Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 400kcal
When I think of the perfect dessert to pair with an afternoon coffee or an evening gathering, Beatty’s Chocolate Cake comes to mind. Its glorious, towering layers topped with a luscious chocolate buttercream frosting have a knack for stealing the spotlight.
Whether it’s a birthday celebration or just a weekend treat, this cake never fails to impress. I can almost hear the “oohs” and “aahs” from my friends as they take their first bite.
Beatty’s Chocolate Cake is not just any chocolate cake. It's a simple yet indulgent dessert that brings comfort and joy to any occasion. With its deep chocolate flavor and moist texture, this cake has earned a place in many hearts (and stomachs).
I discovered this recipe years ago, and it quickly became my go-to for celebrations and cozy nights alike. Let’s dive in!
Originating from the beloved chef Ina Garten, Beatty’s Chocolate Cake is known for its rich, decadent flavor balanced with the perfect level of sweetness. The secret lies in the high-quality cocoa powder and the addition of hot coffee, which enhances the chocolate flavor. Layered between velvety buttercream, each slice is a delightful experience that beckons for a second piece—trust me, you’ll want it!
This recipe works brilliantly because it incorporates a mix of simple ingredients that work in harmony to create an extraordinary dessert. The buttermilk keeps the cake moist, while the combination of baking soda and baking powder ensures that it rises perfectly. Plus, the hot coffee doesn’t just bring warmth; it intensifies the chocolate flavor, leaving you with a cake that is both rich and satisfying.
Imagine a chocolate cake that’s not too sweet but rich in cocoa—this is where Beatty’s Cake shines. When you sink your fork into a slice, you’ll experience a plush, tender crumb that practically melts in your mouth. Each mouthful is a perfect blend of chocolatey goodness and creamy frosting, making it impossible to stop at just one slice.
What differentiates this recipe from other variations is the attention to detail in flavor combinations. While many chocolate cakes may rely on boxed mixes or an abundance of sugar, Beatty's Chocolate Cake embraces the simple sophistication of quality ingredients. This version maintains that balance of sweetness, while the homemade buttercream frosting ups the ante with its creamy allure and a slight coffee kick.
Here’s a breakdown of what you’ll need to create this luscious cake. I’ve made a few adjustments to the original list to enhance the flavor:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- 2 tablespoons brewed coffee (this is for the frosting)
- Chocolate Buttercream Frosting, recipe follows
- 6 oz good semisweet chocolate (try Valrhona for an exquisite touch)
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners' sugar
- 1 tablespoon instant coffee powder
Ingredients From : foodnetwork.com
Ready to get your hands dirty? Baking this cake is a straightforward process that yields amazing results. With a few steps, you’ll have a chocolate masterpiece worthy of any dessert table. Let’s bring this recipe to life!
Preheat your oven to 350 degrees F (175 degrees C). While it's warming up, grab two 8-inch round cake pans. Butter each pan generously. Then, line the bottoms with parchment paper, butter the parchment, and dust with flour to ensure a flawless release after baking.
In the bowl of your electric mixer equipped with a paddle attachment, add the flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. Mix these together on low speed until well-combined. This step is crucial as it helps to aerate the flour and evenly distribute the cocoa throughout the mixture.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Make sure everything is at room temperature for the best emulsification. This helps the ingredients blend beautifully without any lumps.
With your mixer on low speed, gradually pour the wet mixture into the bowl with the dry ingredients. Allow the mixer to do its magic, blending until just combined. Be sure to scrape the sides and the bottom of the bowl with a rubber spatula.
This is where the magic happens! While the mixer is still on low, slowly pour in the freshly brewed hot coffee. This not only enhances the chocolate flavor but also helps create that delectable moist crumb. Just mix until everything is blended; over-mixing can result in a dense cake.
Divide the batter evenly between the prepared pans. Use the spatula to smooth the tops if needed. Bake for about 35 to 40 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for about 30 minutes. Then, turn them out onto a cooling rack to cool completely.
