This Ina Garten Chocolate Fudge Cake is a show-stopping dessert that will impress any chocolate lover. It’s a straightforward recipe that yields a incredibly moist and intensely chocolatey cake, perfect for special occasions or simply when you need a serious chocolate fix.
Key Ingredients for Ina Garten Chocolate Fudge Cake
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (at room temperature)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
How to Make Ina Garten Chocolate Fudge Cake
Get ready for a truly decadent chocolate experience! This Ina Garten Chocolate Fudge Cake is surprisingly easy to whip up, resulting in a deeply moist and intensely flavored cake with a rich, fudgy texture. The magic lies in the simple yet powerful combination of quality cocoa and hot coffee, which bloom the chocolate’s flavor and ensure an incredibly tender crumb. With a preparation time of just 20 minutes, you’ll be enjoying this unbelievably satisfying dessert in no time.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper rounds and grease and flour the parchment as well. Make sure to tap out any excess flour.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure all the dry ingredients are thoroughly combined; this prevents pockets of baking soda or leavening agents in the finished cake.
- Add Wet Ingredients (Except Coffee): Add the two large eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until everything is well incorporated and the batter is smooth. Scrape down the sides of the bowl as needed to ensure everything is mixed in.
- Incorporate Hot Coffee: Reduce the mixer speed to low and gradually add the hot brewed coffee. The batter will become quite thin at this stage, which is exactly what you want for an incredibly moist cake. Mix just until the coffee is fully incorporated. Be careful not to overmix once the liquid is added.
- Divide and Bake: Pour the batter evenly into the prepared cake pans. Gently tap the pans on the counter a few times to release any large air bubbles.
- Bake: Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The exact baking time can vary depending on your oven, so start checking around the 30-minute mark.
- Cool: Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10 to 15 minutes. This allows them to firm up slightly before you attempt to remove them.
- Invert and Cool Completely: After the initial cooling period, carefully invert the cakes onto the wire rack to cool completely. Make sure they are entirely cool before frosting. Attempting to frost a warm cake will result in melted frosting and a messy outcome.
Why You’ll Love This Ina Garten Chocolate Fudge Cake
You’ll fall head over heels for this Ina Garten Chocolate Fudge Cake because it delivers an unparalleled, intensely rich chocolate experience that’s both deeply satisfying and surprisingly straightforward to achieve at home. Unlike many overly sweet or dry chocolate cakes, this recipe boasts a wonderfully fudgy texture and a complex, deep chocolate flavor thanks to the secret ingredient: hot coffee, which miraculously enhances the cocoa without overpowering the cake. Making this decadent dessert from scratch is not only a rewarding experience but also a wonderful cost-saving alternative to purchasing expensive bakery cakes.
The aromatic blend of high-quality cocoa and the subtle warmth of expertly brewed coffee creates a flavor profile that is simply irresistible, especially when paired with a luscious chocolate frosting or a simple dusting of powdered sugar. It’s the perfect way to elevate any celebration or simply treat yourself to a moment of pure chocolate bliss. Don’t miss out on the opportunity to create this show-stopping dessert; bake this Ina Garten Chocolate Fudge Cake today and discover your new go-to chocolate recipe!
Storing and Reheating Tips
To keep your Ina Garten Chocolate Fudge Cake at its delicious peak, proper storage is key. Once completely cooled and if unfrosted, wrap the cake layers tightly in plastic wrap and then in aluminum foil. Store at room temperature for up to 2 days. If frosted, however, it’s best to store the cake in an airtight container. Refrigerate frosted cakes for up to 3-4 days. For longer storage, individual slices or whole unfrosted cakes can be frozen.
To freeze: Wrap unfrosted cake layers tightly in plastic wrap, then in a layer of aluminum foil, and finally place them in a freezer-safe airtight container or heavy-duty freezer bag. They will keep well in the freezer for up to 2-3 months. To reheat or thaw: If refrigerated, allow the cake to come to room temperature for about 30 minutes before serving. If frozen, transfer the cake to the refrigerator the day before you plan to serve it and allow it to thaw completely. For unfrosted slices, you can gently warm them in a low oven (around 250°F or 120°C) for a few minutes until just heated through, but be cautious not to overbake and dry them out.
Final Thoughts
This Ina Garten Chocolate Fudge Cake is a testament to how simple ingredients can create extraordinary results. It’s the ultimate chocolate indulgence that’s both accessible and utterly delicious. Gather your loved ones and experience the joy of this magnificent cake!
Ina Garten Chocolate Fudge Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper rounds and grease and flour the parchment as well. Make sure to tap out any excess flour.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure all the dry ingredients are thoroughly combined; this prevents pockets of baking soda or leavening agents in the finished cake.1.75 cups all-purpose flour, 2 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Add the two large eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until everything is well incorporated and the batter is smooth. Scrape down the sides of the bowl as needed to ensure everything is mixed in.2 large eggs, 1 cup buttermilk, 0.5 cup vegetable oil, 2 teaspoons vanilla extract
- Reduce the mixer speed to low and gradually add the hot brewed coffee. The batter will become quite thin at this stage, which is exactly what you want for an incredibly moist cake. Mix just until the coffee is fully incorporated. Be careful not to overmix once the liquid is added.1 cup hot brewed coffee
- Pour the batter evenly into the prepared cake pans. Gently tap the pans on the counter a few times to release any large air bubbles.
- Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The exact baking time can vary depending on your oven, so start checking around the 30-minute mark.
- Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10 to 15 minutes. This allows them to firm up slightly before you attempt to remove them.
- After the initial cooling period, carefully invert the cakes onto the wire rack to cool completely. Make sure they are entirely cool before frosting. Attempting to frost a warm cake will result in melted frosting and a messy outcome.