Try this Beatty's Chocolate Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatuala. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatual, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of cake.
Chocolate Frosting:
6 ounces good semisweet chocolate
1/2 pound unsalted butter, at room temperature
1 large egg yolk
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place in a heat-proof bowl set over a pan of simmering wather. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 229 | ||
Calories from Fat: 111 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 60.4mg | 19 % | |
Sodium 551.7mg | 19 % | |
Potassium 205.9mg | 5 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 21.6g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 229
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