Ina Garten Chocolate Cake Recipe

This moist rich Ina Garten Chocolate Cake is made with hot coffee and buttermilk and ready in 1 hour and 15 minutes. Pouring the hot liquid into the batter instantly blooms the cocoa powder for an intensely deep flavor. I make this whenever I need a reliable dessert.

Try More Recipes:

• Ina Garten’s Beatty’s Chocolate Cake Recipe
• Ina Garten Apple Crisp Recipe
• Ina Garten Lemon Cake Recipe

Why This Classic Works

When I first tried baking this cake, I was skeptical about adding a whole cup of hot coffee to the batter. The mixture looked surprisingly thin and watery, making me think I had completely ruined the ratios.

However, I quickly learned that this liquid batter is the secret to a perfectly tender crumb. The hot coffee enhances the chocolate without making the cake taste like an espresso bean.

Ina Garten Chocolate Cake Ingredients

For the Cake

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup good 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, at room temperature
• 1 teaspoon vanilla extract
• 1 cup freshly brewed hot coffee

For the Chocolate Buttercream

• 6 ounces semisweet chocolate
• 1 cup unsalted butter, room temperature
• 1 extra-large egg yolk, room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups sifted confectioners’ sugar
• 1 tablespoon instant coffee powder

How To Make Ina Garten Chocolate Cake

1. Prep the pans: Preheat the oven to 350F. Grease two 8-inch round cake pans, line with parchment paper, then grease and flour the pans.
2. Mix the dry ingredients: Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until combined.
3. Combine the wet ingredients: In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients.
4. Add the hot coffee: With the mixer still on low, carefully pour the hot coffee into the batter and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
5. Bake the cakes: Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack.
6. Make the frosting: Melt the chocolate and let it cool. In an electric mixer, beat the butter until light and fluffy. Add the egg yolk and vanilla, then beat in the confectioners’ sugar. Dissolve the instant coffee in 2 teaspoons of hot water and add it to the mixture. Finally, blend in the cooled chocolate until smooth. Frost the cooled cake.

Recipe Tips

• Use freshly brewed coffee: The hot liquid blooms the cocoa powder and enhances the rich chocolate flavor without making it taste like coffee.
• Let the chocolate cool: If you add hot melted chocolate to the buttercream, it will melt the butter and ruin the frosting structure.
• Sift the dry ingredients: Cocoa powder is notoriously clumpy, so sifting ensures a smooth batter and an even crumb.
• Do not overmix: Once you add the wet ingredients to the dry, mix only until just combined to keep the cake tender.

What To Serve With Chocolate Cake

This dessert pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. Fresh raspberries or strawberries scattered on the side help cut through the richness of the buttercream.

How To Store

Store the frosted cake at room temperature under a cake dome for up to three days. For longer storage, tightly wrap individual slices in plastic wrap and freeze for up to three months. Let frozen slices thaw at room temperature before eating.

FAQs

• Can I use decaf coffee? Yes, decaf coffee works perfectly if you want to avoid caffeine while still boosting the chocolate flavor.
• Can I make this as a 9×13 sheet cake? You can bake this batter in a greased 9×13 pan, though you will need to increase the baking time to 40 to 45 minutes.
• What can I substitute for buttermilk? You can make a quick substitute by mixing one cup of whole milk with one tablespoon of white vinegar or lemon juice. Let the mixture sit for five minutes before using.
• Can I use water instead of coffee? Hot water will work to bloom the cocoa powder, but you will miss out on the depth of flavor the coffee provides.

Nutrition

• Calories: 560 kcal
• Total Fat: 32 g
• Saturated Fat: 16 g
• Cholesterol: 95 mg
• Sodium: 450 mg
• Total Carbohydrate: 65 g
• Protein: 6 g

Try More Recipes:

• Ina Garten Coconut Cake Recipe
• Ina Garten Apple Pie Recipe
• Ina Garten Coconut Cupcakes Recipe

Ina Garten Chocolate Cake

Recipe by Imen Dridi

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

25

minutes

Total time

1

hour 

55

minutes

Moist rich Ina Garten Chocolate Cake is made with buttermilk and freshly brewed coffee, ready in 1 hour and 15 minutes. The tender crumb and whipped chocolate buttercream make it an easy choice for weekend baking.

Ingredients

• 1 3/4 cups all-purpose flour

• 2 cups granulated sugar

• 3/4 cup good 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, at room temperature

• 1 teaspoon vanilla extract

• 1 cup freshly brewed hot coffee

• 6 ounces semisweet chocolate

• 1 cup unsalted butter, room temperature

• 1 extra-large egg yolk, room temperature

• 1 teaspoon vanilla extract

• 1 1/4 cups sifted confectioners’ sugar

• 1 tablespoon instant coffee powder

Directions

• 1. Prep the pans: Preheat the oven to 350F. Grease two 8-inch round cake pans, line with parchment paper, then grease and flour the pans.
• 2. Mix the dry ingredients: Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until combined.
• 3. Combine the wet ingredients: In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients.
• 4. Add the hot coffee: With the mixer still on low, carefully pour the hot coffee into the batter and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
• 5. Bake the cakes: Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack.
• 6. Make the frosting: Melt the chocolate and let it cool. In an electric mixer, beat the butter until light and fluffy. Add the egg yolk and vanilla, then beat in the confectioners’ sugar. Dissolve the instant coffee in 2 teaspoons of hot water and add it to the mixture. Finally, blend in the cooled chocolate until smooth. Frost the cooled cake.