Best Ina Garten’s Chocolate Cake Recipe

Hey there, fellow chocolate lovers! Today, I’m super excited to share with you my all-time favorite recipe for the moistest, most decadent chocolate cake you’ll ever taste—Ina Garten’s Chocolate Cake. This isn’t just any chocolate cake; it’s a game-changer. Perfect for birthdays, anniversaries, or just because, this cake is sure to become a family favorite. So, grab your mixing bowls and let’s dive in!

Why You’ll Love This Recipe

• Rich, velvety chocolate flavor that’s hard to resist
• Moist and fluffy texture that’s anything but dry
• Easy to follow steps that even a beginner can master
• Perfect for any occasion, from weeknight dinner ideas to special celebrations
• A show-stopping dessert that’s sure to impress your guests

Ingredients

Here’s what you’ll need to make this incredible chocolate cake:

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the steps together. Don’t worry, it’s easier than you think!

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a large mixing bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Stir until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Add the hot coffee and chopped chocolate to the batter. Stir until the chocolate is fully melted and the batter is smooth.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Pro Tips for Making the Recipe

Here are a few tips to ensure your cake turns out perfectly every time:

• Use high-quality cocoa powder for the best flavor.
• Don’t skip the hot coffee—it enhances the chocolate flavor and keeps the cake moist.
• Let the cakes cool completely before frosting to prevent the frosting from melting.
• For an extra-special touch, drizzle with perfect chocolate ganache.

How to Serve

This cake is versatile and can be served in many ways:

• Serve with a scoop of vanilla ice cream for a classic combination.
• Top with fresh berries for a lighter, fruity twist.
• Drizzle with caramel or chocolate sauce for added indulgence.
• Consider making it a chocolate drip cake for a stunning presentation.

Make Ahead and Storage

Want to prepare ahead? Here’s how:

• The cake layers can be baked and frozen for up to 2 months. Thaw at room temperature when ready to use.
• The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before using.
• Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

And there you have it—Ina Garten’s Chocolate Cake recipe that’s sure to become your new go-to. Whether you’re a chocolate lover or just looking for a quick family dinner idea, this cake is sure to hit the spot. Happy baking!

Looking for more chocolate cake inspiration? Check out my best chocolate cake recipe for more moist and delicious ideas!

Ina Garten's Chocolate Cake

A rich and moist chocolate cake with a creamy chocolate frosting, perfect for any chocolate lover.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 420 kcal

Ingredients

  

• 1 3/4 cup all purpose flour
• 2 cups granulated sugar
• 3/4 cup cocoa powder
• 1 cup buttermilk (I used half-and-half, which worked fine, too!)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup hot coffee
• 6 ounces 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

 

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a large bowl, combine buttermilk, oil, eggs, and vanilla extract. Stir in the dry ingredients until well combined.
• Add the hot coffee and chopped chocolate, stirring until smooth.
• Pour the batter into the prepared pans and bake for 35 minutes, or until a toothpick comes out clean.
• Allow the cakes to cool completely before frosting with the chocolate buttercream.

Notes

For the best flavor, use high-quality cocoa powder and chocolate. Let the cake cool completely before serving.

Keyword chocolate