Ina Garten Chocolate Cake Recipe

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Ina Garten Chocolate Cake Recipe ~ It's a Classic! When I hear the word dessert, this homey, rich, and chocolate cake is what comes to mind. Everyone should do it at least once.

Ina Garten Chocolate Cake is one of my favorite chocolate cakes I've ever baked (or tasted!)

I will have a hard time looking for another chocolate cake recipe in the near future. The texture and flavor of Ina Garten's chocolate cake is my style: it's very moist without being dense or heavy, and it has just the right balance of sweetness with rich chocolate flavor. I can see why this is a darling recipe, and it will be my choice from now on.

This easy cake has the light, even texture of a boxed cake mix

The chocolate cake itself is similar to my Chocolate cake with cranberry butter cream, but even a little bit simpler to assemble, as it requires oil and cocoa powder instead of melted butter and chocolate. You can feel safe with any of them, depending on whether you feel like spreading butter or not. Both are perfectly baked with a nice rich, deep color and a fabulous chocolate flavor.

A pinch of salt and a little silky sour cream makes Ina's icing even better!

I made a couple of changes to the original icing recipe to suit my preferences. I added a pinch of salt, a little sour cream and increased the amount of powdered sugar. These changes help increase the frosting a bit so there is plenty to generously freeze a double-layered cake (I'm paranoid about running out of water!)

I feel like the salt and sour cream help offset the added sugar a bit. The added sour cream also produces a slightly softer frosting that doesn't get as crisp over time as a buttercream frosting tends to.

I kept my cake as simple and straightforward as possible, but of course this is a wonderful base for all kinds of variations and decorations. The cake would be amazing with a vanilla frosting, a Frozen butter, a blackberry butter cream, what you want!

Tips for decorating a chocolate cake

If your occasion calls for a little more frustration, here are some ideasā€¦

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  • One of my favorite ways to decorate any chocolate surface is with chocolate shavings: just grab a chocolate bar and a vegetable peeler and remove the little curls. If your chocolate is dry, you can microwave it for a few seconds to soften it and make it wonderfully curl.
  • Chocolate chips look pretty on a chocolate cake, you can decorate the top or press them sideways.
  • If it is the season, put some berries on top, the strawberries and raspberries are perfect. Sandwich some green mint leaves.
  • Arrange malted milk balls or other chocolate candy around the perimeter of the cake.

How to crumble a layer cake

The damp and delicate texture of this cake means it is a bit more difficult to freeze without getting crumbs in its frosting, so I recommend making a quick ā€œcrumb coatā€, which, if you have never bothered with one in the past It really isn't as complicated or annoying as it might seem!

  • To make a "crumb layer," simply freeze the top and sides of the cake with a thin layer of frosting, making everything as smooth as possible. Don't worry if crumbs are shown.
  • Then refrigerate the cake for at least 15 minutes. This sets the icing and effectively locks all of those crumbs in place before moving on to your next layer of icing, so they don't float and get in your way! That's!

I think this cake is the perfect celebration cake for each and every occasion ~ it's a great recipe to have in your back pocket for birthdays, anniversaries, graduation parties, whatever.

More delicious layer cakes ~

Ina Garten Chocolate Cake

Ina Garten Chocolate Cake Recipe ~ It's a Classic! When I hear the word dessert, this homey, rich, and chocolate cake is what comes to mind. Everyone should do it at least once.

Course dessert

American kitchen

Preparation time: 20 minutes

Cooking time: 35 minutes

Makes 16 servings

Dry ingredients

  • 1 3/4 cup all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon salt

Wet ingredients

  • 1 cup buttermilk (I used half and half, which also worked well!)
  • 1/2 cup of vegetable oil
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 1 cup of hot coffee

For the frosting

  • 6 ounces semi-sweet chocolate, chopped
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 cups powdered sugar, sifted
  • 1 pinch of salt
  • 1 teaspoon of vanilla extract
  • 1/2 cup sour cream

For the cake

  • Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs.

  • Whisk all dry ingredients well in a large bowl.

  • In a separate container, mix all the wet ingredients EXCEPT the coffee.

  • Slowly add the wet ingredients to the dry ingredients, mix as you go. Once incorporated, add the hot coffee and mix everything until there are no bags of dry flour. The dough will be very thin.

  • Divide the dough between the two cake pans and bake for 35 minutes until it rises and a toothpick inserted into the center of the cake comes out without the wet dough clinging to it.

  • Let the cakes partially cool in the pans, then rotate on a wire rack to cool completely before frosting. The cakes can be made a day or two in advance and can be stored in the refrigerator before frosting.

For the frosting

  • Melt the chocolate in a water bath or in the microwave with short bursts. Stir until smooth and allow to cool slightly.

  • Whisk the butter at room temperature in the bowl of a stand mixer with the paddle attachment for a couple of minutes until you get a soft and noticeably paler color. Slowly add the powdered sugar, salt and vanilla, whisking on medium-low speed until everything is smooth.

  • Whip the sour cream into the partially cooled melted chocolate. This cools the chocolate and heats the sour cream so that they are both more or less at room temperature before adding them to the butter mixture.

  • Add the chocolate and sour cream mixture to the mixer bowl and beat on low speed until everything is smooth and combined.

  • If your frosting seems too loose, you can refrigerate it for 10-15 minutes to allow it to harden a bit. Then stir well before frosting the cake.

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