Chocolate Cake Recipe by Ina Garten That’s Rich and Moist

Rich chocolate cake stands as a decadent dessert that promises pure indulgence for serious sweet lovers.

Creamy layers of moist, velvety texture craft ordinary moments into extraordinary culinary experiences.

Her signature recipe represents more than just a simple dessert—it’s a celebration of intense chocolate flavors and refined baking techniques.

Sophisticated yet approachable, this confection demands attention with its deep, complex profile that resonates across generations.

Professional and home bakers alike appreciate the nuanced balance between sweetness and rich chocolate intensity.

The recipe embodies comfort, elegance, and a sense of warm hospitality that makes people feel genuinely cherished.

Sophisticated ingredients and meticulous preparation elevate this cake from ordinary to exceptional.

Ina Garten’s Chocolate Cake That’s Rich and Elegant

• Chocolate Coffee Flavor Explosion: This cake delivers an incredible depth of rich chocolate enhanced by a secret ingredient – hot coffee – which dramatically intensifies the chocolate's natural complexity without tasting like coffee itself.
• Silky Smooth Texture Magic: The frosting combines melted chocolate, sour cream, and butter creating an incredibly luxurious, velvety coating that spreads effortlessly and provides a decadent mouthfeel with every single bite.
• Foolproof Baking Technique: Ina Garten's method is beginner-friendly with simple step-by-step instructions, precise measurements, and clever tricks like using parchment paper and allowing flexibility in cake preparation timing (can be made ahead and refrigerated).
• Versatile Dessert Delight: Perfect for casual gatherings, special occasions, or when you want an impressive yet approachable chocolate cake that feels simultaneously sophisticated and comforting – guaranteed to please chocolate lovers of all ages.

What You’ll Need for Ina Garten’s Famous Cake

• All-Purpose Flour: A key structural ingredient that provides the cake's foundation and gives the cake its classic texture.
• Granulated Sugar: Sweetens the cake and helps create a tender crumb with good moisture.
• Cocoa Powder: Provides deep chocolate flavor and rich dark color to the cake.
• Baking Soda: Essential leavening agent that helps the cake rise and become light.
• Salt: Enhances overall flavor and balances the sweetness of the cake.

• Eggs: Binding agent that adds structure and helps create a smooth cake texture.
• Vegetable Oil: Keeps the cake moist and tender, preventing dryness.
• Buttermilk: Adds tanginess and helps activate the baking soda for better rising.
• Hot Coffee: Intensifies chocolate flavor and creates a more complex, rich taste.
• Vanilla Extract: Adds depth and rounds out the chocolate flavor.

• Unsalted Butter: Provides creamy base and rich flavor for the frosting.
• Powdered Sugar: Sweetens and helps create smooth, spreadable frosting consistency.
• Sour Cream, Semisweet Chocolate: Creates a tangy, rich chocolate frosting with excellent texture.
• Vanilla Extract: Enhances overall flavor of the frosting.
• Salt: Balances sweetness and brings out deeper flavor notes.

Baking Instructions for Ina Garten’s Chocolate Cake

Step 1: Prepare Baking Setup

Warm up the oven to 350°F. Grease 2 round cake pans (8-inch diameter) and line bottom with parchment paper discs.

Step 2: Mix Dry Ingredients

• Flour
• Sugar
• Cocoa powder
• Baking soda
• Salt

Whisk these ingredients thoroughly until well blended.

Step 3: Blend Wet Ingredients

• Eggs
• Vegetable oil
• Milk
• Vanilla extract

Whisk until ingredients are smoothly incorporated.

Step 4: Create Cake Batter

Gradually pour wet ingredients into dry ingredients, stirring continuously. Once combined, add hot coffee and mix until batter becomes completely smooth with no flour pockets. The batter will appear very thin.

Step 5: Bake Cake

Divide batter evenly between prepared cake pans. Bake for 35 minutes. Check doneness by inserting a toothpick into cake center – it should come out clean.

Step 6: Cool Cake Layers

Let cakes cool partially in pans. Carefully transfer to cooling rack and allow to reach room temperature. Cakes can be prepared 1-2 days ahead and refrigerated.

Step 7: Melt Chocolate

Use double boiler or microwave to melt chocolate. Stir until completely smooth, then set aside to cool slightly.

Step 8: Prepare Frosting Base

• Powdered sugar
• Salt
• Vanilla extract

Mix on low-medium speed until consistent.

Step 9: Incorporate Chocolate

Whisk sour cream into partially cooled melted chocolate. Add chocolate-sour cream mixture to butter mixture. Beat on low speed until frosting becomes smooth.

Step 10: Finalize Frosting

If frosting seems too soft, refrigerate 10-15 minutes. Stir before applying to cake layers.

Tips from the Kitchen for Cake Perfection

• Master Chocolate Mixing: Whisk dry and wet ingredients separately before combining to ensure a smooth, lump-free batter that guarantees a tender cake texture.
• Temperature Trick: Use hot coffee to intensify the chocolate flavor and create a remarkably moist cake crumb that melts in your mouth.
• Cooling Strategy: Let cakes cool partially in pans to prevent breaking, then transfer to a cooling rack for even temperature distribution and easier frosting.
• Chocolate Melting Hack: Use a double boiler or microwave in short bursts to melt chocolate smoothly without burning, ensuring a silky frosting consistency.
• Frosting Finesse: Refrigerate frosting briefly if too soft, allowing it to firm up perfectly for easy spreading and a professional-looking cake finish.

