Ina creates a mouthwatering chocolate cake using black coffee as her secret ingredient!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Beatty’s Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good 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, recipe follows
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners’ sugar
1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
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. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate 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.
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. Add the egg yolk and vanilla and continue beating for 3 minutes. 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. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
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Ina Garten’s Perfect Chocolate Cake | Barefoot Contessa | Food Network
49 Comments
We've done this recipe a dozen times, monitoring temperature closely, making sure to watch how long the batter is beaten, but it collapses during the bake EVERYTIME. I think the proportions of the ingredients are off.
Happy New Year Mrs Garten,I m always lot on to ur channel 🇧🇧👍✌️🤗💕
In the frosting, you add an uncooked egg yolk. Does this mean the cake needs to be refrigerated so that the icing doesn’t make people sick?
At what temperature should i bake the cake ?
I thought the ingredients would be mentioned in the metric system as well but no luck..if anyone does have the ingredient list in metric can you please be kind enough to mention
Some how the confectioners sugar gets skipped 🤔? No mention of how much or even what it is… all of a sudden something is being added after the vanilla….
Raw egg tho? :/
I made it! My Dad loved it! He said he wanted a chocolate cake so I chose this recipe! Holy moly.
Can we omit egg yolk in frosting. Because it’s raw…. what’s the substitute for the yolk in frosting ? 😊😊
I don't have coffee can I use hot water?
Does anyone know what brand of flour Ina uses for this recipe?
I made this cake using exact recipe measurements and it was too wet and too oily
How much icing sugar? You go from “while I turn the cakes out” to “just add it to the butter”. Clearly it is the sugar being added but no quantity is given.
I live at 5000 high altitude Colorado- I fallowed the exact recipe, put the two round pans in the oven- it went all over. The bubbles overflowed and cake went everywhere. But, it still was Soo good over ice cream
Can i do half the recipee and bake in one 8 inch pan?
So you DIDN'T show 'whoever' enjoying the cake??!! DISAPPOINTING!!! 🤨😉
Very nice recipe mam loved it
Hi, did anyone catch how much sugar to put in the icing? Thanks
At times like this I wish I were not a diabetic..Ina knows how to cook.
Do I have to use the raw egg yolk in the frosting? Like, would it be okay structurally?
Made this to your recipe cake good but butter frosting tasted more of coffee than chocolate so next time il not add any
I’ve made this cake for my husbands Birthday and tonight i’ll be making it for my Birthday 😀
All oil including olive and coconut cause pancreatic cancer according to Dr Joel Wallach and other Drs is there a healthy substitute.
My best recipe ever thank you
this cake reminds me of mr. bean’s chocolate cake
Been fat it just 😊😢❤easy to show a better diet seen u here
But the raw egg?
I just made this cake for our Easter gathering. I used a peanut butter buttercream frosting and topped with a sprinkling of chopped glazed pecans. OMG – it was a huge hit. The cake is sooo moist and flavorful. Not too sweet but a good depth of chocolate flavor. I'm sure the coffee made a big difference in that deep flavor. I had been looking for a good chocolate cake recipe for a while but the search is over. This is my go-to from now on. Thank you Ina❣
Wouldn’t the hot water and coffee mixture melt the frosting? Wouldn’t the hot coffee make the flour cook and eggs curdle? And wouldn’t the egg in the frosting make you sick? Just curious
Does the buttermilk need to be room temperature?
I made this cake so many times why? because its sooooo darn good!
I made the icing and it was Devine, everyone loved it. I was popular. 🥰😀
For how many people is this cake? Thanks for the recipe.
I have baked this cake several times and everybody just loves it 😃 It's moist and rich, I'm using 50% more frosting to get some good layer around the cake
Could I use regular milk?
Ina's chocolate cake is a true indulgence. The cake layers are incredibly moist and have an intense chocolate flavor that will satisfy any chocolate lover's cravings. It's the epitome of chocolatey goodness.
❤❤❤
Thank You VERY much, Ina! I've made this cake twice for small family functions and it is a HIT! It is a permanent recipe in my catalogue! Much appreciated!
Chocolate powder ? Seriously ? 🤮 so American 😂
Easy to make vegan: buttermilk converted to plant milk of your choice and apple cider vinegar. Convert chicken eggs to either JustEgg™️, ground flax seed in water, or more vegetable oil. Cow butter converted to plant butter (earth balance™️, Miyoko’s™️) and this is still a stunning cake. Thanks, Ina.
Her respect for both the kitchen and for food as a whole is unmatched. I thoroughly enjoy watching this series; it's almost as if you are sitting in her own kitchen as a guest
A secondary recipe:
I usually make a sheet cake, so you need considerably less icing. My mom took the extras of one batch (icing) home, spread it out and placed it in the fridge for a few days. She loves the resulting "fudge" and that portion of the recipe has travelled as well.
Thank you so much !
I never use vegetable oil, it's loaded with GMO's.
This is the best chocolate cake ever!!! Every time I make it I can’t wait to make it again
Silly question, but where do I get freshly brewed hot coffee? And when added it has to be hot or cold ? I saw some bottles that says cold brew , it is what she is adding ?
I ❤ food amen
Finally made this cake after coming across it recipe for years. It is DIVINE…definitely worth all the hype. I omitted the egg yolk, but frosting was still fantastic! Didn’t have parchment paper, so I ended up with 2 8 inch cakes stuck in pans 😂🤣
Forgot to mention that the frosting is sooo light and silky, tastes very similar to a Swiss meringue buttercream. Frosting is definitely the star of the show here.