Rich Chocolate Cake Recipe with Chocolate Buttercream Frosting
Beatty’s Chocolate Cake is the ultimate indulgence for any chocolate lover. With its rich, moist layers and velvety chocolate buttercream frosting, this cake is perfect for any occasion, from birthdays to special celebrations. The secret to its irresistible texture is the combination of quality ingredients like Valrhona cocoa and freshly brewed coffee, which elevate the flavor to a whole new level. Whether you’re an experienced baker or just starting, this easy-to-follow recipe will guide you through creating a show-stopping cake that’s sure to impress!
Ingredients for the Cake:
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup high-quality cocoa powder (Valrhona recommended)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk (shaken)
- ½ cup vegetable oil
- 2 extra-large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting (recipe below)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans. Line the pans with parchment paper, then butter and flour them for easy release.
- Mix the Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. Using the paddle attachment, mix on low speed until everything is well combined.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Combine Wet and Dry Ingredients: With the mixer on low speed, slowly pour the wet ingredients into the dry mixture, blending until just combined.
- Add the Coffee: While the mixer is still on low, carefully add the freshly brewed hot coffee. Stir until the batter is smooth, but avoid overmixing. Scrape down the sides and bottom of the bowl to ensure everything is well incorporated.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Allow the cakes to cool in the pans for about 30 minutes before turning them out onto a wire rack to cool completely.
- Frost the Cake: Once the cake layers are completely cool, place one layer on a plate or cake stand, flat side up. Spread a thin layer of chocolate buttercream frosting over the top. Place the second cake layer on top, flat side up, and frost the sides and top evenly. Slice and serve at room temperature.
For Cupcakes: If making cupcakes, reduce the baking time to 25-30 minutes. Makes approximately 24 cupcakes.
Chocolate Buttercream Frosting Recipe:
Ingredients:
- 6 ounces high-quality semisweet chocolate (Valrhona recommended)
- ½ pound (2 sticks) unsalted butter (room temperature)
- 1 extra-large egg yolk (room temperature)
- 1 teaspoon pure vanilla extract
- 1¼ cups sifted confectioners’ sugar
- 1 tablespoon instant coffee granules (such as Nescafé)
Instructions:
- Melt the Chocolate: Chop the semisweet chocolate and place it in a heatproof bowl over a pan of simmering water. Stir occasionally until melted and smooth. Set the melted chocolate aside to cool to room temperature.
- Beat the Butter: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 3 minutes, until it becomes pale yellow and fluffy.
- Add the Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract, continuing to mix for another 3 minutes to ensure a smooth and creamy consistency.
- Incorporate the Sugar: Gradually add the sifted confectioners’ sugar to the butter mixture, beating on low speed to combine. Once fully incorporated, increase the speed to medium and beat until light and fluffy.
- Add the Coffee and Chocolate: Dissolve the instant coffee granules in 2 teaspoons of hot water. On low speed, slowly add the cooled melted chocolate and the dissolved coffee into the butter mixture. Mix until well blended, but do not over-whip.
- Frost the Cake: Spread the frosting immediately over the cooled cake or cupcakes.
Pro Tip: For the richest flavor, use Valrhona Le Noir 56% Cacao Semisweet Chocolate. You may substitute with bittersweet chocolate, but avoid using chocolate chips as they contain stabilizers that can affect the texture of the frosting.
Enjoy your decadent chocolate cake with this silky, rich chocolate buttercream! Perfect for celebrations or a sweet indulgence anytime.
FAQs about Beatty’s Chocolate Cake
1. What makes Beatty’s Chocolate Cake so special?
Beatty’s Chocolate Cake is known for its incredibly moist texture and deep chocolate flavor. The use of high-quality cocoa powder and freshly brewed coffee enhances the richness, making it a favorite among chocolate lovers.
2. Can I make cupcakes using the Beatty’s Chocolate Cake recipe?
Yes, you can easily adapt Beatty’s Chocolate Cake recipe for cupcakes. Simply reduce the baking time to 25-30 minutes, and you’ll have deliciously moist chocolate cupcakes!
3. What frosting goes best with Beatty’s Chocolate Cake?
The recipe pairs perfectly with a silky chocolate buttercream frosting, made with semisweet chocolate and a hint of coffee. This frosting complements the rich flavor of Beatty’s Chocolate Cake, adding an extra layer of indulgence.
4. Can I substitute ingredients in Beatty’s Chocolate Cake?
You can make some substitutions, like using a good-quality bittersweet chocolate in the frosting instead of semisweet. However, for the best results, stick to the recommended ingredients to preserve the signature flavor of Beatty’s Chocolate Cake.
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