Ina Gartens Chocolate Buttercream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE BUTTERCREAM CAKE



Chocolate Buttercream Cake image

Provided by Ina Garten

Categories     dessert

Time 2h20m

Yield 18 to 20 servings

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 1/2 cups good cocoa powder
2 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee
1 recipe Orange Buttercream, recipe follows

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
  • In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
  • Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
  • 2 cups sugar
  • 2/3 cup water
  • 6 extra-large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1 1/4 pounds (5 sticks) unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons Triple Sec or other orange liqueur
  • 1 tablespoon orange food coloring
  • Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.
  • Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.
  • With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.
  • Yield: 6 cups

TIERED CHOCOLATE BUTTERCREAM CAKE



Tiered Chocolate Buttercream Cake image

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 23

3 1/2 cups all-purpose flour
2 cups good cocoa powder
1 tablespoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar, packed
4 extra-large eggs, at room temperature
4 teaspoons pure vanilla extract
2 cups buttermilk, at room temperature
1 cup sour cream, at room temperature
1/4 cup brewed coffee
Chocolate Buttercream Frosting, recipe follows
1 pound bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter 1 (4 by 3-inch) cake pan, 1 (6 by 3-inch) cake pan and 1 (8 by 3-inch) cake pan. Line the bottoms with parchment paper, and butter and flour the pans.
  • Sift the flour, cocoa, baking soda, and salt together in a medium bowl.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
  • Divide the batter between the 3 pans and smooth the tops with a spatula. Bake on the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes each on a cooling rack, carefully remove from the pans and allow to finish cooling.
  • Place the 8-inch cake on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the 6-inch cake in the center of the top of the 8-inch cake, flat-side up, and frost the top and sides. Place the 4-inch cake in the center of the top of the 6-inch cake, flat side down. Frost the top and sides of that layer with buttercream. Spread any remaining buttercream over the cake evenly.
  • Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
  • Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
  • Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

BEATTY'S CHOCOLATE CAKE



Beatty's Chocolate Cake image

Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 19

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 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.
  • Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  • Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

CHOCOLATE BUTTERCREAM CAKE (INA GARTEN)



Chocolate Buttercream Cake (Ina Garten) image

This is an exceptionally moist classic chocolate layer cake with a very rich chocolate butter cream frosting. The recipe comes from Larry Hayden, pastry chef at Union Square Cafi. It was printed in "The Barefoot Contessa Cookbook". If you like, you can use yogurt rather than the sour cream. It also works well as cupcakes.

Provided by blucoat

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 23

1 3/4 cups all-purpose flour
1 cup cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons vanilla extract
1 cup buttermilk, at room temperature
1/2 cup sour cream, at room temperature
1 teaspoon espresso powder
2 tablespoons milk
10 ounces bittersweet chocolate
8 ounces semisweet chocolate
1/2 cup egg white, at room temperature (from 3 extra-large eggs)
1 cup granulated sugar
1 pinch cream of tartar
1/2 teaspoon salt
1 lb unsalted butter, at room temperature
2 teaspoons pure vanilla extract
2 teaspoons instant espresso powder dissolved in 1 tsp water
2 tablespoons dark rum (optional)

Steps:

  • Preheat the oven to 350°F Butter two 8-inch round cake pans. Line the bottoms with parchment paper, butter the paper, and dust the pans with flour, knocking out any excess. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
  • Divide the batter between the two pans and smooth the tops with a spatula. Bake on the middle rack of the oven for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes on a rack, remove from the pans, and allow to finish cooling.
  • To make the frosting, chop the chocolates and melt in a bowl over simmering water until smooth. Allow to cool.
  • Mix the egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer fitted with a whisk. Heat the egg whites in the bowl over simmering water until they are warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes or until the meringue is cool and holds a stiff peak.
  • Add the butter, 1 tablespoons at a time, while beating on medium speed. Scrape down the bowl, add the chocolate, vanilla, and espresso and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool and beat it again.
  • To frost the cake, place one cake layer on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the second layer on top, also flat side up and frost the top and sides.

