Ina Garten's Chocolate Cake
User Reviews
4.8
2,088 reviews
Excellent
Ina Garten's Chocolate Cake
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Ina Garten's Chocolate Cake recipe ~ it's a classic! When I hear the word dessert, this homey, rich, chocolatey cake is what springs to mind. Everybody should make it at least once.
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Ingredients
Dry Ingredients
- 1 3/4 cup all purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 1 cup buttermilk (I used half-and-half, which worked fine, too!)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hot coffee
For the frosting
- 6 ounces semisweet chocolate, chopped
- 1 cup unsalted butter (2 sticks), room temperature
- 3 cups powdered sugar, sifted
- 1 Pinch salt
- 1 tsp vanilla extract
- 1/2 cup sour cream
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Instructions
For the cake
- Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs.
- Whisk all the dry ingredients together well in a large bowl.
- In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee.
- Slowly add the wet ingredients to the dry ingredients, mixing as you go. Once incorporated, add the hot coffee, and mix everything until there are no pockets of dry flour left. The batter will be very thin.
- Divide the batter between the two cake pans, and bake for 35 minutes until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it.
- Allow the cakes to partially cool in the pans, then turn out onto a cooling rack to completely cool before frosting. The cakes can be made a day or two ahead and kept in the refrigerator before frosting.
For the frosting
- Melt the chocolate in a double boiler or in the microwave using short bursts. Stir until smooth and set aside to cool slightly.
- Beat the room temperature butter in the bowl of a stand mixer with the paddle attachment for a couple minutes until smooth and noticeably paler in color. Slowly add the powdered sugar, salt, and vanilla, beating on a low-medium speed until everything is smooth.
- Whisk the sour cream into the partially cooled melted chocolate. This both cools down the chocolate and warms up the sour cream so that both are more-or-less room temperature before adding to the butter mixture.
- Add the chocolate and sour cream mixture to the mixer bowl and beat on low speed until everything is smooth and combined.
- If your frosting seems a little too loose, you can refrigerate it for 10-15 minutes to allow it to firm up a little bit. Then give it a good stir before frosting the cake.
Notes
- The comments on this cake have been overwhelmingly positive:
- This cake is a total crowd-pleaser ~ rich, deeply chocolatey, and incredibly moist, with a tender crumb that stays soft for days. The coffee enhances the chocolate flavor without being detectable, and even those who don’t like coffee or super sweet cakes loved it. The frosting, made extra silky with sour cream, is a huge hit ~ smooth, balanced, and easy to spread. Bakers of all skill levels found the recipe straightforward, and many called it the best chocolate cake they’ve ever made.
- Even a reliable recipe can have its quirks, but don’t worry! Here’s a handy, to-the-point guide to solve some of your common issues with this beloved cake:
- With these quick fixes, you’ll handle any hiccup like a pro. Happy baking! 🍰
- *Recipe lightly adapted from Ina Garten.
- “the BEST chocolate cake I have ever made”
- “the only chocolate cake I will ever make”
- It’s frequently called a “perfect chocolate cake”
- and a forever go-to recipe.
- Batter looks too runny ~ This batter is meant to be very thin (thanks to the buttermilk and hot coffee). That’s normal, so trust the process! It will bake up into an ultra-moist, tender cake every time.
- Cake sinks in the middle ~ A sinking center usually means it needed a few more minutes in the oven or the leaveners were past their prime. Use fresh baking powder/soda and avoid overmixing the batter. Bake until a toothpick comes out clean (no wet batter clinging) and resist opening the oven door too early.
- Cake pulled away from the sides ~ If your cake shrank a lot from the pan sides, it may be slightly over baked. Double-check your oven temperature (an oven thermometer is a baker’s best friend) and consider reducing the bake time by a few minutes next time. The cake is done when it’s set in the center and just starting to pull away, not drastically.
- Cake is dry or crumbly ~ Over baking or too much flour can dry out your cake. Measure flour using the spoon-and-level method (or weigh it) to avoid packing in extra, and set your timer a few minutes early to check for doneness. The layers should spring back lightly when touched and still feel moist.
- Cake sticks to the pan ~ To prevent sticking, generously butter or spray your pans and line the bottoms with parchment paper. After baking, let the cakes cool about 10 minutes in the pans, then run a thin knife around the edges before gently turning them out. This helps release the cake cleanly for picture-perfect layers.
- Frosting is too runny ~ If Ina’s chocolate frosting turns out thinner than you’d like, pop it in the fridge for 10–15 minutes, then give it a good stir. Make sure the melted chocolate isn’t too hot when you add it to the butter (warm, not steaming). A short chill firms up the frosting so it’s lush and spreadable.
- Frosting looks curdled or grainy ~ Don’t panic ~ this can happen if the ingredients were different temperatures. Keep beating the frosting; it often comes together with a bit more mixing. Next time, ensure the butter is room temp and the chocolate has cooled slightly (so they blend smoothly). A tablespoon of sour cream or milk can also help bring a broken frosting back to silky bliss.
- Getting crumbs in your frosting ~ For a crumb-free finish, do a quick crumb coat: spread a thin layer of frosting over the cake to trap any loose crumbs, then refrigerate the cake for 20 minutes. Once set, frost the cake with the remaining icing. This two-step frosting technique gives you a clean, crumb-free final coat (and extra deliciousness!)
Nutrition Information
Show Details
Calories
498kcal
(25%)
Carbohydrates
67g
(22%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
17g
(85%)
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
316mg
(13%)
Potassium
205mg
(6%)
Fiber
3g
(12%)
Sugar
52g
(104%)
Vitamin A
459IU
(9%)
Vitamin C
1mg
(1%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 316mg | 13% |
| Potassium | 205mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 52g | 104% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
2,088 reviews
Excellent
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