Barefoot Contessa’s Dreamy Bittersweet Chocolate Cake Recipe

Bittersweet chocolate cake brings decadence to every gathering with its intense, luxurious profile.

Dark and seductive, this dessert promises pure culinary magic in each slice.

Sophisticated flavors dance between rich cocoa intensity and subtle sweetness.

Chocolate enthusiasts will swoon over its velvety texture and deep, complex notes.

Professional bakers and home cooks alike treasure such an elegant recipe.

Professional techniques merge with simple ingredients to create something extraordinary.

One bite reveals layers of sophisticated flavor that feel simultaneously comforting and remarkable: Get ready to impress.

Parting Thoughts on Bittersweet Chocolate Cake

Chocolate passions converge in Barefoot Contessa’s remarkable dish.

Silky bittersweet chocolate melds with buttery richness, promising sensational indulgence.

Rich depths of flavor emerge through carefully balanced ingredients.

Complex notes of instant coffee enhance chocolate’s profound character.

Remarkable simplicity marks this classic dessert’s elegant preparation.

Culinary adventurers will discover pure satisfaction – share this delectable recipe, comment with excitement, and spread chocolate bliss across social platforms!

Adore the Charm of Bittersweet Chocolate Cake

• Indulge in Decadent Chocolate Depth: This bittersweet chocolate cake delivers an intense, rich flavor that chocolate lovers will absolutely adore. The deep, complex chocolate notes come from carefully melting high-quality chocolate, creating a luxurious dessert that feels like a gourmet treat.
• Embrace Effortless Elegance: Despite looking impressively professional, the recipe requires minimal baking skills. The simple one-bowl method means even novice bakers can create a stunning dessert with minimal fuss, making it perfect for spontaneous sweet cravings or last-minute gatherings.
• Experience Textural Wonderland: The cake offers a magical combination of textures – a slightly cracked, crisp top giving way to an incredibly moist, dense interior. Its unique structure allows it to be served warm or at room temperature, ensuring a silky, almost truffle-like experience with every single bite.
• Quick and Crowd-Pleasing Comfort: Ready in under an hour, this chocolate cake transforms ordinary moments into special occasions. Whether you're treating yourself after a long day or impressing dinner guests, it delivers maximum deliciousness with minimal preparation time.

Key Ingredients for Bittersweet Chocolate Cake

• Bittersweet Chocolate: Rich base that provides deep chocolate flavor, best when high-quality and at least 60% cocoa.
• Unsalted Butter: Adds moisture and richness, ensures smooth texture and enhances chocolate's depth.

• Caster Sugar: Fine sugar that dissolves quickly, creating smooth and even sweetness.
• Instant Coffee: Intensifies chocolate flavor without adding coffee taste, enhances chocolate's complexity.
• Salt: Balances sweetness and brings out chocolate's rich flavor profile.

• All-Purpose Flour: Provides structure and helps cake hold its shape, standard flour works perfectly.
• Eggs: Binds ingredients together, adds moisture and helps cake rise, room temperature preferred.

Easy Guide to Bittersweet Chocolate Cake

Step 1: Warm Up the Kitchen

Crank the oven to 350°F (180°C). Grab a springform pan and coat it with butter, then dust with flour. Shake out any extra flour.

Step 2: Chocolate Melting Magic

• Chocolate chunks
• Butter

Stir gently until everything melts into a silky smooth mixture. Remove from heat and let cool slightly.

Step 3: Create a Flavor Symphony

• Eggs
• Instant coffee
• Salt

Blend until everything looks smooth and well-combined.

Step 4: Flour Power

Sprinkle flour over the chocolate mixture. Use a rubber spatula to gently fold ingredients together. Mix until no dry streaks remain.

Step 5: Baking Brilliance

Pour batter into prepared pan. Place pan on a baking sheet. Slide into the oven and bake for 35-45 minutes. The top will puff and develop slight cracks. When you wiggle the pan, the cake should feel set but not rock solid.

Step 6: Cooling and Serving Celebration

Remove cake from oven and let it cool completely inside the pan. It will sink a bit as it rests. Run a knife around the edges, then release the springform sides. Slice and serve with whipped cream, vanilla ice cream, or crème fraîche.

Pro Tips for Bittersweet Chocolate Cake

• Select Premium Chocolate: Choose bittersweet chocolate with 70% cocoa for intense, deep flavor that elevates the entire cake's richness.
• Warm Ingredient Magic: Let eggs and butter sit at room temperature for 30 minutes to create a silky, smooth batter that blends effortlessly.
• Master Chocolate Melting: Use a double boiler or heatproof bowl over simmering water, stirring carefully to prevent burning and preserve chocolate's delicate texture.
• Fold with Finesse: Incorporate flour gently using a spatula in sweeping motions to keep the cake light and tender, preventing dense or tough results.
• Bake with Precision: Watch for a set top with a slightly soft center; the cake will continue cooking after removal from the oven, ensuring a perfectly moist dessert.

