Beatty's Chocolate Cake

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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 :-

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As the review before me stated, this turned out simply brilliant! I read all of the reviews & my boyfriend made this cake for me just a few months ago. It tasted fantastic, but fell. I took great care to follow EXACTLY to the letter. The batter was thin after adding the coffee - but, Ina indicates that the bottom of the bowl needs to be scraped - this makes a difference in the consistency; if you don't mix the dry as stated (sifting, the wet as stated & then combine, you may have issues. Another tip: use the ingredients as listed. Extra large eggs, good vanilla - baking soda & baking powder that isn't old. I suspect that my bf got the baking soda/powder amounts mixed up - he also happens to be someone who always says: "I don't need no stinking recipe." I have warned him many a time - baking recipes need to be followed, or you WILL NOT get the same results. This cake was a SUCCESS!!! I suspect the birthday celebration will be even better thanks to Ina, yet again!

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Turned out simply brilliant!!! I read another reviewers comment regarding the hot coffee causing the cake to cave in, and therefore used my coffee at body temp...was wondering how this would bake in 40 mins considering that the coffee made the batter rather runny, but i just trusted Ina's judgement and put it in the oven... 45 mins later... i had a BEAuTTYFUL cake! Yay! And Thank you! :