Ina Garten's cake
I keep calling this the "Ina cake" but it could also be called by its actual name - Devil's Food cake. But honestly, I'm always going to call it in the Ina cake because it's from Ina Garten's latest cookbook that I got for Christmas. I made this cake on a weekday for my mom's birthday. I can't take credit for the beautiful writing on the cake - that was my sister.
I remember reading about this chocolate cake recipe in some of the press for the book. Everyone was saying how complicated it was and how you needed two days to make it. Technically, Ina says you need two days because 1 day is for the cake and 1 day is for the frosting. We skipped the buttercream frosting because it seemed a bit decadent for a Tuesday night in the burbs. Also, the amount of butter was rather startling and we have several people watching their diets pretty closely.
Truth be told, I'm not really a chocolate cake person - but there is something about making it from scratch that made me more of a fan. This cake wasn't necessarily as moist as I was expecting but I would still highly recommend it. And it's not nearly as complicated as it seems. Just put all your ingredients out on the counter to start and you'll quickly make your way through them. Plus, the batter tastes amazing.
- Preheat the oven to 350 degrees. Grease two 9 × 2-inch round cake pans, line them with parchment paper, then grease and flour the pans. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, one at a time. Add the vanilla and beat until well mixed, scraping down the bowl with a rubber spatula.
- Whisk the cocoa powder and hot coffee together in a small bowl. With the mixer on low, add it into the batter.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add half the flour mixture to the batter, then all the sour cream, then the remaining flour mixture, mixing each addition until combined. With a rubber spatula, fold the batter until it is well mixed.
- Divide the batter equally between the two prepared pans and smooth the tops. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 30 minutes, turn out onto a baking rack, and cool completely.
- Frost as you see fit.
Shopping List
3/4 pound (3 sticks) unsalted butter, at room temperature
2 1⁄4 cups sugar
4 extra-large eggs, at room temperature
4 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
3/4 cup hot brewed coffee or espresso
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 cup sour cream
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