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Ina Garten’s Chocolate Cake

Ina Garten’s Chocolate Cake: Moist, Dreamy Bliss Awaits

Discover Ina Garten’s Chocolate Cake, a rich chocolate dessert with a hint of coffee that guarantees moistness and delight.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour use gluten-free flour for a gluten-free option
  • 2 cups Granulated Sugar
  • 3/4 cups Cocoa Powder choose high-quality Dutch-processed cocoa for deeper flavor
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 cup Buttermilk consider half-and-half as an alternative
  • 1/2 cup Vegetable Oil you can also use melted coconut oil or applesauce
  • 2 large Eggs
  • 2 teaspoons Vanilla Extract
  • 1 cup Hot Coffee enhances the chocolate flavor without imparting a coffee taste
For the Frosting
  • 8 ounces Semisweet Chocolate dark chocolate can provide a more intense flavor
  • 1/2 cup Unsalted Butter ensure it's at room temperature for easy blending
  • 4 cups Powdered Sugar you can adjust the amount for desired sweetness
  • 1/2 cup Sour Cream Greek yogurt works well for a lighter option

Equipment

  • Oven
  • mixing bowls
  • Whisk
  • Cake pans
  • parchment paper
  • Microwave or double boiler
  • mixing spoon
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Butter two 8-inch round cake pans and line with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until creamy. Combine with dry ingredients, stirring until just blended.
  4. Gradually mix in the hot coffee until combined. The batter will be thin.
  5. Divide the batter between the prepared cake pans. Bake for 35 minutes or until a toothpick comes out clean.
  6. Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.
  7. Melt the semisweet chocolate; beat the unsalted butter until creamy and mix in powdered sugar, salt, and vanilla until smooth.
  8. Combine melted chocolate and sour cream into the frosting until well mixed. Chill if too loose.
  9. Once cooled, frost the top of one cake layer, place the second layer on top, and frost the sides and top evenly.
  10. Slice and serve at room temperature with vanilla ice cream or fresh berries.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 5gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Apply a thin crumb coat before final frosting for a polished finish. Use high-quality ingredients for the best flavor.

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