Beatty's Chocolate Cake
Ingredients
The cake
-
Butter
for greasing the pans
-
1 3/4
cups
all-purpose flour
-
2
cups
sugar
-
3/4
cups
good cocoa powder
-
2
teaspoons
baking soda
-
1
teaspoon
baking powder
-
1
teaspoon
kosher salt
-
1
cup
buttermilk, shaken
-
1/2
cup
vegetable oil
-
2
extra-large
eggs
-
1
teaspoon
pure vanilla extract
-
1
cup
freshly brewed hot coffee
The chocolate buttercream
-
6
ounces
good semisweet chocolate
-
1/2
pound
unsalted butter
-
1
teaspoon
pure vanilla extract
-
1 1/4
cups
sifted confectioners’ sugar
Instructions
- Preheat the oven to 350°F and prepare two 8-inch round cake pans with butter and parchment paper.
- Sift together the dry ingredients in a large bowl.
- In another bowl, combine the wet ingredients, then add them to the dry ingredients along with the coffee and mix until combined.
- Divide the batter between the prepared pans and bake for 35 to 40 minutes.
- Let the cakes cool in the pans for 30 minutes before transferring to a cooling rack.
- For the frosting, melt the chocolate and let it cool.
- Beat the butter until fluffy, then add the vanilla and gradually mix in the confectioners’ sugar.
- Combine the melted chocolate with the butter mixture until blended.
- Frost the first layer of the cake, add the second layer, and frost the top and sides.
Nutrition Facts (estimated)
Servings
8 servings
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
4g
Sodium
300mg
Cholesterol
50mg
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