Indulge in the decadent delight of Ina Garten’s Chocolate Cake recipe. This classic dessert is a testament to the perfect balance of rich flavors and moist texture. With its luscious layers of chocolate goodness and creamy frosting, this cake is guaranteed to satisfy any chocolate lover’s cravings. Whether you’re celebrating a special occasion or simply treating yourself to a slice of pure bliss, Ina Garten’s Chocolate Cake is a timeless recipe that will impress and delight with every bite.
Prep Time: 20minutes minutes
Cook Time: 35minutes minutes
Total Time: 55minutes minutes
Servings: 16 servings
Ingredients:
For the Cake:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk (or half-and-half)
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot coffee
For the Frosting:
6 ounces semisweet chocolate, chopped
1 cup unsalted butter (2 sticks), at room temperature
3 cups powdered sugar, sifted
1 pinch of salt
1 teaspoon vanilla extract
1/2 cup sour cream
Instructions:
For the Cake:
Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
In a separate bowl, whisk together the buttermilk (or half-and-half), vegetable oil, eggs, and vanilla extract.
Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Then, add the hot coffee and mix until the batter is smooth and there are no pockets of dry flour remaining. The batter will be thin.
Divide the batter evenly between the prepared cake pans. Bake for approximately 35 minutes, or until the cakes have risen and a toothpick inserted into the center comes out clean without wet batter clinging to it.
Allow the cakes to cool in the pans for a short while, then transfer them to a cooling rack to cool completely before frosting.
For best results, refrigerate the cakes for a day or two before frosting.
For the Frosting:
Melt the chocolate in a double boiler or in the microwave using short bursts, stirring until smooth. Set it aside to cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter for a couple of minutes until smooth and pale in color.
Gradually add the powdered sugar, salt, and vanilla extract, beating on low-medium speed until the mixture is smooth and well combined.
Whisk the sour cream into the partially cooled melted chocolate until both ingredients reach a similar room temperature.
Add the chocolate and sour cream mixture to the mixer bowl and beat on low speed until the frosting is smooth and fully combined.
If the frosting appears too loose, refrigerate it for 10-15 minutes to firm it up slightly before giving it a good stir. Then, frost the cooled cakes generously with the chocolate frosting, savoring every moment of the decadence.
Note: This recipe is a perfect canvas for creative variations. Consider adding a sprinkle of chopped nuts or a dusting of cocoa powder on top for an extra touch of indulgence.