Indulge in Decadence: The Ultimate Ina Garten Chocolate Cake Recipe with Whipped Ganache
As promised, this year continues to be a celebration of all things chocolate cake, and what better way to honor that commitment than with an exquisite recipe from the legendary Ina Garten? This particular gem comes from her highly acclaimed book, “Make it Ahead,” a delightful Christmas gift from Santa, who clearly recognized my frequent library checkouts of this culinary masterpiece. Ina Garten possesses an unparalleled ability to elevate classic dishes to extraordinary levels, making them approachable for home bakers while consistently delivering spectacular results.
Her recipes are known for their reliability, elegant simplicity, and emphasis on high-quality ingredients, which is precisely why this chocolate cake stands out. It’s more than just a dessert; it’s an experience, a moment of pure indulgence that perfectly encapsulates the joy of baking and sharing. Whether you’re a seasoned baker or just starting your culinary journey, Ina’s guidance ensures a flawless, deeply satisfying chocolate cake every time. This recipe, in particular, has become a staple, cherished for its rich flavor, moist crumb, and surprisingly easy preparation. It’s a testament to the power of a truly great chocolate cake to bring smiles and comfort.
While my culinary adventures with Ina Garten’s recipes typically lean towards savory dinners and sophisticated appetizers, this chocolate cake was an irresistible deviation. After all, who can resist a truly exceptional chocolate cake? My decision to explore this particular dessert was further motivated by a wonderful opportunity to bake for a local community group. They have a discerning palate, especially when it comes to chocolate, and I knew this recipe, with its promise of a rich, moist crumb and decadent frosting, would be an instant hit. It’s the kind of cake that makes people pause, close their eyes, and savor every bite, a true crowd-pleaser that embodies comfort and luxury simultaneously.
The beauty of Ina’s approach lies in her ability to demystify complex flavors and techniques, making even a seemingly elaborate cake feel achievable for any home cook. This cake, with its deep chocolate notes and velvety texture, perfectly showcases her philosophy. It’s a celebration of simplicity, allowing the quality of the chocolate to shine through, creating a dessert that is both comforting and sophisticated. The whipped ganache frosting, in particular, adds a touch of pure indulgence, balancing the richness of the cake with its light, airy texture. It’s an unforgettable combination that truly elevates the classic chocolate cake.
Mastering Ina Garten’s Chocolate Cake: Essential Notes & Personal Adjustments
Before presenting this culinary creation to any group, a rigorous taste test by my family is an absolute must! For my initial trial, I opted for an 8-inch square cake, a versatile size perfect for sharing. In a slight departure from the original, I incorporated about two tablespoons of rich black cocoa powder, substituting a portion of the usual Hershey’s Dark. This small change deepens the cake’s color and adds a subtle, almost Oreo-like complexity to the chocolate flavor. If black cocoa isn’t a staple in your pantry (and for most home bakers, it isn’t), don’t fret! Simply stick with Hershey’s Dark or your preferred high-quality Dutch-processed cocoa. Ina herself often recommends “Perignotti” cocoa, which, while sounding wonderfully sophisticated, is certainly worth seeking out if you’re inclined to explore premium options and truly elevate your chocolate baking.
Regardless of your cocoa choice, one of the most appealing aspects of this Ina Garten chocolate cake is how effortlessly it comes together. The batter is surprisingly simple to mix, leading to a consistently moist and tender crumb. The true star, however, is the utterly decadent whipped ganache frosting. This luscious topping transforms the cake from simply delicious to truly unforgettable. You have the freedom to use your favorite chocolate for the ganache; Ina’s recommendation is Lindt 70% dark chocolate bars, which I found at my local Walgreen’s, and they performed beautifully, creating a silky-smooth, intensely chocolatey frosting. When making the ganache, the quality of your chocolate truly makes a difference, so choose a brand you love for optimal results. While the recipe calls for Kahlua, I regretfully had to omit it for my batch as my liquor cabinet was bare, and I couldn’t justify purchasing an entire $18 bottle for just one tablespoon. Rest assured, the frosting was still absolutely divine without it. However, if you happen to have Kahlua on hand, I highly encourage you to add it; it provides a wonderful depth and subtle coffee note that complements the chocolate exquisitely.
