Beatty’s Chocolate Cake (Serves 8)

Cherry Cake Closeup
Beatty’s Chocolate Cake (Serves 8)

Do you wish to sink in the ocean of chocolate?  Have you ever tasted a cake filled with full and pure chocolate? Today, we are going to guide you how to make yummy Beatty’s chocolate cake for 8 people. If you are going to celebrate your anniversary or birthday, this cake would be perfect choice you. Hence, give it a try.


¾ cups good cocoa powder
Chocolate Frosting
1 cup buttermilk, shaken
6 ounces good semisweet chocolate such as Callebaut
2 teaspoons baking soda
½ pound (2 sticks) unsalted butter, at room temperature
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
Butter for greasing the pans
1¼ cups sifted confectioners’ sugar
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 teaspoon baking powder
1 ¾ cups all-purpose flour, plus more for pans
2 extra-large eggs, at room temperature
1 tablespoon instant coffee powder
½ cup vegetable oil
1 extra-large egg yolk, at room temperature
2 cups sugar


Preheat the oven to 350 degrees. Butter two 8 inches round cake pans. Line with parchment paper, then butter and flour the pans.


Sift the sugar, flour, cocoa, baking soda, salt, and baking powder in the bowl of an electric mixer fitted with a paddle attachment and mix the content with low speed unless it is not completely combined.


Take another bowl; combine the oil, vanilla, buttermilk and eggs. They must be mixed through low speed, and to make it dry, slowly add the wet ingredients.


With mixer still on low, add the coffee and whisk 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.


Chocolate frosting
for frosting chocolate chop it and place it in a heat-proof bowl set over a pan of simmering water. Whisk it until it is not melted and set aside until cooled to room temperature.


Beat the butter on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment, until light yellow and fluffy, and it would take about 3 minutes.


After that, add the vanilla and egg yolk and continue beating for three minutes. Then 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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