Description
Ina Garten’s Beattys Chocolate Cake blends rich cocoa with velvety buttermilk, creating an irresistible dessert that melts in your mouth. Chocolate enthusiasts will savor each moist, luxurious bite of this classic American treat that promises pure indulgence.
Ingredients
Scale
Main Ingredients:
- 2 cups / 400g sugar
- 1 ¾ cups / 220g all-purpose flour
- ¾ cup / 75g cocoa powder
- 1 cup / 240ml buttermilk
- ½ cup / 120ml vegetable oil
- 2 extra-large eggs
- 1 cup / 240ml freshly brewed hot coffee
Leavening and Seasoning Ingredients:
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract (Nielsen Massey Madagascar Bourbon brand)
Additional Ingredients:
- 6 ounces / 170g semisweet chocolate (recommended: Callebaut)
- ½ pound / 225g unsalted butter
- 1 extra-large egg yolk
- 1 tablespoon instant coffee powder
- 1 ¼ cups / 150g sifted confectioners’ sugar
- Butter, for greasing the pans
Instructions
- Thoroughly prepare the oven, heating it precisely to 350°F (180°C) with the rack positioned in the center.
- Meticulously prepare cupcake pans by generously coating with butter and flour, or alternatively line with standard cupcake liners to prevent sticking.
- Create a smooth dry ingredient blend by sifting all powdery components – all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and kosher salt – directly into an electric mixer bowl fitted with a paddle attachment.
- In a separate mixing vessel, whisk together liquid ingredients: full-fat buttermilk, neutral vegetable oil, large room-temperature eggs, and pure vanilla extract until thoroughly integrated.
- Gradually incorporate wet ingredients into the dry mixture at a low mixer speed, ensuring complete and gentle integration without overmixing.
- Introduce hot, freshly brewed coffee to the batter, stirring minimally to maintain a smooth, consistent texture. Use a rubber spatula to scrape down bowl sides, guaranteeing no unmixed ingredients remain.
- Distribute batter evenly into prepared cupcake pans, filling each cavity approximately two-thirds full to allow proper rising during baking.
- Bake cupcakes for 20 to 25 minutes, monitoring closely and testing doneness by inserting a clean toothpick into the center – it should emerge without any wet batter clinging.
- Allow cupcakes to rest in pans for 10 minutes, then carefully transfer to a wire cooling rack to reach complete room temperature.
- For frosting, create a double boiler by placing chopped semisweet chocolate in a heat-safe bowl over simmering water, stirring until smoothly melted.
- In the electric mixer, cream butter until light and airy, approximately 3 minutes at medium-high speed.
- Incorporate egg yolk and vanilla extract, continuing to beat for an additional 3 minutes until mixture becomes exceptionally smooth.
- Gradually introduce sifted confectioners’ sugar at low speed, mixing until creamy and fully integrated.
- Dissolve instant coffee powder in hot tap water, then gently fold into the chocolate mixture along with melted chocolate.
- Once cupcakes have completely cooled, generously apply chocolate frosting using an offset spatula or piping bag for elegant presentation.
Notes
- Whip eggs and butter at room temperature to create a silky, well-blended batter that rises beautifully.
- Sifting cocoa, flour, and baking soda eliminates pesky lumps, guaranteeing a cloud-like cupcake texture.
- Gently fold ingredients to keep the batter tender; aggressive mixing leads to tough, disappointing treats.
- Pull cupcakes from the oven just before they’re fully done to lock in moisture and prevent dry edges.
- Patience is key – allow cupcakes to cool completely, creating the perfect canvas for dreamy frosting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg