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Beatty's Chocolate Cake

Beatty's Chocolate Cake

🍽 Serves ⏲ Total Time
8 1.27 hours

🧂 Ingredients

  • 2 cake pans
  • 1.75 cups all-purpose flour
  • 2 cups sugar
  • 0.75 cups good cocoa powder (such as Valrhona)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup buttermilk, shaken
  • 0.5 cups vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • 6 ounces good semisweet chocolate (such as Valrhona Le Noir 56% Cacao)
  • 0.5 pound unsalted butter, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 tsp pure vanilla extract
  • 1.25 cups sifted confectioners’ sugar
  • 1 Tbsp instant coffee granules (such as Nescafe)
  • 2 tsp hottest tap water

🍳 Cookware

📝 Instructions

Step 1

Preheat the oven to 350°F. Butter two 8-inch round cake pans. Line them with parchment paper, then butter and flour the pans.

Step 2

Sift the all-purpose flour, sugar, good cocoa powder (such as Valrhona), baking soda, baking powder, and kosher salt into the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until combined.

Step 3

In a separate bowl, combine the buttermilk, shaken, vegetable oil, extra-large eggs, at room temperature, and pure vanilla extract.

Step 4

With the mixer on low speed, slowly add the wet ingredients to the dry ingredients.

Step 5

Still on low speed, add the freshly brewed hot coffee and stir just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure everything is incorporated.

Step 6

Pour the batter evenly into the prepared pans. Bake for 35 to 40 minutes, or until a cake tester comes out clean.

Step 7

Cool the cakes in their pans for 30 minutes. Turn them out onto a cooling rack and allow them to cool completely.

Step 8

To make the chocolate buttercream frosting, chop the good semisweet chocolate (such as Valrhona Le Noir 56% Cacao) and place it in a heatproof bowl over a pan of simmering water. Stir until just melted, then set aside to cool to room temperature.

Step 9

Beat the unsalted butter, at room temperature in an electric mixer with a paddle attachment on medium-high speed until light yellow and fluffy (about 3 minutes).

Step 10

Add the extra-large egg yolk, at room temperature and pure vanilla extract and continue beating for 3 minutes.

Step 11

Turn the mixer to low and gradually add the sifted confectioners’ sugar. Beat at medium speed, scraping the bowl as needed, until smooth and creamy.

Step 12

Dissolve the instant coffee granules (such as Nescafe) in hottest tap water.

Step 13

On low speed, add the melted chocolate and the dissolved coffee to the butter mixture. Mix until just blended (do not whip).

Step 14

Assemble the cake: Place one layer flat-side up on a plate. Spread a thin layer of buttercream on the top. Place the second layer on top (flat-side up) and frost the sides and top evenly. Spread the frosting immediately on the cooled cake.

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