Rich chocolate cake – so delicious!

A 99th Birthday is definitely worth a good and rich chocolate cake, I think…even more if the birthday boy is a huge chocolate-lover.
In my Martha Stewart cookbook I found an easy recipe that looked promising so I quickly made this cake (or I should better say: cakes) one Sunday morning.
As I only used a medium baking form I could actually make two cakes and one baby-cake out of the amount of dough for this recipe.
I want to share the recipe with you today because it really convinced me and the cake tasted like a proper good, old chocolate cake.


chocolate_cake_madebygreta22chocolate_cake_madebygreta3 The birthday-boy loved his cake and the other cake went to the in-laws who enjoyed it as well. Note to myself: make more cakes out of this book 🙂 {a while ago I shared another recipe out of this book with you. Have a look here}chocolate_cake_madebygreta9 chocolate_cake_madebygreta19  This is the recipe out of Martha Stewart’s ‘CAKES’ book:

You need:
– 1.75 cups unsalted butter, room temperature, cut into tablespoons + a bit more
butter for the pan
– 12 ounces bittersweet chocolate, finely chopped
– 3 tablespoons water
– 12 large eggs, separated, room temperature
– 2 cups granulated sugar
– 2 teaspoons vanilla extract
– 1 tablespoon dark rum
– 1/4 cup flour
– 1/2 cup unsweetened cocoa powder
– 1/2 teaspoon salt
– icing sugar for dusting

Preheat oven to around 165 degrees. Butter a 10-inch springform pan. Place chocolate and the water in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth. Let cool slightly.

With an electric mixer on high speed, beat egg yolks and sugar until pale and thick, about 3 minutes. Reduce speed to medium-low, add vanilla and rum. Raise speed to medium. Gradually add chocolate mixture and butter, mix until smooth. Transfer mixture to a large bowl. Sift flour, cocoa and salt over top of mixture< gently but thoroughly fold into batter with a flexible spatula.

In the clean bowl of an electric mixer, beat egg whites until almost-stiff peaks form. Fold into chocolate mixture in two batches (do not overmix).

Carefully transfer batter to prepared pan and bake until puffed, cracked and set about 1 hour and 20 minutes (mine took a bit longer). Transfer pan to wire rack to cool completely. Just before serving, run a knife around edge, remove cake from pan and dust with icing sugar.


I hope you all have a good weekend. We got back from our holiday in Spain last night and are enjoying our Friday at home. Pictures from Mallorca will follow soon…we had a great time! I so want to be back there where it is warm and not cold and rainy unlike here.


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