Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
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Published 2019-04-14
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Beatty's Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
Butter, for greasing the pans
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
Chocolate Buttercream Frosting, recipe follows
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Directions
Preheat the 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 spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the 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 spatula, 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 the cake.
Chocolate Frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. 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.
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
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All Comments (21)
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I literally want this on DVD it’s so nostalgic and relaxing
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Good Vanilla and Ina Garten, name a more iconic duo
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I ‘ve been already watching her since 9 with my Mom and now Im 18 and I already missed my mom . She is following her recipes and cooks for me. So sad my Mom isn’t here anymore
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In this video the best part is missing: cutting a piece of the cake and showing the consistency of the inside.
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Ina's voice is soothing & her mannerism n the kitchen is relaxing
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Literally the best cake ever, I’ve made the cake so many times and even halved the recipe for a 6 inch cake , works like magic. I’ve never tasted a better chocolate cake
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I just made this and my husband said "If I hadn't already married you..." and when I beamed he continued "...I'd marry this cake!"
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This magician makes everything look good. I absolutely love her.
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I made this cake for Easter and it was gone on Monday. Thank you. I loved it and so did my husband.
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I just made this, tonight. Wonderful! I went exactly by the directions for the buttercream icing and it was incredible! The instant espresso coffee takes this to a whole other level. I only made half the cake (so I just halved the recipe), and used just one pan. I have a couple of comments. While I did half the cake recipe, I did NOT half the icing recipe, and I used the exact amount as indicated, in the video. #1: The icing is not near enough for two pans. I only used one pan (the kind used in the video) and the icing did cover the cake well! There was a small amount of icing left, which I saved. That being said, the amount of icing I ended up with, is nowhere near the amount she is using in the video. It just isn't. I'm thinking she probably tripled the icing recipe for this video. I wish she had mentioned that, because this can seem confusing! Again, I did not half the icing recipe. I did use the same amount she used in her recipe. #2: I want to mention a quick tip about melting the chocolate. I bought Ghirardelli semi sweet bars and after chopping them up, put them in the crock pot, on low. I covered it, and occasionally gave it a stir. It only took about 25 minutes (give or take), to melt. This, for me, was a much better option than melting this in a bowl over simmering water. I was too nervous I'd mess it up! So, the crock pot (on low, and covered), worked great! Hope this helps others. I have several recipes I have tried, from Ina, and every single one of them, turned out fabulous, as did this recipe! 🙂
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I have made this cake many times and I absolutely love it! for me it is the ultimate chocolate cake recipe, it’s like pieces of heaven in your mouth, it has the perfect amount of sweetness, moisture and texture. I recommend it 200% 😍
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It looks superb, wow!!! A lot of chocolate 🍫😍
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I made this today and oh so delicious. This is also the perfect buttercream i've done so far. Thanks for sharing this recipe. Much love from Canada!
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I can’t keep track anymore how many times I’ve watched this video 🤷🏻♀️
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This recipe was in one of her cookbooks and has been my go to recipe for years.
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It's definitely the best chocolate cake I've ever tasted. I made this cake for my brothers birthday, and he loved it! I strongly agree about adding coffee to the chocolate, it's just enhances the flavor. Definitely worth making!!!
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She goes straight to the point, and doesn't talk much, I'm making this cake tonight.
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She is such a lovely woman , she explains everything very well and makes it look so easy .
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I wanted to say a big thank you for letting us know the exact amounts of your ingredients! So many great cooks keep your amounts secret so you can never truly make their real recipe. So thanks for a beautiful cake we can make!
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This is my go to cake and everyone loves it. I added strawberries to the top the last time and it added a sweet tangy flavor that helped balance all the chocolate/coffee flavor out.
