Ina Garten’s Chocolate Cake

Ina Garten’s chocolate cake, famously known as Beatty’s Chocolate Cake, is a rich, moist, and deeply flavorful dessert. The secret ingredient—hot coffee—enhances the chocolate, making it even more decadent. This cake is perfect for birthdays, celebrations, or simply satisfying a chocolate craving.

Why You’ll Love This Recipe

• Super moist texture – Buttermilk and oil keep the cake soft and tender.
• Intense chocolate flavor – Coffee enhances the depth of the cocoa.
• Easy to make – Simple steps with a foolproof method.
• Classic and elegant – Perfect for any occasion.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

• 1¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• ½ cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

For the Chocolate Buttercream Frosting

• 6 ounces semisweet chocolate, chopped
• ½ pound (2 sticks) unsalted butter, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1¼ cups sifted confectioners’ sugar
• 1 tablespoon instant coffee granules

Directions

1. Make the Cake

1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line them with parchment paper, then grease and flour them.
2. In a mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. With the mixer on low, slowly add the wet ingredients to the dry ingredients.
5. Stir in the hot coffee, mixing until just combined. The batter will be thin.
6. Divide the batter evenly between the prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 30 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Frosting

1. Melt the semisweet chocolate in a heatproof bowl over a pot of simmering water. Stir until smooth, then let cool to room temperature.
2. In a mixing bowl, beat the butter until fluffy. Add the egg yolk and vanilla extract, mixing until combined.
3. Gradually add the sifted confectioners’ sugar and beat until smooth.
4. Dissolve the instant coffee granules in 2 teaspoons of hot water, then mix into the frosting.
5. Add the melted chocolate and beat until the frosting is silky and spreadable.

3. Assemble the Cake

1. Place one cake layer on a serving plate. Spread a layer of frosting on top.
2. Place the second cake layer on top and frost the top and sides evenly.
3. Slice and enjoy!

Servings and Timing

• Servings: 8-10
• Prep time: 20 minutes
• Cook time: 35-40 minutes
• Total time: About 1 hour

Variations

• Different frosting – Swap the chocolate buttercream for vanilla, caramel, or peanut butter frosting.
• Gluten-free version – Use a 1:1 gluten-free flour substitute.
• Dairy-free option – Replace buttermilk with almond milk + 1 tablespoon vinegar, and use dairy-free butter.
• Sheet cake version – Bake in a 9×13-inch pan for 35-40 minutes.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep in the fridge for up to 5 days. Bring to room temperature before serving.
• Freezing: Freeze unfrosted cake layers for up to 3 months. Thaw before frosting.

FAQs

Can I use regular coffee instead of instant coffee in the frosting?

Yes, but use only a small amount of very strong brewed coffee to avoid thinning the frosting.

Why does this recipe use hot coffee?

Coffee enhances the chocolate flavor, making it richer without adding a coffee taste.

Can I make this cake in advance?

Yes! Bake the cake layers a day ahead and store them wrapped until ready to frost.

What kind of cocoa powder works best?

Unsweetened cocoa powder, either natural or Dutch-processed, works well.

How do I prevent my cake from sticking to the pan?

Grease and flour the pans well, and use parchment paper for easy removal.

Can I use milk instead of buttermilk?

For a substitute, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

What’s the best way to melt the chocolate for frosting?

Use a double boiler or microwave in short intervals, stirring between each.

Can I use this recipe for cupcakes?

Yes! Bake at 350°F (175°C) for 18-22 minutes.

How do I make the frosting less sweet?

Reduce the confectioners’ sugar slightly or add a pinch of salt to balance the sweetness.

What can I serve with this cake?

A scoop of vanilla ice cream or a dollop of whipped cream pairs perfectly!

Conclusion

Ina Garten’s chocolate cake is the ultimate dessert for chocolate lovers. With its moist texture, deep chocolate flavor, and smooth buttercream frosting, this cake is perfect for any occasion. Try it today and enjoy a homemade classic that never disappoints!

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