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Ina Garten’s Chocolate Cake Recipe

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4.1 from 7 reviews

Ina Garten’s Chocolate Cake is a rich and moist chocolate layer cake made with a combination of cocoa powder and semisweet chocolate, enhanced by hot coffee for depth of flavor. The cake is covered with a luscious chocolate sour cream frosting that is smooth, creamy, and perfectly balanced in sweetness. This decadent dessert serves 16 and is perfect for special occasions or any chocolate lover’s craving.

Ingredients

Dry Ingredients

  • 1 3/4 cup all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Wet Ingredients

  • 1 cup buttermilk (or half-and-half)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup hot coffee

For the Frosting

  • 6 ounces semisweet chocolate, chopped
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 cups powdered sugar, sifted
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 1/2 cup sour cream

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Butter two 8-inch round cake pans and line the bottoms with parchment paper discs to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all the dry ingredients — flour, sugar, cocoa powder, baking soda, baking powder, and salt — until well combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk (or half-and-half), vegetable oil, eggs, and vanilla extract, leaving out the hot coffee for now.
  4. Incorporate Wet into Dry: Slowly add the wet mixture to the dry ingredients while mixing continuously. Once combined, add the hot coffee and mix until the batter is smooth and very thin, with no dry flour pockets remaining.
  5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 35 minutes, or until the cakes have risen and a toothpick inserted into the center comes out clean or with just crumbs attached.
  6. Cool the Cakes: Allow the cakes to cool partially in the pans. Then, turn them out onto a cooling rack to cool completely. Cakes can be made a day or two in advance and refrigerated until ready to frost.
  7. Melt Chocolate: Melt the semisweet chocolate in a double boiler or microwaved in short bursts, stirring until smooth. Set aside to cool slightly.
  8. Beat Butter and Sugar: 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 lighter in color. Gradually add powdered sugar, salt, and vanilla extract, mixing on low to medium speed until well combined and smooth.
  9. Combine Chocolate and Sour Cream: Whisk the sour cream into the slightly cooled melted chocolate. This step cools the chocolate and warms the sour cream, bringing both to room temperature for easier mixing.
  10. Make the Frosting: Add the chocolate and sour cream mixture to the butter and sugar mixture in the stand mixer. Beat on low speed until the frosting is smooth and completely combined.
  11. Adjust Frosting Consistency: If the frosting is too loose, refrigerate it for 10-15 minutes to firm up slightly. Stir well before spreading.
  12. Assemble the Cake: Once the cakes are completely cooled, frost the layers and sides with the chocolate sour cream frosting as desired.

Notes

  • You can substitute half-and-half for the buttermilk if preferred; the cake will still turn out moist and delicious.
  • Be sure to sift the powdered sugar to avoid lumps in the frosting.
  • Using hot coffee enhances the chocolate flavor but ensure it’s not boiling hot when added to avoid cooking the eggs.
  • The cake layers can be refrigerated a day or two ahead, tightly wrapped to maintain freshness.
  • If frosting is too soft, chilling briefly improves spreading consistency without hardening it too much.

Find it online: https://cookedbysarah.com/ina-gartens-chocolate-cake-recipe/