This chocolate cake is a perfection when it comes to chocolate desserts! Well moist, rich, and creamy, this dessert is ideal for chocolate lovers and any special occasion that makes our lives sweeter and joyful. I mean, at the end of the day, Ina Garten knows what good chocolate dessert is! You will need around 30 minutes to prepare it plus around 35 minutes to cook. Here is the recipe:
Servings 8
Ingredients:
For the chocolate cakes:
- 1 ½ cups all-purpose flour, plus more for pans
- 1 ¾ cups sugar
- ¾ cups cocoa powder
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- A pinch of salt
- 1 cup buttermilk, shaken
- 2 extra-large eggs, at room temperature
- 3/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- ¾ cup freshly brewed black coffee
- Butter, to grease the pans
For the milk chocolate buttercream frosting:
- 6 ounces’ high-quality milk chocolate, chopped
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 2 medium egg yolks, at room temperature
- 1 1/4 cups sifted confectioners’ sugar
- 1 tablespoon vanilla extract
- ½ tablespoon instant coffee powder
Instructions:
To make the chocolate cake:
- Preheat the oven to 350°F/180°C/Gas Mark 4. Butter two 8-in. by 2-in. round cake pans and line with parchment paper; butter and flour the pans, as well.
- In a mixing bowl, add the flour, cocoa, sugar, baking powder, baking soda, and salt; mix on low speed until incorporated.
- In another bowl, whisk the eggs, buttermilk, vanilla, and oil. With the electric mixer on low speed, gradually apply the wet ingredients to the dry ones.
- While mixing on low, pour the coffee and briefly combine, scraping the bottom of the bowl with a rubber spatula.
- Divide the batter into the prepared cake pans. Place in the oven and bake for 35-40 minutes, or just until a skewer comes out clean. Allow the cakes to cool in their pans for 25 minutes, then turn them out onto a wire rack where they can cool completely.
- Apply one layer on a cake pedestal or plate. With an offset spatula or knife, spread the top with chocolate frosting. Apply the 2nd layer on top and spread the frosting on the top and sides of the cake.
To make the milk chocolate buttercream frosting:
- Apply the chopped chocolate into a saucepan and melt over very low heat; stirring constantly until smooth. Remove and set aside to cool at room temperature.
- In a mixing bowl, using an electric mixer on medium-high speed, beat the butter until fluffy and light yellow, around 3 minutes. Apply the egg yolk and vanilla extract and continue mixing for 3 minutes. Turn the mixer to low, slowly apply the confectioners’ sugar, then whisk at medium speed until smooth and creamy.
- In a very hot cup of water, dissolve the coffee powder. Beating on low speed, pour the dissolved coffee and melted chocolate into the butter; mix until blended (do not whip!). Then, spread immediately on the cooled cake.
- Slice and serve.
Enjoy!
Ina's Chocolate Cake
This chocolate cake is a perfection when it comes to chocolate desserts! Well moist, rich, and creamy, this dessert is ideal for chocolate lovers and any special occasion that makes our lives sweeter and joyful. I mean, at the end of the day, Ina Garten knows what good chocolate dessert is! You will need around 30 minutes to prepare it plus around 35 minutes to cook. Here is the recipe:
Ingredients
For the chocolate cakes:
- 1 ½ cups all-purpose flour plus more for pans
- 1 ¾ cups sugar
- ¾ cups cocoa powder
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- A pinch of salt
- 1 cup buttermilk shaken
- 2 extra-large eggs at room temperature
- 3/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- ¾ cup freshly brewed black coffee
- Butter to grease the pans
For the milk chocolate buttercream frosting:
- 6 ounces’ high-quality milk chocolate chopped
- 2 sticks 1/2 pound unsalted butter, at room temperature
- 2 medium egg yolks at room temperature
- 1 1/4 cups sifted confectioners' sugar
- 1 tablespoon vanilla extract
- ½ tablespoon instant coffee powder
Instructions
To make the chocolate cake:
- Preheat the oven to 350°F/180°C/Gas Mark 4. Butter two 8-in. by 2-in. round cake pans and line with parchment paper; butter and flour the pans, as well.
- In a mixing bowl, add the flour, cocoa, sugar, baking powder, baking soda, and salt; mix on low speed until incorporated.
- In another bowl, whisk the eggs, buttermilk, vanilla, and oil.
- With the electric mixer on low speed, gradually apply the wet ingredients to the dry ones.
- While mixing on low, pour the coffee and briefly combine, scraping the bottom of the bowl with a rubber spatula.
- Divide the batter into the prepared cake pans.
- Place in the oven and bake for 35-40 minutes, or just until a skewer comes out clean.
- Allow the cakes to cool in their pans for 25 minutes, then turn them out onto a wire rack where they can cool completely.
- Apply one layer on a cake pedestal or plate.
- With an offset spatula or knife, spread the top with chocolate frosting.
- Apply the 2nd layer on top and spread the frosting on the top and sides of the cake.
To make the milk chocolate buttercream frosting:
- Apply the chopped chocolate into a saucepan and melt over very low heat; stirring constantly until smooth.
- Remove and set aside to cool at room temperature.
- In a mixing bowl, using an electric mixer on medium-high speed, beat the butter until fluffy and light yellow, around 3 minutes.
- Apply the egg yolk and vanilla extract and continue mixing for 3 minutes.
- Turn the mixer to low, slowly apply the confectioners' sugar, then whisk at medium speed until smooth and creamy.
- In a very hot cup of water, dissolve the coffee powder.
- Beating on low speed, pour the dissolved coffee and melted chocolate into the butter; mix until blended (do not whip!). Then, spread immediately on the cooled cake.
- Slice and serve.
- Enjoy!
Notes
Servings 8