How to Store and Reheat Chocolate Cake Without Drying

• Refrigerate: Place cake in an airtight container or cover tightly with plastic wrap. Store in the refrigerator for up to 5 days to maintain moisture and prevent drying out.
• Freeze: Wrap individual cake slices in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving to preserve texture and flavor.
• Reheat: Bring refrigerated cake to room temperature for 30 minutes before serving. For a warm slice, microwave individual pieces for 10-15 seconds on low power, checking to prevent overheating. Avoid reheating the entire cake to keep the frosting's smooth consistency.

Best Beverages and Desserts to Serve Alongside

• Pair with Bold Red Wine: Enhance the chocolate cake's rich, decadent flavor by serving it alongside a full-bodied red wine like Cabernet Sauvignon or Merlot. The wine's robust tannins complement the deep chocolate notes perfectly.
• Serve with Vanilla Bean Ice Cream: Cool down the intense chocolate experience by adding a scoop of creamy vanilla bean ice cream. The smooth, subtle sweetness balances the cake's deep, dark chocolate intensity.
• Match with Espresso or Strong Coffee: Amplify the cake's chocolate depth by pairing it with a shot of espresso or a strong, freshly brewed coffee. The bitter coffee notes elevate the cake's complex chocolate flavor profile.
• Garnish with Fresh Berries: Add a bright, tangy element by placing fresh raspberries or strawberries beside the cake slice. The fruit's natural acidity cuts through the cake's richness, creating a delightful flavor contrast.

Delicious Additions for Ina Garten’s Classic Cake

• Mocha Madness: Replace hot coffee with strong espresso and add a tablespoon of coffee liqueur to intensify the chocolate and coffee flavors, creating a rich and bold cake experience.
• Nutty Chocolate Delight: Fold in chopped toasted hazelnuts or almonds into the cake batter and sprinkle crushed nuts on top of the frosting for added crunch and depth of flavor.
• Raspberry Chocolate Fusion: Spread a layer of raspberry preserves between the cake layers before frosting, and garnish the top with fresh raspberries for a tart and sweet contrast to the rich chocolate.
• Mexican Chocolate Spice: Mix in ground cinnamon and a pinch of cayenne pepper to the dry ingredients, adding a warm and subtle heat that complements the deep chocolate flavor.

Ina Gartens Chocolate Cake Recipe

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4.8 from 9 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Ina Garten’s chocolate cake delivers rich, intense chocolate flavor with remarkable depth. Silky ganache, perfectly moist layers, and a delectable chocolate experience invite passionate bakers and dessert enthusiasts to savor each indulgent bite.

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Ingredients

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Main Ingredients:

Dry Ingredients:

• 2 cups granulated sugar
• 1 ¾ cups all-purpose flour
• ¾ cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

Wet Ingredients:

• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot coffee

Frosting Ingredients:

• 6 ounces (170 grams) semisweet chocolate, chopped
• 1 cup (227 grams) unsalted butter, room temperature
• 3 cups powdered sugar, sifted
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 1 pinch salt

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Instructions

1. Prepare the oven by heating to 350°F (175°C) and preparing two 8-inch round cake pans with butter and parchment paper linings.
2. Combine all dry ingredients thoroughly in a spacious mixing bowl, ensuring even distribution of flour, cocoa, sugar, baking soda, and salt.
3. In a separate container, blend wet ingredients excluding coffee, whisking eggs, buttermilk, vegetable oil, and vanilla until smooth and homogeneous.
4. Gradually incorporate wet ingredients into dry mixture, stirring gently to prevent overmixing and maintaining a light texture.
5. Pour hot coffee into the batter, stirring until completely integrated and no dry flour pockets remain, creating an ultra-thin, silky consistency.
6. Evenly distribute batter between prepared cake pans, ensuring balanced volume for uniform baking.
7. Bake for 35 minutes, monitoring until a toothpick inserted centrally emerges clean without raw batter residue.
8. Allow cakes to cool partially within pans, then transfer to wire rack for complete cooling, which can be done a day in advance if refrigerated.
9. Melt chocolate using double boiler or microwave technique, stirring until achieving glossy, smooth texture.
10. Cream room temperature butter in stand mixer until light and fluffy, gradually adding powdered sugar, salt, and vanilla extract.
11. Gently fold sour cream into slightly cooled melted chocolate, creating a harmonious blend of temperatures and textures.
12. Incorporate chocolate-sour cream mixture into butter base, mixing on low speed until achieving a consistent, velvety frosting.
13. If frosting appears too soft, refrigerate for 10-15 minutes to enhance stability, then stir before applying to completely cooled cake layers.

Notes

• Prepare cake pans with butter and parchment paper to ensure easy cake removal and prevent sticking.
• Use hot coffee to enhance chocolate flavor and create an incredibly moist, rich cake texture.
• Expect an unusually thin batter, which is completely normal and will result in a wonderfully tender crumb.
• Allow cakes to cool completely before frosting to prevent melting and ensure a smooth, professional finish.
• Bring butter and sour cream to room temperature for smoother, more easily blended frosting.
• Refrigerate frosting briefly if it seems too soft, helping it reach the perfect spreading consistency.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 621 kcal
• Sugar: 62 g
• Sodium: 330 mg
• Fat: 39 g
• Saturated Fat: 22 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Carbohydrates: 68 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 108 mg