Iconic Barefoot Contessa’s Beatty’s Chocolate Cake Recipe Magic

Chocolate lovers unite over this decadent beattys chocolate cake recipe that promises pure indulgence with every single bite.

Rich, moist layers melt seamlessly across your taste buds, creating a dessert that whispers pure elegance.

The secret behind this legendary cake lies in its perfect balance of deep cocoa and smooth texture.

Ina Garten has perfected a dessert that feels simultaneously luxurious and comforting.

Smooth chocolate buttercream frosting blankets each tender cake layer, ensuring a symphony of flavors in every forkful.

This recipe stands as a testament to classic baking techniques that never go out of style.

Grab your mixing bowl and let’s make dessert magic happen.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 495 kcal

Servings: 12

Beatty’s Chocolate Cake Grocery List

• All-Purpose Flour: Provides the structural base, choose unbleached for richer flavor and better texture.
• Granulated Sugar: Sweetens and helps create a tender crumb, opt for fine-grain sugar for smoother mixing.
• Cocoa Powder: Delivers deep chocolate intensity, select high-quality Dutch-processed cocoa for robust flavor.
• Baking Soda, Baking Powder: Ensure proper rising and light texture, check freshness for best results.
• Salt: Enhances overall flavor complexity, use fine sea salt for even distribution.

• Buttermilk: Adds moisture and tanginess, look for fresh, full-fat version for richness.
• Vegetable Oil: Creates incredibly moist cake, choose neutral-flavored oil like canola.
• Eggs: Bind ingredients and provide structure, select room temperature large eggs.
• Vanilla Extract: Deepens flavor profile, use pure vanilla for most authentic taste.
• Hot Coffee: Intensifies chocolate notes, freshly brewed works best.

• Semisweet Chocolate: Creates luxurious chocolate undertone, choose good-quality baking chocolate.
• Unsalted Butter: Provides creamy base, ensure it's softened but not melted.
• Powdered Sugar: Creates smooth, spreadable frosting, sift to prevent lumps.
• Egg Yolk: Adds richness and silky texture, use fresh, high-quality eggs.
• Instant Coffee Granules: Enhances chocolate depth, select finely ground variety.

Bakeware & Essentials for Beatty’s Chocolate Cake

• Electric Mixer with Paddle Attachment: Essential for mixing dry and wet ingredients smoothly.
• Sifter: Perfect for combining dry ingredients without lumps.
• Two 20cm (8-inch) Round Cake Tins: Crucial for baking even cake layers.
• Parchment Paper: Helps prevent cake from sticking to the pan.
• Rubber Spatula: Great for scraping bowl and ensuring all ingredients mix well.
• Heatproof Bowl: Used for melting chocolate gently over simmering water.
• Stand Mixer: Ideal for creating smooth, creamy buttercream.
• Wire Rack: Helps cakes cool evenly after baking.
• Skewer or Toothpick: Checks cake doneness by testing center.
• Whisk: Useful for mixing wet ingredients thoroughly.
• Mixing Bowls: Needed for separating and combining ingredients.

How to Make Beatty’s Chocolate Cake from Scratch

• Oven Preparation

Set the oven temperature for baking and prepare cake pans by coating with butter and lining with parchment paper.

• Dry Ingredient Mixture

Combine flour, cocoa, and other dry components in an electric mixer bowl, blending smoothly on low speed.

• Liquid Component Blend

Whisk together buttermilk, oil, eggs, and vanilla in a separate container until well incorporated.

• Batter Creation

Slowly integrate wet ingredients into dry mixture, gently adding hot coffee and mixing until just combined.

• Cake Baking

Pour batter into prepared pans and bake until a testing stick comes out clean. Allow cakes to cool completely on a wire rack.

• Chocolate Frosting

Melt chocolate carefully over simmering water, then create a creamy buttercream by beating butter, adding sugar, and incorporating melted chocolate and coffee essence.

• Cake Assembly

Place first cake layer on serving plate, spread buttercream, add second layer, and frost entire cake smoothly. Serve at room temperature for best flavor and texture.

Top Tips & Upgrades for Beatty’s Chocolate Cake

• Expert Tips & Twists
• Select high-quality cocoa powder and chocolate for a rich, intense flavor that transforms your cake from good to extraordinary.
• Avoid overmixing the batter to prevent a tough cake texture; stop mixing as soon as ingredients are just combined for a tender crumb.
• Allow ingredients like eggs and buttermilk to reach room temperature before mixing to ensure smoother batter and more even baking.
• Swap hot coffee with espresso or add a splash of Irish cream liqueur to the buttercream for an adult twist that elevates the chocolate experience.
• Keep the cake covered at room temperature for 3-4 days, or refrigerate for up to a week, bringing to room temperature before serving for optimal taste and texture.

