Chocolate Coffee Cake Recipe The Best Buttercream Frosting (Ina Garten Recipe)

Video 03:44 Chocolate Coffee Cake Recipe The Best Buttercream Frosting (Ina Garten Recipe)

Chocolate Coffee Cake Recipe The Best Butter Cream Frosting
(Ina Garten Recipe)

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
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, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners’ sugar
1 tablespoon instant coffee powder
How to
Preheat the oven to 375 degrees F. Butter a round cake pan. Line with parchment paper.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the dry ingredients to the wet. 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 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 or a clean kitchen towel and cool completely.
Meanwhile make the frosting
Chocolate Frosting:
Melt the chocolate and place over a pan of simmering water. Set aside until cooled to room temperature.
Beat the butter on medium-high speed until fluffy, about 3 minutes. Add the egg yolk and vanilla. Gradually add the confectioners’ sugar, then beat, scraping down the bowl until smooth. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. Add the chocolate and coffee to the butter mixture and mix until blended.
Once cooled frost the cake. Spread the frosting evenly on the top and sides of the cake.
Decorate with chocolate curls and roasted crushed almonds

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