Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 16 servings
This Chocolate cake is a classic that is perfect for every occasion! Rich, homey, chocolatey, and moist – this cake has it all!
Dry Ingredients:
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3/4 c. cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
2 c. granulated sugar
1 teaspoon salt
1 3/4 c. all-purpose flour
Wet Ingredients:
2 large eggs
1 c. buttermilk (I used half-and-half, which worked fine, too!)
1 c. hot coffee
1/2 c. vegetable oil
1 teaspoon vanilla extract
Frosting:
1 c. unsalted butter (2 sticks), room temperature
6 oz. semisweet chocolate, chopped
1/2 c. sour cream
3 c. powdered sugar, sifted
1 teaspoon vanilla extract
1 pinch salt
How to make Ina Garten’s Chocolate Cake
Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms using parchment paper discs.
Step 2: In a large bowl, place the dry ingredients and whisk well until combined.
Step 3: Place the wet ingredients except for the coffee in another bowl. Mix well.
Step 4: To the dry ingredients, gradually add the wet ingredients, stirring as you go. Then, add the hot coffee and stir well until the lumps are gone and you have a very thin batter.
Step 5: Between the prepared cake pans, divide the batter. Place in the preheated oven and bake for about 35 minutes or until the cake has risen and a toothpick inserted in the center of the cake comes out clean.
Step 6: Remove from the oven when done and let the cakes cool in the pans partially before inverting them onto a cooling rack to cool fully. You can make the cake about a day or two in advance and simply keep them in the fridge before frosting.
Frosting:
Step 7: In a double boiler, melt the chocolate. You can also do this in the microwave using short bursts. Stir well until smooth, and let it cool a little.
Step 8: In the bowl of a stand mixer with the paddle attachment, beat the room temperature butter for a few minutes until smooth and paler. Gradually add the powdered sugar, salt, and vanilla, mixing on low-medium speed until you have a smooth mixture.
Step 9: Into the partially cooled melted chocolate, whisk the sour cream. Add this to the mixer bowl and beat until smooth and blend on low speed.
Step 10: Place the frosting in the fridge for about 10 to 15 minutes if it seems a bit too loose let it slightly firm up. Before frosting the cake, give the frosting a final stir.
Nutrition Facts:
Calories: 498 kcal | Carbohydrates: 67g | Protein: 4g | Fat: 26g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 316mg | Potassium: 205mg | Fiber: 3g | Sugar: 52g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg
Ingredients
- Dry Ingredients:
- 3/4 c. cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 c. granulated sugar
- 1 teaspoon salt
- 1 3/4 c. all-purpose flour
- Wet Ingredients:
- 2 large eggs
- 1 c. buttermilk (I used half-and-half, which worked fine, too!)
- 1 c. hot coffee
- 1/2 c. vegetable oil
- 1 teaspoon vanilla extract
- Frosting:
- 1 c. unsalted butter (2 sticks), room temperature
- 6 oz. semisweet chocolate, chopped
- 1/2 c. sour cream
- 3 c. powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms using parchment paper discs.
Step 2: In a large bowl, place the dry ingredients and whisk well until combined.
Step 3: Place the wet ingredients except for the coffee in another bowl. Mix well.
Step 4: To the dry ingredients, gradually add the wet ingredients, stirring as you go. Then, add the hot coffee and stir well until the lumps are gone and you have a very thin batter.
Step 5: Between the prepared cake pans, divide the batter. Place in the preheated oven and bake for about 35 minutes or until the cake has risen and a toothpick inserted in the center of the cake comes out clean.
Step 6: Remove from the oven when done and let the cakes cool in the pans partially before inverting them onto a cooling rack to cool fully. You can make the cake about a day or two in advance and simply keep them in the fridge before frosting.
Frosting:
Step 7: In a double boiler, melt the chocolate. You can also do this in the microwave using short bursts. Stir well until smooth, and let it cool a little.
Step 8: In the bowl of a stand mixer with the paddle attachment, beat the room temperature butter for a few minutes until smooth and paler. Gradually add the powdered sugar, salt, and vanilla, mixing on low-medium speed until you have a smooth mixture.
Step 9: Into the partially cooled melted chocolate, whisk the sour cream. Add this to the mixer bowl and beat until smooth and blend on low speed.
Step 10: Place the frosting in the fridge for about 10 to 15 minutes if it seems a bit too loose let it slightly firm up. Before frosting the cake, give the frosting a final stir.
