This delicious and easy Barefoot Contessa Beatty’s Chocolate Cake is perfect for any occasion! It’s rich, moist, and topped with a creamy chocolate buttercream frosting. You only need simple ingredients that you probably already have at home. The secret to its deep chocolate flavor? A touch of freshly brewed coffee!
Ingredients Needed
For the Cake:
- 225g plain flour (1¾ cups all-purpose flour)
- 400g caster sugar (2 cups granulated sugar)
- 75g high-quality cocoa powder (such as Valrhona) (3/4 cup)
- 2 tsp bicarbonate of soda (baking soda)
- 1 tsp baking powder
- 1 tsp kosher salt
- 240ml buttermilk, shaken (1 cup)
- 120ml vegetable oil (1/2 cup)
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 240ml freshly brewed hot coffee (1 cup)
For the Chocolate Buttercream Frosting:
- 170g high-quality semisweet chocolate, such as Valrhona (6 oz)
- 225g unsalted butter, at room temperature (1/2 lb or 2 sticks)
- 1 large egg yolk, at room temperature
- 1 tsp pure vanilla extract
- 160g sifted icing sugar (1¼ cups confectioners’ sugar)
- 1 tbsp instant coffee granules, such as Nescafe
How To Make Beatty’s Chocolate Cake
- Preheat the Oven & Prepare the Pans: Preheat your oven to 180°C (350°F). Butter two 20cm (8-inch) round cake tins, line with parchment paper, then butter and flour the pans.
- Mix the Dry Ingredients: Sift the flour, sugar, cocoa, bicarbonate of soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Combine the Mixtures: With the mixer on low speed, gradually add the wet ingredients to the dry ingredients. While still on low speed, slowly pour in the hot coffee and mix just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure all ingredients are incorporated.
- Bake the Cake: Divide the batter evenly between the prepared tins. Bake for 35-40 minutes, or until a skewer inserted in the center comes out clean. Let the cakes cool in their tins for 30 minutes, then turn them out onto a wire rack to cool completely. (Don’t worry if the tops sink slightly!)
- Melt the Chocolate: Chop the chocolate and place it in a heatproof bowl over a pan of simmering water. Stir gently until melted, then set aside to cool to room temperature.
- Make the Buttercream: Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed for about 3 minutes, until light and fluffy. Add the egg yolk and vanilla and continue mixing for another 3 minutes. Reduce the speed to low, gradually add the icing sugar, and beat until smooth and creamy.
- Add the Chocolate & Coffee: Dissolve the coffee granules in 2 tsp of hot water, then add both the cooled melted chocolate and the coffee mixture to the buttercream. Mix on low speed just until blended—don’t overwhip!
- Assemble the Cake: Place one cake layer on a serving plate, flat side up. Spread a thin layer of buttercream over the top. Place the second cake layer on top, flat side up, then frost the sides and top evenly. Slice and serve at room temperature.
- For Cupcakes: Reduce baking time to 25-30 minutes.
Recipe Tips
- Use room temperature ingredients: This helps create a smoother batter and better texture.
- Don’t overmix the batter: Overmixing can make the cake dense instead of light and fluffy.
- Use high-quality cocoa and chocolate: The better the cocoa, the richer the flavor.
- Let the cakes cool completely before frosting: This prevents the buttercream from melting.
- Add coffee for depth: The hot coffee enhances the chocolate flavor without making it taste like coffee.
How To Store Leftovers
- Refrigerate: Store leftover beatty’s chocolate cake in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap each cake layer tightly in cling film and foil. Freeze for up to 3 months. Thaw in the fridge overnight before frosting and serving.
Nutrition Facts
Serving Size: 1 slice (based on 12 servings)
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 320mg
- Potassium: 250mg
- Total Carbohydrate: 58g
- Dietary Fiber: 3g
- Sugars: 42g
- Protein: 6g
Try More Recipes:
Barefoot Contessa Beatty’s Chocolate Cake
Description
This delicious and easy Barefoot Contessa Beatty’s Chocolate Cake is perfect for any occasion! It’s rich, moist, and topped with a creamy chocolate buttercream frosting. You only need simple ingredients that you probably already have at home. The secret to its deep chocolate flavor? A touch of freshly brewed coffee!
Ingredients
For the Cake:
For the Chocolate Buttercream Frosting:
Instructions
- Preheat the Oven & Prepare the Pans: Preheat your oven to 180°C (350°F). Butter two 20cm (8-inch) round cake tins, line with parchment paper, then butter and flour the pans.
- Mix the Dry Ingredients: Sift the flour, sugar, cocoa, bicarbonate of soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Combine the Mixtures: With the mixer on low speed, gradually add the wet ingredients to the dry ingredients. While still on low speed, slowly pour in the hot coffee and mix just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure all ingredients are incorporated.
- Bake the Cake: Divide the batter evenly between the prepared tins. Bake for 35-40 minutes, or until a skewer inserted in the center comes out clean. Let the cakes cool in their tins for 30 minutes, then turn them out onto a wire rack to cool completely. (Don’t worry if the tops sink slightly!)
- Melt the Chocolate: Chop the chocolate and place it in a heatproof bowl over a pan of simmering water. Stir gently until melted, then set aside to cool to room temperature.
- Make the Buttercream: Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed for about 3 minutes, until light and fluffy. Add the egg yolk and vanilla and continue mixing for another 3 minutes. Reduce the speed to low, gradually add the icing sugar, and beat until smooth and creamy.
- Add the Chocolate & Coffee: Dissolve the coffee granules in 2 tsp of hot water, then add both the cooled melted chocolate and the coffee mixture to the buttercream. Mix on low speed just until blended—don’t overwhip!
- Assemble the Cake: Place one cake layer on a serving plate, flat side up. Spread a thin layer of buttercream over the top. Place the second cake layer on top, flat side up, then frost the sides and top evenly. Slice and serve at room temperature.
- For Cupcakes: Reduce baking time to 25-30 minutes.
Notes
- Use room temperature ingredients: This helps create a smoother batter and better texture.
- Don’t overmix the batter: Overmixing can make the cake dense instead of light and fluffy.
- Use high-quality cocoa and chocolate: The better the cocoa, the richer the flavor.
- Let the cakes cool completely before frosting: This prevents the buttercream from melting.
- Add coffee for depth: The hot coffee enhances the chocolate flavor without making it taste like coffee.
Barefoot Contessa Beatty’s Chocolate Cake