There are few things in life as glorious as chocolate cake. And not just any chocolate cake, but Ina Garten’s Chocolate Cake. The queen of effortless elegance, Ina has mastered the art of creating recipes that are both sophisticated and completely foolproof. So when I found myself in dire need of a chocolate fix (and by dire, I mean a crisis-level craving), I knew exactly where to turn.
It all started on a Sunday afternoon when I had grand visions of an Ina Garten-inspired dinner spread. Maybe an exquisite roast chicken with crispy skin, or perhaps one of her famous Ina Garten soup recipes to warm up a chilly day. But, let’s be real—I was mostly thinking about dessert.
The thing is, I don’t just crave chocolate cake; I need it like oxygen. And on this particular day, my craving was bordering on desperation. You know the kind—the one where only a slice of dense chocolate cake will do. But not just any cake; I wanted something rich, decadent, and borderline sinful. Something so good it could make me forget that my laundry pile was reaching Mount Everest status.
Enter Ina Garten’s Chocolate Cake. A masterpiece. A showstopper. A cake that doesn’t just satisfy cravings—it transcends them. I had made this cake once before for a friend’s birthday, and let me tell you, it disappeared faster than a free sample at Costco. So with my mind made up, I grabbed my whisk, channeled my inner Ina, and got to work.
Why You’ll Love This Chocolate Cake
- It’s Foolproof Yet Fabulous You don’t need to be a professional baker to pull this off. Ina Garten’s recipes are known for their simplicity, and this one is no exception. Even if your usual baking skills involve burning toast, this cake will turn out perfectly.
- Deep, Rich Chocolate Flavor If you’re looking for a cake that tastes like a whisper of cocoa powder, keep scrolling. This one is bold, intense, and unapologetically chocolatey—just the way it should be.
- Moist and Dense, But Not Overpowering Some cakes are so heavy they feel like lifting a dumbbell at the gym. Not this one. It’s got just the right balance of moistness and structure to be both satisfying and airy.
- Pairs Perfectly With Ice Cream If you’ve ever had Applebee’s Lava Cake Recipe and loved how the warm, gooey chocolate meets cold vanilla ice cream, you’ll adore this. Trust me, one scoop of vanilla or coffee ice cream takes it to another level.
- Versatile for Any Occasion Whether it’s a birthday, an anniversary, or just a “treat yourself” moment, this cake fits the bill. Ina Garten Thanksgiving recipes may focus on turkey and stuffing, but I’d argue that a slice of this cake is just as important.
- Easily Adaptable for Dietary Needs Need a gluten free chocolate lava cake option? No problem. Swap the all-purpose flour for a high-quality gluten-free blend, and you’re good to go.
Ingredients for Ina Garten’s Chocolate Cake
- 1 3/4 cups all-purpose flour (or gluten-free alternative)
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed coffee
Equipment:
- Mixing bowls
- Electric mixer
- 9-inch cake pans
- Parchment paper
- Wire cooling rack
How to Make Ina Garten’s Chocolate Cake
- Preheat & Prep Set your oven to 350°F. Grease two 9-inch round cake pans and line them with parchment paper.
- Mix the Dry Ingredients In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients In another bowl, whisk buttermilk, oil, eggs, and vanilla.
- Mix & Pour Slowly add the wet ingredients into the dry, mixing until just combined. Then, stir in the hot coffee.
- Bake to Perfection Divide the batter evenly between the pans and bake for 30-35 minutes. A toothpick inserted should come out clean.
- Cool & Frost Let cakes cool completely before frosting with your favorite chocolate buttercream or ganache.
Notes & Tips
- Use High-Quality Cocoa Powder. The better the cocoa, the richer the flavor. Dutch-processed cocoa will make a difference.
- Hot Coffee is the Secret Ingredient. It deepens the chocolate flavor without making the cake taste like coffee.
- Don’t Overmix the Batter. Overmixing leads to a dense cake. Stir just until combined.
- Frosting Choices Matter. Go with classic buttercream for a smooth, velvety finish or use ganache for an extra chocolatey kick.
- Make it an Italian Chocolate Cake Twist. Want to take it up a notch? Add a shot of espresso and a touch of almond extract to the batter for an Italian chocolate cake version.
Macronutrients Count Per Serving
- Calories: 450
- Carbohydrates: 58g
- Protein: 6g
- Fat: 22g
- Saturated Fat: 10g
- Fiber: 4g
- Sugar: 35g
Bonus Pro Tips for the Recipe
- Use High-Quality Cocoa Powder
The better the cocoa, the richer the flavor. Dutch-processed cocoa will make a difference. - Hot Coffee is the Secret Ingredient
It deepens the chocolate flavor without making the cake taste like coffee. - Don’t Overmix the Batter
Overmixing leads to a dense cake. Stir just until combined. - Frosting Choices Matter
Go with classic buttercream for a smooth, velvety finish or use ganache for an extra chocolatey kick. - Make it an Italian Chocolate Cake Twist
Want to take it up a notch? Add a shot of espresso and a touch of almond extract to the batter for an Italian chocolate cake version.
Chocolate Cake Chronicles: Q & A Edition
Q: What are the best side dishes to serve with this cake?
A: This cake pairs beautifully with fresh berries, a scoop of vanilla or coffee ice cream, or even a dollop of freshly whipped cream.
Q: Can I make this cake ahead of time?
A: Absolutely! Bake the cake a day in advance, wrap it tightly, and store it at room temperature. Frost before serving for the freshest taste.
Q: How can I make this cake even more indulgent?
A: Try adding chocolate chips to the batter, a drizzle of caramel on top, or a layer of chocolate ganache between the layers.
Q: Can I make this cake gluten-free?
A: Yes! Just swap the all-purpose flour for a high-quality gluten-free flour blend, and you’ll still get the same delicious results.
Q: What’s the best way to store leftovers?
A: Keep the cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. Warm up a slice in the microwave for a just-baked taste.
