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Ina Garten’s Chocolate Cake

Ina Garten's Chocolate Cake

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.

Ina Garten's Chocolate Cake

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.

Ina Garten’s Chocolate Cake

One 2-layer 9 inch cake

A light, moist chocolate cake frosted with a rich buttercream.

For the Cake:

2 1/2 cups plus 2 tablespoons of all-purpose flour

3 cups of granulated sugar

1 cup plus 2 tablespoons of Hershey's Special Dark cocoa powder

3 teaspoons of baking soda

1 1/2 teaspoons of baking powder

1 1/2 teaspoons of sea salt

1 1/2 cups of buttermilk

3/4 cup of vegetable oil

3 eggs

1 1/2 teaspoons of vanilla extract

1 1/2 cups of freshly brewed hot coffee

For the Frosting:

12 ounces of chopped, semisweet chocolate

4 sticks of unsalted butter, softened

2 egg yolks

2 teaspoons of vanilla extract

2 1/2 cups of powdered sugar, sifted

2 1/2 tablespoons of freshly brewed hot coffee

For the Cake:

1. Preheat the oven to 350. Butter and flour two, 9 inch round cake pans. Line the bottom of the cake pan with a parchment round.

2. Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of a stand mixer. Mix on a low speed for a few seconds just until combined.

3. In a seperate bowl, combine the butter milk, oil, eggs, and vanilla. Mixing on a low speed, gradually add the liquids to the dry ingredients. Continue to mix on a low speed, occasionally stopping and scraping the sides of the bowl with a rubber spatula.

4. While continuing to mix on a low speed, slowly add the hot coffee. Mix until combined.

5. Pour the batter into the prepared cake pans. Fill until about 1/2 way full. (*Note: You may have some extra batter that you can make a few cupcakes with if you desire!)

6. Bake the cakes for 30-40 minutes or until an inserted toothpick comes out clean.

7. Let the cakes cool completely before removing from the pan. Before removing, prepare a baking sheet by sprinkling it with granulated sugar. When it is time to remove the cakes, run a plastic knife or rubber spatula around the edge of the cake to loosen it. Then flip the pan over to remove. Place the cake, bottom side down, on the baking sheet until ready to frost.

For the Frosting:

1. Fill a small pot with water and bring it to a simmer. Place the chopped chocolate into a heatproof bowl. Once the water comes to a simmer, turn off the heat and place the bowl of chocolate over the pot. Melt the chocolate, stirring occasionally. Once it is melted, remove the bowl from the stovetop and set aside.

2. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on a medium speed until it is smooth and creamy.

3. Add the egg yolks and vanilla and continue to beat for 3 minutes.

4. Turn the mixer to low and gradually add the sifted powdered sugar. Finally, add the coffee and mix until combined.

5. If necessary, trim the tops of the cakes so that they are flat. Place the first layer on a cake board and frost the top with frosting until it is about 1/2 inch thick. Stack the next layer of cake on top of it.

6. Lightly frost the top and sides of the cake. Then place it in the freezer for 10 minutes to harden the first layer of frosting. Then, complete the frosting process. Smooth the frosting with the side of your frosting knife and decorate to your taste.


Recipe from Ina Garten

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