Pin it
There is something about Ina Garten's chocolate cake that always brings back a sense of comfort and celebration in my kitchen. This classic, deeply chocolatey cake is tender, moist, and crowned with a smooth chocolate frosting that stays luscious for days. It is the dessert I reach for when I want to guarantee happy faces around the table and plenty of recipe requests.
I first baked this cake for a family birthday and have never gone back to boxed cake since. The deep chocolate flavor and unbelievably soft crumb won over even those who claimed not to be cake people.
Ingredients
- All purpose flour: Essential for structure sift or spoon into the measuring cup then level for best results
- Granulated sugar: Provides sweetness and keeps the cake moist choose fine sugar for easier mixing
- Cocoa powder: Deepens chocolate flavor use a good quality unsweetened cocoa for intensity
- Baking soda and baking powder: Work together for a tall fluffy rise check that both are fresh for best results
- Salt: Balances sweetness and sharpens flavors opt for fine sea salt for even distribution
- Buttermilk: Adds tenderness and a subtle tang use fresh buttermilk or substitute half and half in a pinch
- Vegetable oil: Ensures a moist tender crumb choose a neutral oil like sunflower or canola
- Eggs: Bind all ingredients and add structure look for large eggs at room temperature for even mixing
- Vanilla extract: Brings warmth and enhances chocolate flavor pure extract has the best aroma
- Hot coffee: Intensifies flavor and moistens batter brew strong coffee and use it hot
Frosting Ingredients
- Semisweet chocolate: Provides a silky chocolate base use a bar or high quality chips
- Unsalted butter: Makes the frosting creamy and rich room temperature ensures smooth blending
- Powdered sugar: Adds sweetness and helps frosting whip up light always sift to prevent lumps
- Pinch salt: Offsets the sweetness do not skip
- Vanilla extract: Adds another layer of flavor use pure vanilla for best results
- Sour cream: Lends tang and makes the frosting extra silky use full fat for creaminess
Step-by-Step Instructions
- Prepare the Cake Pans:
- Generously butter two 8 inch round cake pans making sure you reach up the sides then line the bottoms with parchment paper discs for guaranteed release
- Mix Dry Ingredients:
- Whisk flour sugar cocoa powder baking soda baking powder and salt in a large bowl until completely combined so you have no clumps
- Blend Wet Ingredients:
- In a second bowl whisk together buttermilk vegetable oil eggs and vanilla until smooth and well integrated leave the coffee aside for now
- Combine the Ingredients:
- Slowly pour the wet ingredients into the dry mixing with a spatula or whisk until mostly combined then add the hot coffee and stir gently until the batter is very thin with no dry pockets
- Bake:
- Divide the batter evenly between the prepared pans tap gently to release air bubbles bake at 350F for about 35 minutes until a toothpick comes out clean or just a few moist crumbs stick
- Cool Completely:
- Allow cakes to cool in the pans about 10 minutes then run a thin knife around the edges and gently turn out onto a rack to finish cooling before frosting
- Make the Chocolate Frosting:
- Melt chopped semisweet chocolate gently until smooth and set aside to cool beat room temperature butter in your stand mixer until lighter in color slowly add sifted powdered sugar salt and vanilla keep mixing until soft and creamy then whisk the slightly cooled chocolate with sour cream and blend this into the butter mixture on low speed until smooth
- Frost the Cake:
- If frosting is soft refrigerate briefly to firm up start by spreading a thin layer as a crumb coat chill then finish with a thick final coat for a bakery style look
Pin it
I always savor the step of melting the chocolate for the frosting. The scent fills my kitchen and reminds me of baking with my grandma who always let me lick the spoon. The addition of sour cream is pure genius it transforms the texture and makes this my favorite homemade chocolate frosting.
Storage Tips
This cake keeps incredibly well. Store covered at room temperature for up to two days or in the refrigerator for four to five days. Wrap any leftover slices in plastic to keep them soft. For longer storage freeze individual slices tightly wrapped for up to three months and thaw at room temperature before serving.
Ingredient Substitutions
If you do not have buttermilk you can use regular milk with a teaspoon of lemon juice stirred in and let it sit five minutes. For a deeper chocolate note try Dutch processed cocoa. The vegetable oil can be swapped for a mild olive oil. For the frosting you can use Greek yogurt instead of sour cream in a pinch.
Serving Suggestions
This cake is the perfect partner for a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. Try topping with fresh raspberries or strawberries for a pop of color and an extra bit of tartness. Cut into small squares for gatherings or tall wedges for special celebrations.
Cultural and Historical Context
Ina Garten’s chocolate cake recipe draws inspiration from classic American layer cakes and channels the timeless joy of bringing people together over a simple yet unforgettable treat. Home bakers have passed versions of this cake through generations always tweaking to make it their own. Its popularity speaks to the universal appeal of deeply chocolate desserts in American culture.
Frequently Asked Questions
- → What makes this chocolate cake so moist?
The combination of buttermilk, oil, and hot coffee ensures a tender, super-moist crumb that stays soft even after a few days.
- → Can I use a substitute for buttermilk?
Yes, you can use half-and-half or make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it stand for a few minutes.
- → Why add hot coffee to the batter?
Hot coffee deepens and intensifies the chocolate flavor without making the cake taste like coffee, resulting in a richer, balanced dessert.
- → How do I prevent the cake from sticking to the pans?
Generously butter or spray the pans and line them with parchment paper discs to ensure easy release and clean layers.
- → What’s the secret to silky frosting?
Blend room temperature butter with melted, cooled chocolate and sour cream. If the frosting is too soft, chill it briefly and stir before using.
- → Can the cake be made ahead?
Yes, the layers can be baked a day or two in advance, wrapped, and refrigerated before assembling and frosting for best results.