This is supposed to be one of Ina
Garten’s more popular recipes. I made this chocolate cake for my nephew’s 11th
birthday.
Beatty’s Chocolate Cake (~from Ina Garten)
Ingredients
1¾ cups all-purpose flour
2 cups sugar
¾ cups good cocoa powder, such
as Valrhona
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
Chocolate Buttercream Frosting
(recipe follows)
Directions
1. Sift 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.)
2. Place 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.
Chocolate Buttercream Frosting
·
6 ounces good semisweet
chocolate, such as Valrhona (see note)
·
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 granules, such as Nescafe
1. 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.
2. Beat 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.
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