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Ina Garten’s Chocolate Cake

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This rich and moist chocolate cake is famous for its deep flavor, enhanced by coffee. It’s paired with a silky chocolate buttercream frosting for the ultimate dessert!

 


Ingredients

Units Scale

For the Cake:

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 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, melted and slightly cooled
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups sifted confectioners’ sugar
  • 1 tablespoon instant coffee granules dissolved in 2 teaspoons hot water

Instructions

For the Cake:

  1. Preheat the oven to 350°F (175°C). Butter two 8-inch round cake pans, line with parchment paper, then butter and flour the pans.
  2. In a large bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla.
  4. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients.
  5. Stir in the hot coffee and mix until just combined. The batter will be thin.
  6. Divide the batter evenly between the two cake pans.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

For the Frosting:

  1. Melt the chocolate and let it cool to room temperature.
  2. In a mixer, beat the butter on medium speed until fluffy.
  3. Add the egg yolk and vanilla, beating until smooth.
  4. Gradually mix in the confectioners’ sugar and dissolved coffee granules.
  5. Slowly add the melted chocolate, mixing until smooth and glossy.

Assemble the Cake:

  1. Place one cake layer on a serving plate and spread with frosting.
  2. Add the second layer and frost the top and sides.
  3. Slice and enjoy!

Notes

  • The coffee enhances the chocolate flavor but does not make the cake taste like coffee.
  • Store the cake at room temperature for 2 days or refrigerate for up to 5 days.
  • For a moist cake, do not overmix the batter.

 

  • Use good-quality chocolate for the best frosting flavor.