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Ina Garten Bittersweet Chocolate Cake

Ina Garten Bittersweet Chocolate Cake - recipe card
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This intensely rich and moist bittersweet chocolate cake from Ina Garten is a chocolate lover’s dream. The use of good-quality bittersweet chocolate and a touch of coffee deepens the flavor, while a simple, satiny ganache glaze provides a flawless finish. Each slice is decadent and tender, perfect for a special occasion or an everyday indulgence.

Ingredients

Scale
  • 4 oz / 113g good-quality bittersweet chocolate (61-70% cacao), roughly chopped
  • 4 oz (1/2 cup) unsalted butter, cut into 8 pieces, plus extra for greasing pans
  • 1/2 cup light or dark brown sugar, lightly packed
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup full-fat Greek yogurt, at room temperature
  • 1/2 cup hot brewed coffee (or 1/2 cup hot water mixed with 1 teaspoon instant espresso powder)
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder (preferably Dutch-processed)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • For the Ganache Glaze:
  • 4 oz / 113g good-quality bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter, at room temperature

Instructions

  1. Preheat the oven to 350°F / 177°C. Grease two 6-inch round cake pans with butter, line the bottoms with parchment paper rounds, then lightly grease the parchment. This ensures the delicate cakes release cleanly after baking.
  2. In a medium-sized heatproof bowl set over a saucepan of barely simmering water (the bowl should not touch the water), combine the 4 oz chopped bittersweet chocolate and the 4 oz (1/2 cup) butter. Stir occasionally with a rubber spatula until completely melted and smooth. Remove the bowl from the heat and allow it to cool for 5 minutes; you want it warm, not hot, so it doesn’t cook the eggs in the next step.
  3. In a large mixing bowl, whisk together the brown sugar and granulated sugar. Pour the warm chocolate-butter mixture into the sugars and whisk until combined and glossy. Whisk in the eggs one at a time, incorporating fully after each addition, then whisk in the vanilla and Greek yogurt until the batter is smooth and creamy.
  4. Slowly pour the hot coffee into the batter while whisking gently. The batter will look very thin and liquid—this is correct and ensures a very moist crumb. Set it aside for a moment.
  5. In a separate medium bowl, sift together the all-purpose flour, cocoa powder, kosher salt, baking soda, and baking powder. Sifting aerates the mixture and guarantees no lumps remain. Whisk the dry ingredients with a fork to evenly distribute.
  6. Add the dry ingredients all at once to the wet batter. Fold gently with a rubber spatula, scraping the bottom and sides of the bowl, until just incorporated. The batter will be thin but should be smooth and uniform—do not overmix or the cake will be tough.
  7. Divide the batter evenly between the two prepared pans, using a scale or a measuring cup for accuracy. Bake for 22-28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter). The tops should spring back lightly when touched. Set the pans on a wire rack to cool for 10 minutes.
  8. Run a thin knife around the edges of each pan to loosen the cakes, then invert them onto the wire rack. Remove the parchment paper and let the cakes cool completely to room temperature, about 1 hour. They must be fully cool before glazing or the ganache will melt and slide off.
  9. While the cakes cool, make the ganache glaze. Place the finely chopped 4 oz chocolate in a small heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer—bubbles should form around the edges but it should not boil vigorously. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes.
  10. Whisk the chocolate and cream together slowly, starting from the center and working outward, until the mixture is smooth and glossy. Add the tablespoon of room-temperature butter and whisk until fully melted and incorporated. The butter adds extra shine and a velvety texture. Allow the ganache to cool at room temperature for 10–15 minutes, stirring occasionally, until it thickens enough to coat a spoon thickly.
  11. Place one cooled cake layer on a serving plate. Pour a generous spoonful of ganache (about 1/4 of the total) onto the center and spread it evenly to the edges. Place the second layer on top, aligning it carefully. Pour the remaining ganache onto the center of the top layer, letting it flow down the sides naturally. Use an offset spatula to gently coax any bare spots, leaving a slight drip effect for a rustic look.
  12. Allow the ganache to set at room temperature for about 20 minutes before slicing. For a neater finish, refrigerate the cake for 10 minutes before slicing. Serve in thick wedges. The cake is best at room temperature, so if refrigerated, let it sit out for 15 minutes before serving.

Notes

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, the unfrosted cake layers can be tightly wrapped in plastic wrap and then foil, and frozen for up to 3 months. To serve, thaw overnight in the refrigerator, then bring to room temperature before glazing and serving. The assembled and glazed cake can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving. Reheat individual slices in a microwave for 10-15 seconds if desired.

Nutrition

Keywords: bittersweet chocolate cake, Ina Garten chocolate cake, chocolate ganache cake, American dessert, chocolate layer cake, special occasion cake, easy chocolate cake, coffee chocolate cake

Find it online: https://inagartendishes.com/ina-garten-bittersweet-chocolate-cake/