Beatty’s Chocolate Cake by Ina Garten

We love chocolates. Chocolate cake, biscuits, snacks, candies, you name it. As long as it has chocolate on it, specially if its dark chocolates, we devour them to bits. We prefer it over fancy flavours, just simple and classic chocolate.

Since I started baking over a year ago, I have baked 2 chocolate cakes. One turned very dense and very rich and the other one was just ok. I haven’t had any luck in making the one that makes you jump and say "This is it!". So when I stumbled upon this recipe which had great reviews, I had to try it.

I kid you not when I say it's too die for. No exaggeration here. It's chocolatey but not overly sweet, rich in flavour but not over whelming. And moist and fudgy. It almost tastes like the fudgy chocolate crinkles we like if you dust it with powdered sugar, which we did to make the snowflake design on top of the cake. We made the pretend snowflake to make it more festive (our last hurrah for Christmas treats), to which Toddler was so game and we ended with snow lessons that day. The ingredients and method was so easy that I think I have a winner recipe. We love it so much.

So if you’re a chocoholic like us go and make this one. It surely will make your day.

cake is very moist, a little fragile and can easily break during the transfer
from the cake pan to the rack, hence the break on the side

Beatty's Chocolate Cake

recipe from Ina Garen

• 1¾ cups (245g) all-purpose flour,
• 2 cups (400g) sugar
• ¾ cups (80g) good cocoa powder
• 1¾ teaspoons (12g) baking soda
• 1 teaspoon (4) baking powder
• 1 teaspoon (12) kosher salt
• 1 cup (245g) buttermilk (I didn't have one so I used 245g of fresh milk plus 2 tbsp of distilled vinegar, stirred and rest for 10 minuites before using)
• ½ cup (110g) vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (230g) freshly brewed hot coffee

Instructions

1. Preheat the oven to 325°F or 163° C. Grease and dust with cocoa powder 2 x 8 inch by 2 inch deep cake pans
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a 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. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
3. Divide and pour the batter into the cake pans full and bake 30-40 minutes or until a cake tester comes out clean. Cool in the pans for 5 minutes, then turn them out onto a cooling rack and cool completely.
4. Enjoy it as it is or dust with powdered sugar for presentation (optional).