Ina Garten’s Beatty’s Chocolate Cake

Here’s the full recipe for Ina Garten’s legendary Beatty’s Chocolate Cake—a moist, rich, and intensely chocolatey cake that’s become a fan favorite for good reason. It’s made with buttermilk and coffee, giving it depth and ultra-soft texture.

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🍫 Ina Garten’s Beatty’s Chocolate Cake

🍽️ Serves: 10–12

⏰ Prep Time: 20 minutes

⏱️ Bake Time: 35–40 minutes

🧁 Skill Level: Easy to Intermediate

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🧁 Ingredients

For the Cake:

• 1¾ cups all-purpose flour

• 2 cups granulated sugar

• ¾ cup unsweetened cocoa powder (high-quality, like Valrhona or Ghirardelli)

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp kosher salt

• 1 cup buttermilk, shaken

• ½ cup vegetable oil

• 2 large eggs, room temperature

• 1 tsp pure vanilla extract

• 1 cup freshly brewed hot coffee (don’t skip!)

For the Chocolate Frosting:

• 6 oz semisweet chocolate, chopped

• 2 sticks (1 cup) unsalted butter, at room temperature

• 1 egg yolk, room temperature

• 1 tsp pure vanilla extract

• 1¼ cups sifted powdered sugar

• 1 tbsp instant coffee granules (optional but enhances flavor)

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👩‍🍳 Instructions

Make the Cake:

1. Preheat Oven
   Preheat to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line bottoms with parchment paper.

2. Mix Dry Ingredients
   In the bowl of a stand mixer (or large bowl), sift together:

   • Flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Add Wet Ingredients
   Add buttermilk, oil, eggs, and vanilla to the dry mixture. Beat on medium speed until well combined, about 1 minute.

4. Add Hot Coffee
   With mixer on low, slowly add the hot coffee. Batter will be very thin—this is expected!

5. Bake
   Divide batter evenly between prepared pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool
   Let cakes cool in pans for 30 minutes, then turn out onto wire racks to cool completely.

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Make the Frosting:

1. Melt Chocolate
   Gently melt chocolate in a heatproof bowl over simmering water (or microwave in short bursts). Let cool to room temp.

2. Cream Butter
   In a large bowl, beat butter until light and fluffy, about 3 minutes.

3. Add Yolks & Vanilla
   Beat in egg yolk and vanilla until smooth.

4. Mix in Chocolate
   Add the cooled melted chocolate and mix until combined.

5. Add Sugar & Coffee
   Gradually beat in powdered sugar, then dissolve instant coffee granules in 1 tsp hot water and add to frosting (optional but delicious).

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Assemble the Cake:

1. Place one cake layer on a platter. Spread a generous layer of frosting on top.

2. Top with second layer and frost the top and sides evenly.

3. Chill slightly before slicing for cleaner cuts, or serve immediately for soft, rich texture.

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✅ Tips:

• Use freshly brewed coffee, not instant—this deepens the chocolate flavor but doesn’t make it taste like coffee.

• The cake is very moist, so use parchment paper and cool fully before frosting.

• This cake pairs beautifully with berries, whipped cream, or a drizzle of raspberry sauce.