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https://barefootcontessa.com/recipes/beattys-chocolate-cake

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barefoot contessa

Beatty's Chocolate Cake | Recipes

Barefoot Contessa | Beatty's Chocolate Cake | Recipes

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Beatty's Chocolate Cake from Barefoot Contessa. Preheat the oven to 350 degrees. Butter two 8-inch round cake pans (for cupcakes, see note). Line with…

Beatty's Chocolate Cake from Barefoot Contessa. Preheat the oven to 350 degrees. Butter two 8-inch round cake pans (for cupcakes, see note). Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the 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 ones. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry; the top will sink a little in the center.) Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut in wedges and serve at room temperature. Note: For cupcakes, reduce bake time to 25-30 minutes.

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Author:: Ina Garten
Date:: Apr 24, 2020
Servings:: 8