Discover a true masterpiece of baking with Ina Garten’s famous Beatty’s Chocolate Cake. This recipe delivers a wonderfully rich, incredibly moist, and utterly delicious treat that will quickly become your new favorite. It’s perfect for any celebration, from birthdays to holiday gatherings, or simply when you crave an extraordinary chocolate dessert. Get ready to bake a cake that looks as impressive as it tastes, bringing joy to every slice.

Why You’ll Love Beatty’s Chocolate Cake

This isn’t just any chocolate cake; it’s an experience. You’ll understand why it’s a fan favorite.

Incredible Rich Chocolate Flavor: High-quality cocoa and hot coffee combine for a deep, complex chocolate taste that truly stands out. Every bite of this Beatty’s Chocolate Cake is pure indulgence.
Wonderfully Moist and Tender Crumb: Buttermilk and oil ensure a super moist cake that practically melts in your mouth, resisting dryness. This signature texture makes the Beatty’s Chocolate Cake so enjoyable.
Ina Garten’s Trusted Recipe: Follow a tried-and-true recipe from the Barefoot Contessa herself, guaranteeing delicious results every time. You can explore more recipes and insights on Ina Garten’s official Barefoot Contessa website. Her expertise shines through in every step.
Impress Guests with a Classic Dessert: This elegant and decadent cake is perfect for entertaining, making you look like a seasoned baker. It’s a guaranteed crowd-pleaser for any occasion.
Surprisingly Straightforward to Make: Despite its impressive appearance, the steps are clear and manageable for home bakers, even those still building their confidence.
Adaptable for Cakes or Delectable Cupcakes: Easily adjust the baking time to create individual treats, offering versatility for any event.

Ingredients

To create the perfect Beatty’s Chocolate Cake, you’ll need two sets of ingredients: one for the incredibly moist cake layers and another for the rich, smooth chocolate buttercream frosting. Using high-quality ingredients, especially for the cocoa and chocolate, will elevate the final flavor significantly. This classic Beatty’s Chocolate Cake truly shines with the best components.

For the Chocolate Cake:

1¾ cups all-purpose flour: Provides structure to the cake.
2 cups granulated sugar: Sweetens the cake and aids in moisture retention.
¾ cups good cocoa powder, such as Valrhona: The star for deep chocolate flavor. Research on baking ingredients highlights the significant impact of high-quality cocoa powder on baked goods’ flavor and texture.
2 teaspoons baking soda: Leavening agent that reacts with buttermilk.
1 teaspoon baking powder: Additional leavening for a lighter crumb.
1 teaspoon kosher salt: Balances sweetness and enhances flavor.
1 cup buttermilk, shaken: Adds moisture and a tender texture.
½ cup vegetable oil: Contributes to the cake’s moistness.
2 extra-large eggs, at room temperature: Binds ingredients and adds richness.
1 teaspoon pure vanilla extract: Enhances all the flavors.
1 cup freshly brewed hot coffee: Deepens chocolate flavor.

For the Chocolate Buttercream Frosting:

6 ounces good semisweet chocolate, such as Valrhona: Melts into a smooth, decadent frosting.
½ pound (2 sticks) unsalted butter, at room temperature: Forms the creamy base of the frosting.
1 extra-large egg yolk, at room temperature: Adds richness and a silky texture.
1 teaspoon pure vanilla extract: Complements the chocolate perfectly.
1¼ cups sifted confectioners’ sugar: Provides sweetness and structure to the frosting.
1 tablespoon instant coffee granules, such as Nescafe: Boosts and deepens the chocolate flavor.

Notes & Substitutions

Cocoa Powder: Always opt for a high-quality cocoa powder, like Valrhona. This makes a noticeable difference in the depth and richness of your chocolate flavor.
Buttermilk: No buttermilk on hand? No problem! You can create a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk to the 1-cup line. Let it sit for 5-10 minutes until it slightly curdles.
Hot Coffee: Do not skip the hot coffee. It doesn’t make the cake taste like coffee; instead, it remarkably enhances and deepens the chocolate flavor, making the Beatty’s Chocolate Cake truly exceptional.
Room Temperature Ingredients: Ensure your eggs, buttermilk, and butter are at room temperature. This is essential for proper emulsion, leading to a smooth, well-combined batter and frosting.
Semisweet Chocolate: For the frosting, use good quality semisweet chocolate bars or wafers. Avoid chocolate chips as they contain stabilizers that can make the frosting grainy or difficult to melt smoothly.
Salt: Kosher salt is preferred, but any fine salt works. It’s crucial for balancing the sweetness and bringing out the complex chocolate notes.

