Last evening was a special occasion cake sort of evening and with a chocolate lover in the mix, it had to be that. I was after an Ina recipe and while this one wasn’t on her main website, another blog attributes it to her, and as all things good are usually Ina, let’s go with that. I’m not much for chocolate, but this was quite incredible. I’m flagging it now as my go-to chocolate cake recipe. Hope it might be yours too.

Ina’s Chocolate Cake

For the cake:

• 1 & 3/4 c. flour
• 2 c. sugar
• 3/4 c. cocoa powder
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1 c. half and half
• 1/2 c. vegetable oil
• 2 large eggs
• 2 tsp. vanilla
• 1 c. hot coffee.

For the frosting:

• 1 bar of dark chocolate
• 1 bar of milk chocolate
• 1 c. butter, room temperature
• 3 c. powdered sugar
• 2 pinches of salt
• 2 tsp. vanilla
• 1/2 c. sour cream

1. Preheat oven to 350F.
2. Grease 2 8″ baking pans. Cut a piece of parchment for the bottom. If you have tall pans, use those, this cake rises!
3. In a large bowl, stir together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
4. In a smaller bowl, whisk together half and half, oil, eggs, and vanilla.
5. Pour the wet ingredients into the dry flour mixture until just combined.
6. Pour in the cup of hot coffee.
7. Divide batter between two baking pans.
8. Bake ~32 minutes then cool cakes.

To make the frosting…

1. Melt the chocolate bars in a double boiler. Stir until smooth. Set aside to cool.
2. In a mixing bowl, beat the butter until it’s fluffy and lighter in color.
3. Mix in the powdered sugar, salt, and vanilla.
4. In the bowl of chocolate, mix in the sour cream.
5. Pour chocolate mixture into the larger bowl of icing until smooth.
6. Refrigerate frosting until its still enough to spread, maybe 30 minutes.
7. Assemble cake.