img_20161029_165911592-2  –  Chocolate Cake

I baked up this always delicious, always moist, and always popular chocolate cake for a friends birthday this weekend and although I did share the recipe over a year ago, thought it was worth sharing again.

I have seen many versions of this cake all over the internet but it is a Barefoot Contessa recipe called Beatty’s Chocolate Cake.  It is unbelievably simple to prepare and bakes up well.  Once you’ve made it I guarantee it will be on your favourites list as well.

The cake and icing are both fudgy…rich, moist and dense. The cake is a deep dark chocolate containing cocoa and melted chocolate.  If your looking to lighten it up (I mean in the taste department not the calorie department) you may have an icing recipe that is less dense but no matter what you top this cake with it is deliciously yummy!

As usual, before getting started on your baking, make sure you have all your ingredients at room temperature, not just the butter.  This means your buttermilk and eggs.  Let them sit out at least 20-30 minutes before using.

Tip: This recipe calls for 2 extra large eggs.  I substituted 3 large eggs and the recipe works well.  REMEMBER, unless otherwise stated recipe books and magazines use large eggs in their recipes so you may want to add them to your shopping list!

Beatty’s Chocolate Cake

Preheat oven to 350F.  Grease and parchment line 2 x 8-inch cake pans. (I used 3 pans so I wouldn’t need to torte the cake into layers and reduced the baking time.)


1 3/4 cups all-purpose flour

2 cups sugar

3/4 cups cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup buttermilk

1/2 cup vegetable oil

2 extra-large eggs

1 tsp vanilla extract

1 cup freshly brewed hot coffee


Sift the flour, sugar ,cocoa, baking soda, baking powder and salt into the bowl of an electric mixer with the paddle attachment and mix on low speed until combined.

In a medium bowl combine the buttermilk, oil, eggs and vanilla.  With the mixer running on low slowly pour in the wet ingredients into the dry.  With mixture still on low speed, slowly pour in the coffee, and mix just until combined.

Scrape down the sides and bottom of the bowl.  Pour into prepared pans.

Bake for 35-40 minutes, until cake springs bake when touched lightly or a toothpick inserted in centre comes out clean.  Cool for about 10 minutes then remove from pan.  Left cool and chill before icing with your favourite icing.


1 cup butter, softened

1 cup dark chocolate chips, melted and cooled slightly

3/4 cup cocoa powder, sifted

3-4 cups icing sugar

2-4 tablespoons milk, cream or whipping cream

Cream butter with electric mixer until light and fluffy.   Scrape down sides and bottom of bowl.

Add in cocoa powder and icing sugar and mix on low until combined.  Add in melted and cooled chocolate.  Add in milk a tablespoon at a time until mixture is smooth.

Now beat on medium speed for about 5 minutes until light, fluffy and creamy.


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