INA GARTEN’S CHOCOLATE CAKE

Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 16 servings

This Chocolate cake is a classic that is perfect for every occasion! Rich, homey, chocolatey, and moist – this cake has it all!

INGREDIENTS :

Dry Ingredients:

• 3/4 c. cocoa powder
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 2 c. granulated sugar
• 1 teaspoon salt
• 1 3/4 c. all-purpose flour

Wet Ingredients:

• 2 large eggs
• 1 c. buttermilk (I used half-and-half, which worked fine, too!)
• 1 c. hot coffee
• 1/2 c. vegetable oil
• 1 teaspoon vanilla extract

Frosting:

• 1 c. unsalted butter (2 sticks), room temperature
• 6 oz. semisweet chocolate, chopped
• 1/2 c. sour cream
• 3 c. powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 pinch salt

DIRECTIONS :

Cake:

Step 1: Prepare the oven. Preheat it to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms using parchment paper discs.

Step 2: In a large bowl, place the dry ingredients and whisk well until combined.

Step 3: Place the wet ingredients except for the coffee in another bowl. Mix well.

Step 4: To the dry ingredients, gradually add the wet ingredients, stirring as you go. Then, add the hot coffee and stir well until the lumps are gone and you have a very thin batter.

Step 5: Between the prepared cake pans, divide the batter. Place in the preheated oven and bake for about 35 minutes or until the cake has risen and a toothpick inserted in the center of the cake comes out clean.

Step 6: Remove from the oven when done and let the cakes cool in the pans partially before inverting them onto a cooling rack to cool fully. You can make the cake about a day or two in advance and simply keep them in the fridge before frosting.

Frosting:

Step 7: In a double boiler, melt the chocolate. You can also do this in the microwave using short bursts. Stir well until smooth, and let it cool a little.

Step 8: In the bowl of a stand mixer with the paddle attachment, beat the room temperature butter for a few minutes until smooth and paler. Gradually add the powdered sugar, salt, and vanilla, mixing on low-medium speed until you have a smooth mixture.

Step 9: Into the partially cooled melted chocolate, whisk the sour cream. Add this to the mixer bowl and beat until smooth and blend on low speed.

Step 10: Place the frosting in the fridge for about 10 to 15 minutes if it seems a bit too loose let it slightly firm up. Before frosting the cake, give the frosting a final stir.

Nutrition Facts:

Calories: 498 kcal | Carbohydrates: 67g | Protein: 4g | Fat: 26g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 316mg | Potassium: 205mg | Fiber: 3g | Sugar: 52g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg