There’s something magical about chocolate cake, isn’t there? It has this incredible ability to turn a regular day into a celebration. I remember a cozy afternoon many moons ago, watching my mom pull out her trusty mixing bowl and whisk. The entire house smelled like a cocoa-laden dream, and as she slid the cake into the oven, I could hardly contain my excitement. When it finally emerged, warm and indulgent, we’d cut into it with a reckless abandon, the chocolatey goodness practically melting in our mouths. That’s the kind of love and warmth I hope to share with you through this Ina Garten Chocolate Cake Recipe.

This cake isn’t just a dessert; it’s a slice of nostalgia, a hug in cake form. And the best part? It’s incredibly easy to whip up even on a busy weekday. So, put on your apron, and let’s create some sweet memories together!

Why You’ll Love This Recipe

• Super Simple: Made with straightforward ingredients, this cake is perfect for beginners!
• Decadently Delicious: Rich, moist chocolate cake that’s a crowd-pleaser at any gathering.
• Versatile: Use it as a base for layer cakes, cupcakes, or even a simple dessert with whipped cream.
• Comforting: Nothing says home like a warm slice of chocolate cake and a glass of milk or coffee.

Ingredients

Here’s what you need to create this delightful chocolatey masterpiece:

• 1 ¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder (use high-quality for the best flavor)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk (buttermilk works wonders too!)
• ½ cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water

Note: Always sift your cocoa powder for a smoother batter, and if possible, opt for high-quality vanilla extract—it’s a game changer!

Step-by-Step Instructions

Get your mixing bowl and spatula ready, my friend! We’re diving into the deliciousness:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will keep your cakes from sticking once they’re baked.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. It should smell heavenly already!
3. Add Wet Ingredients: Add the eggs, milk, oil, and vanilla extraction to your dry mixture. Mix on medium speed with an electric mixer for about 2 minutes. Don’t worry if it looks a bit lumpy; this is just the beginning!
4. Add Boiling Water: Carefully stir in the boiling water. This step makes the batter beautifully thin, but it’s what helps create that super moist texture. Trust the process!
5. Pour and Bake: Pour the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will start smelling like a chocolate wonderland at this point!
6. Cool Down: Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. Don’t rush this part—it’s essential for cake perfection.

Pro Tips & Variations

Now that you’ve mastered the classic version, let’s get a little creative:

• Mix It Up: Add chocolate chips into the batter for an extra fudge-like experience or fold in some nuts for a delightful crunch.
• Flavor Twists: Swap in espresso powder for a rich mocha flavor or add a dash of cinnamon for a warm, spicy note.
• Frost it Up: Top with your favorite frosting—cream cheese, buttercream, or even a simple dusting of powdered sugar. For a real treat, try a rich ganache instead!
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend. Your gluten-free friends will thank you!

Serving Suggestions

There’s no wrong way to serve this cake, but let me share how I love to present it:

• Serve a generous slice warm with a scoop of vanilla ice cream melting over it.
• Pair it with fresh berries and whipped cream for a touch of elegance.
• Or enjoy it with a piping hot cup of coffee or a chilled glass of milk—perfect for any time of day!

Imagine a cozy gathering where everyone is enjoying a slice of this beautiful chocolate cake, laughter fills the air, and you take a moment to savor that first bite. Pure bliss!

Storage Tips

This cake is so delicious, it’s hard to imagine leftovers, but just in case, here’s how to store them:

• Refrigerate: Store any uneaten cake in an airtight container in the fridge for up to 4 days. Just know that it might get a bit firmer as it chills.
• Freeze: To freeze, wrap each cooled cake layer tightly in plastic wrap and then in aluminum foil. It can last in the freezer for about 2-3 months. Who doesn’t love cake waiting for them? Just be sure to defrost it in the fridge overnight before serving.
• Reheat: If you want to enjoy it warm later, pop a slice in the microwave for about 15 seconds. It’ll be like it just came out of the oven!

FAQs

Can I use cocoa powder instead of melted chocolate for frosting?

Absolutely! Using cocoa powder in your frosting yields a beautifully chocolatey flavor and creates a nice texture. Just be sure to adjust the sugar for sweetness.

What can I substitute if I don’t have buttermilk?

No buttermilk? No problem! You can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5-10 minutes, and voila—homemade buttermilk!

Is it necessary to use boiling water in the recipe?

Yes! It helps bloom the cocoa and create a moist cake. Don’t skip this step for the best results!

Can I make this cake ahead of time?

Definitely! Bake the cake layers ahead of time and store them as described. Just frost them when you’re ready to serve for that freshly-made taste.

Conclusion

And there you have it—an Ina Garten Chocolate Cake Recipe that’s sure to bring joy and warmth to your kitchen. I hope you enjoy every bite as much as I do, whether it’s for a birthday, an afternoon pick-me-up, or just because! I’d love to hear how it turns out for you, so don’t hesitate to drop a comment below. Happy baking!

Decadent Ina Garten Choco Cake Recipe Indulge in Bliss

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: mery
• Total Time: 55 minutes
• Yield: 12 servings 1x

Print Recipe

Pin Recipe

Description

Savor the rich flavors of Ina Gartens choco cake recipe Perfect for any occasion this indulgent dessert will satisfy your sweet tooth Enjoy today

---

Ingredients

Scale 1x2x3x

1 ¾ cups all-purpose flour

2 cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 teaspoons pure vanilla extract

1 cup boiling water

Cook Mode Prevent your screen from going dark

---

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Add the eggs, milk, oil, and vanilla extraction to your dry mixture. Mix on medium speed for about 2 minutes.

Carefully stir in the boiling water.

Pour the batter evenly between the prepared pans and bake for 30-35 minutes.

Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: bake
• Cuisine: American

Nutrition

• Serving Size: 12 servings
• Calories: 350 calories
• Sugar: 30 grams
• Fat: 15 grams
• Saturated Fat: 15 grams
• Carbohydrates: 50 grams
• Fiber: 2 grams
• Protein: 5 grams