Ina’s Dreamy Bittersweet Chocolate Cake Recipe

A bittersweet chocolate cake beckons dessert enthusiasts with its seductive allure, promising a flavor expedition beyond ordinary treats.

Silky ganache and deep cocoa notes intertwine, crafting a sensory experience that elevates mundane moments.

Dark chocolate whispers complex stories through each luscious layer.

Carefully curated ingredients dance together, creating symphonic textures that melt effortlessly on eager tongues.

Professional bakers understand the delicate alchemy transforming simple components into extraordinary confections.

Every slice reveals nuanced undertones that seduce even the most discerning palates.

You’ll find this recipe unlocks a world of decadent possibilities waiting to be savored.

Keep Bittersweet Chocolate Cake Fresh

• Preserve Peak Freshness: Store chocolate cake in an airtight container at room temperature for up to 3 days, keeping moisture and flavor locked in perfectly.
• Refrigerate with Care: Wrap cake tightly in plastic wrap or place in sealed container when refrigerating, which extends shelf life to 5-7 days without compromising texture.
• Freeze for Future Delight: Slice cake before freezing, then wrap individual portions in plastic wrap and aluminum foil. Frozen cake maintains quality for 2-3 months, ready for spontaneous dessert cravings.
• Revive Chilled Slices: Restore cake's original softness by letting refrigerated or frozen pieces sit at room temperature for 30-45 minutes before serving, bringing back that just-baked magic.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories: 400 kcal

Servings: 8

Bittersweet Chocolate Cake Ingredients by Ina Garten

• Butter: Choose high-quality unsalted butter for rich, smooth texture.
• Dark Chocolate: Select premium chocolate with at least 70% cocoa for deep, intense flavor.

• All-Purpose Flour: Use fresh, sifted flour to prevent lumps and ensure smooth batter.
• Sugar: White granulated sugar works best for consistent sweetness and structure.

• Eggs: Select large, room temperature eggs for better integration.
• Coffee Granules: Instant espresso powder intensifies chocolate's robust character.
• Salt: Kosher or fine sea salt balances and elevates the chocolate's complexity.

Baking Tools for Ina Garten Bittersweet Chocolate Cake

• Double boiler: A heat-safe bowl nestled over a pot of simmering water for gentle, even melting.
• 8-inch springform pan: Removable-bottom pan perfect for easy cake release without breaking.
• Rubber spatula: Flexible tool for folding and scraping batter without deflating delicate mixtures.
• Whisk: Essential for smoothly blending chocolate, eggs, and sugar without lumps.
• Measuring cups and spoons: Precise measurements ensure baking success.
• Baking sheet: Provides stable support and catches any potential drips during baking.
• Cooling rack: Allows air circulation to cool cake evenly and prevent soggy bottoms.
• Sharp knife: Helps cleanly slice cake into perfect wedges.
• Oven: Preheated to 350°F for consistent, even baking.

Step-by-Step Directions for Bittersweet Chocolate Cake

Dive Into Chocolate Decadence

• Warm Up the Oven

Fire up your oven to a cozy 350°F. Generously coat an 8-inch springform pan with butter and flour to create a non-stick surface that will make your cake slide out perfectly.

• Melt Chocolate Magic

Set up a steamy double boiler by placing a heat-resistant bowl over gently simmering water. Slowly melt chocolate and butter together, stirring until the mixture becomes silky smooth and glossy. Remove from heat with care.

• Create Flavor Fusion

Whisk sugar into the molten chocolate, then blend in eggs, a sprinkle of coffee granules, and a pinch of salt. Stir until the mixture transforms into a velvety, rich symphony of flavors.

• Fold in the Final Touch

Softly dust flour over the chocolate base. Gently fold with a rubber spatula, ensuring no dry pockets remain. Mix just until the ingredients dance together harmoniously.

• Bake to Perfection

Pour the luscious batter into your prepared pan. Slide it onto a baking sheet for even heat distribution. Bake until the top puffs up and develops delicate cracks, and the cake feels steady when gently nudged – about 30 to 40 minutes.

