Monday, December 12, 2011

Beatty's Chocolate Cake!

Rain and wind have been pounding on my window all night long, so mustering up the energy to get out of bed and get ready for work is not quite what I want to do; my bed is just calling me to jump back in it and cuddle up underneath it's cozy covers! However, a little cold and rain aren't going to steal the joy and excitement I have over my fiance' returning home today for a whole MONTH! It is also his birthday tomorrow and I thought I'd share with you the cake I baked for him yesterday; nothing like a little chocolate sweetness to brighten up this dreary day!

The birthday boy is a major fan of chocolate, so I decided to put what baking skills I have to use and whip him up an Ina Garten recipe! One of my closest friends LOVES her and I have received a handful of Ina's cookbooks, but never tried a recipe; yesterday being a first, I really hope it turns out delicious! I found it quite simple to follow and if the batter and icing are any indication of how it will taste, then it's bound to please any chocolate lovers out there! I'll post the recipe below and I can't wait to serenade MAC with the birthday song and have him blow out his candles!! Here's to hoping your Monday is quite sweet :)

Beatty's Chocolate Cake:

Ingredients for Cake-

Butter for greasing the pans

1 3/4 cups all purpose flour, plus more for the pans

2 cups sugar

3/4 cup good cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 cup buttermilk, shaken

1/2 cup veg oil

2 extra large eggs, at room temp

1 tsp pure vanilla extract

1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees. Butter two 8 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 elecetric 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 the 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 35-40 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 one 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:


6 oz good semisweet chocolate

2 sticks unsalted butter, at room temp

1 extra large egg yolk, at room temp

1 tsp pure vanilla extract

1 3/4 cups sifted confectioners suger

1 tblsp instant coffee powder

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 temp. In the bowl of an electric mixer, beat the butter on medium high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating 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 tsp 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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