the heat and pour it over the chocolate chips in a heatproof bowl.
Step 3: Let it Sit
Let the mixture sit for 2-3 minutes, allowing the chocolate to melt.
Step 4: Whisk Until Smooth
Whisk the mixture until smooth and glossy.
Tips and Variations
- To ensure a moist cake, don’t overmix the batter.
- If you want a stronger chocolate flavor, use more cocoa powder or add a teaspoon of instant coffee powder.
- Experiment with different types of chocolate chips or add-ins, such as nuts or dried fruit.
By following this step-by-step guide, you’ll be able to create a rich and decadent chocolate cake that’s sure to impress. Remember to take your time, use quality ingredients, and don’t be afraid to experiment with different variations. Happy baking!
What makes Martha Stewart’s chocolate cake recipe unique?
Martha Stewart’s chocolate cake recipe stands out from others due to its rich, intense flavor and moist texture. This is achieved through the use of high-quality dark chocolate, a combination of all-purpose and cake flour, and a precise balance of sugar, eggs, and butter. The recipe also employs a technique called “blooming” the cocoa powder, which involves mixing it with hot water to bring out its full flavor potential.
The cake’s texture is further enhanced by the addition of buttermilk, which adds a tangy flavor and tenderness. The recipe also includes a generous amount of semi-sweet chocolate chips, which melt and distribute evenly throughout the batter, creating a decadent and indulgent treat. Overall, Martha Stewart’s chocolate cake recipe is a masterclass in balancing flavors and textures to create a truly exceptional dessert.
What type of chocolate is best to use for this recipe?
For Martha Stewart’s chocolate cake recipe, it’s essential to use high-quality dark chocolate with a high cocoa content (at least 70%). This type of chocolate will provide the deepest, richest flavor and a velvety texture. Some good options include Valrhona, Ghirardelli, or Guittard. Avoid using milk chocolate or low-quality dark chocolate, as they can result in a cake that’s too sweet or lacking in depth.
When selecting chocolate, also consider the flavor profile you prefer. If you like a stronger, more bitter chocolate flavor, look for chocolate with a higher cocoa content (80% or higher). If you prefer a milder flavor, a 70% cocoa content may be a better choice. Remember that the quality of the chocolate will directly impact the flavor and texture of the final cake.
Can I substitute buttermilk with regular milk or a non-dairy alternative?
While it’s possible to substitute buttermilk with regular milk or a non-dairy alternative, it’s not recommended. Buttermilk plays a crucial role in the recipe, providing a tangy flavor, tenderness, and moisture. Regular milk lacks the acidity and richness of buttermilk, which can result in a cake that’s dense and lacking in flavor.
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes to allow the mixture to curdle and thicken. Non-dairy alternatives like almond milk or soy milk can also be used, but keep in mind that they may affect the flavor and texture of the cake. It’s best to experiment with small batches before making a large cake.
How do I ensure the cake is moist and tender?
To ensure the cake is moist and tender, it’s essential to not overmix the batter. Overmixing can result in a dense, tough cake. Mix the wet and dry ingredients separately and gently fold them together until just combined. Also, make sure to not overbake the cake. Check it frequently during the baking time, and remove it from the oven when it’s still slightly tender in the center.
Another crucial factor is to use room temperature ingredients, especially the eggs and butter. This ensures that they mix smoothly and evenly, resulting in a tender crumb. Finally, don’t skip the step of blooming the cocoa powder, as this helps to bring out the full flavor and moisture of the chocolate.
Can I make this recipe in advance, and how do I store it?
Yes, you can make Martha Stewart’s chocolate cake recipe in advance, but it’s best to assemble and frost the cake just before serving. The cake layers can be baked and frozen for up to 2 months. Wrap them tightly in plastic wrap or aluminum foil and thaw at room temperature when needed.
Once the cake is assembled and frosted, it’s best to store it in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving. If you need to store the cake for a longer period, consider freezing it. Wrap the cake tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Frozen cake can be stored for up to 2 months.
What’s the best way to frost and decorate the cake?
Martha Stewart’s chocolate cake recipe is typically paired with a rich, creamy chocolate buttercream frosting. To frost the cake, place one cake layer on a serving plate or cake stand and spread a thick layer of frosting on top. Repeat with the second cake layer and frost the outside of the cake with the remaining frosting.
To decorate the cake, you can use a variety of techniques, such as piping borders, creating a smooth, even surface, or adding decorative elements like chocolate shavings or chopped nuts. Consider using a turntable to display the cake, as this will make it easier to access and decorate. If you’re not comfortable with intricate decorating, a simple dusting of powdered sugar or a sprinkle of cocoa powder can also be a beautiful and elegant finish.
Can I make this recipe in a different size or shape?
Yes, you can make Martha Stewart’s chocolate cake recipe in a different size or shape, but you’ll need to adjust the baking time and temperature accordingly. For example, if you’re making a larger cake, you may need to increase the baking time by 10-15 minutes. Conversely, if you’re making a smaller cake, you may need to reduce the baking time by 5-10 minutes.
When making a cake in a different shape, such as a Bundt or a layer cake with a different number of layers, you’ll need to adjust the baking time and temperature based on the cake’s thickness and surface area. Keep an eye on the cake while it’s baking and adjust the time as needed. It’s also a good idea to invest in a thermometer to ensure the cake is baked to a safe internal temperature (190°F – 200°F).