Ina Garten’s Chocolate Cake
…a chocolate cake recipe to die for
It’s officially fall here in Texas which means temperatures have finally brushed the mid-80s and it’s time to pull out the pumpkins and fall decor! Fall is my absolute favorite time of year to get in the kitchen and try out some new recipes. This spectacular chocolate cake and buttercream recipe is a take on Ina Garten’s classic chocolate cake recipe modified just a bit to my liking.
I hope you enjoy this cake as much as I do!
Equipment
Stand or hand mixer if you desire a lighter fluffier cake
Two 6-inch round cake pans & muffin tin to fit six (6) cupcakes since you will have leftover batter when using a six-inch pan
Dry ingredients
1 3/4 cup all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp espresso powder
Wet ingredients
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tbsp vanilla extract
For the cake
Preheat oven to 350F and butter two 6-inch round cake pans and dust with flour
Mix all the dry ingredients together well in a large bowl.
In a separate bowl, whisk together all the wet ingredients.
Slowly add the wet ingredients to the dry ingredients, mixing as you go. Once incorporated, mix everything until there are no pockets of flour left.
Divide the batter between the two cake pans, and use left over batter to fill as many cupcake tins as you can. I was able to fit 4 cupcakes and then bake for 30 minutes until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it. You can also check the internal temperature of the cake with a thermometer and if it reaches 212F you can pull the cakes. Cupcakes will only take about 16 – 20 minutes to bake.
Allow the cakes to fully cool in the pans. You can speed the process up if you’re impatient like I am and place the baked cakes in the fridge or freezer to allow them to come down to temperature quickly. The cakes can be made a day or two ahead and kept in the refrigerator before frosting.
For the frosting
2 sticks of butter (I used salted because I don’t like a super sweet buttercream), but you can use unsalted or salted for this recipe.
1 tbsp vanilla extract
1 tsp almond extract (if you like)
3 – 5 cups powdered sugar (sifted)
Instructions
Beat the softened butter for a minute with a mixer using the paddle attachment on medium speed.
Turn off the mixer and add the 3 cups of sifted powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated well with the butter. The mixture will not be smooth quite yet.
Increase mixer speed to medium/high and add the vanilla extract, salt (if using unsalted butter), beat for 2-3 minutes until it is whipped, fluffy, and creamy in appearance. You should see the buttercream turn a pale yellow color.
If you desire a stiffer consistency, continue adding powdered sugar. If it becomes too thick, add a little milk or water to thin out.
*recipe adapted from Ina Garten
