Beatty's Chocolate Cake
Show: Barefoot ContessaEpisode: Flavors and Flowers
Rate This RecipeRead users' reviews (1357)
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By little mama cooking
Tennessee
on February 09, 2012
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I was a little worried because the batter is pretty thin but this was absolutely fantastic! We made cupcakes and they were a huge hit! Followed the recipe exactly.
By abeerah17_12177708
Lewisville, 83
on February 08, 2012
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This cake is amazingly moist and delicious. PLEASE DO NOT LEAVE OUT THE COFFEE. Even if you are not a coffee drinker, you will love this cake. I promise the coffee does not make the cake taste like coffee, but it is necessary for moisture and depth of flavor. This cake is perfect for chocolate lovers. I used raspberry preserve as the filling and chocolate ganache for frosting because I do not like buttercream. I made this for my husband's birthday and everyone absolutely loved it. I have finally found the perfect chocolate cake recipe!
By Ninihada
Portland, OR
on February 07, 2012
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This cake is really fantastic. I have never been a fan of chocolate cake because I've found it to be dry and lacking in flavor. This cake is moist every time. I wasnt sure about the addition of the hot coffee to the batter (i do not drink coffee but after trying this recipe a few times, it is most definitely necessary. The coffee adds a depth to the cake and brings out the chocolate flavor more.
The only change I make is in the frosting. I omit the instant coffee powder (because it tastes to much like coffee to me. Other than that, I follow it exactly. I've had RAVE reviews over this cake every time I make it.
It stores well in the refrigerator for about a week- just cover with plastic wrap. Before serving, I let the refrigerated slices sit out for about 30 minutes. Moist and delicious every time! This is a keeper for sure.
By stirthingsup
Los Angeles, CA
on February 06, 2012
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This cake is extremely moist and flavorful, but not too rich. I made certain to use the highest quality cocoa powder (for the cake and chocolate (for the frosting that I could find. It is one of the easiest cakes I have ever made.
I followed the recipe exactly except that I discovered my cake pans were not tall enough. Instead of using 2 x 2" tall pans, I used 3 x 1 1/4" pans. I also reduced the baking time by about 10 minutes. I didn't have enough frosting to make a 3-layer cake, so I just made a 2-layer cake. It was tall enough, and my guests commented on how it was both delicious and beautiful. I have frozen the 3rd layer for later use. I highly recommend it.
By lporrazzo
Boston, MA
on February 06, 2012
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The buttercream frosting takes this cake to another level. I shaved some semi-sweet chocolate on top, which gave it another kick.
By itznick14
on February 06, 2012
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Omg best chocolate cake recipe ever! I halved the recipe to make 12 cupcakes, batter was VERY runny but cooked to perfection! Amazing and realitively easy for a chocolate cake
By InWorks2010
on February 06, 2012
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I couldnt believe how amazing this cake turned out. it is crazy delicious! everyone loved it. this is by far the best cake i have ever tasted. Everyone who ate it said the same! Amazing quality but super simple! if you are debating to make this cake or not...here is your answer...DO IT!!! you wont regret it. its a 5 star recipe for a reason. thanks ina!
By M's Castle
Illinois
on February 06, 2012
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I made this recipe last night, but made cupcakes with it...regular sized cupcakes baked at 350 for about 15-17 minutes....toothpick tested to make sure they were done. Wow!...very chocolatey and delicious! I brought some to work and my co-workers loved it too! Will definitely make this recipe again in the future.
By deeparsley
Nolensville, TN
on February 06, 2012
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Excellent! I was searching for an extraordinary chocolate cake recipe and this is it. Quality chocolate makes a huge difference. The only thing I changed was not adding the coffee to the icing recipe. This will definitely be my ultimate chocolate cake recipe from now on.
By jcdcooks
on February 06, 2012
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This cake is delicious! Was a big hit at the superbowl party. I didn't have two cake pans so I used an angel food cake pan and skipped the parchment paper. Cake came out perfectly. Also skipped the egg based on earlier review. I did taste a bit too much like coffee so I added a bit of sugar the the icing and it was all good. Very moist cake, it will now be my "go to" chocolate cake.