Ina Garten’s Chocolate Cake
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Ina Garten’s chocolate cake is a treat you’ll want to try. This famous recipe makes a rich, moist cake that’s perfect for birthdays or any special occasion. You’ll love the deep chocolate flavor and smooth buttercream frosting.
The cake is easy to make, even if you’re new to baking. You’ll mix dry and wet ingredients, then add hot coffee for extra depth. The frosting uses melted chocolate and instant coffee for a grown-up taste. In just over an hour, you can create a cake that looks and tastes like it came from a fancy bakery.
Exact Ingredients List
Here’s everything you’ll need to make Ina Garten’s famous chocolate cake:
For the Cake:
- 1 3⁄4 cups all-purpose flour
- 2 cups granulated sugar
- 3⁄4 cup good-quality cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1⁄2 cup vegetable oil
- 2 extra-large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
For the Frosting:
- 6 ounces good-quality semi-sweet chocolate
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 extra large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 1 1⁄4 cups sifted powdered sugar
- 1 tablespoon instant coffee powder
You’ll also need butter and flour for greasing the pans. Make sure all your ingredients are at room temperature before you start baking. This helps them mix better and creates a smoother batter.
Remember to use good-quality cocoa powder and chocolate. It really makes a difference in the taste of your cake!
Instructions
Preheat your oven to 350°F. Grease two 8-inch round cake pans with butter. Line them with parchment paper, then grease and flour the paper.
Mix the dry ingredients in a large bowl. Sift together flour, sugar, cocoa, baking soda, baking powder, and salt. Use an electric mixer on low speed to combine.
In another bowl, whisk buttermilk, oil, eggs, and vanilla. Slowly add this wet mix to the dry ingredients while mixing on low. Pour in the hot coffee and mix well.
Divide the batter between your prepared pans. Bake for 35-40 minutes. Check with a toothpick – it should come out clean when done.
Let the cakes cool in the pans for 30 minutes. Then turn them out onto a wire rack to cool fully.
For the frosting, melt chocolate in a heat-proof bowl over simmering water. Set aside to cool.
Beat butter until fluffy, about 3 minutes. Add egg yolk and vanilla, beat for 3 more minutes.
Mix in powdered sugar gradually. Dissolve coffee in hot water. Add melted chocolate and coffee to the frosting. Mix until blended.
To assemble, spread frosting on one cake layer. Top with the second layer. Cover the top and sides with remaining frosting.
Chill the cake for at least an hour before serving. Enjoy your delicious homemade chocolate cake!
Possible Substitutes List
Can’t find all the ingredients for Ina Garten’s famous chocolate cake? No worries! Here are some swaps you can use:
Buttermilk: Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using.
Vegetable oil: Try canola oil or melted coconut oil instead.
Extra-large eggs: Two large eggs work just fine.
Coffee: Don’t like coffee? Use hot water or hot chai tea for a twist.
Semi-sweet chocolate: Dark chocolate or milk chocolate can be used in the frosting.
Instant coffee powder: Use espresso powder or skip it if you’re not a coffee fan.
Here’s a quick guide for flour substitutes:
| All-purpose flour | Substitute |
|---|---|
| 1 cup | 1 cup cake flour |
| 1 cup | 7/8 cup whole wheat flour |
Remember, these swaps might change the taste or texture a bit. But your cake will still be yummy!
How To Make It Diabetes-Friendly
You can make Ina Garten’s chocolate cake more diabetes-friendly with a few easy swaps. Try these tips:
Replace sugar with a sugar substitute like stevia or erythritol. Start with half the amount and adjust to taste.
Use whole wheat flour instead of all-purpose flour. This adds fiber and lowers the glycemic index.
Cut the oil in half and add unsweetened applesauce to keep the cake moist.
Try using Greek yogurt in place of some of the buttermilk for extra protein.
Make mini cupcakes instead of a large cake. This helps with portion control.
For the frosting:
- Use dark chocolate with at least 70% cocoa content
- Cut the powdered sugar by half
- Add a mashed avocado for creaminess
Remember to check with your doctor about these changes. Even with tweaks, enjoy this treat in moderation as part of a balanced diet.
Tips, Tricks & Storing
To make the best chocolate cake, use high-quality cocoa powder and chocolate. This will give your cake a rich, deep flavor. Room temperature ingredients are key – they mix better and create a smoother batter.
Don’t overmix the batter. Stir just until the ingredients are combined. Overmixing can make your cake tough.
For extra moist cake, brush each layer with simple syrup before frosting. Mix equal parts sugar and water, heat until dissolved, then cool before using.
Here’s a pro tip: Add a pinch of salt to your frosting. It enhances the chocolate flavor and balances the sweetness.
Store your cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week.
To freeze, wrap individual slices in plastic wrap and foil. They’ll keep for up to 3 months. Thaw in the fridge overnight before eating.
Want to make cupcakes instead? This recipe works great! Just reduce the baking time to about 20-25 minutes.
Remember, baking is a science. Measure your ingredients carefully for the best results. Happy baking!
