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Ina Garten’s Chocolate Cake

Ina Garten's Chocolate Cake: A Rich & Moist Masterpiece

Indulge in Ina Garten’s Chocolate Cake, a rich and moist masterpiece perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour For gluten-free, use a gluten-free flour blend.
  • 2 cups Granulated sugar No substitutions recommended.
  • 3/4 cup Cocoa powder Consider using dark cocoa for a deeper taste.
  • 1 teaspoon Baking soda Ensure it's fresh for optimal results.
  • 1 teaspoon Baking powder Ensure it's fresh for optimal results.
  • 1/2 teaspoon Salt Kosher salt can be used as a substitute.
  • 1 cup Buttermilk You can substitute with half-and-half or regular milk plus a splash of vinegar.
  • 1/2 cup Vegetable oil Alternatives include canola oil or melted coconut oil.
  • 2 large eggs No recommended substitutes for vegan diets.
  • 2 teaspoons Vanilla extract Opt for pure vanilla for the best taste.
  • 1 cup Hot coffee Brewed decaf is an excellent milder option.
For the Frosting
  • 8 ounces Semi-sweet chocolate Bittersweet chocolate can be used for a less sweet frosting.
  • 1 cup Unsalted butter Salted butter can be used with a little less added salt.
  • 3 cups Powdered sugar Choose cornstarch-free powdered sugar for a smoother texture.
  • 1/2 cup Sour cream Greek yogurt works as a suitable substitute.

Equipment

  • Mixing Bowls
  • Oven
  • Cake pans
  • Whisk
  • Spatula
  • double boiler

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by buttering and lining with parchment paper.
  2. Mix all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. In a separate bowl, beat together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
  5. Stir in the hot coffee until the batter is velvety smooth.
  6. Divide the batter between prepared pans and bake for about 35 minutes until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  8. Melt semi-sweet chocolate and cream unsalted butter, then mix in powdered sugar and sour cream to create frosting.
  9. Once cooled, place one layer on a platter, frost the top, then place the second layer and frost the top and sides.

Nutrition

Serving: 1sliceCalories: 460kcalCarbohydrates: 58gProtein: 5gFat: 24gSaturated Fat: 10gCholesterol: 60mgSodium: 290mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 5IUCalcium: 40mgIron: 2mg

Notes

Allow cakes to cool fully before frosting. Store unfrosted cake layers at room temperature for up to 2 days. Frosted cake can be stored in the fridge for up to 5 days.

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