Wednesday, February 10, 2010

My Favorite Chocolate Cake

It's In Fine Fettle's 1st Birthday this month! I posted my first recipe on February 24, 2009. I'm so glad I have kept this up and I really enjoy sharing recipes and keeping a record of what I have made. To celebrate I thought it would be appropriate to share my favorite chocolate cake recipe.

Beatty's Chocolate Cake is my favorite chocolate cake recipe. My sister was the first to make it a few years ago and I have been sold on it ever since. We got the recipe from watching an episode of Ina Garten's Barefoot Contessa on the Food Network one day. The recipe is actually from one of Ina's friend's aunt Beatty. I also love the buttercream recipe. It has a hit of espresso in it which tastes amazing but don't feel like you have to stick to that, you can use any frosting you wish. The photo above it of the cake I made last month for my dad's birthday. I used this cake and frosting recipe but I used homemade pastry creams (milk chocolate and berry) as the filling between the layers. It was awesome! My dad still tells me that he misses his cake. :) So feel free to play around with this cake but if you wanted a rich and very moist cake use Beatty's recipe. (Sorry about the is not letting me change it!)

Beatty's Chocolate Cake


  • 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, recipe follows

Preheat the oven to 350 degrees F. Butter 2 (8-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:

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

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.

Recipe courtesy of Barefoot Contessa of the Food Network.


  1. It is my favorite cake recipe. Thank you very much for its recipe. Tomorrow is my mother's birth day, so I would lke to make it for her.
    Great post. Keep posting!

  2. The famous cake and it's recipe! Hooray! I will have to wait to try this until after Lent but will definitely have to make this. Maybe for my own birthday! Thanks for your blog, I love to read it and see all your wonderful cooking. I'm still going to try that artisan bread!


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