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© 2011-2016 Journey Forward FOREVER 4 LOGAN 

Beatty's Chocolate Cake, By Ina Garten

INGREDIENTS

Cake:

1¾ cups all-purpose flour, plus more for pans

2 cups sugar

¾ cups good unsweetened cocoa powder (I use Ghirardelli)

1¾ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

½ cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract (I use Mexican vanilla)

1 cup freshly brewed hot coffee

Buttercream:

6 ounces good semisweet chocolate 

2 sticks unsalted butter, at room temp

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract (I use Mexican vanilla)

1¼ cups sifted confectioners' sugar

1 tablespoon instant coffee powder (I use espresso powder)

DIRECTIONS

Preheat the oven to 325, and grease 2 round cake pans, lining the bottoms with parchment paper (or line muffin tins with cupcake liners if making cupcakes).

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Fill cups ⅔ way full and bake 20-22 minutes or until a cake tester comes out clean. Cool in the pans for 5 minutes, then turn them out onto a cooling rack and cool completely.

For Buttercream: Place chocolate in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

best Chocolate cake 

intermediate level

Logan Favorite

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