CHOCOLATE COFFEE CAKE RECIPE FROM SCRATCH RECIPES

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BEATTY'S CHOCOLATE CAKE RECIPE | INA GARTEN | FOOD NETWORK



Beatty's Chocolate Cake Recipe | Ina Garten | Food Network image

Beatty's Chocolate Cake recipe from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist. Everyone's going to love this cake.

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 35 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 19

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
Chocolate Buttercream Frosting, recipe follows
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

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch x 2-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.
  • 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.

HOMEMADE CHOCOLATE CAKE RECIPE| BEST OLD-FASHIONED CLA…



Homemade Chocolate Cake Recipe| BEST old-fashioned cla… image

a delicious homemade chocolate cake recipe just like Grandma made. Pair it with our delicious butter frosting!

Provided by Nellie

Categories     Dessert

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 17 minutes

Yield 12

Number Of Ingredients 10

3/4 cup butter (softened)
3 eggs (at room temperature)
2 c. all-purpose flour (We love Bob’s Red Mill for great quality!)
3/4 cup cocoa
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 cup sugar
2 tsp vanilla
1 1/2 cup milk (optional: try subbing 1/4 cup of milk with coffee to enhance the flavor.)

Steps:

  • grease bottom and sides of pan (I use 2 round 10inch pans or 1 9 by 13). preheat oven to 350 degrees. I would even suggest lining the bottom with parchment paper and then spraying.
  • Combine flour,  cocoa, baking soda, baking powder, and salt. Set aside. 
  • In a separate bowl beat butter for 30 seconds or so. slowly add sugar.
  • Add eggs 1 at a time beating after each one. Beat in vanilla.
  • Add dry ingredients beating after each addition.
  • Add 1/2 of the milk, beat. Then add the other 1/2. Beat just until everything is combined nicely.
  • Spread batter about into pans making them about 2/3 full. You may have remaining batter (I sometimes make a few cupcakes.)
  • Bake for 30-35 minutes for round pans, 5 min longer or so for the 9 by 13 pan. Watch it though! a knife coming out clean from the center means it is done. NOTE: Many readers are finding they need to increase the baking time. This is probably due to the difference in ovens, pans, and elevation. Always go by the way the cake looks and if the cake is done in the center.

Nutrition Facts : Calories 423 kcal, CarbohydrateContent 68 g, ProteinContent 7 g, FatContent 14 g, SaturatedFatContent 8 g, CholesterolContent 74 mg, SodiumContent 334 mg, FiberContent 2 g, SugarContent 35 g, ServingSize 1 serving

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BEATTY'S CHOCOLATE CAKE RECIPE | INA GARTEN | FOOD NETWORK
Beatty's Chocolate Cake recipe from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist. Everyone's going to love this cake.
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Total Time 1 hours 35 minutes
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HOMEMADE CHOCOLATE CAKE RECIPE| BEST OLD-FASHIONED CLA…
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