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Ina Garten’s Chocolate Cake

Ina Garten’s Chocolate Cake
Ina Garten’s Chocolate Cake (WPLG, INC.)

Ina Garten’s Chocolate Cake

1¾ cups all-purpose flour

2 cups sugar

¾ cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

½ cup vegetable oil

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Chocolate Frosting:

6 ounces good semisweet chocolate, coarsely chopped

½ pound (2 sticks) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 cup plus

1 tablespoon powdered sugar, sifted

1 tablespoon instant coffee granules

Preheat the oven to 350˚F. Grease two 8-inch x 2-inch round cake pans with nonstick cooking spray. Line with parchment paper then s[ray with nonstick cooking spray again.

Using a whisk, combine the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. In another bowl, whisk together the buttermilk, oil, eggs, and vanilla. Add the wet ingredients into the dry ingredients, whisking to combine. Stir in the coffee just until mixed. Pour the batter into 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 and cool completely.

Place 1 layer, flat side up, on a serving plate. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

To make the chocolate frosting:

Place chocolate in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the vanilla. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Spread immediately on the cooled cake.