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Ina Garten’s Beatty’s Chocolate Cake

Ina Garten's Beatty's Chocolate Cake
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This scaled-down version of the iconic Beatty’s Chocolate Cake delivers a moist, tender crumb with deep chocolate flavor, topped with a silky semisweet chocolate buttercream. Perfect for a small celebration, each slice is rich, fudgy, and irresistibly decadent.

Ingredients

Scale
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 2/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder (preferably Dutch-process)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup buttermilk, shaken
  • 2 tablespoons plus 2 teaspoons vegetable oil
  • 1 large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup freshly brewed hot coffee
  • 2 ounces semisweet chocolate, chopped
  • 5 tablespoons plus 1 teaspoon unsalted butter, at room temperature (for frosting)
  • 1 large egg yolk, at room temperature
  • 1/2 teaspoon pure vanilla extract (for frosting)
  • 2/3 cup confectioners’ sugar, sifted
  • 1 teaspoon instant coffee granules

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 6-inch round cake pan with butter or nonstick spray, then line the bottom with a parchment paper round. This ensures the cake releases cleanly and bakes evenly.
  2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Breaking up any cocoa lumps guarantees a smooth batter without over-mixing later.
  3. In a separate large bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until fully combined and emulsified. The buttermilk adds tenderness; the oil keeps the cake moist even after cooling.
  4. Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Do not over-mix or the gluten will develop and make the cake tough; a few small lumps are acceptable.
  5. Carefully pour in the hot coffee and stir with a spatula until the batter is smooth and thin. The coffee deepens the chocolate flavor without adding a coffee taste—it’s essential for the classic richness.
  6. Pour the batter into the prepared pan and tap the pan gently on the counter to release air bubbles. Bake for 28-30 minutes, until a toothpick inserted in the center comes out clean with a few moist crumbs. The cake should spring back lightly when touched.
  7. Cool the cake in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely. Do not frost until the cake is at room temperature, or the buttercream will melt and slide off.
  8. While the cake cools, make the frosting: Place the chopped semisweet chocolate in a heatproof bowl set over a saucepan of barely simmering water (the bowl should not touch the water). Stir occasionally until melted and smooth, then remove from heat and let cool to lukewarm.
  9. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and egg yolk on medium speed for 2 minutes until pale and fluffy. The egg yolk adds richness and helps emulsify the frosting.
  10. Add the lukewarm melted chocolate and vanilla extract, and beat on low until incorporated. Scrape the bowl and beat again for 30 seconds. The mixture should look smooth and glossy.
  11. With the mixer on low, gradually add the sifted confectioners’ sugar and instant coffee granules. Increase speed to medium and beat for 1 minute until light, airy, and spreadable. If too thick, add 1 teaspoon milk; if too thin, chill briefly.
  12. Place the cooled cake on a serving plate. Using an offset spatula, spread the frosting evenly over the top and sides of the cake, creating swirls. For a rustic look, leave the sides slightly exposed. The cake is now ready to serve.
  13. Let the frosted cake rest at room temperature for at least 15 minutes before slicing to allow the frosting to set slightly. Use a sharp knife dipped in hot water for clean slices.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture. To freeze, wrap the unfrosted cake layer tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator, then frost and serve.

Nutrition

Keywords: Beatty's chocolate cake, Ina Garten chocolate cake, chocolate layer cake, chocolate buttercream, classic chocolate cake, easy chocolate cake, homemade chocolate cake, dessert, birthday cake, American dessert

Find it online: https://inagartendishes.com/ina-gartens-beattys-chocolate-cake/