Welcome to the world of classic desserts! This Ina Garten chocolate cake recipe is a true icon, celebrated for its unbelievably moist texture and intensely rich chocolate flavor. It consistently receives rave reviews from home bakers and seasoned chefs alike. Get ready to bake a crowd-pleasing dessert that’s surprisingly simple to master. This recipe proves that extraordinary flavor doesn’t require complicated steps, making it perfect for any occasion.
Why You’ll Love This Ina Garten Chocolate Cake
You’ll adore this Ina Garten chocolate cake for many reasons. Its texture is incredibly moist with a tender, delicate crumb that melts in your mouth. The secret ingredient, hot coffee, subtly deepens the chocolate flavor without making the cake taste like coffee. Understanding the science behind this pairing reveals how coffee and chocolate share aromatic compounds that amplify each other’s flavors. Furthermore, the accompanying sour cream chocolate frosting is velvety smooth and perfectly balanced, adding a delightful tang. This recipe is reliably easy, making it suitable for all skill levels. It truly is the perfect cake for any celebration, always impressing guests.
Ingredients for Ina Garten’s Chocolate Cake
To create this incredible Ina Garten chocolate cake, gather these simple ingredients. For the cake itself, you’ll need all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. The wet ingredients include buttermilk (or half-and-half), vegetable oil, large eggs, vanilla extract, and hot coffee. For the luxurious chocolate sour cream frosting, you will need semisweet chocolate, unsalted butter, powdered sugar, a pinch of salt, and sour cream.
Notes & Substitutions
You can easily substitute half-and-half for buttermilk in this recipe; it works beautifully. For the best flavor, use high-quality Dutch-processed cocoa powder as it provides a deeper, richer chocolate color and taste. When choosing semisweet chocolate for the frosting, opt for good quality baking bars or chips for superior melting and flavor. Always ensure your butter, eggs, and sour cream are at room temperature before you begin. This crucial step ensures ingredients combine correctly, leading to a better texture in your final bake, as thoroughly explained by baking experts on room temperature ingredients. This helps them emulsify properly, creating a smoother batter and frosting.
Equipment Needed
Baking this delicious cake requires a few essential tools. You’ll need two 8-inch round cake pans that are at least 2 inches tall. Have several mixing bowls handy for dry and wet ingredients. A whisk, measuring cups, and measuring spoons are also necessary for accuracy. For the frosting, a stand mixer with a paddle attachment or an electric hand mixer will make your life much easier. Don’t forget parchment paper for lining the pans and a cooling rack for proper airflow.
How to Make Ina Garten’s Chocolate Cake
Making this delightful Ina Garten chocolate cake is a straightforward process. Follow these steps for perfect results every time. Remember, the hot coffee is key to unlocking a deeper chocolate flavor profile in the cake.
For the Cake
First, preheat your oven to 350°F (175°C). Prepare your two 8-inch round cake pans by buttering them thoroughly, dusting with flour, and lining the bottoms with parchment paper. This prevents sticking.
In a large bowl, whisk together the dry cake ingredients: 1 ¾ cups all-purpose flour, 2 cups granulated sugar, ¾ cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Ensure everything is well combined and there are no lumps.
In a separate medium bowl, combine the wet cake ingredients: 1 cup buttermilk (or half-and-half), ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk these until smooth.
Slowly add the wet mixture to the dry ingredients, mixing on low speed with an electric mixer or by hand until just combined. The batter will be thick. Then, gradually mix in 1 cup of hot coffee until the batter is smooth and liquidy. Don’t overmix.
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are completely cool before frosting.
For the Frosting
While the cakes cool, prepare your frosting. Melt 6 ounces of semisweet chocolate, chopped, in a heatproof bowl set over a saucepan of simmering water or in the microwave. Stir until smooth, then let it cool slightly to room temperature.
In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup (2 sticks) of room temperature unsalted butter on medium-high speed until it’s light and fluffy, about 3-4 minutes.
Gradually add 3 cups of sifted powdered sugar, a pinch of salt, and 1 teaspoon vanilla extract to the butter mixture. Beat on low speed until combined, then increase to medium-high and beat until light and fluffy.
