I love Ina Garten, The Barefoot Contessa, but I mean who really does not? This fabulous chocolate cake is perfection.

Ina’s Chocolate Cake

For the cake…
2 cups white granulated sugar
1 3/4 cups white all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
1 cup freshly brewed hot coffee

For the frosting…
2 sticks unsalted butter, soft
1 cup semi-sweet chocolate chips, melted
1 large egg yolk
2 teaspoons pure vanilla extract
1 1/4 cups powdered sugar
1 tablespoon instant coffee granules dissolved in 2 teaspoons hot water

Start by preheating your oven to 350 degrees F. Spray 2 9-inch pans with non-stick spray, place inside of each pan a circle of parchment paper, press down and spray again but use a non-stick cooking spray containing flour.

In a large bowl combine the white granulated sugar with the white all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and salt.

In a smaller bowl whisk together the buttermilk, vegetable oil, large eggs and pure vanilla extract.

Add the wet ingredients to the dry ingredients and beat well. Add in the coffee and beat until well blended.

Pour the batter evenly between the two prepared pans and bake in preheated oven for 37 minutes.

Remove and allow to cool.

To make the frosting beat the soft unsalted butter for about 3 minutes until creamy.

Beat in the large egg yolk and pure vanilla extract. Beat in the powdered sugar.

Add in the melted semi-sweet chocolate chips and the coffee mixture. Do not over mix! Only mix until everything is combined and then stop.

Frost the cake inside and out.

Serve at room temperature. Chill leftovers.