Ina Garten Bittersweet Chocolate Cake

This Ina Garten Bittersweet Chocolate Cake is rich and elegant, which uses high-quality bittersweet chocolate and cocoa powder. It’s a classic, foolproof recipe, ready in about 50 minutes.

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Ina Garten Bittersweet Chocolate Cake Ingredients

• 1/2 pound (2 sticks) unsalted butter
• 1 pound high-quality bittersweet chocolate (60–70%), chopped
• 1 1/2 cups granulated sugar
• 6 extra-large eggs, at room temperature
• 1/4 cup unsweetened cocoa powder (plus more for dusting)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• Optional: lightly sweetened whipped cream or crème fraîche for serving

How To Make Ina Garten Bittersweet Chocolate Cake

1. Preheat and prepare the pan: Preheat oven to 350°F (175°C). Grease a 9-inch round springform pan, line the bottom with parchment paper, and butter the paper.
2. Melt chocolate and butter: Combine butter and chopped chocolate in a heatproof bowl set over simmering water. Stir occasionally until smooth. Remove from heat and let cool slightly.
3. Whisk eggs and sugar: In a large bowl, whisk together eggs, sugar, vanilla extract, salt, and cocoa powder until smooth and well combined.
4. Combine mixtures: Slowly add the melted chocolate mixture to the egg mixture, whisking constantly until fully blended.
5. Bake the cake: Pour the batter into the prepared pan. Smooth the top and bake for 35–40 minutes, until the center is just set and a toothpick comes out with moist crumbs.
6. Cool and chill: Cool the cake completely in the pan. Cover and refrigerate for at least 4 hours or overnight.
7. Serve and garnish: Remove from the pan, dust with cocoa powder, and slice with a warm knife. Serve with whipped cream or berries if desired.

Recipe Tips

• How to tell when it’s done: The cake is ready when the center is just set and a toothpick has moist crumbs.
• What chocolate should I use? Choose high-quality bittersweet chocolate with 60–70% cocoa for best flavor.
• Can I make this ahead of time? Yes, chilling overnight improves the texture and flavor.
• How to slice cleanly: Use a warm knife and wipe between slices for neat presentation.
• Can I freeze the cake? Yes, wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight.

What To Serve With Bittersweet Chocolate Cake

This cake is rich and pairs well with light or tangy accompaniments:

• Lightly sweetened whipped cream
• Crème fraîche
• Fresh raspberries or strawberries
• Espresso or black coffee

How To Store Bittersweet Chocolate Cake

Refrigerate: Store covered in the refrigerator for up to 5 days.

Freeze: Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.

Bittersweet Chocolate Cake Nutrition Facts

• Calories: 480 per slice
• Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 150mg
• Carbohydrates: 43g
• Fiber: 4g
• Sugar: 35g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use semi-sweet chocolate instead of bittersweet?
Yes, but it will make the cake slightly sweeter and less intense.

Why is my cake too dense or dry?
It may be overbaked—check at the 35-minute mark and avoid overmixing.

Can I use regular eggs instead of extra-large?
Yes, use 7 large eggs to match the volume of 6 extra-large eggs.

How do I make it gluten-free?
This cake contains no flour, so it’s naturally gluten-free.

Do I need a springform pan?
It helps with easy removal, but a well-greased round cake pan with parchment will work.

Try More Recipes:

• Ina Garten Chocolate Babka Recipe
• Ina Garten Dark Chocolate Tart Recipe
• Ina Garten Angel Food Cake Recipe