Ina Garten’s Chocolate Cake with Mocha Frosting is a rich, moist, and indulgent dessert perfect for any occasion. The deep chocolate flavor of the cake is enhanced by the addition of coffee, while the mocha frosting delivers a smooth, creamy texture with a subtle coffee kick. This cake is a must-try for chocolate lovers who enjoy a touch of espresso in their desserts.

What Is Ina Garten Chocolate Cake with Mocha Frosting?

This decadent cake features a soft, fluffy chocolate sponge made with buttermilk and hot coffee for maximum moisture. The mocha frosting is a luscious blend of butter, cocoa powder, powdered sugar, and espresso, creating a smooth and flavorful topping. The combination of chocolate and coffee results in an irresistible dessert with a bold, rich taste.

Other Ina Garten Recipes

Reasons to Try Ina Garten Chocolate Cake with Mocha Frosting

Deep, rich chocolate flavor – Coffee enhances the intensity of the cocoa.
Soft and moist texture – Buttermilk and oil keep the cake tender.
Velvety mocha frosting – Smooth, creamy, and slightly espresso-infused.
Perfect for special occasions – Great for birthdays, holidays, or dinner parties.
Easy to make ahead – Stays moist for days and can be refrigerated or frozen.

Ingredients Needed to Make Ina Garten Chocolate Cake with Mocha Frosting

For the Chocolate 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, room temperature
½ cup vegetable oil
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup freshly brewed hot coffee

For the Mocha Frosting:

1 cup unsalted butter, softened
3 ½ cups powdered sugar, sifted
½ cup unsweetened cocoa powder
2 teaspoons espresso powder (or instant coffee)
2 teaspoons pure vanilla extract
¼ cup heavy cream (adjust as needed)

Instructions to Prepare Ina Garten Chocolate Cake with Mocha Frosting

For the Cake:

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 bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Combine wet ingredients – In another bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract.
Blend wet and dry ingredients – Gradually add the wet mixture to the dry ingredients, stirring until combined.
Add hot coffee – Slowly pour in the coffee, whisking until smooth. The batter will be thin—this 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 before frosting.

For the Mocha Frosting:

Beat the butter – In a mixing bowl, beat butter until smooth and creamy.
Add dry ingredients – Slowly mix in sifted powdered sugar, cocoa powder, and espresso powder, beating until light and fluffy.
Incorporate liquid ingredients – Add vanilla extract and heavy cream, mixing until smooth. Adjust consistency with more cream if needed.
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 Mocha Frosting

Pair with vanilla ice cream – Balances the richness of the chocolate and coffee.
Serve with fresh berries – Raspberries or strawberries add a tart contrast.
Drizzle with caramel sauce – Adds a sweet, buttery flavor.
Dust with cocoa powder – Enhances the mocha taste.
Enjoy with a cup of espresso – Complements the coffee flavor in the frosting.

Key Tips for Making Ina Garten Chocolate Cake with Mocha Frosting

Use high-quality cocoa powder – Ensures deep, rich chocolate flavor.
Let the coffee cool slightly before adding – Prevents scrambling the eggs.
Do not overmix the batter – Mix just until combined for a tender cake.
Sift 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 Mocha Frosting

Make it a sheet cake – Bake in a 9×13-inch pan for a simple, easy-to-serve version.
Add a chocolate ganache drizzle – Create a stunning, decadent finish.
Use dark chocolate shavings – Add texture and elegance.
Make cupcakes instead – Bake in cupcake tins for individual servings.
Add a cinnamon twist – A teaspoon of cinnamon enhances the mocha flavor.

Storage Guidelines for Ina Garten Chocolate Cake with Mocha Frosting

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 Mocha Frosting

Serve at room temperature – No reheating is 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 deepens the chocolate flavor without making the cake taste like coffee. It enhances the natural bitterness of cocoa powder, bringing out a richer, more intense chocolate taste. Using freshly brewed hot coffee also helps dissolve the cocoa, ensuring a smooth batter.

How do I make my mocha frosting extra creamy?

For an ultra-creamy mocha frosting, make sure the butter is softened to room temperature before beating. Sift the powdered sugar and cocoa powder to remove lumps, and gradually add heavy cream until the frosting reaches a smooth and spreadable consistency.

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time. The baked cake layers can be stored at room temperature for up to 2 days or refrigerated for up to 5 days before frosting. The mocha frosting can also be made in advance and stored in an airtight container in the fridge for up to a week.

What is the best way to frost a cake smoothly?

For a smooth frosting, start by applying a thin crumb coat and refrigerate the cake for 15 minutes. Then, spread the remaining frosting using an offset spatula, smoothing the sides while rotating the cake. A warm spatula or bench scraper helps create an even, professional finish.

Wrapping Up

Ina Garten’s Chocolate Cake with Mocha Frosting is a decadent, moist, and flavorful dessert that brings together the richness of chocolate and the boldness of coffee.

Try this easy yet indulgent recipe and enjoy a perfect slice of chocolate mocha bliss!