Ina Garten's Chocolate Cake Recipe
This Ina Garten's Chocolate Cake Recipe is rich, moist and perfect for every celebration.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water or brewed coffee
For the Chocolate Frosting:
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream adjust for desired consistency
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt.
Combine Wet Ingredients
- In another bowl, whisk buttermilk, vegetable oil, eggs and vanilla extract until smooth.
Mix Wet and Dry
- Add wet ingredients to dry ingredients gradually. Mix with electric mixer on low speed until combined.
Add Hot Water
- Stir in hot water or brewed coffee. The batter will be thin, which is normal.
Pour Batter
- Divide batter evenly between the two prepared cake pans. Smooth tops with a spatula.
Bake Cake
- Bake in preheated oven for 30–35 minutes or until a toothpick comes out clean.
Cool Cakes
- Let cakes cool in pans for 10 minutes. Then transfer to a wire rack to cool completely.
Prepare Frosting
- In a large bowl, beat butter until creamy. Add powdered sugar, cocoa and salt gradually.
Add Vanilla and Cream
- Mix in vanilla extract and heavy cream. Beat until smooth and fluffy. Adjust cream for texture.
Level Cakes
- Use a serrated knife to level the tops of cakes for even layering.
Frost Cake
- Place one cake layer on a serving plate. Spread frosting evenly on top. Add second cake layer and frost entire cake.
Smooth Finish
- Use a spatula to smooth frosting sides and top. Decorate with chocolate shavings or sprinkles if desired.
Serve
- Slice and serve this decadent chocolate cake immediately. Store leftovers in an airtight container.
Notes
- Use espresso instead of water to enhance chocolate flavor.
- Replace buttermilk with yogurt in a pinch.
- Add chocolate chips or nuts to batter for extra texture.
- Frosting can be flavored with liqueur like Kahlua or Baileys.
- Chill cake slightly for easier frosting.
- Use parchment paper in pans for easy removal.
- Decorate with fresh berries or edible flowers for a festive look.
- Don’t overmix batter; it keeps cake light.
- For extra moist cake, brush layers with simple syrup.
- Store at room temperature for one day, refrigerate for longer.