Ina Garten’s Beatty’s Chocolate Cake Recipe

This moist rich Ina Garten Beattys Chocolate Cake is made with hot brewed coffee and buttermilk and ready in 1 hour 15 minutes. Pouring the hot coffee into the batter instantly blooms the cocoa powder for a deep, intense aroma. I make this whenever I need a foolproof dessert that looks like it came from a bakery.

Try More Recipes:

• Ina Garten Apple Crisp Recipe
• Ina Garten Coconut Cake Recipe
• Ina Garten Lemon Cake Recipe

What Makes This Version Different

Most chocolate cakes rely solely on cocoa powder for their flavor profile. I found that adding hot coffee transforms the batter into something much more complex without tasting like espresso.

My biggest surprise was how liquid the batter becomes before baking. Trust the process, as this thin consistency is exactly what creates the ultra-soft crumb.

Ina Garten Beattys Chocolate Cake Ingredients

For the Cake:

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup 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, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

For the Chocolate Buttercream:

• 6 ounces semisweet chocolate
• 1/2 cup unsalted butter, room temperature
• 1 extra-large egg yolk, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups sifted confectioners’ sugar
• 1 tablespoon instant coffee powder

How To Make Ina Garten Beattys Chocolate Cake

1. Prep The Pans: Preheat your oven to 350 degrees F. Butter two 8-inch round cake pans, line with parchment paper, then butter and flour the pans.
2. Sift Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Mix Wet Ingredients: In another bowl, whisk the buttermilk, oil, eggs, and vanilla extract until smooth.
4. Combine The Batter: Slowly add the wet ingredients to the dry ingredients while mixing on low speed.
5. Add Hot Coffee: Carefully pour the hot coffee into the batter and stir just until combined.
6. Bake The Cakes: Divide the batter between the prepared pans and bake for 35 to 40 minutes.
7. Cool And Frost: Let the cakes cool in the pans for 30 minutes before turning out onto a cooling rack. Frost with the chocolate buttercream once completely cool.

Recipe Tips

• Use hot coffee: The heat blooms the cocoa powder and deepens the overall chocolate flavor of the sponge.
• Do not overmix: Mix the wet and dry ingredients just until combined to avoid a tough crumb.
• Cool completely: Frosting a warm cake will melt the buttercream and create a messy presentation.

What To Serve With Beattys Chocolate Cake

A cold glass of whole milk is the traditional pairing for this rich dessert. You can also serve it with a scoop of vanilla bean ice cream to cut through the intense chocolate frosting.

How To Store

Store the frosted cake at room temperature under a cake dome for up to three days. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap for up to three months.

FAQs

Can I use decaf coffee?

Yes, decaf coffee works just as well and provides the same rich flavor enhancement without the caffeine.

Can I substitute the buttermilk?

You can make a quick substitute by adding one tablespoon of lemon juice to one cup of whole milk. Let it sit for five minutes before using.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if the cake is underbaked. Check for doneness with a toothpick before removing the pans from the oven.

Nutrition

• Calories: 650 kcal
• Total Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 450mg
• Total Carbohydrate: 80g
• Protein: 8g

Try More Recipes:

• Ina Garten Apple Pie Recipe
• Ina Garten Mocha Chocolate Icebox Cake Recipe
• Ina Garten Mocha Chocolate Icebox Cake Recipe

Ina Garten Beattys Chocolate Cake

Recipe by Imen Dridi

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

25

minutes

Total time

1

hour 

55

minutes

Moist rich Ina Garten Beattys Chocolate Cake is made with buttermilk and a secret splash of hot coffee. Ready in 1 hour 15 minutes, this simple recipe provides a spectacular bakery quality treat for your next dinner party.

Ingredients

• 1 3/4 cups all-purpose flour

• 2 cups granulated sugar

• 3/4 cup 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, room temperature

• 1 teaspoon pure vanilla extract

• 1 cup freshly brewed hot coffee

• 6 ounces semisweet chocolate

• 1/2 cup unsalted butter, room temperature

• 1 extra-large egg yolk, room temperature

• 1 teaspoon pure vanilla extract

• 1 1/4 cups sifted confectioners’ sugar

• 1 tablespoon instant coffee powder

Directions

• Prep The Pans: Preheat your oven to 350 degrees F. Butter two 8-inch round cake pans, line with parchment paper, then butter and flour the pans.
• Sift Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• Mix Wet Ingredients: In another bowl, whisk the buttermilk, oil, eggs, and vanilla extract until smooth.
• Combine The Batter: Slowly add the wet ingredients to the dry ingredients while mixing on low speed.
• Add Hot Coffee: Carefully pour the hot coffee into the batter and stir just until combined.
• Bake The Cakes: Divide the batter between the prepared pans and bake for 35 to 40 minutes.
• Cool And Frost: Let the cakes cool in the pans for 30 minutes before turning out onto a cooling rack. Frost with the chocolate buttercream once completely cool.