Beatty Chocolate Cake Recipe
The main specialty of the Beatty Chocolate Cake Recipe lies in its exceptionally moist texture and intense chocolate flavor. This Beatty Chocolate Cake Recipe uses both unsweetened cocoa powder and hot brewed coffee, which work together to deepen and enhance the chocolate taste without adding a coffee flavor. The batter is thin, allowing the cake to bake into a soft, tender crumb that stays moist for days.
Equipment
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 2 round 9-inch cake pans
- Cooling rack
- Saucepan (for melting chocolate)
- Offset spatula (for frosting)
Ingredients
For The Chocolate Cake
- 220 g all purpose flour
- 400 g granulated sugar
- 75 g unsweetened cocoa powder
- 10 g baking soda
- 5 g baking powder
- 5 g kosher salt
- 240 ml buttermilk room temperature
- 120 ml vegetable oil
- 2 large eggs about 100 g, room temperature
- 10 ml pure vanilla extract
- 240 ml hot freshly brewed coffee
For The Chocolate Frosting
- 115 g butter melted
- 55 g unsweetened cocoa powder
- 360 g confectioners’ sugar icing sugar
- 80 ml milk
- 5 ml pure vanilla extract
- 170 g semisweet chocolate finely chopped
- 10 g instant coffee powder
Instructions
Get The Pans Ready
- Heat the oven to 175°C (350°F). Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper so the cakes release easily.
Combine The Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until everything is evenly mixed.
Mix In The Wet Ingredients
- Add the buttermilk, vegetable oil, eggs, and vanilla to the bowl. Beat at medium speed until the batter looks smooth and well combined.
Add The Coffee And Bake
- Slowly pour in the hot coffee while mixing on low speed. The batter will be quite thin this is normal. Divide it evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool The Cakes
- Take the pans out of the oven and let the cakes rest for about 10 minutes. Turn them out onto a wire rack and let them cool completely before frosting.
Make The Chocolate Frosting
- In a bowl, stir together the melted butter and cocoa powder. Gradually mix in the powdered sugar, milk, vanilla, and instant coffee powder. Gently melt the semisweet chocolate and blend it into the frosting until smooth and shiny.
Assemble The Cake
- Place one cake layer on a serving plate and spread a generous, even layer of frosting on top. Set the second layer over it and frost the top and sides. Slice and enjoy.
Notes
Note: Deeply rich and incredibly moist, this Beatty Chocolate Cake uses cocoa and hot coffee for intense flavor, finished with silky chocolate frosting perfect for celebrations, special occasions, or anytime you crave a classic, indulgent dessert experience.