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chocolate cake with piece cut out
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The Chocolate Cake

The very best chocolate cake from Ina Garten, with a moist, tender crumb, rich chocolate flavor, and perfect buttercream frosting.
Course cake
Cuisine American
Diet Low Salt
Keyword bittersweet chocolate, chocolate buttercream, coffee
Prep Time 50 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Servings 10 servings

Ingredients

  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 cup good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 eggs at room temperature
  • 1 teaspoon vanilla
  • 1 cup freshly brewed hot coffee

Chocolate Frosting

  • 6 oz good semisweet or bittersweet chocolate
  • 1/2 pound [2 sticks] unsalted butter at room temperature
  • 1 egg yolk at room temperature
  • 1 teaspoon vanilla
  • 1 1/4 cups sifted powdered sugar

Instructions

  • Preheat the oven to 350 F. Butter two 8 inch round cake pans (make sure cake pans are at least 2 inches tall). Line with parchment paper, then butter and flour the pans (if you need a visual on this step, here is a You Tube video that is helpful.
  • Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35-40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely, removing parchment paper.
  • Place one layer, flat side up, on a plate. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

For the frosting:

  • Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the powdered sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
  • On low speed, add the chocolate to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.