Beatty’s Chocolate Cake
This recipe delivers Beatty's rich and moist chocolate cake, featuring a deep cocoa flavor enhanced by hot coffee. It's perfectly paired with a luxurious, velvety semi-sweet chocolate buttercream frosting. A classic indulgent dessert, ideal for any occasion.
Equipment
- 1 Electric Stand Mixer Or high-quality hand mixer, essential for creaming and beating both cake batter and frosting.
- 2 9-inch Round Cake Pans Ensure they are the correct size for even baking of cake layers.
- 3 Mixing Bowls (various sizes) For combining dry ingredients, wet ingredients, and preparing the frosting.
- 1 Rubber Spatula & Whisk For folding, scraping, and initial mixing.
- 1 Small Saucepan For brewing hot coffee and can be used for melting chocolate gently (or a microwave-safe bowl).
Ingredients
Main
- FOR THE CAKE:
- Butter For Greasing Pans
- 1-¾ cup All-purpose Flour Plus More For Pan(s)
- 2 cups Sugar
- ¾ cups Cocoa Powder
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- 1 cup Buttermilk Shaken
- ½ cups Vegetable Oil
- 2 whole Extra-large Eggs At Room Temperature
- 1 teaspoon Pure Vanilla Extract
- 1 cup Freshly Brewed Hot Coffee
- FOR THE FROSTING:
- 6 ounces weight Good Semisweet Chocolate
- ½ pounds Unsalted Butter At Room Temperature
- 1 whole Extra-large Egg Yolk At Room Temperature
- 1 teaspoon Pure Vanilla Extract
- 1-¼ cup Sifted Confectioners’ Sugar
- 1 Tablespoon Instant Coffee Powder
Instructions
- Preheat your oven to 350°F (175°C); thoroughly grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt until well combined.
- In a separate bowl, combine the buttermilk, vegetable oil, extra-large eggs (at room temperature), and pure vanilla extract.
- Pour the wet ingredients into the dry ingredients, mixing with a rubber spatula or electric mixer on low speed until just combined, then gradually stir in the hot brewed coffee until the batter is smooth.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely.
- For the frosting, melt the semisweet chocolate gently (e.g., in a double boiler or microwave). In the bowl of an electric mixer, cream the room temperature unsalted butter until light and fluffy.
- Beat in the extra-large egg yolk, pure vanilla extract, and instant coffee powder into the creamed butter until thoroughly combined.
- Gradually add the sifted confectioners' sugar to the butter mixture, beating on low speed until smooth and creamy, then increase speed to medium and beat until fluffy.
- Slowly beat in the melted and slightly cooled chocolate until the frosting is light, fluffy, and spreadable. Frost the completely cooled cake layers and assemble.
Notes
Room temperature ingredients are paramount for both cake and frosting. For the cake, it ensures a smooth, emulsified batter, leading to a tender crumb. For the frosting, it prevents separation and results in a velvety texture. Do not overmix the cake batter; mix just until combined to avoid a tough cake. The hot coffee helps bloom the cocoa, intensifying the chocolate flavor. When making the frosting, melt the chocolate gently to avoid seizing. Sifting confectioners' sugar is crucial for a lump-free, silky buttercream. Ensure cakes are completely cooled before frosting to prevent melting.