Introduction

Ina Garten’s Chocolate Cake is a rich, moist dessert perfect for any chocolate lover. This classic recipe features a luscious chocolate frosting that complements the tender cake layers beautifully. Whether for a special occasion or a simple treat, this cake always impresses.

A close-up of a slice of three-layer chocolate cake placed on crinkled parchment paper on a white plate with small green floral patterns, the cake layers are dark, almost black, with a moist texture, separated and covered by smooth, thick milk chocolate frosting that has slightly rough swirled patterns around the sides and edges. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk (or half-and-half as a substitute)
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup hot coffee
6 ounces semisweet chocolate, chopped
1 cup unsalted butter (2 sticks), room temperature
3 cups powdered sugar, sifted
1 pinch salt
1 tsp vanilla extract
1/2 cup sour cream

Instructions

Step 1: Preheat the oven to 350°F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 3: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract, excluding the coffee.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing gently. Once combined, pour in the hot coffee and mix until smooth and free of dry flour pockets. The batter will be thin.
Step 5: Divide the batter evenly between the prepared pans. Bake for about 35 minutes until the cakes have risen and a toothpick inserted into the center comes out clean.
Step 6: Let the cakes cool partially in the pans, then turn out onto a cooling rack to cool completely. Cakes can be made ahead and refrigerated before frosting.
Step 7: For the frosting, melt the chopped semisweet chocolate in a double boiler or microwave in short bursts. Stir until smooth and set aside to cool slightly.
Step 8: Beat the room temperature butter in a stand mixer on medium speed until smooth and pale, about 2 minutes. Gradually add powdered sugar, salt, and vanilla, beating until smooth.
Step 9: Whisk the sour cream into the cooled melted chocolate until combined and smooth, warming it slightly as well.
Step 10: Add the chocolate and sour cream mixture to the butter mixture. Beat on low speed until smooth and fully combined.
Step 11: If the frosting seems loose, refrigerate it for 10 to 15 minutes, then stir before frosting the cooled cakes.

Tips & Variations

Using hot coffee intensifies the chocolate flavor, but strong black tea can be a subtle alternative.
For a richer cake, substitute buttermilk with the same amount of sour cream.
If you prefer a less sweet frosting, reduce powdered sugar by 1/2 cup and adjust to taste.
Make sure the melted chocolate is not too hot before mixing with sour cream to avoid curdling.

Storage

Store the frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring refrigerated cake to room temperature before serving for the best texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator and then bring to room temperature before serving.

How to Serve

A two-layer chocolate cake with rich, dark brown, moist-looking cake layers is covered in a smooth, thick milk chocolate frosting that is spread evenly over the sides and top with textured swirls. A large slice is cut out, revealing the dense, soft interior of the cake, and it rests on crinkled parchment paper on a white marbled surface. A shiny silver cake server is partly visible under the cake near the cut piece. The background is simple and white, making the cake the main focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, buttermilk adds tanginess and moisture. If using regular milk, add 1 tablespoon of vinegar or lemon juice per cup of milk and let sit for 5 minutes to mimic buttermilk.

Is it necessary to use hot coffee in the batter?

Hot coffee enhances the chocolate flavor and helps dissolve the cocoa powder, resulting in a richer cake. You can use brewed decaf coffee or strong black tea as alternatives.