Espresso powder is the best compliment to the chocolate in the batter and frosting of Ina Garten's decadent cake.

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Chocolate Cake with Mocha Frosting.
DISH COURTESY OF INA GARTEN.
Level: Easy.
Total: 1 hr 45 minutes (includes cooling time).
Active: 35 minutes.
Yield: 12 servings.

Components.

12 tablespoons (1 1/2 sticks) unsalted butter, at space temperature.
2 cups sugar.
1 tablespoon pure vanilla extract.
3 extra-large eggs, at space temperature level.
1 3/4 cups versatile 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 Icing, recipe follows.

Mocha Frosting:.
12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped.
3 tablespoons saltless butter, diced, at space temperature level.
2 teaspoons instantaneous espresso powder.
1 1/4 cups whipping 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.

Location 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, till light and fluffy, scraping down the bowl. On medium speed, include the vanilla, then beat in the eggs, one at a time, till 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, blend together the warm water, cocoa powder, and espresso powder up until smooth. Include the half-and-half and blend until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, beginning and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well blended.

Pour the batter into the ready pan, smooth the top, and bake for 25 to 35 minutes, till a cake tester placed in the center comes out tidy. Cool completely in the pan. Turn out onto a flat platter or board and frost the leading with the Mocha Icing. Cut in squares and serve.

Mocha Icing:.
Location the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, till the chocolate is melted. (If the chocolate isn't melted, microwave the mix for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mix is smooth. Cover and cool for thirty minutes just, up 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, till the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

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Ina Garten's Chocolate Cake with Mocha Icing|Barefoot Contessa|Food Network.