Happy Friday! Feeling the urge to bake something this weekend? Well, look no further, because this chocolate cake recipe (originally from Ina Garten) is phenomenal!! I’m a big Barefoot Contessa fan and love all of Ina’s recipes. There hasn’t been one that I’ve been disappointed in. This chocolate cake is no exception.
Chocolate cakes are hard to pull off. It’s easy to have the chocolate flavor fall flat. The texture is especially hard to master. Sometimes, chocolate cakes can become very dense, turning into an oversized muffin, rather than a luscious cake. Ina uses some special tricks in her recipe to resolve all of these problems. First of all, she uses coffee in the batter to enhance the chocolate taste. I was a little leery about this addition at first….I didn’t want my cake to taste like coffee! But, amazingly enough, the end product had no coffee flavor whatsoever. However, it did have an abounding amount of chocolate flavor!!! Taste box checked
Not only was the taste amazing, but also the texture. The cake is light, fluffy, and incredibly moist. You never hear the words “chocolate” and “refreshing” paired together, but this cake raises an exception to that theory. Because the texture was literally so light, I didn’t feel absolutely stuffed after eating a few bites. I must say, this is the first time I have ever finished eating a piece of chocolate cake without feeling like there was a bowling ball in my stomach! I believe the texture had a lot to do with this.
All in all, this is a wonderful chocolate cake recipe and I hope you try it soon! It would be perfect for Valentine’s Day, especially if you added a strawberry or raspberry filling. No matter what the occasion is, this chocolate cake will fit all your needs and expectations! Enjoy.
Recipe from Ina Garten