Description
Ina Garten’s classic chocolate cake delivers pure comfort straight from your kitchen with rich, deep chocolate flavor that melts in your mouth. Baking this simple yet elegant dessert becomes a delightful weekend treat perfect for sharing with family and friends.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 cup unsalted butter
- 4 cups powdered sugar
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 cup boiling water
- ¼ cup heavy cream
- 2 teaspoons pure vanilla extract (2 times)
Leavening and Seasoning:
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
Instructions
- Grease two 9-inch round cake pans with butter at 350°F, ensuring your pans are completely coated.
- Sift 2 cups flour, 2 cups sugar, ¾ cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt into a large mixing bowl.
- Whisk 2 eggs, 1 cup milk, ½ cup vegetable oil, and 2 tsp vanilla extract in a separate bowl until completely blended.
- Pour wet ingredients into dry ingredients, stirring until just combined without overmixing.
- Gradually add 1 cup boiling water, stirring until batter becomes smooth and thin.
- Distribute batter equally between prepared cake pans, tapping pans gently to release air bubbles.
- Bake at 350°F for 30-35 minutes, checking doneness with a toothpick inserted in center.
- Remove cakes and let rest in pans for 10 minutes to prevent breaking.
- Transfer cakes onto wire racks, allowing them to cool completely for 1 hour.
- Beat 1 cup butter in stand mixer until creamy and light.
- Slowly incorporate 4 cups powdered sugar, ¾ cup cocoa powder, and ½ tsp salt on low speed.
- Add ¼ cup heavy cream and 2 tsp vanilla extract, then whip on medium-high until frosting becomes fluffy.
- Spread frosting between cake layers and over entire surface evenly.
- Chill cake for 15-20 minutes to help frosting set before serving.
Notes
- Ensure boiling water is truly hot when adding to batter, as this helps activate the cocoa and creates a rich, tender crumb.
- Cool cake layers completely before frosting to prevent melting and sliding of the buttercream.
- Use room temperature ingredients for smoother mixing and better cake texture.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s soft structure.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 474 kcal
- Sugar: 54 g
- Sodium: 302 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 69 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 53 mg