Ina Garten’s Famous Chocolate Cake

Name: Ina Garten's Famous Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup hot coffee

Indulge in the rich, velvety goodness of Ina Garten’s Famous Chocolate Cake, a dessert that has become a beloved classic among chocolate enthusiasts. This cake boasts an incredibly moist texture, thanks to the combination of hot coffee and vegetable oil, which infuses every bite with deep chocolate flavor. The aroma of baking chocolate wafts through the kitchen, stirring anticipation as it bakes to perfection. Ideal for birthday celebrations, special occasions, or simply as a delightful treat after dinner, this cake pairs wonderfully with chocolate icing or fresh berries for a pop of color. Get ready to impress your friends and family with this decadent dessert that is sure to satisfy any sweet tooth!

Ingredients

1 3/4 cups all-purpose flour: The base of your cake, providing structure.
2 cups granulated sugar: Adds sweetness and moisture to the batter.
3/4 cup unsweetened cocoa powder: Delivers deep chocolate flavor without extra sugar.
1 1/2 teaspoons baking powder: Helps the cake rise and gives it a light texture.
1 1/2 teaspoons baking soda: Works with the acidic ingredients to create fluffiness.
1 teaspoon salt: Enhances the flavors of the cake.
2 large eggs: Binds the ingredients together and adds richness.
1 cup whole milk: Contributes moisture and a tender crumb.
1/2 cup vegetable oil: Ensures the cake remains moist and adds density.
1 teaspoon vanilla extract: Adds a lovely, warm aroma and flavor.
1 cup hot coffee: Enriches the chocolate flavor and keeps the cake moist.

Step-by-Step Instructions

Preheat your oven: Set your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to ensure easy removal after baking.
Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Combine wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix with an electric mixer on medium speed until fully combined and smooth.
Incorporate coffee: Gradually stir in the hot coffee to the batter, blending until the mixture is uniformly smooth.
Pour into pans: Divide the batter evenly between the prepared cake pans, ensuring an even distribution.
Bake the cakes: Place the cake pans in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes: Once baked, let the cakes cool in the pans for 10 minutes. Then, carefully transfer them to wire racks to cool completely.
Frost your cake: Once the cakes are completely cool, frost with your favorite chocolate icing for a delicious finish.

Recipe Details

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: Approximately 350 calories per slice

Tips, Storage & Variations

Baking tip: Make sure your ingredients are at room temperature for the best results.
Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you frost it, refrigerate it to keep the frosting fresh.
Freezing: You can wrap the unfrosted cakes in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before frosting and serving.
Flavor variations: For a twist, add a teaspoon of espresso powder to the dry ingredients or fold in chocolate chips for extra indulgence.

FAQ

1. Can I use milk alternatives?
Yes, you can substitute whole milk with almond milk or oat milk for a dairy-free option.

2. How should I store the cake?
Keep the cake in an airtight container at room temperature or refrigerate if frosted.

3. Can I make this recipe as cupcakes?
Absolutely! Pour the batter into cupcake liners and bake for about 20 minutes.

4. What frosting works best with this cake?
A rich chocolate buttercream or cream cheese frosting pairs wonderfully with this chocolate cake.

5. Can I add nuts to the cake batter?
Yes, feel free to fold in chopped walnuts or pecans for added texture and flavor.

6. How long does the cake last?
The cake can last for 3 days at room temperature and up to 2 months if frozen.

Conclusion

Ina Garten’s Famous Chocolate Cake is a delightful indulgence that you will want to bake over and over again. Its rich texture and deep flavor make it a standout dessert for any occasion. We encourage you to give this recipe a try and share it with friends and family. Trust us, once you taste it, you will understand why it has garnered such a loyal following! Happy baking!

Ina Garten’s Famous Chocolate Cake

Print Recipe

Indulge in the rich, velvety goodness of Ina Garten’s Famous Chocolate Cake, a beloved classic that boasts an incredibly moist texture and deep chocolate flavor.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup hot coffee

Instructions

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Mix until smooth.
Gradually stir in the hot coffee until the batter is uniformly smooth.
Divide the batter evenly between the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Once cooled, frost with your favorite chocolate icing.

Notes

For best results, ensure ingredients are at room temperature. Store in an airtight container for up to 3 days or freeze unfrosted cakes for up to 2 months.