Source: Ina Garten
Aunt Beatty’s Chocolate Cake
I’m not sure about the story on Ina Garten’s, Aunt Beatty’s Chocolate Cake, but I’m sure it’s a memorable tale. There are a few specialties in this recipe that make it a cake not to forget. There is both added coffee in the cake batter, and in the icing. However, the chocolate is the definite theme. Like all of Ina’s cake recipes, the cake is incredibly moist and you find the perfect balance lives on. Her perfect ratio of chocolate to sweetness is perfectly, yet subtly matched.
Once you try one of Ina’s cakes, you’re hooked for life. Ina’s cakes are on the classic-old-school side. They are not only soft moist and sweet, but they are always iced with the perfect icing. If you grew up on Betty Crocker box cakes, you’ll know what I mean. As I mentioned above, Aunt Beatie’s is enhanced with fresh-brewed coffee. It’s a subtle undertone and one which would be missed if skipped. To find the perfect balance in a chocolate cake is often a challenge. Often times it’s just too chocolaty and overly rich. However no worries here with Beatty’s recipe…Ina’s done all the work for you and has sorted out the perfect chocolate cake recipe.
Beatty’s chocolate cake is not only my personal favorite, but it’s our family favorite for birthday’s. This says a lot about a recipe when it’s requested year after year, after year. Try for yourself-if you’re in pursuit of the perfect chocolate cake, you’ve found Mecca with Beatty’s chocolate cake!
Beatty’s Chocolate Cake
- 1 3/4 cups flour
- 2 cups sugar
- 3/4 cups cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 pinch salt
- 1 cup buttermilk
- 1/2 cup oil
- 2 large eggs
- 1 cup coffee
- 6 oz dark chocolate melted and cooled
- 1/2 lb butter
- 1 large egg yolk
- 1 1/4 cup powder sugar
- 1 TBS coffee
For the cake:
- grease 2 cake spring-form tins and set aside.
preheat oven to 350.combing all dry ingredients in bowl, set aside
- combine buttermilk, oil, eggs and whip until well blended.
- add the wet and dry together, then pour in coffee. Mix.
- pour equally into 2 cake pans and bake for 40 minutes or until center is cooked
- Begin to make your icing by melting the chocolate over a double broiler. let cool completely before mixing it into the butter, powered sugar, egg yolk mixture.
Add chocolate, and coffee, whip up and then ice the cakes.
- after your first layer is iced, add your second layer and ice both top and sides.
- put in fridge before serving.