Plating Ideas for Beatty’s Chocolate Cake

• Celebrate with Party Plating: Serve this decadent chocolate cake on elegant white plates to make the rich chocolate color pop beautifully. Dust a light sprinkle of cocoa powder around the slice for extra visual drama.
• Pair with Perfect Beverages: Complement the cake's deep chocolate flavor with a steaming cup of espresso or a cold glass of milk. Red wine enthusiasts might enjoy a bold port that matches the cake's intense chocolate notes.
• Enhance with Garnish Touches: Top each slice with fresh raspberries or strawberries for a bright color contrast. Alternatively, add a delicate dollop of whipped cream or a scoop of vanilla bean ice cream to create a stunning dessert presentation.
• Store with Care: Keep the cake covered at room temperature for 2-3 days to maintain its moisture and rich flavor. For longer storage, refrigerate in an airtight container and bring to room temperature before serving to restore its soft, tender texture.

Keep Beatty’s Chocolate Cake Fresh with These Tips

• Refrigerate Wisely: Store the chocolate cake in an airtight container in the refrigerator for up to 5 days. Cover the cake with plastic wrap or place it in a cake carrier to maintain moisture and prevent absorbing other refrigerator flavors.
• Freeze for Future Enjoyment: Wrap individual cake layers or slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for 2-3 months. Thaw overnight in the refrigerator before serving to preserve the cake's delicate texture.
• Room Temperature Magic: Remove the cake from the refrigerator 1-2 hours before serving. Let it sit at room temperature to restore its soft, tender crumb and enhance the rich chocolate flavor.
• Keep Frosting Fresh: Separate frosted and unfrosted cake layers when storing. Keep buttercream refrigerated in a sealed container for up to a week. Bring to room temperature and re-whip briefly before using to restore its creamy consistency.

Heavenly Barefoot Contessa Beattys Chocolate Cake Recipe

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4.7 from 10 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Ina Garten’s chocolate cake delivers rich, moist layers of deep cocoa flavor with silky chocolate frosting. Chocolate enthusiasts will savor each indulgent bite of this classic dessert celebrating bold, smooth sweetness.

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Ingredients

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• 2 cups (400g) caster sugar
• 1¾ cups (225g) plain flour
• ¾ cup (75g) high-quality cocoa powder
• 2 tsps bicarbonate of soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 cup (240 ml) buttermilk
• ½ cup (120 ml) vegetable oil
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 cup (240 ml) freshly brewed hot coffee
• 6 oz (170g) high-quality semisweet chocolate
• 2 sticks (225g) unsalted butter
• 1 large egg yolk
• 1 tsp pure vanilla extract
• 1¼ cups (160g) sifted icing sugar
• 1 tbsp instant coffee granules

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Instructions

1. Prep Station: Preheat oven to 180°C (350°F). Butter and flour two 20-centimeter round cake pans, lining with parchment paper for effortless release.
2. Dry Ingredient Fusion: Combine flour, sugar, cocoa powder, baking soda, baking powder, and salt in an electric mixer bowl. Blend thoroughly on low speed to create a uniform dry mixture.
3. Liquid Integration: Whisk buttermilk, vegetable oil, eggs, and vanilla extract until perfectly smooth. Gradually merge wet ingredients with dry mixture while mixing on low speed.
4. Batter Refinement: Stream hot coffee into the batter, mixing gently until just combined. Use a rubber spatula to ensure complete ingredient incorporation, scraping bowl sides meticulously.
5. Baking Sequence: Divide batter evenly between prepared pans. Bake for 35-40 minutes, checking doneness with a wooden skewer. Rest cakes in pans for 30 minutes before transferring to a wire rack.
6. Chocolate Preparation: Melt chocolate gently over a water bath, stirring occasionally. Allow to cool to room temperature while maintaining a silky consistency.
7. Buttercream Creation: Cream butter in a stand mixer until light and fluffy. Incorporate egg yolk and vanilla extract, continuing to mix for an additional 3 minutes.
8. Frosting Finesse: Gradually add powdered sugar on low speed. Dissolve coffee granules, then fold in cooled melted chocolate. Mix delicately to maintain smooth texture.
9. Cake Assembly: Position first cake layer on serving plate with flat side up. Spread a thin buttercream layer, then carefully place second layer. Frost entire cake with remaining buttercream, creating a smooth, even finish.
10. Alternative Option: For cupcake variation, adjust baking time to 25-30 minutes and use muffin tin with cupcake liners.

Notes

• Measure Precisely: Use exact measurements for consistent cake texture and avoid baking mishaps.
• Room Temperature Matters: Ensure eggs, buttermilk, and butter are at room temperature for smoother batter and better integration.
• Coffee Enhancement: Hot coffee deepens chocolate flavor without making the cake taste like coffee.
• Avoid Overmixing: Mix ingredients just until combined to prevent tough, dense cake texture.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 495
• Sugar: 51g
• Sodium: 290mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 95mg