Ina Garten Chocolate Fudge Cake

Here’s a beloved Ina Garten‑style Chocolate Fudge Cake you can make at home — rich, moist, and topped with a luscious chocolate fudge ganache: (Tasty Treats Daily)

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🍫 Ina Garten Chocolate Fudge Cake

🧁 Cake Ingredients

• 1¾ cups (220 g) all‑purpose flour
• 2 cups (400 g) granulated sugar
• ¾ cup (75 g) unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup hot coffee (freshly brewed — intensifies chocolate flavor) (Tasty Treats Daily)

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🍯 Chocolate Fudge Ganache

• 8 oz (about 225 g) semisweet or bittersweet chocolate, finely chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract (Tasty Treats Daily)

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👩‍🍳 How to Make It

1. Bake the Cake

1. Preheat oven to 350°F (175°C).
2. Grease and line two 9‑inch cake pans with parchment; lightly flour.
3. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
4. In another bowl, mix buttermilk, oil, eggs, and vanilla until smooth.
5. Combine wet and dry ingredients, then stir in hot coffee — batter will be thin.
6. Divide evenly between the prepared pans.
7. Bake 30–35 minutes until a toothpick inserted in the center comes out clean.
8. Cool completely on wire racks. (Tasty Treats Daily)

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2. Make the Ganache

1. Heat the heavy cream in a small saucepan until it just begins to simmer.
2. Place the chopped chocolate in a bowl and pour the hot cream over it.
3. Let sit for 2 minutes, then stir until smooth.
4. Stir in butter and vanilla until glossy and combined.
5. Let cool slightly so it thickens a bit for spreading. (Tasty Treats Daily)

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3. Assemble

1. Place one cake layer on a serving plate.
2. Spread some ganache over the top.
3. Add the second layer and pour remaining ganache over, letting it drip down the sides.
4. Let the ganache set before slicing and serving. (Tasty Treats Daily)

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🍽️ Serving Tips

• Serve with fresh berries or a dollop of whipped cream for contrast.
• This cake keeps well at room temperature for ~2 days or in the fridge for ~4–5 days.

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If you were thinking of Ina Garten’s classic Beatty’s Chocolate Cake (another well‑loved recipe she’s called “the most fabulous chocolate cake”), that one uses buttermilk + coffee and finishes with a silky chocolate buttercream — I can share that too! (businessinsider.com)