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Ina Garten’s Classic Chocolate Cake Recipe

When I think of dessert, Ina Garten’s rich, homey chocolate cake is what comes to mind. It’s a classic that everyone should try at least once!

Table of Contents

Ingredients

For the Cake:

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

Wet Ingredients:

  • 1 cup buttermilk (or half-and-half)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup hot coffee

For the Frosting:

  • 6 oz semisweet chocolate, chopped
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 cups powdered sugar, sifted
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 1/2 cup sour cream

Instructions

For the Cake:

  1. Preheat your oven to 350°F (175°C). Butter two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together all the dry ingredients until well combined.
  3. In a separate bowl, whisk together the wet ingredients (except the coffee).
  4. Gradually add the wet mixture to the dry ingredients, mixing as you go. Once combined, stir in the hot coffee until there are no pockets of dry flour. The batter will be thin.
  5. Divide the batter between the prepared cake pans and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool in the pans for a few minutes before turning them out onto a cooling rack. Let them cool completely before frosting. You can make the cakes a day or two in advance and refrigerate them.

For the Frosting:

  1. Melt the chopped chocolate in a double boiler or microwave in short bursts, stirring until smooth. Set aside to cool slightly.
  2. In a stand mixer fitted with a paddle attachment, beat the room-temperature butter for a couple of minutes until smooth and pale in color.
  3. Gradually add the sifted powdered sugar, salt, and vanilla, beating on low to medium speed until smooth.
  4. Whisk the sour cream into the cooled melted chocolate, ensuring both are at room temperature.
  5. Add the chocolate-sour cream mixture to the butter mixture and beat on low speed until fully combined.
  6. If the frosting is too loose, refrigerate it for 10-15 minutes to firm up, then stir before frosting the cake.

Enjoy this classic chocolate cake that’s sure to impress!