Ina Garten’s Chocolate Cake Recipe

Ina Garten’s Chocolate Cake is the quintessential chocolate lover’s dream come true. Rich, deeply chocolatey, and incredibly moist, this classic dessert has a tender crumb that stays soft for days. The magic lies in how the hot coffee enhances the chocolate flavor without overpowering it, creating a perfect balance that is simply unforgettable. Whether you’re baking for a special occasion or just to satisfy your sweet tooth, Ina Garten’s Chocolate Cake is a must-try that will instantly become a favorite in your dessert rotation.

Ingredients You’ll Need

The beauty of Ina Garten’s Chocolate Cake is how simple yet thoughtfully chosen its ingredients are. Each element plays a vital role in creating that lush texture and deep chocolate flavor, from the rich cocoa powder to the moistening effect of buttermilk and hot coffee.

• 1 3/4 cup all purpose flour: Provides the perfect structure and tenderness without weighing the cake down.
• 2 cups granulated sugar: Sweetens the cake while helping to create a moist crumb.
• 3/4 cup cocoa powder: Delivers intense chocolate flavor—choose a good quality unsweetened cocoa for best results.
• 2 tsp baking soda: Adds lift and helps the cake rise beautifully.
• 1 tsp baking powder: Works with the baking soda to aerate the cake for a soft texture.
• 1 tsp salt: Balances sweetness and enhances the overall flavor.
• 1 cup buttermilk (or half-and-half): Adds moisture and a subtle tang that brightens the chocolate notes.
• 1/2 cup vegetable oil: Keeps the cake tender and rich without making it heavy.
• 2 large eggs: Bind the ingredients and contribute to the cake’s lift.
• 1 tsp vanilla extract: Provides warmth and depth to the chocolate flavor.
• 1 cup hot coffee: Intensifies the chocolate taste with a subtle complexity—don’t worry, the coffee flavor won’t overpower.
• 6 ounces semisweet chocolate, chopped (for frosting): Creates a silky, luscious frosting with deep chocolate richness.
• 1 cup unsalted butter (2 sticks), room temperature: Essential for a creamy, spreadable frosting perfect for layering.
• 3 cups powdered sugar, sifted: Sweetens and thickens the frosting for the perfect consistency.
• 1 pinch salt (for frosting): Enhances flavor and balances sweetness.
• 1 tsp vanilla extract (for frosting): Adds aromatic sweetness to the icing.
• 1/2 cup sour cream (for frosting): Makes the frosting extra smooth and gives it a slight tangy punch that cuts richness perfectly.

How to Make Ina Garten’s Chocolate Cake

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F. Butter two 8-inch round cake pans and line their bottoms with parchment paper discs; this ensures your cake turns out flawlessly and releases easily after baking.

Step 2: Mix the Dry Ingredients

Whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until everything is well combined. This step creates an even distribution for a consistent crumb and flavor in every bite.

Step 3: Combine the Wet Ingredients Except Coffee

In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract together. These wet ingredients bring the cake’s moistness and richness to life, marrying perfectly with the dry mix.

Step 4: Incorporate Wet Into Dry, Then Add Hot Coffee

Slowly add the wet ingredients into the dry ingredients while mixing, blending until just combined. Then carefully stir in the hot coffee—the batter will be very thin, but trust that this is exactly how it should be to make the cake ultra-moist and tender.

Step 5: Bake the Cake

Divide the batter evenly between your prepared pans and bake for about 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs clinging. Once baked, allow the cakes to cool partially in the pans before transferring them to a wire rack.

Step 6: Make the Silky Chocolate Frosting

Melt the chopped semisweet chocolate gently—either using a double boiler or short bursts in the microwave. Beat softened butter until pale and creamy, then gradually add powdered sugar, salt, and vanilla extract. Whisk sour cream into the slightly cooled chocolate, then add this mixture slowly to the butter mixture, beating until smooth. If the frosting feels too loose, pop it in the fridge for 10-15 minutes, then stir before spreading.

Step 7: Frost and Assemble

Once your cakes are thoroughly cooled, frost generously between the layers and all around the outside. For an extra clean look, do a thin crumb coat first and chill briefly before applying the final thick layer of frosting.

How to Serve Ina Garten’s Chocolate Cake

Garnishes

This cake is stunning on its own, but you can dress it up beautifully with fresh raspberries or a sprinkle of flaky sea salt on the frosting to highlight the chocolate’s depth. A few chocolate shavings or toasted nuts add delightful texture and visual flair if you’re feeling fancy.

Side Dishes

Pair this cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to complement the rich chocolate layers. For an elevated touch, serve alongside a cup of strong coffee or a glass of cold milk to balance the indulgence perfectly.

Creative Ways to Present

For celebrations, turn Ina Garten’s Chocolate Cake into mini individual cakes using cupcake pans or layer into a trifle with chocolate mousse and berries. You can also try dusting the top with a little cocoa powder or powdered sugar for a simple yet elegant finish.

Make Ahead and Storage

Storing Leftovers

Once frosted, this cake stays moist and fresh for up to four days when stored in an airtight container at room temperature. If your kitchen is warm, refrigeration is fine—just bring slices back to room temperature before serving.

Freezing

Ina Garten’s Chocolate Cake freezes beautifully. Wrap individual layers tightly in plastic wrap, then foil, and store in an airtight container or freezer bag. Thaw overnight in the refrigerator before frosting. Frosted cake can also be frozen, but let it sit at room temperature for a few hours before slicing.

Reheating

To enjoy a slice slightly warmed, pop it in the microwave for about 15-20 seconds. This simple trick releases the chocolate notes even more and gives the frosting a luscious, almost melted texture.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with a teaspoon of lemon juice or vinegar to mimic buttermilk’s acidity. This helps tenderize the cake but keep in mind the flavor and texture might be slightly less rich.

What if I don’t want to add coffee?

The hot coffee enhances the chocolate flavor subtly, but you can replace it with hot water for a milder taste. The cake will still be delicious, just with less depth in the chocolate profile.

How do I prevent the cake from sticking to the pans?

Be sure to butter your pans generously and line with parchment paper. After baking, let the cake cool for a bit in the pan to firm up before turning out carefully with a thin knife around the edges if needed.

Can this cake be made gluten-free?

With some experimentation, you can substitute a gluten-free flour blend, but ensure it contains xanthan gum or a similar binding agent to get a similar texture. Results may vary, so a test batch is recommended.

How thick should the frosting be before spreading?

The frosting should be smooth and slightly thick but spreadable. If it feels too loose, chill it for 10-15 minutes until it firms up, then stir gently—it will hold nicely without sliding off.

Final Thoughts

Ina Garten’s Chocolate Cake is truly a gem in the world of desserts — rich, moist, and incredibly satisfying. It’s one of those cakes you’ll want to bake over and over, whether for special occasions or a cozy night at home. Trust me, once you try this recipe, it might just become your go-to chocolate cake classic, too. So grab your ingredients, preheat that oven, and get ready for a slice of pure happiness!