Beatty's Chocolate Cake

Chocolate. Rich. Decadent. Just three little words to describe what happiness is, oh and this cake of course! This recipe comes from Ina Garten of the Barefoot Contessa. Ever since I saw her show 4 years ago, i've been hooked ever since. Her recipes are easy, fun and most importantly tremendously tasty! If you have any doubts, then go ahead and make this cake. You'll be licking your fingers clean!

Now, there is a special ingredient in this cake that will enhance your chocolate experience and that would be coffee. Yes, coffee. The recipe calls for hot coffee in the batter and instant coffee powder in the buttercream frosting. I know some of you might probably have a cup of coffee with a baked good, but have you ever thought what wonders coffee could do to the flavor of chocolate when combined together? After making this cake, I did! The chocolate tasted richer, deeper and more chocolatey. 

Baking is very specific, if you don't follow the ingredients and the recipe correctly, all of your hard work could turn into a mess in the oven. So in order to avoid this, I measured out the ingredients exactly and let my eggs and butter come to room temperature by putting them on the counter the evening before, but 2 hours should do. I then sifted my dry ingredients together so I wouldn't have a lumpy cake. One last step and your done; mix in the wet ingredients with the dry and your batter is ready! Fast and easy right? 

The batter may appear runny but thats normal because it will become a moist and delicious cake. For this recipe you will need two 9 inch round cake pans lined with parchment paper. Divide the batter evenly between the pans and pop it in the oven. In about 40 minutes your kitchen will be infused with the smell of chocolate. 

Note: Do not be alarmed if neighbors begin knocking on your door asking you where the heavenly smell is coming from. 

Before you begin frosting the cake, make sure to thoroughly cool the cakes on a cooling rack. This will prevent the buttercream frosting from melting and turning into a mess. Not exactly what you want...

One last tip before I give you the full recipe, use semi-sweet chocolate bars (60%) for the frosting instead of semi-sweet chocolate chips as they have stabilizers in them. You will have the exact creamy consistency with the bars. 


So if you are chocoholic and crave rich moist cakes then give this recipe a try. I will certainly be making this cake again. It's great for special occasions and it will definitely be the center of attention. If you can't handle that, then maybe this cake isn't for you.

Go on, have a petit treat!

Beatty's Chocolate Cake

By Ina Garten

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

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.


Enjoy!