For those interested in the original full-sized recipe, you can find it directly on Ina Garten’s official webpage. What’s fantastic about this recipe is how beautifully it halves, making it perfect for smaller gatherings or when you simply crave a modest indulgence. When halving the recipe, I successfully baked it in an 8×8 inch square glass pan. To accommodate the glass bakeware and ensure even cooking, I lowered the oven temperature slightly to 325°F and extended the baking time to approximately 40 minutes. Always keep an eye on your cake, as oven temperatures can vary, and test for doneness with a toothpick inserted into the center – it should come out with moist crumbs attached. This adaptability makes Ina’s chocolate cake a truly versatile addition to any baker’s repertoire, allowing you to enjoy its rich flavors in various forms and sizes.
Delightful Miniatures: The 4-Inch Ina Garten Chocolate Cake
For those times when a full-sized cake feels like too much, or when you desire individual portions of pure bliss, scaling down this Ina Garten chocolate cake into miniature 4-inch versions is an absolute revelation. I recently acquired a pair of these charming 4-inch cake pans, and they have quickly become one of my favorite baking tools. These small pans are perfect for creating dainty layer cakes that serve a more intimate group of 2 to 4 people, making them ideal for a romantic dessert, a small family treat, or even a thoughtful homemade gift. The smaller format doesn’t compromise on flavor or presentation; in fact, the individual layers make for an even more impressive visual display.
Baking in 4-inch pans requires a slight adjustment to the baking time, as the smaller volume of batter cooks faster. The recipe provided below is perfectly scaled for two 4×2 inch round cake pans, ensuring each cake rises beautifully and bakes evenly. These miniature cakes are not only adorable but also incredibly practical. They reduce waste, offer perfect portion control, and cool much quicker than their larger counterparts, allowing you to enjoy your delicious creation sooner. Plus, frosting these smaller cakes can be a fun and less daunting task, perfect for practicing your decorating skills without the pressure of a grand centerpiece. They truly embody the spirit of “make it ahead” in a manageable, delightful form.
Recipe
Ina Garten Chocolate Cake (Miniature 4-Inch Version)
Anna
Pin Recipe
Ingredients
- 2 tablespoons plus 2 teaspoons Dutch process cocoa powder (16 grams – ensure it’s Dutch-processed for richer flavor and color)
- 3 tablespoons brewed coffee or hot water (42 grams – coffee enhances chocolate flavor without making it taste like coffee)
- 2 tablespoons plus 2 teaspoons half and half (or use a mixture of heavy cream and milk for a similar richness) (36 grams)
- ¼ cup plus 3 tablespoons all-purpose flour (7 tablespoons) ( 55 grams – accurately measure for best results)
- ¼ teaspoon baking soda
- ¼ teaspoon salt (a pinch elevates the chocolate flavor)
- 3 tablespoons unsalted butter, softened (48 grams – room temperature butter creams beautifully)
- ½ cup sugar (100 grams)
- 1 large egg or a medium egg (50 grams – ensure egg is also at room temperature)
- ¼ teaspoon pure vanilla extract
- 1-2 tablespoons mini chocolate chips (optional, for extra chocolatey pockets)
Rich Chocolate Ganache Frosting
- 4 ounces semisweet or bittersweet chocolate, chopped (114 grams – high-quality chocolate makes a superior ganache)
- 1 tablespoon unsalted butter (adds silkiness and shine)
- 1 teaspoon Kahlua (optional, but highly recommended for an extra layer of flavor)
- ¼ teaspoon pure vanilla extract
- ⅓ cup heavy cream (at least 36% fat content for best whipping results)
Instructions
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Begin by preheating your oven to 325°F (160°C). Prepare two 4×2 inch round cake pans by thoroughly greasing and flouring them. This crucial step prevents sticking and ensures your cakes release cleanly. You can also line the bottoms with parchment paper for extra assurance.
