Ina Garten Bittersweet Chocolate Cake

Ina Garten’s Bittersweet Chocolate Cake is made with unsalted butter, bittersweet chocolate, sugar, eggs, instant coffee granules, kosher salt, and all-purpose flour. This delicious chocolate cake recipe creates a decadent dessert that takes about 1 hour to prepare and can serve up to 8 people.

This Bittersweet Chocolate Cake Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 15 tablespoons unsalted butter, plus extra to grease the pan
• 7 ounces bittersweet chocolate, such as Lindt, broken
• 1 cup sugar
• 4 extra-large eggs, lightly beaten
• ½ teaspoon instant coffee granules, such as Nescafé
• ½ teaspoon kosher salt
• ¼ cup all-purpose flour, plus extra for the pan
• Sweetened Whipped Cream , vanilla ice cream, or crème fraîche, for serving

How To Make Bittersweet Chocolate Cake?

1. Preheat the oven: Preheat to 180°C (350°F). Butter and flour an 8-inch (20cm) springform pan.
2. Melt the chocolate and butter: Place a large heatproof bowl over a pot of simmering water, ensuring the water doesn’t touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Remove the bowl from the heat and set aside.
3. Combine the ingredients: First, whisk the sugar into the chocolate mixture, then whisk in the eggs, instant coffee, and salt, whisking until the mixture is smooth and combined.
4. Fold in the flour: Sprinkle the flour over the mixture and fold it in gently with a rubber spatula until fully incorporated.
5. Pour and bake: Pour the batter into the prepared pan and place it on a baking sheet. Bake for 30 to 40 minutes, until the top puffs up, cracks, and the cake doesn’t wobble when the pan is jiggled. (Note: A toothpick will not come out clean.)
6. Cool and serve: Remove from the oven and cool completely on a wire rack. The cake will deflate as it cools. Run a small knife around the edges and remove the sides of the pan. Cut the cake into wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

Recipe Tips:

• Use good chocolate: Pick high-quality bittersweet chocolate, like Lindt, for the best flavor and smooth texture.
• Melt the chocolate slowly: Keep the bowl above the water and melt the chocolate and butter slowly so the chocolate doesn’t burn.
• Whisk the eggs and sugar well: Make sure to whisk the eggs and sugar into the chocolate mix until it’s smooth and fully blended.
• Don’t bake too long: The cake should have cracks on top but still be soft in the middle. If you bake it too long, it will dry out.
• Let it cool fully: Let the cake cool completely before you remove it from the pan. This helps the texture settle properly.

How To Store Leftovers?

• Refrigerate: First, let the leftover Bittersweet Chocolate Cake cool to room temperature. Once cooled, wrap the cake tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 4 days.
• Freeze: After the cake has cooled to room temperature, wrap it in plastic wrap and then aluminum foil to prevent freezer burn. Freeze the cake for up to 3 months. To serve, thaw the cake in the refrigerator overnight.

Nutrition Facts

Serving Size: 1 slice (1 of 8 servings)

• Calories: 469
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 164mg
• Sodium: 164mg
• Potassium: 150mg
• Total Carbohydrate: 44g
• Dietary Fiber: 2g
• Sugars: 39g
• Protein: 5g

Try More Ina Garten Recipe:

• Ina Garten Black & White Cookies
• Ina Garten Lemon Meringue Squares
• Ina Garten Milk Chocolate Oreo Ice Cream
• Ina Garten Panettone Bread Pudding
• Ina Garten Dark Chocolate Tart