AFTER MAKING THIS ONCE, YOU WILL PROBABLY NEVER MAKE ANOTHER CHOCOLATE CAKE EVER AGAIN.
Although this recipe has not been created by us, we just had to share it with you as believe us when we say we are doing you a HUGE favour.
This is an Ina Garten recipe – from one of our favourite cookbooks, Barefoot Contessa at Home, which is packed with lots of her amazing recipes and cooking tips. I was first introduced to Ina Garden and this scrumptious chocolate cake by my sister whom is also a great baker. The recipe is in American cup measurements (see Bite: Latest and Greatest) but this should not be a barrier to baking it.
This is a great grown up chocolate cake but can be easily customised into a child’s birthday cake and it is a great base for lots of different designs. Both of us have used the recipe for a children’s birthday and decorated the cakes to suit the theme. One garnished with chocolate fingers and adorned with coloured smarties to highlight the child’s age, the other encased in Kit Kat fingers with pink fondant pigs wallowing happily in its muddy middle.
Children and adults alike adore it’s moist chocolatey deliciousness…..
Beatty’s Chocolate Cake
Butter for greasing the pans
1-3/4 cups all-purpose flour, plus more for the pans
2 cups sugar
3/4 cup 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
Preheat the oven to 180. Butter two 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 the 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 one layer, flat side up, on a flat plate. With a knife or 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.
6 ounces good semisweet chocolate
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 over simmering water. Stir until just melted and set aside until cooled room temperature.
In the bowl of an electric mixer fitted with the 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 Chocolate Cake Heaven.
Photography Credit: Quentin Blake
Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved. Photography Credit: Quentin Blake