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In a small bowl or a custard cup, combine the Dutch process cocoa powder with the warm brewed coffee (or hot water). Stir gently until the mixture is completely smooth and forms a thick paste. Next, add the half & half and stir again until fully incorporated. Set this rich chocolate mixture aside to allow the flavors to meld.
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In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures these dry ingredients are well combined and evenly distributed throughout the batter, which is essential for uniform rising and texture.
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In a large mixing bowl, using an electric mixer (either hand-held or stand mixer with paddle attachment), beat the softened unsalted butter and granulated sugar together. Beat on medium-high speed until the mixture is light, fluffy, and pale in color, typically for 2-3 minutes. This creaming process incorporates air, which contributes to the cake’s tender crumb. Add the large egg and continue beating until the mixture is light and even fluffier, pausing occasionally to scrape down the sides of the bowl with a spatula to ensure everything is well combined. Finally, beat in the pure vanilla extract.
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Now, it’s time to incorporate the dry and wet ingredients. Add approximately one-third of the flour mixture to the butter-sugar mixture, stirring gently by hand with a heavy-duty rubber scraper until just combined. Follow with half of the chocolate mixture, stirring until smooth. Continue alternating, adding another third of the flour, then the remaining chocolate mixture, and finally the last portion of flour. Stir just until the batter is smooth and no streaks of flour remain, being careful not to overmix, as this can lead to a tough cake. If you’d like to add an extra burst of chocolate, gently fold in 1-2 tablespoons of mini chocolate chips at this stage.
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Divide the batter evenly between the two prepared 4-inch cake pans. You should aim for a little under 6 ounces of batter in each pan. Gently tap the pans on the counter a couple of times to release any trapped air bubbles, which helps create an even crumb.
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Bake in the preheated oven at 325°F (160°C) for approximately 25 to 30 minutes. The cakes are done when the center springs back slightly when lightly touched, and a wooden skewer or toothpick inserted into the middle comes out clean or with moist crumbs attached. The internal temperature, if checked, should be around 200°F (93°C). Allow the cakes to cool in their pans on a wire rack for about 10 minutes. This resting period allows the cakes to firm up slightly, making them less fragile. Then, carefully loosen the edges with a knife and invert them onto the wire rack to cool completely before frosting.
Make the Decadent Whipped Ganache Frosting
Frosting Instructions
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Place the finely chopped semisweet or bittersweet chocolate and the tablespoon of butter into a heatproof mixing bowl. A microwave-safe bowl is ideal, as it allows for easy reheating if the chocolate doesn’t melt completely on the first attempt.
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Heat the heavy cream until it just begins to boil. You can do this in a small saucepan over medium heat or in a microwave-safe measuring cup. Once simmering, immediately pour the hot cream over the chopped chocolate and butter in the mixing bowl. Let the mixture stand undisturbed for 1 minute; this allows the heat from the cream to begin melting the chocolate. After 1 minute, whisk gently starting from the center and gradually moving outwards, until the chocolate is completely melted and the ganache is smooth and glossy. If any stubborn chocolate pieces remain, microwave the mixture in 10-second intervals, stirring after each, until smooth. Finally, whisk in the Kahlua (if using) and pure vanilla extract for enhanced flavor.
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Chill the ganache mixture. This step is crucial for achieving a whipped texture. Place the bowl in the refrigerator, stirring every 5-10 minutes, until it reaches a cool room temperature and has thickened to a pudding-like consistency. Be careful not to let it get too cold or solidify, as it will be difficult to whip. It should be thick but still pourable.
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Once chilled to the right consistency, use a hand-held electric mixer (or a stand mixer with the whisk attachment) to beat the ganache for about 30 seconds. Beat just until it becomes creamy, lighter in color, and smooth. Over-beating can cause the ganache to become grainy, so stop as soon as it reaches the desired whipped consistency.
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With your perfectly whipped ganache ready, it’s time to frost your completely cooled chocolate cakes. Spread it generously between the layers and all over the tops and sides for a truly decadent finish. Enjoy your homemade Ina Garten chocolate cake!