Equipment

Having the right tools makes baking this Beatty’s Chocolate Cake a breeze. These items are standard kitchen essentials, ensuring a smooth and enjoyable baking process. Gather these before you start.

Two 8-inch round cake pans: Essential for baking even cake layers.
Parchment paper: Prevents sticking and ensures easy release.
Electric mixer (stand or hand): For efficiently mixing batter and whipping frosting.
Mixing bowls: Several are needed for wet, dry, and frosting ingredients.
Rubber spatula: Perfect for scraping bowls and gently folding ingredients.
Whisk: For combining dry ingredients and light mixing.
Small saucepan for double boiler: Used for gently melting chocolate.
Wire cooling rack: Allows cakes to cool evenly and prevents sogginess.
Cake tester or toothpick: To check cake doneness.
Offset spatula or knife: For spreading frosting smoothly.

Instructions

Creating Ina Garten’s Beatty’s Chocolate Cake is a delightful journey. Follow these step-by-step instructions carefully to achieve a truly spectacular dessert. This recipe involves two main parts: baking the moist chocolate cake layers and then preparing the decadent buttercream frosting. Take your time, and enjoy the process of bringing this classic to life.

For the Beatty’s Chocolate Cake

Preheat oven and prep pans. Preheat your oven to 350 degrees F (175 C). Butter two 8-inch round cake pans thoroughly. Line the bottoms with parchment paper, then butter and flour the pans again to ensure the cake doesn’t stick.
Sift dry ingredients together. In the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. Mix on low speed until all ingredients are well combined.
Combine wet ingredients separately. In a separate medium bowl, whisk together the buttermilk, vegetable oil, extra-large eggs, and pure vanilla extract until fully blended.
Slowly add wet to dry mixture. With the mixer on low speed, gradually pour the wet ingredients from the separate bowl into the dry ingredients. Mix until just combined, being careful not to overmix.
Stir in hot coffee gently. With the mixer still on low speed, slowly add the freshly brewed hot coffee. Stir just until the coffee is incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is fully combined.
Pour batter into prepared pans. Divide the batter evenly between your two prepared 8-inch cake pans.
Bake until cake tester is clean. Bake for 35 to 40 minutes. The cake is done when a wooden skewer or cake tester inserted into the center comes out clean or with a few moist crumbs attached.
Cool cakes in pans, then on rack. Allow the cakes to cool in their pans for 30 minutes. This prevents crumbling. Then, carefully invert them onto a wire cooling rack and let them cool completely before frosting. Don’t worry if the center sinks slightly; this is normal for this incredibly moist Beatty’s Chocolate Cake.

For the Chocolate Buttercream Frosting

Chop chocolate and melt gently. Chop the good semisweet chocolate into small pieces. Place it in a heatproof bowl set over a saucepan of simmering water (a double boiler). Stir occasionally until just melted and smooth. Remove from heat.
Cool melted chocolate to room temperature. Set the melted chocolate aside and let it cool completely to room temperature. This is crucial to prevent it from melting the butter when combined.
Beat butter until light and fluffy. In the bowl of an electric mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed for about 3 minutes, until it becomes light yellow and noticeably fluffy.
Add egg yolk and vanilla extract. Add the extra-large egg yolk and pure vanilla extract to the beaten butter. Continue beating for another 3 minutes, allowing air to incorporate.
Gradually add sifted confectioners’ sugar. Turn the mixer to low speed. Gradually add the sifted confectioners’ sugar, one quarter at a time, until fully incorporated. Once added, beat at medium speed, scraping down the bowl as necessary, until the mixture is smooth and creamy.
Dissolve coffee in hot water. In a tiny bowl, dissolve the instant coffee granules in 2 teaspoons of the hottest tap water. Stir until completely dissolved.
Mix in cooled chocolate and coffee. With the mixer on low speed, add the cooled melted chocolate and the dissolved coffee mixture to the butter mixture. Mix until just blended and smooth.
Do not over-whip the frosting. Avoid over-whipping the frosting once the chocolate and coffee are added. Over-whipping can incorporate too much air, leading to a less stable texture.
Assemble and frost cooled cake. Once the cakes are completely cool, place one layer, flat side up, on a serving plate or cake pedestal. Spread a thin, even layer of buttercream on top of this layer only. Place the second cake layer on top, also flat side up. Spread the remaining frosting evenly, first on the sides of the cake, then on the top. Cut into wedges and serve your stunning Beatty’s Chocolate Cake at room temperature.

Pro Tips & Troubleshooting

Achieving the perfect Beatty’s Chocolate Cake is all about technique and a few key insights. These tips will help you bake a beautiful cake every time and solve common issues.

