Ina Garten’s Decadent Chocolate Cake: A Culinary Delight
Indulge in the richness of Ina Garten’s Chocolate Cake, a recipe that masterfully blends simplicity with sophisticated flavor. This guide not only walks you through the step-by-step process of creating this mouth-watering cake but also offers insights into making the perfect frosting. Whether you’re a novice baker or a seasoned enthusiast, this recipe promises to be a delightful addition to your culinary repertoire.
Ingredients
Dry Ingredients:
- 1 3/4 cups 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 (half-and-half can be used as a substitute)
- 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
Directions
For the Cake:
- Preparation: Preheat your oven to 350°F (175°C). Butter two 8-inch round cake pans and line the bottoms with parchment paper discs to ensure an easy release after baking.
- Mix Dry Ingredients: In a large bowl, whisk together all the dry ingredients until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together all the wet ingredients except the coffee. This ensures that each ingredient is evenly incorporated.
- Combine Mixtures: Slowly add the wet ingredients to the dry mixture, stirring continuously. Once combined, stir in the hot coffee, resulting in a thin batter.
- Bake: Divide the batter evenly between the two prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool partially in the pans, then turn out onto a cooling rack to cool completely.
For the Frosting:
- Melt Chocolate: Melt the chocolate using a double boiler or microwave, and set aside to cool slightly.
- Cream Butter: In a stand mixer, beat the butter until smooth and pale. Gradually add the powdered sugar, salt, and vanilla, continuing to beat until smooth.
- Combine Chocolate and Sour Cream: Whisk the sour cream into the cooled chocolate, then add this mixture to the butter mixture in the mixer. Beat until well combined.
- Adjust Consistency: If the frosting is too loose, refrigerate for 10-15 minutes to thicken slightly before use.
Nutritional Information
- Calories: 450 kcal per serving
- Servings: 12
Total Time
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
This chocolate cake recipe from Ina Garten is perfect for any occasion, be it a festive gathering or a cozy family dessert. The cake is luxuriously moist and richly chocolatey, complemented by a smooth and creamy frosting that ties everything together. Enjoy the process and the delicious results!
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Ina Garten’s Chocolate Cake
- Total Time: 55 minutes
- Yield: 12 1x
Description
Imagine sinking your fork into a rich, moist slice of this Decadent Double Chocolate Cake. The deep chocolate flavor of the cake, combined with the creamy, slightly tangy frosting, creates a truly indulgent experience. Each bite melts in your mouth, leaving you with a lingering taste of pure chocolate bliss.
This cake is perfect for any celebration or just a cozy night in. The simplicity of its ingredients and the elegance of its presentation make it a showstopper at any gathering. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and yields impressive results every time. Treat yourself and your loved ones to this ultimate chocolate delight!
Ingredients
DRY INGREDIENTS
1 3/4 cups 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 (I used half-and-half, which worked fine, too!)
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
FOR THE CAKE
Preheat oven to 350°F (175°C). Butter two 8-inch round cake pans and line the bottoms with parchment paper discs.
Whisk all the dry ingredients together well in a large bowl.
In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee.
Slowly add the wet ingredients to the dry ingredients, mixing as you go. Once incorporated, add the hot coffee, and mix everything until there are no pockets of dry flour left. The batter will be very thin.
Divide the batter between the two cake pans, and bake for 35 minutes until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it.
Allow the cakes to partially cool in the pans, then turn out onto a cooling rack to completely cool before frosting. The cakes can be made a day or two ahead and kept in the refrigerator before frosting.
FOR THE FROSTING
Melt the chocolate in a double boiler or in the microwave using short bursts. Stir until smooth and set aside to cool slightly.
Beat the room temperature butter in the bowl of a stand mixer with the paddle attachment for a couple of minutes until smooth and noticeably paler in color. Slowly add the powdered sugar, salt, and vanilla, beating on a low-medium speed until everything is smooth.
Whisk the sour cream into the partially cooled melted chocolate. This both cools down the chocolate and warms up the sour cream so that both are more-or-less room temperature before adding to the butter mixture.
Add the chocolate and sour cream mixture to the mixer bowl and beat on low speed until everything is smooth and combined.
If your frosting seems a little too loose, you can refrigerate it for 10-15 minutes to allow it to firm up a little bit. Then give it a good stir before frosting the cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450 kcal