In a separate small bowl, whisk ½ cup of sour cream into the slightly cooled melted chocolate. This helps create a smooth, tangy base.
Finally, combine the chocolate-sour cream mixture with the butter mixture in the stand mixer. Beat on medium speed until the frosting is smooth, creamy, and uniform in color.
If the frosting seems too soft, chill it briefly in the refrigerator for 15-20 minutes until it reaches your desired spreading consistency. Then, you can frost your cooled Ina Garten chocolate cake!
Pro Tips for a Perfect Chocolate Cake
Don’t be alarmed by the initially thin cake batter consistency after adding the hot coffee; this is perfectly normal for this Ina Garten chocolate cake recipe and contributes to its moistness. For a professional-looking finish, apply a “crumb coat” layer first. Spread a thin layer of frosting over the entire cake to trap any loose crumbs, then chill for 15 minutes before applying the final, thicker frosting layer. To achieve perfectly level cake layers, use a serrated knife to carefully trim any domes off the top once completely cool. Always use an oven thermometer to ensure your oven’s temperature is accurate, preventing under or over-baking. If you encounter a dense cake, you might be overmixing the batter; for a dry crumb, check your baking time and oven temperature. Sticky pans often mean they weren’t buttered and floured thoroughly enough.
Serving, Storage, and Variations
Serve slices of this delicious Ina Garten chocolate cake plain to let its rich flavor shine, or with simple additions like fresh berries, a dollop of whipped cream, or a scoop of vanilla bean ice cream. For storage, keep frosted cake loosely covered at room temperature for up to 2 days or refrigerated for up to 5 days. Unfrosted cake layers can be wrapped tightly in plastic wrap and refrigerated for 1-2 days, or frozen for up to 2 months. Thaw frozen layers in the refrigerator before frosting.
Flavor & Decoration Variations
While the classic frosting is superb, you can explore other options. Try a vanilla buttercream for a softer contrast, or an espresso frosting to amplify the coffee notes in the cake. For decoration, consider elegant chocolate curls, colorful sprinkles for a festive touch, or fresh fruit like raspberries. Edible flowers also make a beautiful, sophisticated presentation for any Ina Garten chocolate cake creation.
Nutrition Information
This Ina Garten chocolate cake offers an indulgent treat. Below are estimated nutritional values per serving, based on 16 servings. Please note these are approximations and can vary based on specific ingredients and brands used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 550 kcal |
| Total Fat | 30g |
| Saturated Fat | 18g |
| Cholesterol | 90mg |
| Sodium | 310mg |
| Total Carbohydrates | 68g |
| Dietary Fiber | 3g |
| Total Sugars | 55g |
| Protein | 6g |
Please note: Nutritional information is an estimate based on ingredients and standard calculations. Actual values may vary.
Frequently Asked Questions (FAQ)
- Q: Can I make this Ina Garten chocolate cake ahead of time?
- A: Yes, you can bake the unfrosted cake layers, wrap them tightly, and refrigerate for 1-2 days or freeze for up to 2 months. Frost before serving.
- Q: Can I make cupcakes with this recipe?
- A: Yes, this recipe yields about 24 cupcakes. Bake them for approximately 15-18 minutes at 350°F (175°C).
- Q: Why does the recipe use coffee in the cake?
- A: Coffee significantly enhances the depth and richness of the chocolate flavor without imparting a distinct coffee taste to the cake.
- Q: Can I use a 9×13 inch pan instead of round cake pans?
- A: Yes, you can bake this cake in a 9×13 inch pan. Adjust the baking time to approximately 35-40 minutes at 350°F (175°C).
Conclusion
This Ina Garten chocolate cake truly lives up to its legendary status, offering an unparalleled combination of rich flavor and moist texture. It’s a delightful recipe that simplifies gourmet baking, making it accessible to everyone. With its straightforward steps and consistently perfect results, this chocolate cake remains a go-to for any gathering. We encourage you to try this beloved recipe and experience the joy of baking a truly exceptional chocolate dessert.