Ina Garten Chocolate Cake With Mocha Frosting Recipe

This Ina Garten Chocolate Cake With Mocha Frosting Recipe is rich and moist, which uses cocoa powder and freshly brewed coffee. It’s a classic, foolproof recipe, ready in about 50 minutes.

Jump to Recipe

Ina Garten Chocolate Cake With Mocha Frosting Ingredients

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup freshly brewed hot coffee

For the Mocha Frosting:

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar, sifted
• ½ cup unsweetened cocoa powder
• 2 teaspoons espresso powder (or instant coffee)
• 2 teaspoons pure vanilla extract
• ¼ cup heavy cream (adjust as needed)

How To Make Ina Garten Chocolate Cake With Mocha Frosting Recipe

1. Preheat the oven: Set to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla.
4. Blend mixtures: Gradually add the wet mixture to the dry ingredients, stirring just until combined.
5. Add hot coffee: Slowly pour in the hot coffee and whisk until smooth. Batter will be thin—this is expected.
6. Bake the cakes: Divide the batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
7. Make the frosting: Beat softened butter until creamy. Gradually mix in powdered sugar, cocoa powder, and espresso powder until fluffy.
8. Add liquid ingredients: Mix in vanilla and heavy cream until smooth and spreadable. Add more cream as needed.
9. Frost the cake: Frost one cooled cake layer, add the second, and cover the entire cake with frosting.

Recipe Tips

• Why add coffee to chocolate cake? Coffee deepens the chocolate flavor without making the cake taste like coffee.
• Can I use instant coffee instead of espresso powder? Yes, instant coffee granules work well.
• How to get smooth frosting: Make sure butter is soft and powdered sugar is sifted.
• What’s the best way to store the cake? Cover and refrigerate for up to 4 days; bring to room temp before serving.
• Can I make this ahead? Yes, bake the cakes a day early and frost just before serving.

What To Serve With Chocolate Cake

This indulgent cake pairs well with rich or refreshing sides:

• Fresh raspberries or strawberries
• Vanilla ice cream
• Whipped cream
• Espresso or black coffee
• A glass of milk or dessert wine

How To Store Chocolate Cake With Mocha Frosting

Refrigerate: Store covered in the fridge for up to 4 days. Let come to room temperature before serving.

Freeze: Wrap individual slices or whole cake in plastic and foil. Freeze up to 2 months. Thaw in the fridge overnight.

Chocolate Cake With Mocha Frosting Nutrition Facts

• Calories: ~410
• Total Fat: ~21g
• Saturated Fat: ~11g
• Cholesterol: ~60mg
• Sodium: ~300mg
• Carbohydrates: ~55g
• Sugars: ~40g
• Protein: ~4g

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

FAQs

Can I use cake flour instead of all-purpose?
Yes, but reduce the amount slightly as cake flour is lighter.

Can I make this as a sheet cake?
Yes, use a 9×13 pan and adjust baking time to 35–40 minutes.

Does the frosting need to be refrigerated?
Yes, especially in warm environments due to the butter content.

How do I make this cake dairy-free?
Use plant-based milk with vinegar for buttermilk and vegan butter.

Can I skip the coffee?
Yes, use hot water instead, but you’ll lose a bit of richness.

Try More Recipes:

• Ina Garten Chocolate Pecan Pie Recipe
• Ina Garten Beatty’s Chocolate Cake Recipe
• Ina Garten Bittersweet Chocolate Cake