Ina Garten Beatty’s Chocolate Cake Recipe

This Ina Garten Beatty’s Chocolate Cake recipe is ultra-moist and decadent, which uses buttermilk and freshly brewed coffee. It’s a classic, foolproof recipe, ready in just 45 minutes.

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Ina Garten Beatty’s Chocolate Cake Recipe Ingredients

For the Cake:

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

For the Frosting:

• 6 ounces semisweet chocolate, chopped
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups powdered sugar, sifted
• 1 tablespoon brewed coffee (optional)

How To Make Ina Garten Beatty’s Chocolate Cake Recipe

1. Preheat the oven: Set oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper.
2. Mix dry ingredients: In a stand mixer bowl, mix flour, sugar, cocoa, baking soda, baking powder, and salt on low until combined.
3. Add wet ingredients: Add buttermilk, oil, eggs, and vanilla. Beat on medium speed for about 2 minutes until smooth.
4. Add coffee: With mixer on low, slowly pour in the hot coffee. Batter will be thin.
5. Bake the cakes: Divide the batter evenly into the pans. Bake for 30–35 minutes or until a toothpick comes out clean.
6. Cool the cakes: Let cakes cool in pans for 30 minutes. Turn out onto wire racks and cool completely.
7. Make the frosting: Melt chocolate and let cool slightly. In a bowl, beat butter until fluffy. Add egg yolk and vanilla, mix, then blend in cooled chocolate. Gradually beat in powdered sugar and coffee (if using).
8. Assemble the cake: Place one layer on a serving plate. Frost the top, then add the second layer. Frost the top and sides. Slice and serve.

Recipe Tips

• Why add coffee to chocolate cake? Coffee enhances the chocolate flavor without tasting like coffee.
• Can I use Dutch-processed cocoa? Yes, it gives a richer chocolate flavor and works well in this recipe.
• How to store frosted chocolate cake: Keep it covered at room temperature for up to 3 days or refrigerate for longer.
• How to get smooth frosting: Use room temperature ingredients and beat thoroughly for a silky texture.
• Can I freeze the cake layers? Yes, wrap cooled layers tightly and freeze for up to 2 months. Thaw before frosting.

What To Serve With Chocolate Cake

This rich cake pairs well with a few simple sides:

• Fresh raspberries or strawberries
• Vanilla bean ice cream
• Hot espresso or coffee
• Whipped cream

How To Store Beatty’s Chocolate Cake

Room Temperature: Store covered in a cake dome or container for up to 3 days.

Refrigerate: For longer storage, refrigerate the frosted cake up to 5 days.

Freeze: Freeze unfrosted layers or the whole cake (well-wrapped) for up to 2 months.

Beatty’s Chocolate Cake Nutrition Facts

• Calories: 520 per slice
• Carbohydrates: 60g
• Fat: 29g
• Saturated Fat: 16g
• Cholesterol: 105mg
• Sodium: 380mg
• Fiber: 4g
• Sugar: 40g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use regular milk instead of buttermilk?
You can, but the cake may be less tender. For best results, use buttermilk or substitute with milk + vinegar.

Can I use boiling water instead of coffee?
Yes, but coffee enhances the chocolate flavor better than plain water.

Is the egg yolk in the frosting safe?
Yes, if the egg is very fresh and kept at room temperature. You can also omit it.

What can I use instead of vegetable oil?
Canola oil or melted coconut oil can work as substitutes.

Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Try More Recipes:

• Ina Garten Bittersweet Chocolate Cake
• Ina Garten Chocolate Babka Recipe
• Ina Garten Dark Chocolate Tart Recipe