Incredibly moist and delicious chocolate cake without butter! This one is perfect for chocolate lovers. Another Ina Garten classic cake! The most intense chocolate cake I ever baked.

Incredibly moist and delicious chocolate cake without butter

Summary

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  • Course Dessert
  • Cuisine American, english
  • Yield 16 people
  • Preparation Time 2 hours

Ingredients

Chocolate Cake
all purpose flour (193 g)
1 3/4 cup
granulated sugar (450 g)
2 cup
cocoa powder (75 g)
3/4 cup
baking soda
2 teaspoon
baking powder
1 teaspoon
salt
1/2 teaspoon
buttermilk (shaken)
1 cup
vegetable oil
1/2 cup
extra large eggs
2 number
pure vanilla extract
1 teaspoon
freshly brewed coffee
1 cup
Chocolate Filling
unsalted butter
6 tablespoon
bitter sweet chocolate
4 ounce
confectioners sugar
2 1/2 cup
heavy whipping cream
1/2 cup
Chocolate Coffee Ganache
semi sweet chocolate
1 cup
heavy whipping cream
3/4 cup
coffee powder
1/4 teaspoon

Steps

  1. Preheat the oven to 350F or 180C. Have two 8-inch x 2-inch round cake pans ready. Line the bottom of the pans with parchment paper, then butter and flour the pans.

  2. Prepare Cake
  3. Combine the dry ingredients - Powder the granulated sugar so that it's easy to mix. Sift together flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a stand mixer. Alternately, you can use an electric mixer.

    Combine the dry ingredients - Sift together flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a stand mixer
  4. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Refer the notes for the measurement of eggs.

    Combine the buttermilk, oil, eggs, and vanilla.
  5. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

    Slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine.
  6. Combine wet and dry ingredients well
  7. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

    bake the cake for 35 to 40 minutes, until a cake tester comes out clean.
  8. Bake the cakes for 35 to 40 minutes, until a cake tester comes out clean.
  9. Prepare filling
  10. In a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and fresh cream until smooth. Cool it down completely.

    To bake the chocolate filling - Melt butter and chocolate. Stir in confectioners' sugar and fresh cream until smooth.
  11. Prepare chocolate coffee ganache
  12. Melt chocolate in a small bowl in microwave or on the stovetop. In another saucepan, bring cream just to a boil. Pour over chocolate. Add coffee powder and whisk until smooth. Cool, occasionally stirring, until ganache reaches spreading consistency.

    To make chocolate coffee ganache, In another saucepan, bring cream just to a boil and mix with melted chocolate
  13. Chocolate coffee ganache
  14. Assemble the cake
  15. Place one layer of cake, flat side up, on a flat plate or cake stand. With a knife or offset spatula, spread the top with filling. Place the second layer on the top, rounded side up, and spread the ganache evenly on the top and sides of the cake. You can also serve it with a scoop of ice cream! Enjoy 🙂

    moist and delicious Chocolate cake without butter
  16. moist and delicious Chocolate cake without butter

Notes

  • A large egg equals 3-1/2 tablespoons of beaten egg. An extra large egg equals 4 tablespoons. In this recipe, it calls for 3 extra large eggs. I used 3 large eggs plus 1-1/2 tablespoon beaten egg.
Ina Garten's Chocolate Cake without Butter

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