INA GARTENS CHOCOLATE BUTTERCREAM FROSTING



Ina Gartens Chocolate Buttercream Frosting image

Saw Ina making this for her 39th wedding anniversary and the frosting looked great! I also thought it would be better than the average buttercream since all i can taste is butter from that. hope u enjoy as much as i will.

Provided by sweetdelicates

Categories     Dessert

Time 15m

Yield 4 cups

Number Of Ingredients 10

1 lb bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg white, at room temperature (4 to 5 extra-large eggs)
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 lbs unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum (optional)

Steps:

  • Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
  • Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
  • Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool, and beat it again.

Nutrition Facts : Calories 1981.9, Fat 183.7, SaturatedFat 115.6, Cholesterol 366, Sodium 443.7, Carbohydrate 102.2, Fiber 14.4, Sugar 76.5, Protein 17.7

CLASSIC YELLOW CAKE WITH CHOCOLATE FROSTING



Classic Yellow Cake with Chocolate Frosting image

For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier structure than a classic white cake and lends that iconic yellow color, while the milk keeps it moist. The all-American chocolate frosting couldn't be easier to make and is the perfect way to bring the cake layers together.

Categories     Cake     Dessert     Birthday     Kid-Friendly     Chocolate     Vanilla     Butter     Bake     Small Plates

Yield 4 cups

Number Of Ingredients 20

For the yellow cake:
Nonstick vegetable oil spray
3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
6 large egg yolks, room temperature
For the chocolate frosting:
1 1/2 cups (3 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 cup unsweetened cocoa powder
1/8 teaspoon kosher salt
1/4 cup whole milk
1 teaspoon vanilla extract
Sprinkles (for serving; optional)
Special Equipment
2 (9") round cake pans

Steps:

  • Make the cake:
  • Arrange a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
  • Whisk flour, baking powder, and salt in a medium bowl. Stir milk and vanilla in another medium bowl.
  • Using an electric mixer on medium speed, beat granulated sugar and butter in a large bowl, scraping down sides as needed, until light and creamy, about 5 minutes. Add yolks in 2 additions, scraping down bowl after each. (Batter may separate slightly; it will come back together after dry ingredients are added.)
  • Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans (slightly less than 3 cups per pan); smooth top.
  • Bake cakes, rotating pans halfway through, until light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 30-35 minutes.
  • Transfer cakes to wire racks; let cool in pans at least 15 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
  • Using a long serrated knife, trim top dome and any bumps from each cake to create a flat surface.
  • Make the frosting:
  • Using an electric mixer on high speed, beat butter in a large bowl until smooth, about 30 seconds. Reduce mixer speed to low and add powdered sugar, 1 cup at a time, scraping sides and bottom of bowl often. Increase mixer speed to medium and add cocoa powder and salt, then add milk and vanilla. Continue to beat until light and fluffy, 2-3 minutes. Cover and store at room temperature until ready to use.
  • Assemble the cake:
  • Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Evenly spread 1 1/2 cups frosting on top of cake with an offset spatula, pressing frosting outward toward edges. Carefully place second cake layer, top side down, over, gently pressing down to secure. Evenly spread 2 cups frosting over top and sides. Chill at least 15 minutes to let frosting set.
  • Spread remaining 2 cups frosting over top and sides, swirling decoratively, making sure to cover bottom of platter. Top with sprinkles, if desired. Chill at least 30 minutes or up to overnight to let frosting set.
  • Do Ahead
  • Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING



Double Fudge Cake with Chocolate Buttercream Frosting image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 18 to 20 servings

Number Of Ingredients 18

21/2 cups all-purpose flour
11/2 cups good cocoa powder
21/4 teaspoons baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
M&M's candy for decorating

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
  • In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
  • Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
  • Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
  • Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

More about "ina gartens chocolate buttercream recipes"

CHOCOLATE CAKE WITH MOCHA FROSTING | RECIPES
Preheat the oven to 350 degrees. Grease a 9 × 13 × 2-inch baking pan. Line with parchment paper, then grease and flour the pan. Place the butter and sugar in the bowl of an electric mixer -fitted with the paddle attachment and beat on …
From barefootcontessa.com


