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Ina Garten Chocolate Espresso Cake

Ina Garten Chocolate Espresso Cake
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An intensely rich and moist chocolate cake infused with espresso, offering a deep, complex flavor with a tender crumb. This small-batch cake is perfect for an indulgent dessert for four, with a subtle coffee note that enhances the chocolate without overpowering it.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon espresso powder (such as Medaglia d’Oro)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup buttermilk, at room temperature
  • 1/4 cup freshly brewed strong coffee or hot water mixed with 1 teaspoon instant espresso powder

Instructions

  1. Preheat the oven to 350°F (177°C). Lightly butter a 6-inch round cake pan, line the bottom with a parchment round, then butter and flour the entire pan, tapping out excess. This ensures the cake releases cleanly.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy. Scrape the bowl halfway through to ensure even creaming, which incorporates air for a tender crumb.
  3. Add the eggs one at a time, beating on medium speed after each until fully combined. Beat in the vanilla extract. The mixture may look slightly curdled, but it will come together with the dry ingredients.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Whisking aerates the dry ingredients and distributes the leavening evenly.
  5. With the mixer on low speed, add one-third of the dry ingredients to the butter mixture, then add half of the buttermilk, mixing just until combined. Repeat with the remaining dry ingredients and buttermilk, ending with the dry ingredients. Scrape the bowl as needed. Do not overmix, or the cake may become tough.
  6. With the mixer still on low, slowly pour in the hot coffee mixture and mix just until the batter is smooth and glossy. The hot liquid helps bloom the cocoa and espresso for deeper flavor. The batter will be thin, which is correct.
  7. Pour the batter into the prepared pan and tap the pan gently on the counter to release any air bubbles. Bake for 30-35 minutes, until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The cake should pull away slightly from the sides of the pan.
  8. Remove the cake from the oven and place on a wire rack. Allow it to cool in the pan for 10 minutes, then run a thin knife around the edges and invert the cake onto the rack. Remove the parchment and let the cake cool completely to room temperature, about 1 hour, before slicing. For a cleaner slice, chill the cake for 15 minutes before cutting.
  9. Serve the cake plain, dusted with powdered sugar, or with lightly sweetened whipped cream. Each serving is one-quarter of the cake.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap the cooled, ungarnished cake tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. For reheating, microwave individual slices for 10 seconds or warm in a 300°F (150°C) oven for 5 minutes.

Nutrition

Keywords: chocolate espresso cake, Ina Garten cake, espresso chocolate cake, small chocolate cake, 6-inch cake, coffee chocolate dessert, American chocolate cake, easy chocolate cake, moist chocolate cake, rich chocolate dessert, single layer cake

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