Beatty's Chocolate Cake

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I've never left a review before but I just had to sign up so I could leave a review on this recipe. Thank you soooo much Ina!!! I love baking birthday cakes for my kids but I am never satisfied with my recipes. I wanted to have a staple recipe I always used but never found the right one. The search is over! This IS my new forever chocolate cake recipe! And the bonus? It was the easiest batter I've ever made! My daughter told me this was the very best cupcake I've ever made (and I bake a lot! This time I actually made 30 cupcakes but next time I will make a cake with it. I used Hershey's chocolate and it still was fantastic! If anyone has any other cocoa recommendations I'd love to hear, but I had it in my pantry and it was great! I topped this with a light vanilla whipped cream frosting and it was the perfect pairing with the deep chocolate flavor. Oh, and instead of buttermilk I used whole milk mixed with 1 T lemon juice. Worked like a charm!

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I have made this now on three different occasions, & it has never disappointed. In my oven I needed to cook it more like 28-30 mins, when I cooked it 32 it wasn't as moist as I wanted. Since most of us can't get the fancy chocolate, I got the Giradelli semi sweet bar which is 4oz, then used Giradelli Bittersweet, 60% cocoa chips for the other 2 oz. Make sure you read through the frosting directions to put the instant coffee in hot tap water, not just the granules. So great & works with 2 9inch pans as well :

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This is the only chocolate cake recipe you need. Period. It's decadently dark (make sure you use a high quality cocoa powder--it makes all the difference, moist, and heavenly. I didn't care for the frosting recipe and haven't made it since I first made this cake. The second time I made it, I used the frosting recipe on the cocoa powder container and it was perfection. The third time I made it, I used a ganache. Pure heaven, and it just gets better with time...although it won't be around long.

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Well.... I am a very highly skilled baker; I have never had a cake fail. Ever. Since I started baking at 8 yrs old. I have screwed up stuff, but that was through a clear error on my part. Even a large scale 14" wedding cake layers that I baked evenly and perfectly!
I have made this cake three times. All three times the center failed to rise. I weighed, then tried scooping, have all correct temperature ingredients... I am baffled. This was not a falling of a risen cake- the center never rose. Three times! Actually, the three times were sequentially worse the more careful I got. The taste was nice for a cake that was similar to a box but from scratch- not awesome, but nice. The last attepmt today I used Hershey's cocoa, instead of Ghiradelli, and the flavor suffered. So I can't figure it out. I was able to slice off the top to even it out and still use it.
I just don't get it.

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Really good...kind of awesome. Made my own peanut butter icing recipe. Replaced buttermilk with coconut milk (from carton, not can and flour with gluten-free blend. Worked beautifully. On its own, it needed a pinch more sugar I thought, but with icing was perfect. Mmmm.....

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I loved this cake, however, since I am at 8000 ft. I had to add a little flour and decrease the sugar. I did this and the batter was still too thin. I did a test and baked 2 cupcakes and they "fell". So after adding at least another cup of flour it turned out moist and great..... Might want to do some more testing on this one. It seems that original one doesn't have enough dry to wet ingredients. ?

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Such a delicious recipe. I absolutely loved it when I made it and I want to make it again for my boyfriend's birthday this weekend. Did anyone think the frosting was just a little too buttery though? Anyone have any tips on how to fix this?

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This cake is very tasty and moist. But raw egg yolk in the frosting?! I did not think of this until the next morning after the cake had set out all night unrefrigerated. This is not a safe recipe. No wonder I was up and down to the bathroom all night!

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This was the best cake I have ever made. The recipe was very simple to follow with minimal ingredients, you will not be sorry that you had to go get buttermilk...do not try to substitute regular milk. Buttermilk gives it the luscious texture and bright taste. It was decadent, but not too rich. I am not a huge fan of super chocolatey desserts. This cake was the perfect amount of chocolate and with the coffee to add the mocha touch was tremendous. Thanks Ina for another flawless masterpiece!!

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Great cake, very rich! I followed the recipe to the letter. I enjoyed making this one my house smelled delicious. It came out perfect - lots of compliments. Thank you Ina! Your recipes make me feel like a pro in the kitchen :-