Ingredients
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good 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
- Chocolate Buttercream, recipe follows
Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
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. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
- 6 ounces good semisweet chocolate (recommended: Callebaut)
- 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
Chop the chocolate and place it 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.
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By Missybutt
Menomonee Falls, WI
on May 16, 2013
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I've never been a big chocolate cake fan until now. I made this for a dinner party the other night and received a round of applause after dessert. Everyone absolutely loved it and couldn't believe how moist and delicious it was. If you are ever asked to bring a cake somewhere - this is the one to make. I used 8" cake pans and my cakes sunk a bit in the middle - even after being very careful not to overmix. Next time I'm going to add a little less baking powder and see if that works. There's plenty of delicious frosting to cover the cake - so no one will ever notice.
By niceskater
on May 13, 2013
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The cake itself was very moist and I think the coffee brought out the choc taste. I was a bit freaked about putting coffee in it as I'm not a fan of coffee taste so only used half o the amount. Turned out great! The frosting on the other hand didn't seem to be the right proportion so I added twice the amount of icing sugar to actually cover the cake. Tastes fabulous!!
By herrerasusie_13...
Las Vegas, NV
on May 09, 2013
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My son wanted a chocolate and strawberry cake for his birthday i had the strawberry part down i just needed the chcolate cake part and so i stumpled upon this recipe and read the reviews and took it to the test and it came out delicious its moist and fluffy had no problem with the recipe what so ever my Husband and My Son LOVED it i would definetly recommend this recipe although i didnt use the frosting but next time i will.
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