Beatty's Chocolate Cake
Recipe from Food Network
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Chocolate Buttercream Frosting: 6 ounces semisweet chocolate, 1/2 pound (2 sticks) unsalted butter, 1 extra-large egg yolk, 1 teaspoon pure vanilla extract, 1 1/4 cups sifted confectioners' sugar, and 1 tablespoon instant coffee powder
Method
- Heat the oven to 350°F. Butter two 8-inch round cake pans, line with parchment, then butter and flour them.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a mixer bowl. Separately combine the buttermilk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients on low speed, then add the coffee. Divide between pans and bake 35 to 40 minutes. Cool in the pans 30 minutes, then cool completely on a rack.
- For the frosting, melt the chocolate over simmering water and cool to room temperature. Beat the butter until fluffy, add the egg yolk and vanilla, then gradually add the confectioners' sugar. Dissolve the coffee powder in 2 teaspoons hot water, add it and the chocolate to the butter mixture, and mix until blended.
- Frost between the cake layers and over the top and sides.