Beatty's Chocolate Cake

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I made this cake for Easter. I had to use 9" dark coated pans. So after reading some of the reviews I baked them for 15 min at 350 and turned the oven down to 325. (total bake time in the shallower 9" pans was about 32 min. The cakes turned out perfect. It was a big hit with everyone. I used a chocolate buttercream frosting recipe of my sisters. By far this is the best chocolate cake recipe I have ever made. Thanks for sharing it Ina!

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YUM

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This recipe works great. I haven't made any chocolate cake better than this. I cut down the sugar to 1 1/4 cup 'cause I don't like it's too sweet. Also, I will cut down a little bit of coffee next time. It smells more coffee than chocolate in my cake. I baked the cake 340F for 30 mins. Thanks Beatty for a awesome chocolate cake recipe

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This is absolutely the best chocolate cake I've ever made.....the frosting is delicious too but next time going to try a cream cheese frosting. My son who is a pie person devoured this cake and has asked me to bake another very soon :

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We absolutely LOVE this cake. I've tried many chocolate cake recipes and this one is the best! This cake is so chocolaty and moist and the coffee really brings out the chocolate flavor. I pair this cake with a cream cheese frosting and it adds a perfect balance to the cake making it not too sweet! As far as people's experience goes with the cake falling in the center, here's my tip. When a cake falls in the center, that means it hasn't been baked long enough. It's hard to give an exact cooking time when it comes to baking because every oven, pan and even geographic locations, can command a slightly different cooking time. A great way to know if a cake is truly done is to do the finger test. Press your finger down gently in the middle of the cake, if it’s done, it should puff back up automatically on it own. If it stays dented, then the cake is not ready to come out yet. Also, a cake tester or toothpick inserted in the center should come out clean as well.

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The Best chocolate cake recipe! This will be my go to recipe moving forward. Did not change a thing and my cakes did not collapse in the center as other reviews. Super moist and no coffee flavor at all. Amazing!!!

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The batter looked very thin because of the coffee, but it baked like a normal cake and came out super moist! Best chocolate cake I have ever made and definitely the best homemade chocolate cake I've ever tasted.

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easy and tasty, my first chocolate cake and it was a hit

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After read some reviews, and adding modifications I thought the cake would turn out fine. I added some melted chocolate chips , and less sugar so the cake wouldn't sink as stated in one review. Although, when I added the parchment paper it stuck to the cake, leaving me with delicious cake crumbles : :( . I decided to used the cake crumbs to make a whipped cream and strawberry trifle and some cake balls. IT WAS AMAZING!!!!!
Conclusion : The recipe is great , but there could be some cooking problems.

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I've made this cake several times now and it's always come out great. The coffee flavor can be a little overwhelming (especially if you use instant espresso like I did the first time! oops!. Instead of using instant coffee in the icing I use the same coffee I used to bake the cake, at room temperature of course. As far as cake spilling over pans you need to pay attention to your pan depth. Standard pans are about 1.5 inches deep and this recipe calls for 2 inch deep pans. I have 1.5 inch deep pans so I just make sure I fill the pans about 2/3 full. With the extra batter I usually make cupcakes! Happy baking!!