Room Temperature Ingredients: This tip is non-negotiable for success. Cold ingredients don’t emulsify properly, leading to a lumpy batter or grainy frosting. Plan ahead!
Don’t Overmix: Overmixing the cake batter develops the gluten, resulting in a tough, dense cake. Mix just until ingredients are combined for a tender crumb.
Hot Coffee Trick: Remember, the hot coffee doesn’t make the cake taste like coffee; it significantly deepens and enriches the chocolate flavor, making your Beatty’s Chocolate Cake truly stand out.
Proper Cooling: Ensure your cake layers are completely cool before you even think about frosting them. Frosting a warm cake will cause the buttercream to melt and slide off.
Frosting Consistency: When mixing the buttercream, blend until smooth and combined, but don’t over-whip after adding the chocolate. This keeps the frosting rich and stable.
Cake Sinking: It is completely normal for the center of this cake to sink slightly. This often indicates a very moist and tender crumb, so don’t be alarmed.
Cupcake Adjustment: If making cupcakes, reduce the baking time to approximately 25-30 minutes. Always test with a cake tester for doneness.

Serving, Storage & Variations

Your Beatty’s Chocolate Cake is a versatile dessert. Here’s how to best enjoy, preserve, and even adapt it to your taste.

Serving Suggestions

Serve at room temperature: This allows the cake and frosting to be at their most flavorful and tender.
Pair with fresh berries: Raspberries, strawberries, or blueberries add a lovely tart contrast to the rich chocolate.
Add a dollop of whipped cream: A cloud of unsweetened whipped cream complements the intense chocolate beautifully.
Enjoy with a glass of milk: A classic pairing that never disappoints.

Storage Instructions

Store at room temperature: An unfrosted Beatty’s Chocolate Cake can be wrapped tightly and kept at room temperature for up to 2 days.
Refrigerate frosted cake: Once frosted, cover the cake loosely or place it in an airtight cake keeper. Refrigerate for up to 5 days. Let it come to room temperature for 30-60 minutes before serving for the best texture and flavor.
Freeze unfrosted layers: Wrap cooled, unfrosted cake layers tightly in plastic wrap, then foil. Freeze for up to 2 months.
Thaw frozen cake: Thaw frozen cake layers overnight in the refrigerator before unwrapping and frosting.

Variations

Cupcakes: Prepare the batter as directed, then fill cupcake liners two-thirds full. Reduce baking time to 25-30 minutes.
Different Frosting: While the chocolate buttercream is divine, try a rich chocolate ganache or a tangy cream cheese frosting for a different twist.
Add-ins: Stir in a handful of mini chocolate chips or a tablespoon of espresso powder to the batter for an extra kick of flavor.
Spices: A pinch of cinnamon, chili powder, or even a tiny amount of cayenne pepper can add an unexpected depth and warmth to the chocolate.

Nutrition Information

Please note that the nutritional values provided are estimates only. The actual values can vary significantly based on specific ingredients, portion sizes, and preparation methods. This information is intended for general guidance and should not be considered dietary advice.

Nutrient	Estimated Value (per serving)
Calories	600-750
Total Fat	35-45g
Saturated Fat	20-25g
Cholesterol	80-100mg
Sodium	300-400mg
Total Carbs	70-90g
Sugars	50-70g
Protein	5-7g

This serves as a general guide. For specific dietary considerations, please consult a professional.

Frequently Asked Questions (FAQ)

Here are some common questions about making this delightful Beatty’s Chocolate Cake.

Why use hot coffee? Hot coffee significantly deepens and enhances the chocolate flavor without making the cake taste like coffee. It’s a secret ingredient that truly elevates the recipe.
Can I substitute regular milk for buttermilk? Yes, you can. Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill with regular milk to the 1-cup mark and let it sit for 5-10 minutes.
Can I make this cake ahead of time? Absolutely! You can bake the cake layers a day or two in advance and store them, wrapped, at room temperature. The frosting can also be made a day ahead and refrigerated.
How do I prevent a dry chocolate cake? The most common cause of dry cake is overbaking. Start checking for doneness a few minutes before the minimum bake time. Also, ensure your ingredients are at room temperature.
Is this recipe suitable for beginners? While it involves a couple of steps, it’s quite straightforward for anyone with basic baking experience. It’s a very rewarding recipe to try!

Conclusion

You now have all the tools and knowledge to create Ina Garten’s magnificent Beatty’s Chocolate Cake. This recipe consistently delivers a rich, incredibly moist, and wonderfully decadent dessert that is truly a cut above the rest. Whether you’re celebrating a special occasion or simply treating yourself, this chocolate cake promises pure indulgence and satisfaction. So, roll up your sleeves, gather your ingredients, and enjoy baking this classic and beloved Ina Garten dessert!