When I first saw this recipe I got really excited. Not because it’s a chocolate cake recipe or because it’s from one of my idols, the Barefoot Contessa (I love you Ina!). No, it’s because I thought it had something to do with the actor Warren Beatty. Have you seen Splendor in the Grass? so swoon worthy… wouldn’t you want a cake served by this handsome fella?
Alas, it turns out, the Beatty in this cake is actually the grandmother of Ina’s friend (pronounced Betty). Regardless, it’s still a pretty swoon-worthy cake. In fact, it’s my absolute favorite chocolate cake EVER, which is a big claim for me as I am not a chocolate cake lover. You know that scene in Matilda when the headmistress Ms. Trunchbull makes the pudgy Bruce Bogtrotter, (Roald Dahl is another idol of mine) eat that WHOLE chocolate cake?? This is that cake. It’s everything you want from a perfect chocolate cake. Moist, richly chocolatey (enhanced by coffee), but not too sweet. If only it included a classic Hollywood heartthrob…
For this occasion, I halved the recipe and baked it in a rectangular pan (easier transport) for my long-lost friend Beca’s potluck dinner. If you haven’t heard the story yet, Beca and I were BEST friends in 3rd and 4th grade when I lived in Florida. Long story short, we lost touch for years but reunited this summer while I was interning at the Met and she had just moved to Brooklyn. Now we’ve reconnected and I bake cakes for her parties… some friend right?!
Beatty’s Chocolate Cake
adapted from the Barefoot Contessa
- Butter, for greasing the pans
- 1 ¾ cups all-purpose flour, plus more for pans
- 2 cups sugar
- ¾ cup good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Chocolate Frosting, recipe follows
(1) Preheat the oven to 350° F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.Chocolate Frosting:
(2) Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment.
(3) In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry.
(4) With mixer still on low, add the hot coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. The batter should be runny.
(5) 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.
- 6 ounces good semisweet chocolate (I always use Ghiradelli)
- ½ pound (2 sticks) unsalted butter, room temperature
- 1 large egg yolk, room temperature (can substitute with 2 teaspoons of honey)
- 1 teaspoon pure vanilla extract
- 1 ½ cups sifted confectioners’ sugar
(1) 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 temperature.
(2) In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.
(3) Add the egg yolk and vanilla and continue beating for 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.
(4) On low speed, add the chocolate and mix until blended. Don’t whip! Spread immediately on the cooled cake.
Makes 10-12 servings (one 8-inch two layer cake )
The cake was enjoyed by all! If you don’t believe me, here’s the proof:
Here’s yet another heartthrob I’d trust with my culinary life (have you tried his Newman O’s?!)