Ina Garten Chocolate Cake With Coffee Recipe [FULL GUIDE]

If you’ve ever dreamed of biting into a chocolate cake that’s so moist it practically melts in your mouth – with just a whisper of coffee to amp up that chocolate flavor – then Ina Garten’s Chocolate Cake with Coffee recipe is your new best friend. Known as the Barefoot Contessa, Ina has a way of taking classic dishes and elevating them with simple yet genius twists.

This cake is the perfect harmony of rich chocolate and the subtle bitterness of coffee, which doesn’t overpower but enhances every bite. Whether you’re celebrating a special occasion or simply craving a decadent treat, this cake is sure to impress and satisfy.

Why coffee with chocolate? Because coffee enhances the depth of chocolate flavor, making it more intense and complex. It’s like a secret weapon bakers use to make chocolate desserts sing.

Ina Garten Chocolate Cake With Coffee Recipe

The beauty of this cake is in its simplicity and elegance. It’s a classic chocolate cake, but with coffee brewed into the batter – making it extra moist and flavorful. The frosting? A silky chocolate ganache that ties everything together with a smooth, luscious finish.

Here’s a sneak peek of what makes this recipe so special:

• Deeply rich chocolate flavor thanks to the blend of cocoa powder and brewed coffee.
• Moist, tender crumb that’s soft yet sturdy enough to hold layers.
• Decadent chocolate ganache frosting that’s glossy, smooth, and indulgent.
• Balanced sweetness and bitterness – not too sugary, with the coffee adding a subtle twist.

If you love chocolate desserts and want to try something a little different yet classic, this cake is a must-make.

Ingredients Needed

Ina’s recipes are famously straightforward, but precise – every ingredient plays a crucial role. Here’s everything you’ll need:

For The Cake

• 2 cups all-purpose flour – provides structure and the right crumb texture.
• 2 cups sugar – sweetness and moisture.
• ¾ cup unsweetened cocoa powder – pure chocolate flavor.
• 2 teaspoons baking powder – for lift and lightness.
• 1 ½ teaspoons baking soda – also helps with rising and crumb texture.
• 1 teaspoon salt – balances the sweetness and enhances flavors.
• 1 cup brewed coffee (hot) – the secret flavor booster.
• 1 cup buttermilk – tenderizes the crumb and adds slight tang.
• ½ cup vegetable oil – keeps the cake moist and soft.
• 2 large eggs – bind everything and add richness.
• 2 teaspoons vanilla extract – aromatic depth.

For The Ganache Frosting

• 1 ½ cups heavy cream – makes the ganache silky and smooth.
• 12 ounces bittersweet or semisweet chocolate, chopped – the star ingredient.
• 2 tablespoons unsalted butter – adds shine and richness.

How To Make Ina Garten Chocolate Cake With Coffee

Ready for the step-by-step? Here’s the full breakdown so you don’t miss a beat:

Step 1: Prep Your Oven And Pans

• Preheat your oven to 350°F (175°C).
• Grease two 9-inch round cake pans and line the bottoms with parchment paper. This ensures easy removal later.

Step 2: Mix Dry Ingredients

• In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Sifting ensures there are no lumps and aerates the mixture.

Step 3: Combine Wet Ingredients

• In another bowl, whisk together the hot brewed coffee, buttermilk, vegetable oil, eggs, and vanilla extract.
• The hot coffee will slightly ’bloom’ the cocoa powder once combined, intensifying the chocolate flavor.

Step 4: Bring It All Together

• Gradually add the wet ingredients to the dry, stirring gently until smooth.
• Be careful not to overmix – just enough to combine.

Step 5: Bake

• Divide the batter evenly between the two pans.
• Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Cool in pans for 10 minutes, then turn out onto racks to cool completely.

Step 6: Make The Ganache Frosting

• Heat the heavy cream in a saucepan until just simmering.
• Pour the hot cream over the chopped chocolate in a heatproof bowl.
• Let sit for a minute, then stir gently until smooth.
• Add butter and stir until melted and glossy.
• Let the ganache cool until thick enough to spread but still pourable.

Step 7: Assemble And Frost

• Place one cake layer on your serving plate.
• Spread a generous layer of ganache on top.
• Add the second cake layer and cover the entire cake with the remaining ganache.
• For an extra touch, you can pipe or drizzle leftover ganache decoratively.

