A decadent, rich, and incredibly moist chocolate cake that’s earned its place as a beloved classic among bakers and chocolate lovers alike. Originally popularized by Ina Garten and passed down from her friend Michael’s grandmother, this iconic dessert has been charming sweet tooths for decades. Whether you’re baking it for a special occasion or just an indulgent Sunday, it promises to deliver an unforgettable slice.
Ingredients
For the Chocolate Cake
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 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 Frosting
- 6 oz semisweet chocolate, finely chopped
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups powdered sugar, sifted
- 1 tablespoon instant coffee granules (such as Nescafé)
Instructions
Preparing the Cake
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Preheat and Prepare Pans
Set your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter. Line the bottoms with parchment paper, butter the paper, and dust the pans lightly with flour. Tap out any excess. -
Combine the Dry Ingredients
In the bowl of a stand mixer fitted with a paddle attachment, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed just to combine the ingredients evenly. -
Whisk the Wet Ingredients
In a medium mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until fully blended and smooth. -
Mix Wet into Dry
With the mixer on low speed, slowly pour the wet ingredients into the dry mixture. Once incorporated, gradually add the hot brewed coffee and mix just until the batter is smooth. Scrape down the bowl to ensure everything is combined. -
Bake the Cakes
Evenly divide the batter between the prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with just a few moist crumbs. -
Cool the Cakes
Allow the cakes to cool in their pans on a wire rack for 30 minutes. Then gently invert them onto the racks and remove the parchment paper. Let the cakes cool completely before frosting.
Making the Frosting
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Melt the Chocolate
Set a heatproof bowl over a pot of simmering water (double boiler method). Melt the chopped chocolate, stirring occasionally until smooth. Remove from heat and let it cool slightly. -
Cream the Butter
In a stand mixer with the paddle attachment, beat the butter on medium-high speed for about 3 minutes, or until it’s very light and fluffy. -
Incorporate Vanilla and Egg Yolk
Add the vanilla extract and egg yolk to the whipped butter. Beat for another 3 minutes, until fully combined and the mixture is creamy and pale. -
Add the Sugar
Turn the mixer to low speed and slowly add the sifted powdered sugar. Once it’s incorporated, increase the speed to medium and beat until the frosting is silky and smooth. -
Add Coffee and Melted Chocolate
Dissolve the instant coffee granules in 2 teaspoons of hot water. Slowly add the coffee mixture and the melted chocolate to the buttercream while mixing on low speed. Once everything is blended, increase the speed slightly and beat until glossy and fully combined.
Assemble the Cake
- Place one of the cooled cakes on a serving plate or cake stand. Spread a generous amount of frosting on top.
- Place the second cake layer on top, gently pressing down. Apply a thin crumb coat to seal in any loose crumbs.
- Frost the top and sides generously with the remaining buttercream.
- Slice and serve. Prepare for compliments.
Tips for Perfect Results
- Room Temperature Ingredients: Make sure eggs, buttermilk, and butter are at room temperature for better emulsion and smoother texture.
- Hot Coffee Magic: Don’t skip the hot coffee—its heat helps bloom the cocoa powder and enhances the chocolate flavor. The result is a deeper, more complex taste.
- Use High-Quality Cocoa and Chocolate: The richness of this cake heavily depends on your cocoa and chocolate—opt for high-quality brands.
- Don’t Overmix: Once the coffee is added, mix only until everything is combined. Overmixing can make the cake dense.
- Cool Completely Before Frosting: Frosting warm cakes causes the buttercream to melt and slide off. Patience is key.
- Freezer-Friendly: You can bake the cake layers ahead and freeze them tightly wrapped in plastic for up to 2 months. Just thaw before frosting.
FAQs
What makes this chocolate cake so moist and rich?
This cake owes its luxurious texture to the combination of buttermilk, vegetable oil, and hot coffee. The buttermilk adds tang and tenderness, oil keeps it moist longer than butter-based cakes, and coffee amplifies the chocolate flavor.
Can I make this cake without coffee?
Yes, you can substitute the hot coffee with hot water or even hot milk, though the flavor won’t be quite as intense. The coffee doesn’t make the cake taste like coffee—it just enhances the chocolate.
Is the frosting safe with raw egg yolk?
This is a classic French buttercream method. The egg yolk is beaten well into the hot butter, but if you’re concerned, you can omit the yolk or use pasteurized eggs. Alternatively, you can make a traditional American buttercream or ganache instead.
Can I use different pan sizes?
Absolutely. You can bake this in a 9×13-inch pan for a sheet cake, or divide it into cupcakes (adjusting bake time accordingly). Just remember to grease and line pans appropriately.
How should I store the cake?
Keep the frosted cake covered at room temperature for up to 2 days, or refrigerate for longer freshness (up to 5 days). Bring to room temperature before serving for best texture and flavor.
Can I make it ahead?
Yes! The layers can be made a day ahead and kept tightly wrapped. The frosting can be stored in the fridge for up to 3 days. Allow it to come to room temperature and rewhip before using.
Can I freeze leftovers?
Definitely. Slice the cake and wrap individual portions in plastic wrap, then place them in a freezer bag. Thaw overnight in the refrigerator or at room temperature for a few hours.
This chocolate cake is more than just a dessert—it’s a celebration of indulgence, tradition, and comfort. Whether you’re marking a special occasion or just treating yourself, this recipe guarantees a rich, satisfying result that’s impossible to forget.