Ina Garten, how I adore you! I love your commitment to making sure your recipes are accurate. I love that you test each dish about 25 times. I love ideas for entertaining, everyday meals, appetizers and for creating dishes for people we love as much as you love Jeffrey! It’s why we’ve created Cooking Ina’s Favorites as a regular feature up at Sweet Basil Culinary Center where I teach.
But Ina, your Chocolate Cake can change the world, and it’s why it’s one of your most popular recipes. Am I overstating how delicious and moist the cake is? Or that the frosting leaves a rich, not too sweet satiny finish on your tongue? Here’s what I will tell you. Just. Make.Them.
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| Servings |
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
For the Frosting:
- 6 ounces good semisweet chocolate
- 2 sticks unsalted butter at room temperature (1 cup)
- 1 extra-large egg yolk at room temperature
- 1 teaspoon vanilla bean paste
- 1 1/4 cups sifted powdered sugar
- 1 tablespoon instant espresso coffee powder
Ingredients
For the Frosting:
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Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees. Line 2 cupcake pans with liners. Gently spray liners. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a whisk attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared cupcake liners filling only half way. Bake for 18 minutes or until a toothpick comes up clean. (Remove from cupcake pans refrigerate for quick cooling.)
For the Frosting:
- While the cake is cooling, make the frosting. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. (Or microwave chocolate at 30 second intervals until melted.) In the bowl of an electric mixer, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. (Don't whip!) Spread immediately on the cooled cupcakes and frost. Makes 24 cupcakes.
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