Don’t swap it out for butter! Cocoa powder makes cakes dry, so you’ll need all the moisture you can get from oil. Vegetable Oil – Another key ingredient in making the chocolate cake absolutely moist.Salt – Just a pinch is enough to balance the sweetness and enhance the chocolate’s flavor.Baking Soda and Baking Powder – You need a combination of two leavening agents to ensure the cake rises beautifully.Use natural cocoa powder, not dutch-processed. Cocoa Powder – Use high-quality cocoa powder for the best results.All-Purpose Flour – The base of the cake that gives it structure.If you’re up for the challenge, go put your apron on and let’s get to it! Ingredients Chocolate Cake: Unlike other chocolate cake recipes I’ve featured here so far, this one is a little more complicated but entirely doable. This chocolate cake has the perfect balance of tender and dense, and light and decadent. Home bakers, say hello to your newest go-to chocolate cake recipe. When it comes to baked desserts, you can always count on the Barefoot Contessa. Unlike other chocolate cakes, this one isn’t too heavy or dense.įilled and decorated with a silky and buttery chocolate frosting, Ina Garten’s chocolate cake is the ultimate treat! Ina Garten’s Chocolate Cake Serve at room temperature.You’ll love how this cake is light, fluffy, and fudgy all at the same time.
You can smooth it out with an offset spatula, if you need to. Holding the cookie in your hand, with a spoon, pour the white glaze over the unglazed half of each cookie right up to the chocolate glaze. Allow the glaze to set for 30 minutes.įor the vanilla glaze, whisk together the confectioners’ sugar, corn syrup, vanilla, and 2 tablespoons of the cream, adding drops of cream until the glaze is smooth, thick, and barely pourable. Hold the cookie in your hand and, with a spoon, carefully pour the chocolate glaze on half of the cookie, forming a straight line down the middle. Stir the mixture vigorously, until smooth. Stir the mixture and continue to microwave in 30-second increments until the chocolate is almost melted, allowing the residual heat to finish melting the chocolate completely. Don’t overbake them! Cool on the pans for 5 minutes, then transfer to a wire rack set over a sheet pan to cool completely.įor the chocolate glaze, place the butter, chocolate, and coffee in a heatproof bowl and microwave on high for 30 seconds. Bake for another 6 to 8 minutes, until the edges are lightly browned and a cake tester comes out clean. Bake for 10 minutes, then rotate and switch the pans from the top to bottom rack to bake the cookies evenly. With a standard (2¼-inch) ice cream scoop, place 5 level scoops of batter 2 inches apart on each of two sheet pans lined with parchment paper. With the mixer on low, alternately add the flour mixture and sour cream in thirds and mix just until combined. Sift the flour, baking powder, baking soda, and salt into a bowl.
With the mixer on low, add the egg and vanilla and mix well, scraping down the sides with a rubber spatula. Put the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Arrange two racks evenly spaced in the oven.
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