Joshua’s Recipe for Ina Garten’s “Beatty’s Chocolate Cake”

Name: Joshua’s Recipe for Ina Garten’s “Beatty’s Chocolate Cake”
Prep time: 25-30 minutes
Cook time: 1 hour, 45 minutes
Total time: 2 hours

Can Joshua Weissman make Ina Garten’s “Beatty’s Chocolate Cake” even better?

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Prep

25-30 minutes

Cook

1 hour, 45 minutes

Total

2 hours

Serves

people

Ingredients

Cake:

1.75 cup (245g) all-purpose flour
2 cups (300g) granulated sugar
¾ cup (75g) cocoa powder
2 tsp (8g) baking powder
1 tsp (4g) baking soda
1.5 tsp (6g) fine sea salt
2 large eggs
½ cup (120ml) vegetable oil
2 tsp (8g) vanilla extract
1 cup (240ml) buttermilk
1 cup (240ml) freshly brewed coffee, cooled to room temperature

‍Chocolate Buttercream Frosting:

12 oz (340g) semisweet chocolate
1 pound (450g) unsalted butter, room temperature
½ cup (120g) cream cheese, softened
1 tsp (4g) fine sea salt
1 Tbsp (15g) vanilla extract
3 cup (330g) powdered sugar
2 tsp (8g) very hot water (for dissolving coffee granules)
1 Tbsp (15g) instant coffee granules

Directions

Preheat your oven to 350°F (176°C). Butter two 8” X 2” inch cake pans and lightly dust with flour. Place a piece of parchment paper into the bottom of each tray.
Into the bowl of a stand mixer, sift all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and fine sea salt, and whisk to combine. In a separate bowl, add eggs and whisk to combine. Add vegetable oil, vanilla extract, and buttermilk, and whisk to combine.
With the paddle attachment on medium speed, add liquids to your dry mixture, and once homogenous, add coffee and continue to mix until combined. Pour the batter equally into the 2 buttered pans, then bake for 30-35 minutes until a cake tester comes out clean. Cool in the pans for 30 minutes.
While the cakes are baking, begin to prepare the frosting by melting semi sweet chocolate in a double boiler. Once just melted, remove from heat and allow to come to room temperature.
In a large mixing bowl, use electric beaters to whip butter until it turns pale in color. Continue whipping in cream cheese, fine sea salt, vanilla extract, and powdered sugar. Add chocolate and continue whipping gently. Add instant coffee, and using a rubber spatula, mix by hand until fully combined.
Remove cakes from their pans. Spread a thin even layer of frosting over the top of the first cake. Then top with the 2nd cake and spread all of the frosting around the entirety of the cake as evenly as possible.