Description
Ina Garten’s chocolate cake reigns supreme with rich, velvety layers that melt in your mouth. Moist chocolate sponge and silky frosting create an irresistible dessert experience that will delight chocolate enthusiasts at any celebration.
Ingredients
Scale
Main Dry Ingredients:
- 225g (1¾ cups) plain flour
- 400g (2 cups) caster sugar
- 75g (¾ cup) high-quality cocoa powder
- 2 teaspoons bicarbonate of soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Liquid and Wet Ingredients:
- 240 milliliters (1 cup) buttermilk
- 120 milliliters (½ cup) vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 240 milliliters (1 cup) freshly brewed hot coffee
Additional Ingredients:
- 170 grams (6 ounces) high-quality semisweet chocolate
- 225 grams (½ pound or 2 sticks) unsalted butter
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 160 grams (1¼ cups) sifted icing sugar
- 1 tablespoon instant coffee granules
Instructions
- Prepare the baking environment by heating the oven to 180°C (350°F). Generously grease two 20-centimeter (8-inch) round cake pans with butter, line with parchment paper, then dust with flour to prevent sticking.
- Sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt into the electric mixer bowl. Blend these dry ingredients on low speed until uniformly combined.
- Create the liquid mixture by whisking buttermilk, vegetable oil, large eggs, and pure vanilla extract in a separate bowl until smooth and well-integrated.
- Gradually incorporate the wet ingredients into the dry mixture while mixing on low speed. Slowly stream the hot coffee into the batter, mixing until just combined. Use a rubber spatula to scrape the bowl’s sides, ensuring complete ingredient integration.
- Evenly distribute the cake batter between the prepared pans. Slide into the preheated oven and bake for 35-40 minutes. Test for doneness by inserting a wooden skewer into the center; it should emerge clean. Allow cakes to rest in their pans for 30 minutes before transferring to a wire cooling rack.
- For the chocolate component, finely chop the chocolate and melt it gently in a heatproof bowl placed over simmering water. Stir occasionally and allow to cool to room temperature.
- Cream the butter in a stand mixer using the paddle attachment, beating on medium-high speed for approximately 3 minutes until light and airy. Introduce the egg yolk and vanilla extract, continuing to mix for an additional 3 minutes.
- Reduce mixer speed to low, gradually adding powdered sugar until the buttercream becomes smooth and creamy. Dissolve coffee granules in hot water, then fold in the cooled melted chocolate and coffee mixture. Mix gently to prevent overwhipping.
- Position the first cake layer on a serving plate with the flat side facing upward. Spread a thin, even layer of buttercream across the surface. Carefully place the second cake layer on top, also with the flat side up. Frost the entire cake; sides and top; with the remaining buttercream.
- For those preferring cupcakes, adjust the baking time to 25-30 minutes and use cupcake liners in a muffin tin.
Notes
- Cold ingredients can create lumpy batter, so pull butter, eggs, and milk out 30 minutes before mixing.
- Gentle folding prevents tough cake texture, stopping when ingredients are just combined.
- Splurge on premium Dutch-processed cocoa and dark chocolate for intense, complex chocolate notes.
- Completely cooled cakes prevent buttercream sliding and ensure clean, sharp frosting edges.
- Warm coffee deepens chocolate’s richness without overwhelming the dessert’s primary flavor profile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 42g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg