Foolproof Barefoot Contessa Beatty’s Chocolate Cake Recipe

Barefoot Contessa’s chocolate cake represents pure decadence in every single slice.

Baking enthusiasts and dessert lovers understand the magic behind this legendary recipe.

Her signature chocolate masterpiece transforms ordinary ingredients into an extraordinary culinary experience.

Intense cocoa notes dance with subtle coffee undertones, creating a complex and seductive flavor profile.

Rich, velvety textures promise an indulgent moment of pure gastronomic pleasure.

Professional and home bakers alike appreciate the simplicity and elegance of this classic dessert.

This irresistible cake will elevate any gathering with its luxurious chocolate allure: prepare to fall in love.

Essential Picks for Beattys Chocolate Cake

• All-Purpose Flour: Fine, soft flour for cake's structure and tender crumb.
• Granulated Sugar: Sweetens and helps create soft cake texture.
• Unsweetened Cocoa Powder: Provides rich chocolate flavor and dark color.
• Bicarbonate of Soda, Baking Powder: Leavening agents for cake's rise and lightness.
• Salt: Enhances overall flavor and balances sweetness.

• Buttermilk: Adds moisture and tender texture with slight tangy flavor.
• Vegetable Oil: Keeps cake moist and soft, prevents dryness.
• Large Eggs: Provides structure and helps bind ingredients together.
• Vanilla Extract: Adds depth and enhances chocolate flavor.
• Hot Coffee: Intensifies chocolate taste and creates deeper color.

• Unsalted Butter: Creamy base for smooth buttercream texture.
• Powdered Sugar: Creates smooth, sweet frosting consistency.
• Egg Yolk: Adds richness and helps stabilize buttercream.
• Chocolate: Adds rich chocolate flavor to frosting.
• Instant Coffee Granules: Boosts chocolate's depth and complexity.

Easy Guide to Beattys Chocolate Cake

Step 1: Prepare Baking Space

Warm up the oven to 350°F. Grab two 8-inch cake pans. Generously coat the inside with butter, line with parchment paper, then dust with flour to prevent sticking.

Step 2: Create Dry Mixture

• All-purpose flour
• Granulated sugar
• Cocoa powder
• Baking soda
• Baking powder
• Salt

Mix these ingredients on low speed until perfectly blended.

Step 3: Blend Liquid Ingredients

• Buttermilk
• Vegetable oil
• Eggs
• Vanilla extract

Make sure everything is smoothly incorporated.

Step 4: Marry Wet and Dry Mixtures

Slowly add liquid ingredients to dry mixture while mixer runs on low. Pour in hot coffee and mix gently. Use a rubber spatula to scrape bowl sides, ensuring complete blending.

Step 5: Bake Cake Layers

Divide batter equally between prepared pans. Slide into preheated oven. Bake for 35-40 minutes until a toothpick comes out clean. Allow cakes to rest in pans for 30 minutes, then transfer to wire rack for complete cooling.

Step 6: Melt Chocolate Base

Chop chocolate and place in heatproof bowl over simmering water. Stir until smooth. Let cool to room temperature.

Step 7: Whip Buttercream

Using stand mixer, beat butter until light and fluffy. Add egg yolk and vanilla. Continue mixing. Gradually incorporate powdered sugar until creamy and smooth.

Step 8: Enhance Buttercream

• Cooled melted chocolate
• Coffee mixture

Mix gently to preserve texture.

Step 9: Stack and Decorate

Place first cake layer on serving plate. Spread thin buttercream layer. Add second cake layer. Frost entire cake evenly. Slice and serve at room temperature.

Insider Hints for Beattys Chocolate Cake

• Master Mixing Technique: Gently fold ingredients until just combined to keep the cake tender and prevent a tough texture.
• Temperature Tricks: Pull eggs, butter, and milk out of the refrigerator 30-60 minutes before baking to ensure smooth blending.
• Chocolate Quality Matters: Select premium dark cocoa powder and chocolate for an intense, rich flavor that elevates the entire dessert.
• Moisture Magic: Brush cake layers with simple syrup before frosting to lock in moisture and create a more decadent eating experience.
• Coffee Boost Secret: Use hot, strong coffee to deepen the chocolate flavor without overwhelming the dessert's sweetness.

Smart Storage for Beattys Chocolate Cake

• Airtight Container Method: Seal cake slices in a rigid, moisture-proof container with a tight-fitting lid. Preserve maximum freshness by adding a layer of parchment paper between cake layers to prevent sticking and maintain texture.
• Freezer Preservation Method: Carefully wrap each cake layer in plastic wrap, creating an airtight seal to prevent freezer burn. Double-wrap with aluminum foil for extra protection against moisture and odor absorption. Label with the date to track storage time and ensure optimal quality.
• Room Temperature Storage Method: Keep unfrosted cake layers in a cool, dry space covered with a clean kitchen towel. Best consumed within 2-3 days for peak flavor and moisture retention. Avoid direct sunlight or warm areas that could compromise the cake's delicate texture.

