February 27, 2011
*a cake I made for my friend on her birthday using this recipe: decadent chocolate cake but using raspberry jam as a filling and raspberries as garnish*
August 30, 2010
One thing that will never be out of season is chocolate. All 4 seasons, all 12 months, and all 365 days a year, no one is going to turn down a good chocolate recipe.
On my vacation to India earlier this year I had a series of chocolate cake experiences. It was mostly because I get spoiled… a lot.
These chocolate cake experiences really made me want to make a chocolate cake myself. If you don’t like grocery store cakes and you don’t like paying the high price of fancy bakeries then to bake one yourself is an amazing alternative. It’s relatively inexpensive and it tastes so much better.
In my search for the perfect chocolate cake recipe I remembered Ina Garten’s Beatty’s Chocolate Cake recipe that I had put aside a while back. When I saw this recipe I instantly knew I would be making it because of the chocolate and coffee combination. I made it a while ago and never got a chance to put it up so I wanted to share it with all of you so you could benefit from this chocolate-coffee magic as well.
I love chocolate and coffee; putting these two flavors together in a cake seemed like a no brainer and I wish I had thought of it first. The coffee in this cake really brings out the chocolate flavor and makes it very rich and decadent. In fact, I would just eat this cake without the chocolate buttercream frosting… because it’s just that good.
I don’t make cakes that often, I’m used to making cookies or brownies and for a while I thought that in order to make a cake you had to use cake flour. But, as it turns out that is not true. This was my first try at making a chocolate cake and it turned out really really good. Maybe it was just luck or maybe my experience of eating chocolate cakes helped. In other words, I should eat cake more often… clearly.
If you like the combination of chocolate and coffee and you’re looking for a moist and delicious cake recipe then this is for you.
Chocolate Cake Recipe (By Ina Garten)
- Butter to grease cake pans
- 1 3/4 cups all purpose flour (extra to coat the pans)
- 2 cups sugar
- 3/4 cups cocoa powder (I used dark cocoa powder)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk ( I used half and half)
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup freshly brewed hot coffee
Preheat oven to 350°
Grease two round 8 inch cake pans with butter and flour.
Sift together the flour, sugar, cocoa, baking soda, baking powder and salt. Mix this together with an electric mixer until everything is incorporated. In a separate bowl mix together the half and half, oil, eggs, and vanilla. With your mixer on low, slowly mix the wet ingredients into the dry ingredients. Once that is nicely combined slowly add in the coffee and mix.
Pour the batter into your cake pans and bake it for 30-45 minutes just until you insert a toothpick and it comes out clean. Cool them for about 30 minutes before you take them out of the pans.
Butter Cream Frosting:
- 6 ounces of semi-sweet chocolate ( I used Guittard chocolate chips)
- 1/2 a pound of unsalted butter, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups sifted confectioners sugar
- 1 tablespoon instant coffee powder (if its too strong reduce to 1 teaspoon otherwise it will overpower your cake)
Melt the chocolate by putting it in a heat-proof bowl over a pot of simmering water. Mix it until it melts then set it aside so it comes down to room temperature.
With an electric mixer beat the butter (up) until its light and fluffy. Add the yolk and vanilla and beat for 3 minutes. Put the mixer on low and slowly add the confectioners sugar. Once it is all added put the mixer on medium and beat until smooth and creamy.
Mix your instant coffee powder in 2 teaspoons of hot tap water. Finally, on a low speed add the melted chocolate and coffee to the frosting until its well blended. It’s easiest to spread it right away onto the cooled cake.
Also you may have noticed from the picture but I garnished the top with some chopped walnuts just for the heck of it. It added a nice crunch!