Thursday, October 31, 2013

Beatty's Chocolate Cake from Ina Garten

This is the second time I have made this wonderful cake and it will not be my last.  If you love choocolate like I do, you will love this.  Ina never fails on richness and elegance.  I would not hesitate to serve this cake to my most honored guests.   I plan to make it again at Christmas.  It is easy, moist, and just delicious.  The icing is addictive.  I love that it includes buttermilk.

Beatty's Chocolate Cake
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 

DirectionsPreheat 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 Frosting6 ounces good semisweet chocolate1/2 pound (2 sticks) unsalted butter, at room temperature1 extra-large egg yolk, at room temperature1 teaspoon pure vanilla extract1 1/4 cups sifted confectioners' sugar1 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

If you made an Ina Garten (Barefoot Contessa) dessert and you would like to leave your link here please do.  Click on the link at the bottom of the post.  Join our group!  The more the merrier they say.  We cook only once per month.  Next month will be Ina appetizers.  What a perfect time to join with the holidays coming up!

Also check out what the others in this group made this month.

An InLinkz Link-up


Rocky Mountain Woman said...

I love this cake! It's my all time favorite cake and is probably going to be on my table for Christmas also...

Mia said...

I don't eat a lot of cake but I love that fact that it has buttermilk it it. The flavor must be fantastic!

Mireya @myhealthyeatinghabits