Creative Spins on Beattys Chocolate Cake

• Espresso Enhanced Chocolate Cake: Replace hot coffee with strong espresso for a more intense coffee flavor, creating a deeper, richer chocolate experience.
• Nutty Chocolate Delight: Fold chopped toasted almonds or hazelnuts into the batter, then sprinkle crushed nuts between layers and on top for added crunch and texture.
• Berry Chocolate Fusion: Add a layer of raspberry or cherry preserves between cake layers before frosting, complementing the chocolate with a tangy fruit undertone.
• Salted Caramel Chocolate Sensation: Drizzle homemade salted caramel sauce over the frosted cake, creating a decadent contrast between sweet chocolate and salty caramel.

Closing Reflections on Beattys Chocolate Cake

Chocolate cake lovers rejoice!

Barefoot Contessa’s signature chocolate cake transcends ordinary dessert experiences.

Rich chocolate layers meld with silky buttercream, creating pure culinary magic.

Coffee-infused notes elevate each delectable bite to extraordinary heights.

Sophisticated yet comforting, this recipe promises memorable moments with cherished companions.

Kitchen adventurers will discover pure bliss through Ina Garten’s masterful dish.

Hungry souls: share this decadent recipe, spark conversation, and spread deliciousness across social media platforms!

Savor the Richness of Beattys Chocolate Cake

• Dive into Decadent Chocolate Bliss: This cake offers an incredibly rich, intense chocolate experience that satisfies even the most serious chocolate lovers with its deep, complex flavor profile.
• Foolproof Baking Magic: The recipe's straightforward method ensures success for bakers of all skill levels, with simple techniques that guarantee a moist, tender cake every single time.
• Coffee-Powered Flavor Boost: The secret ingredient of hot coffee intensifies the chocolate's depth, creating a more nuanced and sophisticated taste that transforms an ordinary chocolate cake into an extraordinary dessert.
• Versatile Celebration Star: Perfect for birthdays, dinner parties, or weekend treats, this cake adapts easily between layer cake and cupcake formats, making it a go-to recipe for multiple occasions.

Barefoot Contessa Beattys Chocolate Cake Recipe

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4.6 from 16 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Ina Garten’s chocolate cake reigns supreme with rich, velvety layers that melt in your mouth. Moist chocolate sponge and silky frosting create an irresistible dessert experience that will delight chocolate enthusiasts at any celebration.

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Ingredients

Scale 1x2x3x

Main Dry Ingredients:

• 225g (1¾ cups) plain flour
• 400g (2 cups) caster sugar
• 75g (¾ cup) high-quality cocoa powder
• 2 teaspoons bicarbonate of soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt

Liquid and Wet Ingredients:

• 240 milliliters (1 cup) buttermilk
• 120 milliliters (½ cup) vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 240 milliliters (1 cup) freshly brewed hot coffee

Additional Ingredients:

• 170 grams (6 ounces) high-quality semisweet chocolate
• 225 grams (½ pound or 2 sticks) unsalted butter
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 160 grams (1¼ cups) sifted icing sugar
• 1 tablespoon instant coffee granules

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Instructions

1. Prepare the baking environment by heating the oven to 180°C (350°F). Generously grease two 20-centimeter (8-inch) round cake pans with butter, line with parchment paper, then dust with flour to prevent sticking.
2. Sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt into the electric mixer bowl. Blend these dry ingredients on low speed until uniformly combined.
3. Create the liquid mixture by whisking buttermilk, vegetable oil, large eggs, and pure vanilla extract in a separate bowl until smooth and well-integrated.
4. Gradually incorporate the wet ingredients into the dry mixture while mixing on low speed. Slowly stream the hot coffee into the batter, mixing until just combined. Use a rubber spatula to scrape the bowl’s sides, ensuring complete ingredient integration.
5. Evenly distribute the cake batter between the prepared pans. Slide into the preheated oven and bake for 35-40 minutes. Test for doneness by inserting a wooden skewer into the center; it should emerge clean. Allow cakes to rest in their pans for 30 minutes before transferring to a wire cooling rack.
6. For the chocolate component, finely chop the chocolate and melt it gently in a heatproof bowl placed over simmering water. Stir occasionally and allow to cool to room temperature.
7. Cream the butter in a stand mixer using the paddle attachment, beating on medium-high speed for approximately 3 minutes until light and airy. Introduce the egg yolk and vanilla extract, continuing to mix for an additional 3 minutes.
8. Reduce mixer speed to low, gradually adding powdered sugar until the buttercream becomes smooth and creamy. Dissolve coffee granules in hot water, then fold in the cooled melted chocolate and coffee mixture. Mix gently to prevent overwhipping.
9. Position the first cake layer on a serving plate with the flat side facing upward. Spread a thin, even layer of buttercream across the surface. Carefully place the second cake layer on top, also with the flat side up. Frost the entire cake; sides and top; with the remaining buttercream.
10. For those preferring cupcakes, adjust the baking time to 25-30 minutes and use cupcake liners in a muffin tin.

Notes

• Cold ingredients can create lumpy batter, so pull butter, eggs, and milk out 30 minutes before mixing.
• Gentle folding prevents tough cake texture, stopping when ingredients are just combined.
• Splurge on premium Dutch-processed cocoa and dark chocolate for intense, complex chocolate notes.
• Completely cooled cakes prevent buttercream sliding and ensure clean, sharp frosting edges.
• Warm coffee deepens chocolate’s richness without overwhelming the dessert’s primary flavor profile.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 450
• Sugar: 42g
• Sodium: 320mg
• Fat: 22g
• Saturated Fat: 12g
• Carbohydrates: 58g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 80mg