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 vegetable oil, buttermilk, eggs, and vanilla extract. Stir to combine.
- In a large bowl, add in the flour, sugar, cocoa powder, baking soda, and 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 freshly brewed 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 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 butter and beat with a hand mixer for 2 minutes until very light and fluffy.
- Add in the egg yolk and vanilla extract and continue to beat for an additional 2 to 3 minutes.
- Add in the 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 instant coffee and 2 teaspoons of 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
