Ina Garten’s chocolate cake with coffee is a rich and decadent dessert that perfectly balances deep chocolate flavor with the bold notes of coffee. The addition of brewed coffee enhances the cocoa’s depth, making the cake incredibly moist and flavorful.

What Is Ina Garten Chocolate Cake with Coffee?

This chocolate cake is a moist, fudgy, and flavorful dessert made with high-quality cocoa powder, brewed coffee, and buttermilk. The coffee intensifies the chocolate flavor without overpowering it, creating a deep, rich taste. Topped with a velvety chocolate frosting, this cake is a showstopper for any occasion.

Ina Garten Chocolate Cake with Coffee recipe

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Reasons to Try Ina Garten Chocolate Cake with Coffee

Deep, rich chocolate flavor – Coffee enhances the chocolate without making it taste like coffee.
Ultra-moist texture – Buttermilk and oil create a soft, tender crumb.
Easy to make – Simple ingredients and a foolproof method.
Perfect for any occasion – Ideal for birthdays, holidays, or special gatherings.
Pairs well with different frostings – Works with chocolate, coffee, or vanilla frosting.

Ingredients Needed to Make Ina Garten Chocolate Cake with Coffee

For the Cake:

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, at room temperature
½ cup vegetable oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup freshly brewed hot coffee

For the Chocolate Frosting:

1 cup unsalted butter, softened
3 ½ cups powdered sugar, sifted
½ cup unsweetened cocoa powder
½ teaspoon salt
2 teaspoons pure vanilla extract
¼ cup strong brewed coffee cooled
¼ cup heavy cream (adjust as needed for consistency)

Instructions to Prepare Ina Garten Chocolate Cake with Coffee

Preheat the oven – Set to 350°F (175°C) and grease two 9-inch round cake pans. Line with parchment paper.
Mix dry ingredients – In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Combine wet ingredients – In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract.
Mix wet and dry ingredients – Gradually add the wet mixture into the dry ingredients, stirring until just combined.
Add hot coffee – Slowly pour in the hot brewed coffee, whisking until the batter is smooth. The batter will be thin, which is normal.
Bake the cake – Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

For the Chocolate Frosting:

Beat the butter – In a large bowl, beat the butter until smooth and creamy.
Add powdered sugar and cocoa – Slowly mix in sifted powdered sugar and cocoa powder, beating until light and fluffy.
Incorporate liquid ingredients – Add vanilla extract, brewed coffee, and heavy cream, mixing until smooth. Adjust with more cream if needed for a spreadable consistency.
Frost the cake – Once the cakes have cooled, spread a layer of frosting on one cake, place the second cake on top, and frost the top and sides evenly.

What Goes Well With Ina Garten Chocolate Cake with Coffee

Pair with vanilla ice cream – The creamy vanilla balances the rich chocolate flavor.
Serve with fresh berries – Raspberries or strawberries add a fresh contrast.
Drizzle with caramel sauce – Enhances the cake’s deep chocolate notes.
Dust with espresso powder – Intensifies the coffee flavor in the frosting.
Top with chocolate shavings – Adds a decorative and delicious finishing touch.

Key Tips for Making Ina Garten Chocolate Cake with Coffee

Use high-quality cocoa powder – Ensures a deep, rich chocolate flavor.
Let the coffee cool slightly – Prevents scrambling the eggs when mixed.
Do not overmix the batter – Mix until just combined for a tender texture.
Use room temperature ingredients – Helps create a smooth, even batter.
Sift the powdered sugar for frosting – Prevents lumps and ensures a silky texture.
Chill the cake before slicing – Makes cutting easier and cleaner.

Creative Variations of Ina Garten Chocolate Cake with Coffee

Make a mocha version – Add a teaspoon of espresso powder to the frosting.
Use a coffee glaze – Drizzle a coffee-flavored glaze instead of frosting.
Make it a bundt cake – Bake in a bundt pan for a different presentation.
Layer with caramel filling – Adds a sweet, gooey contrast.
Top with crushed hazelnuts – Adds a crunchy, nutty flavor.

Storage Guidelines for Ina Garten Chocolate Cake with Coffee

Store at room temperature – Keep covered for up to 2 days.
Refrigerate for longer storage – Lasts up to 5 days in an airtight container.
Freeze for up to 2 months – Wrap layers individually in plastic wrap before freezing.
Thaw before serving – Let frozen cake sit at room temperature before frosting.

Reheating Tips for Ina Garten Chocolate Cake with Coffee

Serve at room temperature – No reheating needed for the best texture.
Microwave individual slices – Warm for 10-15 seconds for a softer cake.
Let refrigerated cake sit out before serving – Allow 30 minutes for the best flavor.

FAQs

Why does coffee enhance the flavor of chocolate cake?

Coffee intensifies the chocolate flavor by enhancing its deep, rich notes. It doesn’t make the cake taste like coffee but instead balances the sweetness and brings out the cocoa’s complexity. Using freshly brewed hot coffee also helps dissolve the cocoa powder, ensuring a smoother batter.

Can I use instant coffee instead of brewed coffee in chocolate cake?

Yes, instant coffee can be used as a substitute for brewed coffee. Dissolve 1 tablespoon of instant coffee or espresso powder in 1 cup of hot water to replace brewed coffee. This will still enhance the chocolate flavor without altering the cake’s texture.

How do I make the chocolate cake extra moist?

Using buttermilk, oil, and hot coffee ensures a moist chocolate cake. Buttermilk provides tenderness, oil keeps it soft, and hot coffee helps the cocoa powder bloom, resulting in a richer texture. Avoid overbaking, as that can dry out the cake.

Can I make this chocolate cake ahead of time?

Yes, this cake can be made ahead of time. Bake the layers, cool completely, and wrap them tightly in plastic wrap. Store at room temperature for up to 2 days or refrigerate for up to 5 days. The frosting can also be made in advance and stored in the fridge for a week. Bring everything to room temperature before assembling.

Wrapping Up

Ina Garten’s chocolate cake with coffee is a decadent, moist, and rich dessert that elevates traditional chocolate cake with the depth of coffee.

Bake it today and experience the perfect balance of chocolate and coffee in every bite!