Beatty’s Chocolate Cake with Chocolate Buttercream

Name: Beatty’s Chocolate Cake with Chocolate Buttercream
Prep time: 20 min
Cook time: 40 min
Total time: 105 min
Yield: 8
Cuisine: American
Ingredients: 0 pieces Butter (Butter, for greasing the pans); 1 ¾ cup All-Purpose Flour (1 3/4 cups (225 g) all-purpose flour, plus more for pans); 2 cup Granulated Sugar (2 cups (418 g) sugar); ¾ cup Cocoa Powder (3/4 cups (66 g) good cocoa powder); 2 tsp Bicarbonate of Soda (2 teaspoons (10 g) baking soda); 1 tsp Baking Powder (1 teaspoon baking powder); 1 tsp Kosher Salt (1 teaspoon (5 g) kosher salt); 1 cup Buttermilk (1 cup (225 g) buttermilk, shaken); ½ cup Grapeseed Oil (1/2 cup (108 g) neutral oil such as grapeseed, organic canola oil or vegetable oil); 2 pieces Egg (2 extra-large eggs (98 g) at room temperature); 2 tsp Vanilla (1 teaspoon pure vanilla extract or vanilla bean paste + 1 teaspoon pure vanilla extract); 1 cup Coffee (1 cup (227 g) freshly brewed hot coffee); 6 oz Semisweet Chocolate Chunks (6 ounces good semisweet chocolate (Ina recommends Callebaut.)); ½ lb Unsalted Butter (1/2 pound (2 sticks) unsalted butter, at room temperature); 1 ¼ cup Icing Sugar (1 1/4 cups (152 g) sifted confectioners’ sugar)

Beatty’s Chocolate Cake with Chocolate Buttercream - Cake (American)

105 minAmerican

Servings8

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Ingredients

For 8 servings

Butter0 pieces · Butter, for greasing the pans
All-Purpose Flour1 ¾ cup · 1 3/4 cups (225 g) all-purpose flour, plus more for pans
Granulated Sugar2 cup · 2 cups (418 g) sugar
Cocoa Powder¾ cup · 3/4 cups (66 g) good cocoa powder
Bicarbonate of Soda2 tsp · 2 teaspoons (10 g) baking soda
Baking Powder1 tsp · 1 teaspoon baking powder
Kosher Salt1 tsp · 1 teaspoon (5 g) kosher salt
Buttermilk1 cup · 1 cup (225 g) buttermilk, shaken
Grapeseed Oil½ cup · 1/2 cup (108 g) neutral oil such as grapeseed, organic canola oil or vegetable oil
Egg2 pieces · 2 extra-large eggs (98 g) at room temperature
Vanilla2 tsp · 1 teaspoon pure vanilla extract or vanilla bean paste + 1 teaspoon pure vanilla extract
Coffee1 cup · 1 cup (227 g) freshly brewed hot coffee
Semisweet Chocolate Chunks6 oz · 6 ounces good semisweet chocolate (Ina recommends Callebaut.)
Unsalted Butter½ lb · 1/2 pound (2 sticks) unsalted butter, at room temperature
Icing Sugar1 ¼ cup · 1 1/4 cups (152 g) sifted confectioners’ sugar

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Steps

1Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then flour the pans.
2Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large mixing bowl. Whisk until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Add the wet ingredients to the dry. Add the coffee and stir just to combine. Batter will be really thin. Pour the batter — if you feel like being really precise, pour about 690g of batter into each pan — 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.
3To make the frosting: 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. Alternatively: Melt in the microwave at 30 second to 1-minute intervals until spreadable.
4In 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. Add the 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. On low speed, add the chocolate to the butter mixture and mix until blended. Don’t whip. Spread immediately on the cooled cake.
5Place 1 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.