Ina Garten’s Beatty’s Chocolate Cake

 

Ina Garten’s Beatty’s Chocolate Cake: The Ultimate Chocolate Lover’s Dream

Few recipes achieve iconic status in the baking world, but Ina Garten’s Beatty’s Chocolate Cake has done just that. This decadent, deeply flavorful cake has become a gold standard for home bakers and dessert lovers everywhere. Moist, tender, and packed with rich chocolate flavor, it’s the kind of cake that wins over even the most devoted vanilla fans.

Whether you’re celebrating a birthday, hosting a dinner party, or just indulging in a little weekend baking therapy, this cake is sure to impress.

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The Story Behind the Cake

Beatty’s Chocolate Cake is named after a friend of Ina Garten’s, whose grandmother passed down this incredible recipe. Ina, known for her elegant but approachable recipes, included it in her Barefoot Contessa at Home cookbook, and it quickly became one of her most beloved desserts.

What sets this cake apart isn’t just the quality of ingredients—it’s the method and balance of flavors. The addition of freshly brewed hot coffee enhances the cocoa flavor, creating a cake that’s rich without being too sweet and perfectly moist every time.

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Why You'll Love Beatty’s Chocolate Cake

• Super Moist Texture: Thanks to buttermilk and hot coffee, the cake stays moist for days.

• Deep Chocolate Flavor: Unsweetened cocoa powder and coffee bring out the best in chocolate.

• Classic Yet Elevated: It’s a simple chocolate cake made extraordinary with Ina’s touch.

• Perfect for Any Occasion: Elegant enough for celebrations, easy enough for everyday baking.

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Ina Garten’s Beatty’s Chocolate Cake Recipe

Ingredients:

For the Cake:

• 1¾ cups all-purpose flour

• 2 cups granulated sugar

• ¾ cup unsweetened cocoa powder (good quality)

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp kosher salt

• 1 cup buttermilk, shaken

• ½ cup vegetable oil

• 2 large eggs, room temperature

• 1 tsp pure vanilla extract

• 1 cup freshly brewed hot coffee

For the Chocolate Frosting:

• 6 oz semisweet chocolate, chopped

• 2 sticks (1 cup) unsalted butter, room temperature

• 1 egg yolk, room temperature

• 1 tsp pure vanilla extract

• 1¼ cups powdered sugar, sifted

• 1 tbsp instant coffee powder (optional, but enhances flavor)

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Instructions:

1. Preheat the Oven
   Preheat oven to 350°F (175°C). Butter two 8-inch round cake pans, line the bottoms with parchment paper, then butter and flour the pans.

2. Mix the Dry Ingredients
   In a large bowl, sift together flour, sugar, cocoa, baking soda, baking powder, and salt.

3. Combine Wet Ingredients
   In another bowl, combine buttermilk, oil, eggs, and vanilla.

4. Bring it Together
   Slowly add the wet ingredients to the dry, mixing until just combined. Then stir in the hot coffee until the batter is smooth. It will be thin—don’t worry, that’s what makes the cake moist!

5. Bake
   Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 30 minutes, then turn them out onto a rack to cool completely.

6. Make the Frosting
   Melt the chocolate over a double boiler or in the microwave, then let cool to room temperature. In a stand mixer, beat the butter until light and fluffy. Add the egg yolk and vanilla and mix well. Gradually add powdered sugar, then beat in the melted chocolate and optional instant coffee. Mix until smooth and glossy.

7. Assemble the Cake
   Place one cake layer on a serving plate, top with frosting, then add the second layer. Frost the top and sides generously.

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Tips for Success

• Use good cocoa powder—it makes a big difference in flavor.

• Don’t skip the coffee—even if you don’t like coffee, it enhances the chocolate without making the cake taste like coffee.

• Let the frosting set slightly before slicing for cleaner cuts.

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Final Thoughts

Ina Garten’s Beatty’s Chocolate Cake is more than just a dessert—it’s a baking rite of passage. It combines the simplicity of classic ingredients with elevated technique, resulting in a chocolate cake that’s rich, refined, and totally unforgettable.

Once you’ve made it, you’ll understand why so many people call this the best chocolate cake ever—and why you’ll keep coming back to it, again and again.