Beatty's Chocolate Cake

Show: Barefoot ContessaEpisode: Flavors and Flowers

Rated: 5 stars out of 5Rate itRead users' reviews (688)

Cook Time:
35 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 30 min
Inactive Prep: 30 min
Cook: 35 min
Total:: 1 hr 35 min

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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

Directions

Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Butter 2 (8-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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Comments & Reviews

recipe Beatty's Chocolate Cake
Josie Glendale, CA 02-08-2010
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Delicious, especially with a crunch
Rated: 5 stars out of 5

Fabuloso, especially if you like coffee-flavored desserts. I used the recipe to make mini-cupcakes, and the batter yield... about 54 of them. I played around with being creative with the cupcakes by lightly sprinkling freshly , course-ground coffee beans on top of frosted cupcakes. This added a nice crunch to every bite. Read more
recipe Beatty's Chocolate Cake
Ayesha Exton, PA 02-08-2010
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Best chocolate ever!!
Rated: 5 stars out of 5

Very easy and very delicious!!
recipe Beatty's Chocolate Cake
Donna Manorville, NY 02-07-2010
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"THE BEST"
Rated: 5 stars out of 5

Honestly, the best, most perfectly moist chocolate cake I have ever made...and most importantly have ever eaten. You can't... top this recipe. I have been baking this cake for years now and it has been one of the most requested birthday cakes. I use 9 inch pans and follow instructions as is, except for shortening the cooking time by about 7 minutes. I was going to be daring and try to convert this recipe into a double-layer sheet cake for my 3 year-old's birthday party. Any suggestions from the experts?Read more
recipe Beatty's Chocolate Cake
wendy harleyville, SC 02-07-2010
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PLEASE REFRIGERATE
Rated: 4 stars out of 5

Made this cake today and it really is tastey and moist. Next time I'll add less coffee to the buttercream frosting, it... tended to over power a bit. Please be sure to refrigerate this cake if using the egg yolk in the frosting. Read more
recipe Beatty's Chocolate Cake
tina sherman oaks, CA 02-05-2010
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yummy
Rated: 5 stars out of 5

I've made this cake several times now, attempting it with splenda today & hopefully it will still be yummy. I used 9' pans, &... I didn't get the height I wanted -still amazing.Read more
recipe Beatty's Chocolate Cake
Angie Springfield, KY 02-04-2010
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Love this Cake!!
Rated: 5 stars out of 5

For the cake, I did exactly what it said to do, and I used 9 inch pans. Had No problems I also buttered my pans and then put... wax paper on the bottom, and then greased that too. There was no problem getting the cake out. .For the icing, I Left out the egg yolk, (YUK), and I used semi-sweet chocolate chips, (half of the 12oz bag), and I used 2 cups of confectioners sugar, instead of the 1 and 1/4 cup. I will make this cake from now on! My family loved it too!Read more