While the cakes are cooling, let’s whip up that scrumptious chocolate frosting. Start by chopping your semisweet chocolate into small pieces, placing it in a heat-proof bowl set over a pot of simmering water. Stir gently until just melted, then allow it to cool.
In a clean bowl, beat the room-temperature butter on medium-high speed until it looks pale and fluffy, about 3 minutes. Add the egg yolk and vanilla, and continue beating for another 3 minutes. The frosting should be airy and light.
Now, on a low speed, gradually add the sifted confectioners' sugar until incorporated. Dissolve the instant coffee in 2 teaspoons of hot tap water, and then mix this and the melted chocolate into the frosting. Be careful not to whip—just blend until smooth and creamy.
Place one of the cooled cake layers onto a serving plate, flat side up. Using an offset spatula, spread a generous layer of frosting on top. Place the second layer, rounded side up, on top of the frosting. Now, gently spread frosting over the top and down the sides of the cake. It doesn’t have to be perfect; that’s part of its charm!
- Sift the Dry Ingredients: Always sift your dry ingredients. This ensures there are no lumps and leads to a lighter cake.
- Use Quality Ingredients: For the best flavor, opt for high-quality cocoa and chocolate.
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature; this makes for a better emulsion.
- Check Oven Temperature: Every oven is different, so keep an eye on your cakes while they bake.
- Decorate: For a fancy finish, consider garnishing the top with chocolate shavings or fresh berries.
To maintain that delightful moistness, store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can wrap the individual layers or slices in plastic wrap and place them in a freezer bag for up to three months. Just make sure to thaw it in the fridge before serving.
- Fresh Berries: A medley of strawberries, raspberries, or blueberries adds a refreshing touch that balances the richness of the cake.
- Vanilla Ice Cream: Pairing a slice of warm cake with a scoop of vanilla ice cream is a classic combination.
- Whipped Cream: Light and airy, whipped cream offers a delightful texture contrast when placed atop each slice.
- Chocolate Sauce: For the true chocoholics, drizzling chocolate sauce will elevate the indulgence factor.
- Coffee or Espresso: A strong cup of coffee or a shot of espresso brings out the chocolate notes and makes each bite that much better.
- Buttermilk: You can easily make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk—let it sit for 5 minutes before using.
- All-purpose Flour: If you have cake flour on hand, use the same quantity, but note that the texture might be even softer.
- Vegetable Oil: Canola oil or melted coconut oil work well as a substitute for vegetable oil.
- Unsweetened Cocoa Powder: Dark cocoa powder can give a richer flavor, or you can use Dutch-processed cocoa if that’s what you have.
- Granulated Sugar: An equal amount of brown sugar can add a hint of molasses flavor, which complements the chocolate beautifully.
There you have it—Beatty’s Chocolate Cake, a chocolate lover's dream come true. With its rich depth of flavor and versatility, this cake has something for everyone, whether it’s at a gathering or a quiet night in with a good book.
Bake one for your next event or just because you deserve a treat. You won’t be disappointed—trust me! Now, roll up your sleeves and get baking; your slice of heaven is only a few steps away.
Beatty’s Chocolate Cake is not just any chocolate cake. It's a simple yet indulgent dessert that brings comfort and joy to any occasion. With its deep chocolate flavor and moist texture, this cake has earned a place in many hearts (and stomachs).
Servings 12
- Sift the Dry Ingredients: Always sift your dry ingredients. This ensures there are no lumps and leads to a lighter cake.
- Use Quality Ingredients: For the best flavor, opt for high-quality cocoa and chocolate.
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature; this makes for a better emulsion.
- Check Oven Temperature: Every oven is different, so keep an eye on your cakes while they bake.
- Decorate: For a fancy finish, consider garnishing the top with chocolate shavings or fresh berries.
I'm Rosa Crumley, a registered dietitian and food enthusiast from Pittsburgh, PA. With a love for chef-inspired recipes and a passion for creating delicious, balanced meals, I aim to bring gourmet flavors into your home kitchen. Through my blog, I share simple, flavorful dishes that anyone can cook!