Saucepan@saucepan · Shared this recipeFollowAmerican · dessertBeatty's Chocolate CakeA rich and moist chocolate layer cake with a coffee-enhanced chocolate buttercream frosting, made with buttermilk and hot coffee.total1 hr 35 minprep30 mincook35 minservings8Original recipe on foodnetwork.comKeep this recipeAdd a copy of Beatty's Chocolate Cake to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings1.75 cup all-purpose flour2 cup sugar0.75 cup good cocoa powder2 tsp baking soda1 tsp baking powder1 tsp kosher salt1 cup buttermilk, shaken0.5 cup vegetable oil2 extra-large eggs, at room temperature1 tsp pure vanilla extract1 cup freshly brewed hot coffeeChocolate Buttercream Frosting, recipe follows6 oz good semisweet chocolate, such as Valrhona0.5 lb unsalted butter, 2 sticks, at room temperature1 extra-large egg yolk, at room temperature1 tsp pure vanilla extract1.25 cup sifted confectioners' sugar1 tbsp instant coffee powderStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.2Step 2: 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.3Step 3: In another bowl, combine the buttermilk, oil, eggs, and vanilla.4Step 4: With the mixer on low speed, slowly add the wet ingredients to the dry.5Step 5: With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.6Step 6: Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.7Step 7: Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.8Step 8: Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting.9Step 9: Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.10Step 10: For the frosting: 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.11Step 11: 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.12Step 12: Add the egg yolk and vanilla and continue beating for 3 minutes.13Step 13: 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.14Step 14: Dissolve the coffee powder in 2 teaspoons of the hottest tap water.15Step 15: On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip!16Step 16: Spread immediately on the cooled cake.getsaucepan.com/r/691d98ad-b830-484a-9f68-0f3e7e23ceea · Original: https://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe-1947521
