Description
Ina Garten’s chocolate cake delivers rich, moist layers of deep cocoa flavor with silky chocolate frosting. Chocolate enthusiasts will savor each indulgent bite of this classic dessert celebrating bold, smooth sweetness.
Ingredients
Scale
- 2 cups (400g) caster sugar
- 1¾ cups (225g) plain flour
- ¾ cup (75g) high-quality cocoa powder
- 2 tsps bicarbonate of soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup (240 ml) freshly brewed hot coffee
- 6 oz (170g) high-quality semisweet chocolate
- 2 sticks (225g) unsalted butter
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 1¼ cups (160g) sifted icing sugar
- 1 tbsp instant coffee granules
Instructions
- Prep Station: Preheat oven to 180°C (350°F). Butter and flour two 20-centimeter round cake pans, lining with parchment paper for effortless release.
- Dry Ingredient Fusion: Combine flour, sugar, cocoa powder, baking soda, baking powder, and salt in an electric mixer bowl. Blend thoroughly on low speed to create a uniform dry mixture.
- Liquid Integration: Whisk buttermilk, vegetable oil, eggs, and vanilla extract until perfectly smooth. Gradually merge wet ingredients with dry mixture while mixing on low speed.
- Batter Refinement: Stream hot coffee into the batter, mixing gently until just combined. Use a rubber spatula to ensure complete ingredient incorporation, scraping bowl sides meticulously.
- Baking Sequence: Divide batter evenly between prepared pans. Bake for 35-40 minutes, checking doneness with a wooden skewer. Rest cakes in pans for 30 minutes before transferring to a wire rack.
- Chocolate Preparation: Melt chocolate gently over a water bath, stirring occasionally. Allow to cool to room temperature while maintaining a silky consistency.
- Buttercream Creation: Cream butter in a stand mixer until light and fluffy. Incorporate egg yolk and vanilla extract, continuing to mix for an additional 3 minutes.
- Frosting Finesse: Gradually add powdered sugar on low speed. Dissolve coffee granules, then fold in cooled melted chocolate. Mix delicately to maintain smooth texture.
- Cake Assembly: Position first cake layer on serving plate with flat side up. Spread a thin buttercream layer, then carefully place second layer. Frost entire cake with remaining buttercream, creating a smooth, even finish.
- Alternative Option: For cupcake variation, adjust baking time to 25-30 minutes and use muffin tin with cupcake liners.
Notes
- Measure Precisely: Use exact measurements for consistent cake texture and avoid baking mishaps.
- Room Temperature Matters: Ensure eggs, buttermilk, and butter are at room temperature for smoother batter and better integration.
- Coffee Enhancement: Hot coffee deepens chocolate flavor without making the cake taste like coffee.
- Avoid Overmixing: Mix ingredients just until combined to prevent tough, dense cake texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 495
- Sugar: 51g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg