Ina Garten Chocolate Cake Recipe: The Barefoot Contessa’s Foolproof Chocolate Heaven
Why You’ll Love This Ina Garten Chocolate Cake
When the Barefoot Contessa speaks, chocolate lovers listen! Ina Garten’s approach to chocolate cake embodies everything we adore about her cooking philosophy: simple ingredients, foolproof techniques, and spectacular results that make you look like a baking genius. This isn’t just another chocolate cake—it’s the kind of deeply chocolatey, incredibly moist dessert that becomes your signature recipe. Inspired by Ina’s timeless techniques, this cake delivers rich cocoa flavor with a tender crumb that stays perfect for days. Whether you’re hosting a dinner party or celebrating a special occasion, this chocolate cake brings that signature Barefoot Contessa elegance to your table with surprisingly minimal fuss.
Recipe Details
| Prep Time | Bake Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 20 mins | 35 mins | 55 mins | 12 | Easy |
What You’ll Need
For the Chocolate Cake:
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-process preferred)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk at room temperature
- ½ cup vegetable oil
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
For the Chocolate Buttercream:
- 6 ounces semisweet chocolate chopped
- ½ pound unsalted butter at room temperature
- 1 large egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- 1¼ cups sifted confectioners’ sugar
- 1 tablespoon instant coffee powder (optional but recommended)
Optional Garnishes:
- Fresh raspberries for decoration
- Chocolate shavings or cocoa powder for dusting
- Flaky sea salt for a gourmet touch
Step-by-Step Directions
- Prepare your baking setup. Preheat oven to 350°F. Butter two 8-inch round cake pans and dust with cocoa powder, tapping out excess. This prevents white flour marks on your dark cake.
- Mix the dry ingredients. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until completely combined and no lumps remain.
- Combine wet ingredients. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla until smooth and well incorporated.
Ina’s Secret: Room temperature ingredients blend more easily and create a smoother batter. Take eggs and buttermilk out 30 minutes before baking.
- Create the batter. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined. The batter will look thick at this point—don’t worry!
- Add the magic ingredient. Slowly stir in the hot coffee until the batter is smooth. The coffee enhances the chocolate flavor without making the cake taste like coffee. The batter will be quite thin—this is exactly right.
- Bake to perfection. Divide batter evenly between prepared pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Don’t overbake—slightly underdone is better than dry.
- Cool properly. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting. This prevents the buttercream from melting.
- Make the buttercream. Melt chocolate in a double boiler or microwave until smooth. Let cool slightly. Beat butter until light and fluffy (3-4 minutes), then beat in egg yolk and vanilla. Gradually add confectioners’ sugar, then the cooled chocolate and coffee powder if using.
- Assemble your masterpiece. Place one cake layer on serving plate. Spread about ⅓ of buttercream on top, then add second layer. Frost top and sides with remaining buttercream, creating elegant swirls with your spatula.
How to Serve
This chocolate cake shines brightest when served at room temperature, allowing all the flavors to fully develop. Cut with a sharp knife dipped in warm water for clean slices that showcase the beautiful layers. Pair with fresh berries to cut through the richness, or serve alongside vanilla ice cream for the ultimate indulgence.
For an elegant presentation worthy of the Barefoot Contessa herself, dust the serving plate with cocoa powder and arrange fresh raspberries around the base. A small sprinkle of flaky sea salt on each slice adds a sophisticated touch that elevates this homestyle cake to restaurant quality.
Expert Tips for Success
The coffee secret: Hot coffee is the key to Ina’s intensely chocolate flavor. If you don’t drink coffee, use hot water mixed with 1 tablespoon instant coffee powder. You won’t taste coffee—just pure chocolate bliss.
Buttercream perfection: The egg yolk in the buttercream creates incredible richness and helps the frosting hold its shape beautifully. Make sure your butter is properly softened—it should give slightly when pressed but not be melting.
Storage wisdom: This cake actually improves overnight! The flavors meld together, and the texture becomes even more tender. Store covered at room temperature for up to 3 days, or refrigerate for up to a week.
Make-ahead magic: Bake the cake layers up to 2 days ahead and wrap tightly in plastic wrap. The buttercream can be made 3 days in advance and refrigerated—just bring to room temperature and re-whip before using.
Pro Tip: For extra-moist cake, brush each layer with simple syrup (equal parts sugar and water, heated until sugar dissolves) before frosting.
Altitude adjustments: If baking above 3,000 feet, reduce baking soda to 1½ teaspoons and increase flour by 2 tablespoons for better structure.
Common Questions
Can I make this as a sheet cake instead?
Absolutely! Use a 9×13 inch pan and bake for 35-40 minutes. This makes serving a crowd much easier and still delivers that signature Ina Garten chocolate flavor everyone loves.
What if I don’t have buttermilk?
Make your own by adding 1 tablespoon white vinegar or lemon juice to 1 cup regular milk. Let sit for 5 minutes until slightly thickened. This creates the same tangy flavor that makes the cake so tender.
Can I use regular cocoa powder instead of Dutch-process?
Yes, but Dutch-process cocoa gives deeper, richer flavor with less bitterness. If using regular cocoa, the cake will be slightly more acidic but still delicious.
How do I know when the buttercream is ready?
The buttercream should be light, fluffy, and spreadable. If it looks curdled after adding the chocolate, keep beating—it will come together into silky perfection.
Can I freeze this cake?
The unfrosted cake layers freeze beautifully for up to 3 months wrapped in plastic wrap and foil. Thaw overnight at room temperature before frosting. The finished cake can be frozen for 1 month.
Final Thoughts
This Ina Garten-inspired chocolate cake proves that the best desserts come from understanding a few key principles: quality ingredients, proper technique, and the patience to let flavors develop. The combination of cocoa powder and hot coffee creates a depth of chocolate flavor that’s simply unmatched, while the tender crumb stays moist for days.
What makes this recipe truly special is its reliability—like all of Ina’s recipes, it works every single time. Whether you’re a beginner baker or seasoned pro, you’ll achieve consistent, impressive results that make you feel like the Barefoot Contessa herself.
This isn’t just a chocolate cake; it’s your new go-to dessert for every celebration. From birthday parties to dinner parties, this recipe delivers the kind of sophisticated simplicity that Ina Garten has made famous. So preheat that oven, gather your ingredients, and get ready to create chocolate magic that would make even the Barefoot Contessa proud!
