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Ina Garten Chocolate Cake with Mocha Frosting

Ina Garten Chocolate Cake with Mocha Frosting
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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.

Ingredients

Scale

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

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.

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