• Serve with Style

Let the cake cool completely on a wire rack. Watch as it settles into a gorgeous, slightly sunken masterpiece. Carefully run a knife around the edges, release from the pan, and slice into tempting wedges of pure chocolate bliss.

Add-Ons and Flavor Variants for Ina’s Cake

• Mastering Chocolate Magic: Expert Baking Tips
• Chocolate Quality Matters: Select high-quality dark chocolate with 60-70% cocoa content for rich, deep flavor that transforms the entire dessert.
• Coffee Flavor Boost: Dissolve espresso powder instead of instant coffee granules to enhance chocolate's natural complexity without adding excessive moisture.
• Precise Mixing Technique: Fold flour gently using a figure-eight motion to maintain the cake's delicate airiness and prevent dense, heavy texture.
• Perfect Doneness Hack: Insert a toothpick near the cake's center – it should emerge with a few moist crumbs, indicating ideal baking completion.

Presenting and Serving Bittersweet Chocolate Cake

• Savor with Espresso Pairing: Complement the rich chocolate flavor with a shot of freshly brewed espresso or a creamy cappuccino, enhancing the cake's intense taste profile.
• Dust with Powdered Elegance: Sprinkle a light layer of powdered sugar or cocoa powder over the top for a delicate, professional presentation that adds a touch of sweetness.
• Top with Creamy Delight: Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to balance the cake's deep chocolate intensity and provide a cool, smooth contrast.
• Garnish with Fresh Berries: Add a handful of fresh raspberries or strawberries on the side to bring a bright, tangy element that cuts through the cake's richness and adds a pop of color.

Elegant Ina Garten Bittersweet Chocolate Cake Recipe

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4.5 from 10 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Ina Garten’s bittersweet chocolate cake delivers intense chocolate richness with elegant European technique. Rich ganache and deep cocoa notes promise delightful indulgence you cannot resist.

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Ingredients

Scale 1x2x3x

• 7 oz (198 g) bittersweet chocolate, broken into pieces
• 15 tbsps (213 g) unsalted butter, plus extra for greasing the pan
• 4 extra-large eggs, lightly beaten
• 1 cup (200 g) sugar
• ¼ cup (30 g) all-purpose flour, plus extra for the pan
• ½ tsp instant coffee granules
• ½ tsp kosher salt
• sweetened whipped cream
• vanilla ice cream
• crème fraîche

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Instructions

1. Preparation: Preheat oven to 350°F (177°C). Generously grease and flour an 8-inch springform pan, ensuring complete coverage to prevent sticking.
2. Chocolate Melting: Construct a double boiler with a heatproof bowl over simmering water. Melt chocolate and butter together, stirring consistently until smooth and fully integrated, taking care to avoid water contact with the bowl.
3. Mixing Wet Ingredients: Remove chocolate mixture from heat. Whisk in granulated sugar until fully dissolved. Incorporate beaten eggs, ground coffee granules, and salt, blending until the mixture becomes uniformly silky and well-combined.
4. Batter Completion: Delicately sift flour over the chocolate mixture, using a rubber spatula to fold gently. Mix until ingredients are thoroughly incorporated, being cautious not to overmix and deflate the batter.
5. Baking Process: Pour batter into prepared pan positioned on a rimmed baking sheet. Bake for 30-40 minutes, monitoring for a puffed, slightly cracked surface and minimal jiggling when gently shaken. The cake will naturally settle and deflate during cooling.
6. Finishing: Once completely cooled on a wire rack, carefully release the cake by running a thin knife around the pan’s edges. Slice into elegant wedges and serve with optional accompaniments like whipped cream, vanilla ice cream, or crème fraîche.

Notes

• Chocolate Quality Matters: Select high-quality bittersweet chocolate with at least 60% cocoa content for rich, deep flavor and optimal texture.
• Prevent Overmixing: Fold flour gently and minimally to maintain the cake’s delicate, tender crumb and prevent a dense, tough result.
• Double Boiler Technique: Melt chocolate and butter carefully over low heat, stirring constantly to avoid burning and ensure smooth incorporation.
• Cooling is Crucial: Allow cake to cool completely at room temperature, which helps it settle and develop a rich, intense chocolate flavor profile.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 40 g
• Sodium: 200 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 150 mg