Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 16 servings
This is a classic dessert that I enjoy making on every occasion. Super rich, chocolatey, and a homey treat that steals everyone’s heart. And no, this Ina Garten’s Chocolate Cake is far from being heavy or dense. This has the perfect balance of richness and sweetness that hits you right in the spot!
Ingredients
Dry Ingredients:
2 c. granulated sugar
1 3/4 c. all-purpose flour
2 teaspoons baking soda
3/4 c. cocoa powder
1 teaspoon salt
1 teaspoon baking powder
Wet Ingredients:
2 large eggs
1 c. buttermilk (I used half-and-half, which worked fine, too!)
1 c. hot coffee
1 teaspoon vanilla extract
1/2 c. vegetable oil
Frosting:
3 c. powdered sugar, sifted
1 teaspoon vanilla extract
6 oz. semisweet chocolate, chopped
1/2 c. sour cream
1 c. unsalted butter (2 sticks), room temperature
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 using butter and line with parchment paper discs.
Step 2: In a large bowl, place the dry ingredients and mix well.
Step 3: Combine the wet ingredients in another bowl except for the coffee.
Step 4: To the dry ingredients, gradually add the wet ingredients, mixing as you go. Then, add the hot coffee and mix well until the flour is completely blended.
Step 5: Between the prepared pan, 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: Let the cakes partially cool in the pans before inverting them onto a cooling rack to cool fully. Feel free to make the cake about 1 to 2 days in advance and just store it in the fridge unfrosted.
Frosting:
Step 7: In a double boiler, melt the chocolate. Alternately, you can do this in the microwave using short bursts. Stir well until smooth and set aside to 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 pale. Gradually add the powdered sugar along with the salt, and vanilla, beating until smooth on low-medium speed.
Step 9: Into the partially cooled melted chocolate, stir in the sour cream. Transfer the mixture to the mixer bowl and beat until well blended and smooth on low speed. You can place the frosting in the fridge if it seems slightly too loose for about 10 to 15 minutes to firm up a bit. Before frosting the cake, make sure to stir the frosting first.
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:
- 2 c. granulated sugar
- 1 3/4 c. all-purpose flour
- 2 teaspoons baking soda
- 3/4 c. cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- Wet Ingredients:
- 2 large eggs
- 1 c. buttermilk (I used half-and-half, which worked fine, too!)
- 1 c. hot coffee
- 1 teaspoon vanilla extract
- 1/2 c. vegetable oil
- Frosting:
- 3 c. powdered sugar, sifted
- 1 teaspoon vanilla extract
- 6 oz. semisweet chocolate, chopped
- 1/2 c. sour cream
- 1 c. unsalted butter (2 sticks), room temperature
- 1 pinch salt
Instructions
Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F. Grease two 8-inch round cake pans using butter and line with parchment paper discs.
Step 2: In a large bowl, place the dry ingredients and mix well.
Step 3: Combine the wet ingredients in another bowl except for the coffee.
Step 4: To the dry ingredients, gradually add the wet ingredients, mixing as you go. Then, add the hot coffee and mix well until the flour is completely blended.
Step 5: Between the prepared pan, 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: Let the cakes partially cool in the pans before inverting them onto a cooling rack to cool fully. Feel free to make the cake about 1 to 2 days in advance and just store it in the fridge unfrosted.
Frosting:
Step 7: In a double boiler, melt the chocolate. Alternately, you can do this in the microwave using short bursts. Stir well until smooth and set aside to 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 pale. Gradually add the powdered sugar along with the salt, and vanilla, beating until smooth on low-medium speed.
Step 9: Into the partially cooled melted chocolate, stir in the sour cream. Transfer the mixture to the mixer bowl and beat until well blended and smooth on low speed. You can place the frosting in the fridge if it seems slightly too loose for about 10 to 15 minutes to firm up a bit. Before frosting the cake, make sure to stir the frosting first.
