Ina Garten's Chocolate Cake
Ina Garten's Chocolate Cake is so decadent and incredibly tender. It has a rich chocolate buttercream frosting and is topped with Chocolate Crispearls for decoration.
Servings: 10 slices
Ingredients
Cake
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup freshly brewed hot coffee
Frosting
- 6 ounces semi-sweet baking chocolate chopped
- 1 cup butter room temperature
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups powdered sugar
- 1 tablespoon instant coffee granules
- 2 teaspoons hot water
Instructions
Cake
- Preheat oven to 350 degrees F. Spray two 8-inch cake pans with nonstick baking spray. Place a parchment paper circle in the bottom of each pan and dust the sides with some cocoa powder or flour. Tap out the excess cocoa powder and flour.
- In a medium bowl, add in the 1/2 cup vegetable oil, 1 cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract. Stir to combine.
- In a large bowl, add in the 1 3/4 cups all-purpose flour, 2 cups granulated sugar, 3/4 cups cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt Whisk until combined.
- Slowly add the wet ingredients into the dry ingredients while beating with a hand mixer on low. Beat just until combined and scrape down the sides of the bowl.
- Slowly add the 1 cup freshly brewed hot coffee to the cake batter while still beating on low until the coffee is just incorporated.
- Divide the batter evenly into the two prepared cake pans.
- Place in the preheated oven and bake for 35 to 40 minutes or until a toothpick inserted into the center of each cake comes out clean or with moist crumbs. Allow the cakes to cool for about 10 minutes before turning out onto a wire rack to cool completely.
Frosting
- Add the chopped 6 ounces semi-sweet baking chocolate to a microwave-safe bowl. Microwave in 30-second intervals and stir after each interval until the chocolate is smooth. Let cool to room temperature.
- In a large mixing bowl, add in the 1 cup butter and beat with a hand mixer for 2 minutes until very light and fluffy.
- Add in the 1 large egg yolk and 1 teaspoon vanilla extractontinue to beat for an additional 2 to 3 minutes.
- Add in the 2 1/4 cups powdered sugar and beat on low until most of the powdered sugar is worked into the frosting. Turn the mixer to medium and beat until smooth and creamy.
- Add the 1 tablespoon instant coffee granules and 2 teaspoons hot water in a small dish and stir until combined.
- Add the coffee mixture and chocolate to the butter mixture and beat just until combined.
- Frost the cooled cakes immediately. The chocolate frosting will set up slightly.
Notes
Coffee: If you don't have coffee on hand, you can substitute this out with water. (Who doesn't have coffee??)
Semi-sweet Baking Chocolate: This can be substituted out for bittersweet baking chocolate or milk chocolate baking chocolate.
Egg Yolk: If you want to pass on the egg yolk, you can substitute it with 1 tablespoon heavy whipping cream or full-fat sour cream.
Storage: You can store this cake covered or in a cake container at room temperature for up to 5 days or in the fridge for 5 to 7 days.
Freeze: Leave the frosting off and freeze the cooled cakes by wrapping them tightly in 2 layers of plastic wrap. Optional, but you can add another layer of heavy-duty tin foil. Place in a freezer bag or freezer container in the freezer for up to 3 months.
Thaw: Thaw on the counter or in the refrigerator overnight.
Nutrition
Calories: 747kcal | Carbohydrates: 98g | Protein: 7g | Fat: 39g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 658mg | Potassium: 342mg | Fiber: 4g | Sugar: 74g | Vitamin A: 689IU | Calcium: 82mg | Iron: 3mg
