There are few things more universally pleasurable than chocolate. No, really. Just ask around and you'll see—people of all ages and flavors worldwide simply adore the sweet substance, which has been in production since around 1100 BC.
But as you probably already know, chocolate doesn't just taste good, (in moderation) it's good for you too!
Said to cure a variety of ailments, chocolate is an ally against hypertension, aprhodesiac, and a heart-healthy brain booster.
It's no wonder then, that there are not one, not two, but more than 30 national holidays dedicated to various iterations of the delightful dessert in the U.S. alone! January 28 is National Chocolate Cake Day, so take a moment to celebrate today in whatever delicious way you choose (you can thank me later).
And while you're at it, check out these (virtually) tasty skin-treats from some of our favorite brands, as well as some chocolate inspired makeup picks.
Get your chocolate here:
And for good measure, here's a recipe for you to indulge, courtesy of Martha Stewart. Happy Chocolate Cake Day!
For The Glaze
Vegetable-oil cooking spray
1 cup warm water
1/2 cup unsweetened natural cocoa powder
1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sunflower oil
1 tablespoon pure vanilla extract
2 teaspoons distilled white vinegar
2 ounces dark chocolate (preferably at least 70 percent cacao), finely chopped
1/2 cup confectioners' sugar, sifted
2 tablespoons water
For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
Whisk 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 center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a 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 center of cooled cake. Using an offset spatula, gently spread glaze over top and sides. Cake can be stored at room temperature for up to 2 days.