Ina Garten said that Beatty's Chocolate Cake is the most fabulous cake she's ever made.
Coffee is featured in the chocolate cake and buttercream frosting.
It's one of the fluffiest cakes I have ever eaten, homemade or store-bought, and it's so delicious.
I've been learning how to bake through Ina Garten's recipes.
It was Garten's recipes that helped me get used to cooking in the kitchen.
I hadn't baked anything in a long time. I was amazed at how easy it was to make Garten's delicious chocolate icebox cake, which she once proclaimed was so good it makes grown men weep.
The next dessert I wanted to make was a chocolate cake recipe.
Beatty's Chocolate cake is one of the things that Garten loves. She said it was the most wonderful chocolate cake she had ever made.
While having dinner with Michael Grimm, a friend of hers, she discovered Beatty's Chocolatecake.
He served me the cake at dinner and I begged him for the recipe. I didn't have to do a lot of begging.
Beatty was Grimm's maternal aunt. Monte Mathews, a friend of Grimm's, wrote a story about the cake on his website.
According to Mathews, Beatty used to bake this cake to take to the customers on his milk deliveries. I want you to try this cake with a glass of cold milk.
You can buy the cake on Goldbelly. I wanted to make it at home first, then bake it.
Her secret ingredient is included in her favorite chocolate cake.
You'll need the following to make Beatty's chocolate cake.
All-purpose flour includes more for pans.
A cup of sugar.
Freshly-brewed coffee.
Shaken with 1 cup of butter.
Cocoa powder is 3 cups.
2 cups vegetable oil.
The eggs are large at room temperature.
Baking soda has 2 parts.
Baking powder is used.
Kosher salt is one-tenth of a cup.
A small amount of pureVanilla extract.
Garten's recipe can be used for cupcakes. It's important to reduce the baking time to less than 30 minutes.
Supplies for the chocolate buttercream frosting are required.
The chocolate frosting is included.
Semisweet chocolate is good.
The unsalted butter is at room temperature.
A cup of powdered sugar.
There is an extra- large egg yolk in the room.
1 cup of instant coffee.
A small amount of pureVanilla extract.
The time was right to bake. I had to get the cake pans ready.
She doesn't mess with her cake pans.
I lined the bottoms of the pans with paper. I put butter and flour on the pans after that.
My dry ingredients were being mixed.
After taking Garten's advice, I added my dry ingredients to the bowl for my stand mixer.
I put the flour, sugar, and cocoa in the container. It was at this point that I realized I had forgotten something.
She said that the cake's method was to sift all the dry ingredients together in a cloud of chocolate.
Oops. There was a lot of time to correct my mistake.
Everything was put into my bowl.
I took the baking soda, baking powder, and salt out of my mixing bowl and put them in a separate container.
The bowl was turned to low speed by me.
It only took seconds for the dry ingredients to be combined with the wet ones.
The first thing I did was start on the wet ingredients.
I made sure to shake it well after adding it to the bowl.
"If it settles, shake it because it does," he said. It's important to make sure it's mixed.
If you have a large measuring cup, you can put the wet ingredients into it straight away.
I also added vegetable oil and eggs.
It's important that you have good chocolate.
I put my wet ingredients in a container.
They were ready to enter the mixer.
I put it into my bowl.
I poured my wet ingredients into the bowl after placing the mixer on low speed.
The secret ingredient had to be added.
He said that Michael's grandmother had a secret ingredient. The recipe requires a cup of coffee. Coffee makes chocolate taste really chocolaty and that's exactly what it does.
Once my dry ingredients were mixed, I would make a cup of coffee. I put it in my mixer and let it mix.
The batter was prepared.
I used a rubber spatula to remove the bottom of the bowl.
I put the batter into the cakes.
I wanted my two layers to be the same so I poured the batter evenly.
I put my pans in the oven.
The cakes can be baked for 35 to 40 minutes. You will know your cake tester is ready when it comes out clean.
When the cakes came out of the oven, they looked great.
My cakes cooled for 30 minutes.
I took my cakes out of the pans.
The cakes should be placed on a cooling rack at this point. I put the other on the baking sheet because my cooling rack wasn't large enough.
If the tops of your cakes sink a little in the center, that's normal, according to her.
I got to work on the frosting after my cakes cooled.
This is theeasiest, most delicious buttercream you have ever seen.
The first thing it does is chop up all the chocolate. She says to never use chocolate chips because they have stabilizers in them.
It was time to melt my chocolate.
I put my chocolate over the pan filled with the water. The bain-Marie helps prevent the chocolate from burning.
The chocolate was just melted.
I put the saucepan away and let my chocolate cool to room temperature.
The whole thing will melt if you put hot chocolate into butter.
I began on the rest of the frosting after my chocolate had cooled.
I cleaned the electric mixer bowl after putting two sticks of butter in it. The butter turned pale yellow and fluffy after I beat them on high speed.
I continued to beat the mixture for another three minutes.
After that, it was time for some sugar.
I started adding the powdered sugar when the mixer was low.
I beat all of them together.
I used a rubber spatula to remove the food from the bowl. I kept beating the mixture until it turned creamy.
I had to get the coffee ready.
To get the hottest tap water, you have to get rid of the instant coffee granules and put it in a cup.
I put chocolate and coffee in my butter.
I used the mixer to mix until everything was in place. It could turn into a whip if you over mix.
It was time to bake something.
One of my layers was placed on my cake pedestal. I spread a thin layer of buttercream on the top.
The second cake layer was put on top of the first.
I spread the frosting all over the cakes.
It's important to smooth the frosting out, but don't worry.
The good news about an old-fashioned cake is that it's supposed to be a little messy.
I could see that the cake was going to be very moist.
The knife easily sliced into the two layers of cake, revealing a filling of espresso and butter.
I agree with Garten that Beatty's chocolate cake is part of the dessert's charm. It's the kind of cake you wanted to see on the kitchen counter when you were a kid, praying your parents will cut you a bigger slice.
The chocolate cake was very soft.
The cake was so moist that I wrote about it in my notes. The texture made me want to vomit. I've had cakes where the filling is so dense that it distracts from the taste.
The cake is light as air and packed with chocolate. It is one of the fluffiest cakes I have ever had.
The flavor was great.
The cake is delicious. Beatty's is different from your usual chocolate cake in part because of the coffee. The buttercream had just the right amount of sweet.
The cake still tastes great. It was a huge hit after I brought it back to my boyfriend.
Beatty's Chocolate Cake is a great dessert for any occasion.
I would make Garten's chocolate cake again, even though I am not a huge baker.
The chocolate cake is comforting and homey. It isn't the easiest cake to make, but all that effort makes it really delicious.
This recipe really takes the cake when you want to make something special for a loved one.
Are you looking for more inspiration? My top Ina Garten pasta recipes can be found here.
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