I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Ina's Chocolate Cassis Cake

Ina's Chocolate Cassis Cake

Posting a recipe that is not my own seems ridiculous, but I proved myself wrong twice this past weekend so I think I should just throw in the towel and try something different here.

Ina Garten has forever been an idol of mine and it is something I don't often own. I think that every woman I know loves Ina and has spend countless hours glued to the couch watching The Barefoot Contessa. I remember my friend Luis once saying, "oh another girl saying her dream would be to be Ina Garten", rolling his eyes. That stuck with me and for some reason I have had a hard time owning the fact that I do indeed embody and aspire to be an Ina or a Martha.  There are plenty things with both women that I do not relate to, however there are a million things that I do. Long live the Renaissance Woman!  (and a healthier one to boot)

This Chocolate Cassis Cake from Ina Garten is divine. Gluten free, because it is supposed to be, dead simple and delicious.  I made it for the Ina cook off hosted by my sister Sam Mellor as well as for a very Grand Raclette Dinner hosted by Stephen and Puja Clarke as well as Michelle and Augustin Pasquet.

It is important to re post this recipe because I had a few procedural tricks with the cocoa and highlighting the importance of the quality of ingredients is vital. This cake "won" the cookoff (where desserts rarely do!) because I used excellent: Chocolate, Cocoa, Butter and Eggs. That's it, that IS the secret!  

Chocolate: Go 64% , darker and the cake is too rich with too many cocoa solids.  I used Barry Callebaut of Belgium.  Valrhona 64 percent is great as well as well as Guittard.  Avoid orange or cherry notes and go for a smooth standard 64%

Cocoa: Extra Brut Cocoa is another secret.  Alkalized light brown cocoa is a mistake with this cake.  Extra Brut cocoa can be found online from Valrhona or sometimes in the cheese section at Wholefoods

Butter: Plugra European Unsalted Butter. A lower water content and intense flavor that sometimes seems almost fake because it is so concentrated.

Eggs: Pasture raised, Give me those European eggs!

Ina's Chocolate Cassis Cake

Makes One- 9 inch Cake

Preheat oven to 350F


  • 12 Tbsp Unsalted Plugra Butter

  • 5 Eggs, Pasture Raised

  • 1 Cup Organic Cane Sugar

  • 1 tsp Tahitian Vanilla Extract

  • 1/2\4 tsp Sea Salt

  • 10 ounces 64% Dark Chocolate

  • 1/2 cup Cocoa Powder, Brut

  • 6 Tbsp Cassis Liquer


  • 1/4 cup Heavy Cream

  • 6 ounces 64% Chocolate

  • 3 Tbsp Cassis

  • 1/2 tsp Vanilla Extract

For the cake:

1.  Preheat the oven to 350 degrees F. Spray a 9-inch round springform pan with baking spray. Line the bottom of the pan with parchment paper and spray it again with baking spray.
2.  Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the cocoa powder, cassis, and vanilla and set aside. *Mixture will be thick!
3.  In the bowl of an electric mixer fitted with the whisk attachment, beat the room temp eggs, sugar, and salt on high speed for 5 minutes, until pale yellow and triple in volume.

4.  Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.

For the glaze:

1.melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Off the heat, whisk in the cassis and vanilla. Allow to cool for 10 minutes and spread over just the top of the cake.
2. Dust with powdered sugar before serving.

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