Hamdi Saidani This Ina Garten Bittersweet Chocolate Cake is one of the best chocolate cakes in her collection, alongside classics like Beatty’s Chocolate Cake and Chocolate Ganache Cake. What makes this cake special is that Ina uses bittersweet chocolate to give the cake a rich, deep Chocolate flavor. You can serve it for breakfast with a dollop of crème fraîche or as a dessert with sweetened whipped cream or vanilla ice cream.
This Ina Garten Bittersweet Chocolate Cake recipe is from the Barefoot Contessa Modern Comfort Food Cookbook.
Ina Garten Bittersweet Chocolate Cake Ingredients
- 15 tablespoons unsalted butter, plus extra for greasing the pan
- 7 ounces bittersweet chocolate, broken into pieces
- 1 cup sugar
- 4 extra-large eggs, lightly beaten
- 1/2 teaspoon instant coffee granules
- 1/2 teaspoon kosher salt
- 1/4 cup all-purpose flour, plus extra for the pan
- Sweetened whipped cream, vanilla ice cream, or crème fraîche for serving
How To Make Ina Garten Bittersweet Chocolate Cake
- Preheat Oven and Prepare Pan: Turn your oven to 350°F. Butter and flour in an 8-inch springform pan.
- Melt Chocolate and Butter: Place a heatproof bowl over a pot of simmering water. Make sure the water doesn’t touch the bowl. Add butter and chocolate to the bowl and stir until melted. Remove the bowl from heat.
- Mix Wet Ingredients: Whisk sugar into the melted chocolate mixture. Add beaten eggs, coffee granules, and salt. Whisk until smooth.
- Add Flour: Sprinkle flour over the mixture and fold it in using a rubber spatula until well combined.
- Bake: Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes. The top should puff up and crack, and the cake shouldn’t wobble when you shake the pan.
- Cool and Serve: Let the cake cool completely on a baking rack. It will deflate a bit as it cools. Run a knife around the edge to loosen it from the pan. Cut into wedges and serve with your choice of sweetened whipped cream, vanilla ice cream, or crème fraîche.
How To Store Bittersweet Chocolate Cake
- In the Fridge: Cool the cake fully. Wrap it well in plastic wrap or place it in an airtight container. Store in the fridge for up to 5 days.
- In the Freezer: For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. Thaw in the fridge or at room temperature before serving.
Ina Garten Bittersweet Chocolate Cake Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 469
- Total Fat: 32 g
- Saturated Fat: 19 g
- Carbohydrates: 44 g
- Dietary Fiber: 2 g
- Sugar: 39 g
- Protein: 5 g
- Cholesterol: 164 mg
- Sodium: 164 mg
Try More Recipes:
- Ina Garten German Chocolate Cake
- Ina Garten Flourless Chocolate Cake
- Ina Garten Chocolate Orange Cake
- Ina Garten Chocolate Babka Recipe
Ina Garten Bittersweet Chocolate Cake
Description
This Ina Garten Bittersweet Chocolate Cake is one of the best chocolate cakes in her collection, alongside classics like Beatty’s Chocolate Cake and Chocolate Ganache Cake. What makes this cake special is that Ina uses bittersweet chocolate to give the cake a rich, deep Chocolate flavor. You can serve it for breakfast with a dollop of crème fraîche or as a dessert with sweetened whipped cream or vanilla ice cream.
Ina Garten Bittersweet Chocolate Cake Ingredients
How To Make Ina Garten Bittersweet Chocolate Cake
- Turn your oven to 350°F. Butter and flour in an 8-inch springform pan.
- Place a heatproof bowl over a pot of simmering water. Make sure the water doesn’t touch the bowl. Add butter and chocolate to the bowl and stir until melted. Remove the bowl from heat.
- Whisk sugar into the melted chocolate mixture. Add beaten eggs, coffee granules, and salt. Whisk until smooth.
- Sprinkle flour over the mixture and fold it in using a rubber spatula until well combined.
- Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes. The top should puff up and crack, and the cake shouldn’t wobble when you shake the pan.
- Let the cake cool completely on a baking rack. It will deflate a bit as it cools. Run a knife around the edge to loosen it from the pan. Cut into wedges and serve with your choice of sweetened whipped cream, vanilla ice cream, or crème fraîche.
