Halloween countdown day 3! I’ve now posted more in the past 3 days than the past year and a half.
So, I make a lot of cakes. But before I made cakes, I had never really heard that people didn’t like chocolate cake. And when I say “people,” I mean humans over the age of 10. Yeah, little kids don’t like chocolate cake. But adults?! No!
Then I started making cakes for other people and not liking chocolate is like a “thing.” There’s actually a lot of people who don’t like it. And then one day, my daughter, my own flesh and blood, and BEANSY no less, tells me she doesn’t like chocolate cake.
So this post is for all those other people. People who like chocolate cake. Smart people. Just kidding!
This is my favorite chocolate cake recipe. This isn’t the one I use for my cakes because it’s too soft and isn’t study enough. It’s moist and super easy. I usually replace the coffee with milk because I don’t normally have coffee lying around, but you could stop by Starbucks and grab a cup.
For the hazelnut buttercream, I use Italian Merengue or French buttercream and Hazelnut paste. I buy my hazelnut paste at Orson Gygi, but I’m sure you can get it online.
And now for the chocolate cake recipe:
Beatty’s Chocolate Cake (Serves 8)
Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Butter for greasing the pans
1 ¾ cups all-purpose flour, plus more for pans
2 cups sugar
¾ cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
½ cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
6 ounces good semisweet chocolate such as Callebaut
½ pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1¼ cups sifted confectioners’ sugar
1 tablespoon instant coffee powder
- Preheat the oven to 350 degrees. Butter two 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 one 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.
- 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.