Beatty’s Chocolate Cake is light, moist, and sweet, with a rich chocolate flavor and a glossy chocolate glaze. This delicious chocolate cake is a great choice for a special dinner, party, picnic or event.
I am a huge fan of The Barefoot Contessa, otherwise known as Ina Garten. In fact, I bake from her books a lot.
I have scrolled through the pages often and have seen a fabulous chocolate cake with shiny chocolate that looks delectable but for whatever reason have never made it, until today!
And I am so happy that I did because it’s so easy to make. The chocolaty goodness of the cocoa powder in both the cake and the frosting is enhanced with the addition of hot coffee which really brings out the flavor.
I hope that you try this fabulous cake!
Why you’ll love this Beatty’s Chocolate Cake recipe
So easy and uses pantry ingredients, no specialty items
Deeply rich and chocolatey, without being heavy
Looks scrumptious and is a perfect chocolate cake to take along for an event, or to serve at a luncheon or brunch, or dinner party
Prepare two 8 inch round baking pans, line the bottoms with parchment paper, then spray with baking spray or butter and flour. NOTE: I used 2 9″ square pans although the recipe calls for round. I cut one in half and made this cake.
Sift the flour, sugar, cocoa, baking soda, powder and salt into the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until combined.
In a separate bowl add eggs, oil, buttermilk, and vanilla, mix to combine.
With the mixer on low speed slowly add the wet ingredients to the dry.
With the mixer still on low, add the coffee until just combined, scraping the bottom of the bowl with a spatula.
Pour batter into prepared pans and bake for 30 to 40 minutes or until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn out onto wire rack.
Remove parchment and cool completely.
For the frosting:
Chop the chocolate and place in a bowl over simmering water.
Stir until just melted the set aside to cool to rom temperature.
In bowl of electric mixer fitted with paddle attachment beat the butter until fluffy, about 3 minutes.
Add the egg yolk and the vanilla and beat an additional 3 minutes.
Turn the mixer on low and add the powdered sugar, then beat at medium speed until smooth and creamy.
Turn mixer to low speed and add the coffee and the melted chocolate, mix until just blended. Don’t whip. Spread the frosting on the cooled cake
Tips & Variations
Sprinkle some nuts. Try some toasted walnuts sprinkled on top for decoration.
Add liqueur. A rich liqueur, like Bailey’s, Kahlua, Amaretto, or your favorite one will add a depth of flavor to Beatty’s Chocolate Cake.
Change the frosting. A vanilla buttercream, caramel or other frosting will also work on this delicious cake.
Storage
This cake can be stored, covered, in a cool place for 24 hours, then should be refrigerated for up to 4 days.
1tablespooninstant coffeedissolved in 2 teaspoons hot water
Instructions
For the Cake:
Preheat oven to 350.
Prepare two 8 inch round baking pans, line the bottoms with parchment paper, then spray with baking spray or butter and flour.
Sift the flour, sugar, cocoa, baking soda, powder and salt into the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until combined.
In a separate bowl add eggs, oil, buttermilk, and vanilla, mix to combine.
With the mixer on low speed slowly add the wet ingredients to the dry.
With the mixer still on low, add the coffee until just combined, scraping the bottom of the bowl with a spatula.
Pour batter into prepared pans and bake for 30 to 40 minutes or until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn out onto wire rack.
Remove parchment and cool completely.
For the Frosting:
Chop the chocolate and place in a bowl over simmering water.
Stir until just melted the set aside to cool to rom temperature.
In bowl of electric mixer fitted with paddle attachment beat the butter until fluffy, about 3 minutes.
Add the egg yolk and the vanilla and beat an additional 3 minutes.
Turn the mixer on low and add the powdered sugar, then beat at medium speed until smooth and creamy.
Turn mixer to low speed and add the coffee and the melted chocolate, mix until just blended. Don’t whip. Spread the frosting on the cooled cake.
Notes
The egg yolk makes the frosting shiny, you can omit it and just whip the frosting a bit more. Also, I used 2 9″ square pans although the recipe calls for round. I cut one in half and made this cake.
