Ina Garten’s Chocolate Cake Recipe

If you’re searching for a dessert that truly embodies comfort and decadence, look no further than Ina Garten’s Chocolate Cake. This cake is a luscious masterpiece, balancing rich cocoa flavor with a tender crumb that stays moist for days. Perfect for celebrations or simply because you deserve a slice, Ina Garten’s Chocolate Cake combines classic ingredients in the most delicious way, creating a go-to dessert that will have everyone asking for seconds.

Ingredients You’ll Need

Ina Garten’s magic comes from simple, pantry-friendly ingredients that together create a cake bursting with flavor and amazing texture. Each component plays its part—from the cocoa that provides deep chocolate richness to the hot coffee that subtly enhances the flavor without a hint of bitterness.

• 1 3/4 cup all purpose flour: The foundation that gives structure to the cake, be sure to measure accurately for the perfect crumb.
• 2 cups granulated sugar: Sweetens the cake and helps maintain moisture.
• 3/4 cup cocoa powder: Unsweetened and rich, it delivers the bold chocolate essence.
• 2 tsp baking soda: Leavens the cake, helping it rise beautifully and stay light.
• 1 tsp baking powder: Adds an extra lift to give the cake a tender texture.
• 1 tsp salt: Balances sweetness and enhances all the flavors.
• 1 cup buttermilk (or half-and-half): Adds moisture and tenderness with a slight tang.
• 1/2 cup vegetable oil: Keeps the cake exceptionally moist and soft.
• 2 large eggs: Bind everything together while contributing to the richness.
• 1 tsp vanilla extract: Offers warmth and rounds out the flavor.
• 1 cup hot coffee: A subtle enhancer that deepens the chocolate notes amazingly.
• 6 ounces semisweet chocolate (for frosting): The base for a silky, indulgent frosting.
• 1 cup unsalted butter, room temperature (for frosting): Provides a creamy texture and richness.
• 3 cups powdered sugar, sifted (for frosting): Sweetens and thickens the frosting to the perfect spreadable consistency.
• 1 pinch salt (for frosting): Balances sweetness and intensifies chocolate flavor.
• 1 tsp vanilla extract (for frosting): Adds depth and smooth sweetness.
• 1/2 cup sour cream (for frosting): Makes the frosting silky and perfectly tangy.

How to Make Ina Garten’s Chocolate Cake

Step 1: Prepare Your Pans and Oven

First, set your oven to 350F and generously butter two 8-inch round cake pans. Line the bottoms with parchment paper discs to ensure your cakes come out clean and flawless. This little prep step prevents sticking, making your life much easier at the end.

Step 2: Combine Dry Ingredients

Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Doing this well is key to evenly incorporating all the leavening agents and cocoa, which gives the cake a perfectly tender and consistent texture.

Step 3: Mix Wet Ingredients Except Coffee

In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. This wet mix is what keeps the cake moist and flavorful, so make sure everything is well blended.

Step 4: Bring Wet and Dry Mixtures Together

Slowly add the wet ingredients to your dry mixture, stirring gently to combine. Then pour in the hot coffee and mix until no dry streaks remain. Don’t be alarmed by the thin batter—it’s exactly what makes this cake so moist and tender.

Step 5: Bake the Cake

Divide the batter evenly into the prepared pans and bake for about 35 minutes. You’ll know it’s done when the cake has risen, and a toothpick inserted in the center comes out clean without wet batter sticking. Let the cakes cool partially in the pans before turning them onto a wire rack to cool completely.

Step 6: Make the Frosting

Melt the semisweet chocolate gently, then beat the softened butter until smooth and pale. Gradually add powdered sugar, salt, and vanilla extract. Whisk the sour cream into the melted chocolate before folding this mixture into your buttercream. If the frosting seems soft, chill it briefly and then stir until luscious and ready to spread.

Step 7: Frost Your Cake

Spread a thin crumb coat to trap any loose crumbs and chill if you want a beautifully smooth finish. Then add a generous final layer of frosting, covering every inch of these rich chocolate layers for maximum indulgence.

How to Serve Ina Garten’s Chocolate Cake

Garnishes

While the cake itself is stunning, you can elevate presentation and flavor with a few thoughtful touches. Fresh raspberries, a dusting of cocoa powder, or a sprinkle of shaved chocolate add elegance and that extra “wow” factor to each slice.

Side Dishes

This chocolate cake pairs beautifully with vanilla bean ice cream or a dollop of freshly whipped cream to balance the richness. For adults, a little espresso or a smooth port wine alongside complements the deep chocolate flavor perfectly.

Creative Ways to Present

Try stacking three thinner layers instead of two for a show-stopping height, or serve individual slices with a drizzle of salted caramel sauce for an irresistible twist. You could also cut the cake into small squares and serve as decadent bite-sized treats at your next gathering.

Make Ahead and Storage

Storing Leftovers

Once frosted, you can keep Ina Garten’s Chocolate Cake covered at room temperature for up to two days or refrigerate it for up to four days. Make sure to store it in an airtight container to preserve moistness and avoid it picking up any fridge odors.

Freezing

This cake freezes wonderfully! Wrap each unfrosted layer tightly in plastic wrap and then foil for up to three months. Thaw in the refrigerator overnight, then frost as usual. You can also freeze it fully assembled after frosting—just slice and let it come to room temperature before serving.

Reheating

For the best flavor and texture, bring refrigerated or thawed cake slices to room temperature before enjoying. If you prefer a warm treat, microwave slices gently in 10-second increments to avoid overcooking and drying out the cake.

FAQs

Can I substitute the buttermilk in Ina Garten’s Chocolate Cake?

Yes, you can substitute half-and-half or milk mixed with a little lemon juice or vinegar for buttermilk. The acid in buttermilk helps tenderize the crumb, but the cake is forgiving enough to handle small swaps without losing its moist texture.

Why is the batter so thin compared to other cakes?

The batter’s thinness is intentional because of the hot coffee and buttermilk. This results in an incredibly moist cake with a delicate crumb. Trust the recipe even if it looks runny—it bakes into chocolatey perfection every time!

Can I make Ina Garten’s Chocolate Cake gluten-free?

Yes, with some adjustments. Use a gluten-free all-purpose flour blend that includes xanthan gum, and you might want to test baking time as it can vary. The texture might differ slightly but should still be deliciously rich and moist.

What if my frosting turns out too runny?

If your frosting is too soft, chill it in the refrigerator for 10-15 minutes, then stir well before frosting your cake. Also, be sure the melted chocolate has cooled before mixing it in, as adding it hot can thin the frosting.

How do I prevent crumbs in the frosting?

Apply a thin crumb coat first and chill the cake before adding the final frosting layer. This helps lock in crumbs and ensures a smooth, professional-looking finish on Ina Garten’s Chocolate Cake.

Final Thoughts

Ina Garten’s Chocolate Cake feels like a warm hug in dessert form, combining ease of preparation with truly decadent results. Whether you’re baking for a special occasion or just because, this recipe deserves a spot in your collection. Dive in and discover why this chocolate cake has won the hearts of so many home bakers — you’re going to love every bite!