Print

Ina Garten Chocolate Cake with Coffee

Ina Garten Chocolate Cake with Coffee recipe
Print Recipe

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.

Ingredients

Scale

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

  • 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.

Find it online: https://inagartencooks.com/ina-garten-chocolate-cake-with-coffee/