Now, before I lose this recipe again, I am going to put it here!!!
This is an amazing cake. Seriously moist, and super flavorful. There are a few tips that I think are necessary to making it though…
Mostly, it involves the actual baking process. The recipe says to use 2, 8 in pans… however, the first two times I made this I almost lit my oven on fire from the excess batter running over the edges during baking. This stuff expands… a LOT. So, my solution is to split the batter into 3 layers. The cooking time was adjusted down to 25-30 mins with the smaller volumes. Also, the parchment lined pans is awkward and tedious, but necessary, the cakes are so moist that they would just fall apart if you tried to flip them out of the pan. I pull them out with the parchment then peel the parchment off once I get them lined up on the cake plate. Fast forward 7 years and I just used my 9 in springforms for two nice sized layers. I did line the bottom of the oven due to drippage, but it was better than the overflow from 8 in pans. Next time I will just wrap the bottom of the springforms with foil.
I have also added some simple syrup to the recipe to make it even better.
Anyway, the recipe can be found here: Beatty’s Chocolate Cake
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee (used instant decaf coffee – needed for icing)
Simple Syrup: * vanilla/almond/lemon/anything else optional
- 1 cup sugar
- 1 cup water
- 1 tsp extract * optional
Chocolate Buttercream Frosting:
- 2 sticks + 2 TBSP butter
- 8 oz semisweet baking chocolate
- 1 extra large egg yolk
- 1 tsp Vanilla
- 1 2/3 cups confectioners sugar
- 1 TBSP instant decaf coffee powder
- Preheat oven to 350 F, grease and line two springform pans with parchment paper. Cover the bottoms of the pans with aluminum foil. There will be leaks.
- In the bowl of a stand mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Turn mixer low and stir until well combined.
- In a separate bowl mix together the buttermilk, vegetable oil, eggs, and vanilla.
- With the mixer on low, slowly add in the wet ingredients.
- Scrape down the sides of the bowl then on low slowly add in the coffee, Mix until just combined.
- Pour into baking pans and place bake in the oven for 35-40 minutes.
- Watch out for leaks. There will be leaks if using a spring form, but these will be hard to get out of a regular round.
- Once out of the oven, pop off the springforms once the cake has pulled away from the edges. Allow them to cool. While you make your simple syrup and frosting. Then flip one of the layers over onto the cake round and remove the bottom of the pan and parchment. Flip the other layer over onto the bottom that you just removed from the other layer.
- Simple syrup: Add sugar and water to a pot. Over medium-high heat stir the mixture until the sugar begins to dissolve.
- Allow the mixture to boil for 2-3 minutes once the sugar has dissolved.
- Remove from heat and let cool. Then add in any flavoring.
- Pour ~1/3-1/2 cup into a smaller bowl. Apply to both layers using a pastry brush.
- Frosting: Use a double boiler to melt chocolate. Stir until just melted then set aside.
- In the bowl of the stand mixer, beat butter on medium-high speed until light and fluffy – 3 minutes or so.
- Add in egg and vanilla and continue to beat for an additional 3 minutes.
- Turn the mixer to low then slowly add in the confectioners sugar (I like to sift it onto a paper plate for easy of addition)
- Turn the mixer up to medium speed and beat until smooth and creamy.
- Dissolve the instant coffee in 2 tsp of hot water.
- Turn mixer down to low speed then add chocolate and coffee to the mixture. Beat until well combined, but do not whip.
- Frost this delicious beast.