INA GARTEN'S CHOCOLATE CAKE RECIPE - THE VIEW FROM …
Feb 13, 2021 This easy chocolate cake has the light, even texture of a boxed cake mix. The chocolate cake itself is similar to my Chocolate Cake with Cranberry Buttercream, but even a little bit simpler to put together as it calls …
From theviewfromgreatisland.com


IF INA GARTEN BAKES THIS CAKE FOR JEFFREY, IT'S GOOD ENOUGH FOR US
Oct 28, 2016 It comes as no surprise, of course, that Ina Garten—the Barefoot Contessa, for crying out loud!—would be the one to master it. This recipe comes from her latest cookbook, …
From food52.com


BEATTY'S CHOCOLATE CAKE | RECIPES - BAREFOOT CONTESSA
Preheat the oven to 350 degrees. Butter two 8-inch round cake pans (for cupcakes, see note). Line with parchment paper, then butter and flour the pans.
From barefootcontessa.com


HOW TO MAKE THE BEST INA GARTEN RECIPES FOR THANKSGIVING
2 days ago An icon in the shape of a lightning bolt. Impact Link Ina Garten is the queen of holiday hosting, and we think some of her recipes are worthy of a spot on your Thanksgiving …
From businessinsider.com


I TRIED INA GARTEN’S FAMOUS CHOCOLATE CAKE AS …
Sep 24, 2021 While the cupcakes bake, make the chocolate buttercream frosting (doubling the recipe). Ina’s recipe says to melt the chocolate using the double boiler method, but I prefer to melt chocolate using a microwave when …
From thekitchn.com


INA GARTEN'S TRICK FOR IRRESISTIBLE CHOCOLATE …
While most buttercreams consist of butter and sugar, Ina Garten's chocolate cake buttercream includes one egg yolk. This simple addition makes it rich, creamy, and silky. ... The addition of eggs makes these European buttercreams last …
From foodrepublic.com


INA GARTEN'S SECRET TO IRRESISTIBLE CHOCOLATE BUTTERCREAM
Jun 11, 2023 In Ina Garten's recipe, the egg yolks are slightly tempered using the warm coffee, but you can always use a kitchen thermometer to check the temperature. Egg yolks are generally safe to consume at 144 degrees …
From foodrepublic.com


THIS IS INA GARTEN'S FAVORITE CHOCOLATE CAKE RECIPE.
Dec 21, 2021 I baked the cake in two heart-shaped pans, rather than the two 8-by-2-inch round cake pans the recipe calls for, and that's where I went "wrong."
From foodandwine.com


INA GARTEN’S CHOCOLATE CAKE (FAMOUS RECIPE)
Nov 7, 2023 Instructions. Preheat the oven to 350 degrees Fahrenheit. Grease two (8-inch) round cake pans with butter. Line it with parchment paper, and then grease the lining with butter and dust with flour.
From insanelygoodrecipes.com


INA GARTEN YELLOW CAKE
For The Cake: Preheat the oven to 350°F (175°C). Grease and flour three 6-inch round cake pans. In a bowl, whisk together the flour, cornstarch, baking powder, and salt.
From inagarteneats.com


MY FAVORITE CHOCOLATE CAKE - BAREFOOT CONTESSA
Apr 24, 2020 If you’re looking for a weekend baking project, Beatty’s Chocolate Cake is really easy to make and it will become everyone’s favorite chocolate cake! The coffee in the frosting …
From barefootcontessa.com


INA GARTEN'S TIP FOR THE SMOOTHEST CHOCOLATE …
Jan 12, 2023 Garten's tip comes into play a few steps into your chocolate buttercream recipe, so before you put her advice to good use, you'll need to start your recipe.
From tastingtable.com


THE 2 INGREDIENTS THAT MAKE INA GARTEN'S CHOCOLATE BANANA …
5 days ago Ina Garten has made a name for herself with her simple yet delicious recipes. She's the queen of knowing how to take a classic dish, and add one or two things that make it even …
From thetakeout.com


Related Search