Ina Garten’s Famous Chocolate Cake: A Noteworthy Delight!
Indulge yourself in the decadence of Ina Garten’s Beatty’s Chocolate Cake, a beloved recipe that boasts over 2,800 rave reviews. This cake isn’t just another dessert; it’s a celebration of rich flavors and a showstopper for any occasion. With its secret ingredient, black coffee, this cake enhances the chocolatey goodness, taking your sweet experience to new heights.
A Taste of Heaven
This cake is perfect for family gatherings, birthday parties, or simply as a treat to satisfy your sweet tooth. The moist, rich layers of cake paired with a creamy chocolate buttercream frosting make it an irresistible delight. Plus, Garnet’s style makes baking approachable, so you can create something extraordinary without a fuss.
Recipe Overview
Level: Intermediate
Total Time: 1 hr 35 min
Prep Time: 30 min
Inactive Time: 30 min
Cook Time: 35 min
Yield: 8 servings
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 2 cups sugar
- ¾ cup good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- ½ cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
For the Chocolate Buttercream Frosting:
- 6 ounces good semisweet chocolate, such as Valrhona
- ½ pound (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups sifted confectioners’ sugar
- 1 tablespoon instant coffee powder
Instructions
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Preheat the Oven: Begin by preheating your oven to 350°F. Butter two 8-inch round cake pans, lining them with parchment paper for easy removal, then butter and flour the pans.
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Prepare the Dry Ingredients: In the bowl of an electric mixer, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low speed until well combined.
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Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Slowly add this mixture to the dry ingredients while the mixer runs on low speed.
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Add Coffee: With the mixer still running, carefully pour in the hot coffee and mix just until everything is incorporated. Be sure to scrape the bottom of the bowl to ensure no ingredients are left unmixed.
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Bake: Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a cake tester inserted in the center comes out clean. Let the cakes cool in the pans for about 30 minutes before transferring to a cooling rack to cool completely.
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Make the Frosting: While the cake cools, prepare the chocolate frosting. Chop the semisweet chocolate and melt it in a heat-proof bowl set over simmering water. Set aside to cool.
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Beat the Butter: In the electric mixer, beat the room-temperature butter on medium-high speed until pale and fluffy, about 3 minutes. Add the egg yolk and vanilla, beating for an additional 3 minutes.
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Add Sugar and Chocolate: Gradually add the sifted confectioners’ sugar until smooth, then dissolve the instant coffee in 2 teaspoons of hot water and mix it with the melted chocolate. Add this to the butter mixture on low speed and mix just to combine.
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Frost the Cake: Place the first layer of cake flat-side up on a plate or cake pedestal and spread frosting generously on top. Place the second layer rounded-side up on top of the first and spread frosting around the top and the sides of the entire cake.
Final Touch
This decadent chocolate cake, paired with creamy chocolate frosting, captures the essence of indulgence. Whether it’s a special occasion or a simple weekday treat, Ina Garten’s Beatty’s Chocolate Cake will surely impress guests and family alike. Treat yourself to a slice of happiness and make this cake your next baking adventure!
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Video “Ina Garten's Famous Chocolate Cake with 2,800+ 5-Star Reviews! ⭐ Barefoot Contessa | Food Network” was uploaded on 09/04/2025 to Youtube Channel Food Network