I'm not sure this photo does this magnificent chocolate cake justice. I am also not sure if I will be able to describe to you whole fantastic this chocolate cake was. I'll give it a go though, and hope that you believe me when I say - best chocolate cake ever!
This is Beatty's Chocolate Cake which comes from a very successful American food writer Ina Garten, otherwise known as Barefoot Contessa. I came across this recipe on a blog called Suitable for Consumption which has some lovely recipes. This one stood out months ago and I put it aside for another day. That day arrived recently when my favourite 13 year old girl was coming for dinner and I thought could I make for after dinner and looked through my list and saw this one. Luckily, for me, it was exactly what I felt like!
The cake came together easily, although the batter was very wet and we all wondered if it would work. I had a mini-pregnancy-meltdown and so my favourite girl made the frosting on her own and did a perfect job let me tell you! Thankfully I was convinced to come back from my hiding spot and wasn’t made to feel as silly as I really was as this cake was not to be missed!
I look forward to making this cake again and again, I believe it will be my go-to chocolate cake. Its moist and crumbly and very chocolatey without being ridiculously chocolatey that you can only take a few bites. The next day after it had been in the fridge it was even better I think, our guests agreed (as I sent them home with some) – it didn’t last to the end of the day at either house!
butter, for greasing pans
1 3/4 cups plain flour, plus more for pans
2 cups sugar
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, at room temperature
1 tsp vanilla
1 cup freshly brewed hot coffee
170g good semisweet chocolate
225g unsalted butter, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla
1 1/4 cups sifted icing sugar
1 tbs instant coffee powder
Preheat oven to 180C. Butter 2 (8 inch) round cake pans. Line with parchment paper, butter again and flour both pans.
Sift and combine flour, sugar, cocoa, baking soda, baking powder and salt in large bowl. In a medium bowl, combine the buttermilk, oil, eggs and vanilla. With a mixer on low speed, slowly add the wet ingredients to 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.
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 a large bowl, beat 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 icing 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.
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.