Ina Garten's Chocolate Cake with Mocha Frosting | Barefoot Contessa

Espresso powder is the best compliment to the chocolate in the batter and frosting of Ina Garten's decadent cake 😍 Get the recipe ▶ https://foodtv.com/32YpjtV Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chocolate Cake with Mocha Frosting RECIPE COURTESY OF INA GARTEN Level: Easy Total: 1 hr 45 min (includes cooling time) Active: 35 min Yield: 12 servings Ingredients 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2 cups sugar 1 tablespoon pure vanilla extract 3 extra-large eggs, at room temperature 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 2/3 cup hottest tap water 2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder 1 teaspoon instant espresso powder 2/3 cup half-and-half Mocha Frosting, recipe follows Mocha Frosting: 12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped 3 tablespoons unsalted butter, diced, at room temperature 2 teaspoons instant espresso powder 1 1/4 cups heavy cream 1 tablespoon Kahlua 1 teaspoon pure vanilla extract Directions Preheat the oven to 350 degrees F. Grease a 9-by-13-by-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 medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth. Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve. Mocha Frosting: Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold. Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #Chocolate #Cake Ina Garten's Chocolate Cake with Mocha Frosting | Barefoot Contessa | Food Network https://youtu.be/SjoEudby860