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    You are in: Home / Recipes / Beatty's Chocolate Cake With Chocolate Frosting Recipe
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    Beatty's Chocolate Cake With Chocolate Frosting

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    Manami's Note:

    Copyright 2006, "Barefoot Contessa at Home" the name of Ina Garten's new cookbook. As always, like most of her recipes; this is easy and oh so delicious.

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    Units: US | Metric




    1. 1
    2. 2
      Preheat oven to 350ºF.
    3. 3
      Grease with butter or margarine, two 8" round cake pans. Line with parchment paper, then grease with butter or margarine the parchment paper and flour the pans.
    4. 4
      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.
    5. 5
      In another bowl, combine the buttermilk, oil, eggs and vanilla.
    6. 6
      With the mixer on low speed, slowly add the wet ingredients to the dry.
    7. 7
      With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
    8. 8
      Pour the batter into the prepared pan and bake for 35-40 minutes, until a cake tester comes out clean.
    9. 9
      Cool in pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
    10. 10
      Place one layer, flat side up, on a flat plate or cake pedestal.
    11. 11
      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.
    12. 12
    13. 13
      Chop the chocolate and place in a heat-proof bowl set over a pan of simmering water.
    14. 14
      Stir until just melted and set aside until cooled at room temperature.
    15. 15
      In the bowl of an electric mixer fitted with a paddle attachment, beat the butter or margarine on medium-high speed until light yellow and fluffy, about 3 minutes.
    16. 16
      Add the egg yolk and vanilla and continue beating for 3 minutes.
    17. 17
      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.
    18. 18
      Dissolve the coffee powder in 2 teaspoons of the hottest tap water.
    19. 19
      On low speed, add the chocolate and coffee to the butter mixture and mix until blended.
    20. 20
      DO NOT WHIP !
    21. 21
      Spread immediately on the cooled cake.
    22. 22
      E N J O Y !

    Ratings & Reviews:

    • on December 30, 2012


      Best chocolate cake. I used Hershey's "Perfectly Chocolate" Chocolate Frosting. Great combination. Thank you for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2009


      I have this same cookbook at home and decided to make this cake since my husband wanted to eat a chocolate cake. I used Hershey's Special Dark cocoa powder which was intense in flavor and color. This is a wonderful cake-rich in taste with a soft texture. Thank you Manami for posting this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2009


      YUM! I am a true lover of chocolate cakes and I have tried so many of them I cannot even tell you, this is truly THE BOMB! I made this cake it is so moist and delicious, with such depth of flavor. You must try this recipe it is truly the BEST!! Perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Beatty's Chocolate Cake With Chocolate Frosting

    Serving Size: 1 (263 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 860.8
    Calories from Fat 464
    Total Fat 51.5 g
    Saturated Fat 24.8 g
    Cholesterol 137.3 mg
    Sodium 716.0 mg
    Total Carbohydrate 102.8 g
    Dietary Fiber 7.0 g
    Sugars 70.3 g
    Protein 10.6 g

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