This is the darkest chocolate cake I’ve ever baked. It’s also the least sweet. The crumb was moist and tender, and the chocolate frosting was complemented by the smooth taste of espresso. Chocolate and coffee. A marriage between equals.
One of the quirky things about this recipe is that it calls for extra large eggs. Not exactly what’s available in the fridge, though, and I had to go out and buy them specially to make this cake. I did not have 8 inch cake pans so I used one 9-inch springform cake pan and baked the cake 45-50 minutes. It’s best to bake it in 5 minute increments and test.
Beatty’s Chocolate Cake (from Ina Garten)
Prep: 30 minutes
Inactive: 30 minutes
Bake: 35-40 minutes
2 8-inch x 2-inch round cake pans OR
1 9-inch springform pan
1 tablespoon butter and 1/2 tablespoon flour for greasing pans
219g (1 3/4 cups) all purpose flour
400g (2 cups) superfine sugar
88g (3/4 cup) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup sour milk (1 tablespoon vinegar topped with milk to 1 cup mark)
1/2 cup vegetable oil
112g or 2 extra large eggs at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Butter Cream Frosting
170g (6 oz) semisweet baking chocolate (recommend Callebaut)
227g (1/2 pound) unsalted butter, room temperature
19g (1) extra large egg yolk
1 teaspoon pure vanilla extract
156g (1 1/4 cups) sifted confectioners’ sugar
1 tablespoon instant coffee powder
2 teaspoons hot water
Pre-heat oven to 350˚F or 180˚C
Prepare the pans. Melt 1 tablespoon butter and whisk in the 1/2 tablespoon flour. Brush butter mixture inside 2 cake pans. Line bottoms with parchment paper, then butter and flour the parchment.
Make the cake. Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt into a large mixing bowl.
In another large bowl, combine the sour milk, oil, eggs, and vanilla. Slowly add the milk mixture to the flour mixture on low speed. Add coffee and stir, just to combine, scraping the bottom of the bowl with a silicone spatula. Pour the batter into the prepared pans.
Bake 35-40 minutes or until a tester inserted in the cake comes out clean. Cool in the pans on a wire rack until cool, about 30 minutes. Turn out cakes and cool completely. Remove the parchment paper.
Make butter cream frosting. Chop the chocolate and place 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 mixing bowl, beat the butter on medium high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating 3 more minutes. Turn the mixer to low speed and gradually add the confectioner’s sugar. Beat on medium speed, scraping down the sides of the bowl, until smooth and creamy.
Dissolve the coffee powder in 2 teaspoons of hot water. On low speed add the chocolate and coffee to the butter mixture and mix until blended. Do not whip.
Cake Baker’s Note: If the frosting is too soft, firm it up in the freezer for about 5-10 minutes before spreading it on the cake.
Assemble the cake. The cake must be thoroughly cooled before frosting, about 2-3 hours. If using the springform cake pan, split the cake in half horizontally. Place the bottom cake layer cut-side up on a cake plate. Frost the top of the layer then place the second layer on top of the frosted bottom. Frost the top and sides of the cake.