Embracing Beatty’s Legacy
Over the years, I’ve consistently relished Beatty’s chocolate cake. It’s become a staple for both festive occasions and quiet moments of comfort. The secret? A hint of freshly brewed coffee added to the batter, which enhances the cake’s moistness and rich chocolate flavor. And the journey doesn’t stop there…
The Chocolate Cake Quest
In those moments when a chocolate cake craving becomes undeniable, an online search might flood you with countless “ultimate chocolate cake” recipes. They all showcase delectable, mouth-watering pictures with that silky chocolate frosting. Each one seemingly unveils the same “secret” ingredient: that pivotal hot coffee. Many online sources wear the badge of “originality” on their sleeves. Still, the undeniable resemblance to Beatty’s masterpiece is there. Thus, with admiration and respect, we bring to you this recipe, mildly tweaked, always attributing the genius of Beatty. Because for us, this truly is the finest chocolate cake under the stars.
A Few Slices of Wisdom
Before we dive into the recipe, a quick nod to the unsung heroes of baking. Using high-quality cocoa powder, like Hershey’s Special Dark, amplifies the taste. Also, freshly brewed strong coffee can make all the difference, complementing the deep richness of chocolate. Lastly, for those without buttermilk at hand, milk and vinegar or lemon juice work wonders as a substitute, be it skim, whole, or half-and-half.
Ingredients
Cake Ensemble:
- 2 tablespoons unsalted butter (for greasing)
- 1 3/4 cups all-purpose flour (and a tad more for the pans)
- 2 cups sugar
- 3/4 cups cocoa powder (Hershey’s Special Dark shines here!)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (or a homemade mix of milk and vinegar/lemon juice)
- 1/2 cup vegetable oil
- 2 extra large eggs (room temperature is a must)
- 1 teaspoon vanilla
- 1 cup freshly brewed piping hot coffee (the bolder, the better!)
Velvety Chocolate Frosting:
- 6 ounces semisweet or bittersweet chocolate (bars or chips, both work)
- 2 sticks unsalted butter (at room temperature, for a smoother blend)
- 1 extra large egg yolk (again, room temperature)
- 1 teaspoon vanilla
- 1 1/4 cups confectioners’ sugar
- 1 tablespoon instant coffee powder (an optional zing for coffee lovers)
Step-By-Step Creation:
- Set your oven’s mood to 350 degrees and lovingly butter two 8-inch round cake pans. Use parchment paper to line the bottom, enhancing the cake’s release later on.
- In the realm of an electric mixer, sift and mix the dry cake ingredients until they become one. Then, in a separate sanctuary, merge the buttermilk, oil, eggs, and vanilla. Slowly, introduce this wet harmony to its dry counterpart.
- Time for the coffee magic! Slowly pour the brewed coffee into the mix. The batter will be notably thin, but that’s the allure.
- Pour this liquid gold evenly between the two pans and bake for 35-40 minutes. A toothpick test will confirm its readiness. Once out, let them find peace in the pans for 30 minutes, and then transfer to a cooling rack.
- For the frosting: Melt your chocolate over simmering water, ensuring it doesn’t burn. Let it cool, but a tad warmth won’t harm.
- Now, let butter dance in the mixer till it’s fluffy (about 3 minutes). Introduce the egg yolk and vanilla. As you gradually add the confectioners’ sugar, let the mixer smooth out any potential lumps. Blend in the cooled chocolate.
- If you’re upping the game, dissolve the coffee powder in hot water and let it join the frosting mix.
- Assemble time! Let one cake layer be the base, spread a generous amount of frosting, followed by the second layer. Give it a rich frosting coat, and you’re set to dive into this chocolate dream!