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Gallery Doris’s Velvet Chocolate Cake Recipe Summary Servings: 12 Yield: Makes one 8-inch cake

Ingredients Ingredient Checklist 10 tablespoons (1 1/4 sticks) unsalted margarine, cut into chunks, plus more for pan 1 pound semisweet or bittersweet chocolate, coarsely chopped 1 tablespoon instant espresso, or coffee powder 5 extra-large eggs, separated 1 tablespoon granulated sugar Boiling water, for roasting pan

Gallery Doris’s Velvet Chocolate Cake

Recipe Summary Servings: 12 Yield: Makes one 8-inch cake

Doris's Velvet Chocolate Cake

Doris’s Velvet Chocolate Cake

Doris’s Velvet Chocolate Cake

Recipe Summary Servings: 12 Yield: Makes one 8-inch cake

Recipe Summary

Servings: 12 Yield: Makes one 8-inch cake

Servings: 12

Yield: Makes one 8-inch cake

12

Makes one 8-inch cake

Ingredients

Ingredients

  • 10 tablespoons (1 1/4 sticks) unsalted margarine, cut into chunks, plus more for pan 1 pound semisweet or bittersweet chocolate, coarsely chopped 1 tablespoon instant espresso, or coffee powder 5 extra-large eggs, separated 1 tablespoon granulated sugar Boiling water, for roasting pan

Directions

Preheat oven to 350 degrees. Lightly coat an 8-by-3-inch round cake pan with margarine, and line bottom with a round of parchment paper; set aside.

In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt the chocolate with the margarine and instant espresso, stirring until smooth and glossy. Remove bowl from pan of water, and let mixture cool slightly. Whisk in egg yolks one at a time, beating well after each addition.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed to soft peaks. With machine running, slowly add granulated sugar, beating until stiff glossy peaks form. Stir about 1/4 of the whites into chocolate base to lighten it. Gently but thoroughly fold in remaining whites until thoroughly combined.

Pour batter into prepared cake pan. Place in a roasting pan, and pour hot water into roasting pan to come halfway up sides of cake pan. Carefully transfer to oven, and bake until top of the cake is just set in the center, about 35 minutes. Transfer to a wire rack to cool completely, then transfer to refrigerator for at least 4 hours and up to overnight.

Run a paring knife around edges of cake to release from pan, and unmold (if the cake doesn’t come out of pan, briefly dip bottom of cake pan in warm water; do not leave in water too long, or cake will melt). Invert cake onto serving platter, and dust top with confectioners’ sugar. Serve in very thin slices.

Reviews (3)

 Add Rating & Review     13 Ratings   5 star values:        4    4 star values:        4    3 star values:        3    2 star values:        1    1 star values:        1

Reviews (3)

Add Rating & Review     13 Ratings   5 star values:        4    4 star values:        4    3 star values:        3    2 star values:        1    1 star values:        1

Add Rating & Review

13 Ratings 5 star values: 4 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 1

13 Ratings 5 star values: 4 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 1

13 Ratings 5 star values: 4 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 1

  • 5 star values: 4 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 1

    Martha Stewart Member     Rating: Unrated       03/14/2017   margarine?! really?!... this pretty much puts me off from signing up for this...  

Martha Stewart Member     Rating: Unrated       04/06/2008   I use a springform pan to make this and I have never had a problem getting it out of the pan. Once it is out of the pan, I spread a chocolate genache over it and take a frosting tip to make a "shell" border around the top and bottom of the cake. I have made this cake twice for school dessert auctions.  

Martha Stewart Member     Rating: Unrated       12/23/2007   This was good but would not come out of pan

    Martha Stewart Member

    Rating: Unrated 03/14/2017

margarine?! really?!… this pretty much puts me off from signing up for this…

Rating: Unrated

Rating: Unrated 04/06/2008

I use a springform pan to make this and I have never had a problem getting it out of the pan. Once it is out of the pan, I spread a chocolate genache over it and take a frosting tip to make a “shell” border around the top and bottom of the cake. I have made this cake twice for school dessert auctions.

Rating: Unrated 12/23/2007

This was good but would not come out of pan

All Reviews for Doris’s Velvet Chocolate Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Doris’s Velvet Chocolate Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest