Ina Garten's Beatty's Chocolate Cake almost has a cult following—so many people rely on this recipe for birthdays, holidays, and other major life celebrations. She shared this recipe in her Barefoot Contessa At Home cookbook almost 20 years ago. After hearing so many rave reviews, we had to try in the Good Housekeeping Test Kitchen. (We're so glad we did!)
Advertisement - Continue Reading Below
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup good cocoa powder, such as Valrhona
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 tsp. pure vanilla extract
- 1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting
- 6 oz. good semisweet chocolate, such as Valrhona
- 1/2 lb. (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 tsp. pure vanilla extract
- 1 1/4 cups sifted confectioners' sugar
- 1 Tbsp. instant coffee granules, such as Nescafe
- Step 1Heat the oven to 350 degrees. Butter two 8-inch round cake pans (for cupcakes, see note). Line with parchment paper, then butter and flour the pans.
- Step 2Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the 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 ones. 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 evenly 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. (Not to worry; the top will sink a little in the center.)
- Step 3Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut in wedges and serve at room temperature.
- Step 4Make the Chocolate Buttercream Frosting: Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until just melted and set aside until cooled to room temperature.
- Step 5Beat the butter in the bowl of an electric mixer fitted with the paddle attachment 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 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.
Note: I use Valrhona Le Noir 56% Cacao Semisweet Chocolate. You can use also use a good bittersweet chocolate but don’t use chocolate chips because they have stabilizers in them.
Clarkson Potter Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again: A Cookbook
Clarkson Potter Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again: A Cookbook
Now 56% Off
Tina Martinez (she/her) is the food producer for the Hearst Lifestyle Group. Her work for Good Housekeeping includes recipe development and testing as well as food styling. She also brings the Kitchen & Cooking Lab’s expertise to GH’s popular “I Tried It” series, where she tests viral recipes and food trends. She has worked in the food industry since 2007, with experience as a restaurant line cook, culinary educator, and food stylist for editorial, digital, and television platforms. Tina now lives in Westchester with her husband after leaving Brooklyn for a little more suburban greenery. When she’s not cooking, she enjoys discovering local breweries, hiking in national parks, and digging for treasures at thrift stores. Instagram: @tina.d.martinez TikTok: @tinadmartinez
Tested by 