Ingredient Science Spotlight

Here’s where the magic happens – why these ingredients work so well together:

• Coffee & Cocoa Powder: Coffee contains natural compounds that enhance chocolate’s flavor, making it taste richer and less flat. The hot coffee helps dissolve the cocoa and release these flavors.
• Buttermilk: Adds acidity which reacts with the baking soda to help the cake rise beautifully and keeps the crumb tender.
• Vegetable Oil: Unlike butter, oil stays liquid at room temperature, which means your cake remains moist longer.
• Eggs: Provide structure but also moisture and richness.
• Ganache: The mix of cream and chocolate creates a luxurious frosting that’s shiny and smooth – and it sets up to a perfect consistency without being too stiff or too runny.

Expert Tips

To make your cake absolutely perfect, keep these insider pointers in mind:

• Use freshly brewed strong coffee (espresso if possible) for the best flavor impact.
• Don’t overmix the batter – it can make the cake dense.
• Make sure the ganache is cooled before frosting so it doesn’t slide off but isn’t too stiff to spread.
• Use high-quality cocoa powder and chocolate – it really makes a difference.
• Let the cake layers cool completely before frosting to avoid melting the ganache.
• Wrap the finished cake and refrigerate for a couple of hours – it helps the flavors meld beautifully.

Recipe Variations

Feeling adventurous? Here are some ways to tweak the recipe:

• Add a splash of Kahlua or coffee liqueur to the ganache for an adult twist.
• Swap buttermilk for Greek yogurt to add protein and extra tang.
• Mix in finely chopped nuts (like walnuts or pecans) into the batter for crunch.
• Top with fresh raspberries or strawberries – their tartness cuts through the richness perfectly.
• Use dark chocolate instead of bittersweet for a slightly less sweet finish.
• Add a pinch of cinnamon or chili powder in the batter for a subtle spice kick.

Final Words

This cake isn’t just a dessert – it’s an experience. The moment you slice into that moist crumb, and the aroma of chocolate and coffee wafts up, you know you’re in for a treat. It’s elegant enough for dinner parties but straightforward enough for a cozy night in. Ina Garten’s recipe nails that perfect balance of indulgence and approachability, making it a classic to keep in your baking repertoire forever.

FAQs

What Makes Ina Garten’s Chocolate Cake With Coffee Unique?

Ina Garten’s chocolate cake with coffee is unique because the addition of coffee enhances the rich, deep flavor of the chocolate, making the cake extra moist and flavorful. The combination of high-quality cocoa powder and brewed coffee creates a sophisticated taste profile that elevates this classic dessert.

Can I Use Instant Coffee For The Cake?

Yes, you can use instant coffee in place of brewed coffee. Just dissolve the instant coffee granules in hot water, following the proportions suggested in the recipe. However, brewed coffee may provide a slightly richer flavor.

What Type Of Chocolate Is Best For Ina Garten’s Chocolate Cake?

For the best results, Ina Garten recommends using a good-quality unsweetened cocoa powder. If you’re using chocolate chips or bars, opt for a high-quality semi-sweet or bittersweet chocolate for a more intense flavor.

Can I Make This Cake Ahead Of Time?

Yes, you can make Ina Garten’s chocolate cake ahead of time. Once the cake has cooled, wrap it tightly in plastic wrap and store it at room temperature for up to two days. Alternatively, you can freeze it for up to three months and thaw it at room temperature before serving.

How Do I Make Sure The Cake Is Moist?

To ensure the cake stays moist, be sure not to overmix the batter. Overmixing can incorporate too much air, making the cake dense and dry. Also, the brewed coffee adds moisture, so it’s essential to use the right amount of liquid and follow the recommended baking time.

Can I Use A Different Type Of Coffee If I Don’t Have Brewed Coffee?

If you don’t have brewed coffee, you can substitute it with espresso or even strong brewed tea, though this will alter the flavor profile. For the best chocolate flavor, it’s recommended to stick with coffee or espresso.

What Can I Substitute For Sour Cream In The Recipe?

If you’re looking for a substitute for sour cream, you can use Greek yogurt or buttermilk. These alternatives will provide the same tangy flavor and moisture that sour cream contributes to the cake.

How Long Do I Bake Ina Garten’s Chocolate Cake?

The baking time typically ranges from 35 to 40 minutes, depending on the size and type of pans you’re using. It’s best to check for doneness by inserting a toothpick into the center of the cake-if it comes out clean or with just a few crumbs, the cake is done.

Can I Make The Frosting Ahead Of Time?

Yes, you can make the frosting ahead of time. Once prepared, store it in an airtight container in the refrigerator for up to a week. Before using, allow it to come to room temperature and give it a quick stir to restore its consistency.

How Should I Store Ina Garten’s Chocolate Cake?

Store the chocolate cake in an airtight container at room temperature for up to two days. If you want to keep it longer, you can refrigerate the cake for up to a week, but it’s best enjoyed fresh. To avoid drying out, wrap it tightly in plastic wrap.