Smart Storage for Bittersweet Chocolate Cake

• Preserve Texture: Store cake in a cake carrier with a tight-sealing lid to maintain moisture and prevent drying. Protect the delicate chocolate layers from absorbing unwanted refrigerator odors while keeping the cake's soft, decadent texture intact.
• Slice Protection: Before refrigerating, place a sheet of parchment paper between each cake slice to prevent sticking and preserve individual portions. This method ensures easy separation and maintains the cake's pristine appearance when serving.
• Temperature Control: Allow cake to cool completely at room temperature before storing to prevent condensation buildup. Condensation can make the chocolate cake soggy and compromise its rich, velvety texture.

Exciting Twists on Bittersweet Chocolate Cake

• Coffee Caramel Fusion: Replace instant coffee with caramel syrup and add a layer of salted caramel between cake layers for enhanced depth and richness.
• Dark Raspberry Chocolate Blend: Incorporate fresh raspberry puree into the batter and top the cake with dark chocolate ganache for a luxurious fruity experience.
• Hazelnut Chocolate Crunch: Mix finely chopped roasted hazelnuts into the batter and sprinkle additional crushed nuts on top for extra texture and nutty flavor.
• Orange Chocolate Infusion: Add orange zest to the chocolate mixture and drizzle with orange-flavored chocolate glaze to create a sophisticated citrus-chocolate combination.

Barefoot Contessa Bittersweet Chocolate Cake Recipe

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4.8 from 8 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Ina Garten’s bittersweet chocolate cake delivers pure indulgence with rich, deep cocoa notes and silky ganache. Chocolate enthusiasts will savor this elegant dessert that promises a luxurious experience from first bite to last crumb.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 210 grams (7.4 ounces) unsalted butter
• 200 grams (7.1 ounces) bittersweet chocolate (70% cocoa solids)
• 4 large eggs
• 200 grams (7.1 ounces) caster sugar

Dry Ingredients:

• 35 grams (1.2 ounces) plain flour
• ½ teaspoon sea salt
• ½ teaspoon instant coffee granules (Nescafé)

Serving:

• Sweetened whipped cream
• Vanilla ice cream
• Crème fraîche

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Instructions

1. Prepare the baking equipment by preheating the oven to 180°C (350°F) and positioning the rack in the center. Carefully coat a 20-centimeter (8-inch) springform pan with butter, then dust with flour, ensuring an even, light coverage and tapping out any excess.
2. Create a double boiler by placing a heatproof bowl over a saucepan with barely simmering water. Ensure the water does not touch the bottom of the bowl. Add chopped chocolate and butter, stirring gently until they melt into a glossy, smooth mixture. Remove from heat and allow to cool for 5-7 minutes.
3. Incorporate the sugar into the chocolate mixture, whisking thoroughly until fully integrated. Gradually add beaten eggs, mixing continuously to prevent curdling. Blend in the instant coffee granules and salt, creating a uniform, silky texture.
4. Sift the flour over the chocolate mixture, using a rubber spatula to fold gently. Mix until the flour is just combined, being careful not to overmix, which could result in a dense cake.
5. Transfer the batter into the prepared springform pan, smoothing the top with the spatula. Place the pan on a rimmed baking sheet to catch any potential drips. Bake for 35-45 minutes, watching for the characteristic puffy, slightly cracked top and a center that is set but still slightly soft.
6. Remove the cake from the oven and let it rest in the pan for 15-20 minutes. The cake will naturally deflate and settle as it cools. Carefully run a thin knife around the edges to loosen, then release the springform sides. Serve at room temperature, accompanied by whipped cream, vanilla ice cream, or a dollop of crème fraîche.

Notes

• Dive into premium dark chocolate bars with 70% cocoa or higher for intense, complex flavor depths.
• Pull butter and eggs from refrigerator 30-45 minutes before baking to guarantee silky smooth mixing.
• Create a double boiler setup using a heatproof bowl over simmering water, stirring chocolate and butter carefully to prevent burning.
• Gently incorporate dry ingredients using a spatula with light, sweeping motions to preserve delicate air bubbles.
• Watch closely during baking, removing cake when edges look set but center remains slightly jiggly for ultimate moist texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 469
• Sugar: 37g
• Sodium: 204mg
• Fat: 32g
• Saturated Fat: 19g
• Carbohydrates: 44g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 172mg