Description
Ina Garten’s Beatty’s Chocolate Cake delivers rich, velvety chocolate indulgence straight from her Barefoot Contessa kitchen. Moist layers of deep cocoa goodness combine with silky frosting, promising a luxurious dessert experience you’ll savor with pure delight.
Ingredients
Scale
Cake Ingredients:
- 1 ¾ cups (220 grams) all-purpose flour
- 2 cups (400 grams) sugar
- ¾ cup (75 grams) good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Wet Ingredients:
- 1 cup (240 milliliters) buttermilk, shaken
- ½ cup (120 milliliters) vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240 milliliters) freshly brewed hot coffee
Frosting and Preparation Ingredients:
- 6 ounces (170 grams) good semisweet chocolate
- ½ pound (227 grams) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (150 grams) sifted confectioners’ sugar
- 1 tablespoon instant coffee powder
- Butter for greasing the pans
Instructions
- Thoroughly prepare cake pans by preheating the oven to 350°F (175°C). Generously coat two 8-inch (20 cm) round cake pans with butter, carefully line with parchment paper, then re-butter and dust with flour to ensure easy cake removal.
- Create the dry foundation by sifting together cake flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt in a large mixing bowl. Use an electric mixer to blend these ingredients on low speed until uniformly combined.
- In a separate mixing bowl, whisk together buttermilk, vegetable oil, large eggs, and pure vanilla extract until smooth and well-incorporated.
- Gradually incorporate the wet ingredients into the dry mixture, mixing on low speed to prevent overmixing and maintain the cake’s delicate texture.
- Carefully pour the hot, freshly brewed coffee into the batter, gently stirring just until the liquid is fully integrated and creates a rich, dark chocolate mixture.
- Evenly distribute the batter between the prepared cake pans, ensuring smooth surfaces and equal volume for consistent baking.
- Place the pans in the preheated oven and bake for 35-40 minutes, checking for doneness by inserting a cake tester or thin knife into the center – it should emerge clean with minimal crumbs.
- Allow the cakes to cool within the pans for 30 minutes, then carefully transfer to a wire cooling rack to reach room temperature.
- Once completely cooled, apply chocolate frosting between layers and over the entire cake surface for a decadent finish.
Notes
- Savor the cake within three days by storing it covered at room temperature, preserving its incredible moisture and rich chocolate essence.
- Cool the cake completely before adding frosting to prevent melting and ensure a flawless, professional-looking finish.
- Perfect for birthdays or spontaneous chocolate cravings, this cake elevates any celebration with its decadent, melt-in-your-mouth texture.
- Avoid overmixing the batter to maintain the cake’s delicate, light structure and tender crumb.
- Parchment paper ensures effortless cake removal and eliminates frustrating sticking during baking and serving.
- Sift dry ingredients meticulously to create a smooth, lump-free batter that distributes cocoa and flour evenly.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 570 kcal
- Sugar: 49 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg