Ina Garten Chocolate Cake With Coffee Recipe

This Ina Garten Chocolate Cake With Coffee is rich and moist, which includes cocoa powder and brewed coffee. It’s a classic, foolproof recipe, ready in about 40 minutes.

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Ina Garten Chocolate Cake With Coffee Ingredients

For the Cake:

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup freshly brewed hot coffee

For the Chocolate Frosting:

• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar, sifted
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1/4 cup strong brewed coffee, cooled
• 1/4 cup heavy cream (adjust as needed)

How To Make Ina Garten Chocolate Cake With Coffee

1. Preheat the oven: Set the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
4. Combine wet and dry: Gradually add the wet ingredients to the dry mixture, stirring until just combined.
5. Add hot coffee: Slowly pour in the hot coffee and whisk until the batter is smooth. The batter will be thin.
6. Bake the cakes: Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.

Make the Chocolate Frosting

1. Beat the butter: In a large bowl, beat the softened butter until smooth and creamy.
2. Add dry ingredients: Gradually mix in sifted powdered sugar and cocoa powder. Beat until light and fluffy.
3. Add liquids: Mix in vanilla, brewed coffee, and heavy cream until smooth. Adjust the cream as needed for consistency.
4. Frost the cake: Spread frosting on the first cake layer, top with the second cake, and frost the top and sides.

Recipe Tips

• Why add coffee to chocolate cake?
  Coffee enhances the chocolate flavor without making the cake taste like coffee.
• Can I use decaf coffee?
  Yes, decaf works just as well for flavor without the caffeine.
• Can I make this cake in advance?
  Yes, bake the cake layers a day ahead and frost the next day.
• What kind of cocoa should I use?
  Use unsweetened natural cocoa powder for best results.

What To Serve With Chocolate Cake

This decadent dessert goes great with:

• Vanilla ice cream
• Fresh berries
• Whipped cream
• Espresso or dessert wine

How To Store Chocolate Cake

Refrigerate: Cover and refrigerate for up to 4 days. Let it sit at room temperature before serving.

Freeze: Wrap unfrosted cake layers in plastic and foil. Freeze up to 2 months. Thaw and frost before serving.

Chocolate Cake With Coffee Nutrition Facts

• Calories: 480
• Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 310mg
• Carbohydrates: 60g
• Sugar: 45g
• Protein: 5g

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

FAQs

Does the cake taste like coffee?
No, the coffee enhances the chocolate without giving the cake a strong coffee flavor.

Can I make this as cupcakes?
Yes, reduce bake time to about 18–20 minutes and check for doneness.

Can I substitute oil with butter?
You can, but oil keeps the cake more moist.

Is this cake suitable for a birthday?
Absolutely! It’s a show-stopping cake for any celebration.

Try More Recipes:

• Ina Garten Blueberry Coffee Cake Recipe
• Ina Garten Easy Cranberry And Apple Cake Recipe
• Ina Garten Peach Ice Cream Recipe