Beatty's Chocolate Cake Recipe

• Difficulty: Intermediate
• Servings: 8 slices
• Nutrition per serving (1 of 8): Calories 847, Total Fat 47 g, Saturated Fat 21 g, Carbohydrates 107 g, Fiber 5 g, Sugar 79 g, Protein 9 g, Cholesterol 141 mg, Sodium 569 mg
• Total Time: 1 hour 35 minutes
• Preparation: 30 minutes
• Resting: 30 minutes
• Baking: 35 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup quality 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
• Chocolate Buttercream Frosting (see below)

Instructions

1. Preheat oven to 350F. Grease two 8-inch round cake pans, line with parchment, then butter and flour them.
2. In an electric mixer with paddle attachment, sift and combine flour, sugar, cocoa, baking soda, baking powder, and salt on low speed.
3. Whisk buttermilk, oil, eggs, and vanilla. Add gradually to dry mix on low, then stir in hot coffee until just blended. Scrape bowl bottom.
4. Divide batter evenly; bake 35-40 minutes until toothpick is clean. Cool in pans 30 minutes, then fully on rack.
5. Layer cakes on plate, frost top of first, add second layer, and frost top and sides.

Chocolate Buttercream Frosting

1. Chop and melt semisweet chocolate over simmering water. Cool to room temperature.
2. Beat softened butter until fluffy and pale, ~3 minutes. Add egg yolk and vanilla; beat another 3 minutes.
3. On low, add sifted confectioners' sugar gradually; beat to creamy on medium, scraping bowl.
4. Dissolve 1 tablespoon instant coffee in 2 teaspoons hot tap water. Blend in chocolate and coffee on low until just combined.
5. Frost cooled cake immediately.

Reprinted from Barefoot Contessa at Home, Copyright 2005 by Ina Garten, Clarkson Potter/Publisher. All rights reserved