Description

Indulge in the exquisite taste of Ina Garten’s Chocolate Cake, a rich and moist dessert that will elevate any occasion. This classic recipe features a perfect blend of buttermilk and hot coffee, ensuring a tender crumb with every bite. The highlight is its velvety chocolate buttercream frosting adorned with elegant Chocolate Crispearls, making it not only delicious but also visually stunning. Whether it’s for birthdays, holidays, or a cozy night in, this cake promises to impress your guests and satisfy your sweet cravings.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
In one bowl, mix vegetable oil, buttermilk, eggs, and vanilla until well combined.
In another bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt until lump-free.
Gradually combine wet ingredients into dry ingredients without overmixing.
Stir in hot coffee until fully incorporated.
Divide batter between prepared pans and bake for about 38 minutes or until a toothpick comes out clean.
Allow cakes to cool before frosting with chocolate buttercream.

Prep Time: 20 minutes
Cook Time: 38 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg