Ina Gaten’s “Beatty’s Chocolate Cake” is the best chocolate cake I’ve ever had. Moist and light with a deep chocolate flavor, it’s everything you want in your chocolate cake. Above all else, it’s SO easy to make; just requires some siftin’ and whiskin’. This is her recipe scaled up sightly to make three layers rather than two–I think three–layer cakes are much more impressive than two. This cake does not even need cake flour, it’s so delicate and light even without it.
Adapted from: http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe
- 2--3/4 cups (360g) all-purpose flour + 3 tbsp for flouring pans
- 3 cups (600g) sugar
- 1 cup + 2 tbsp (95g) unsweetened cocoa powder (high quality dutch process is best, but natural works too for this recipe)
- 1 tablespoon baking soda
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons salt
- 1-1/2 cups (360ml) buttermilk (full fat)
- 3/4 cup (148g) neutral oil, such as canola, avocado, grapeseed
- 3 eggs
- 1-1/2 tsp vanilla extract
- 1-1/2 cups (360ml) hot brewed coffee
- Preheat the oven to 350° F.
- To prepare your three 8" or 9" pans, spray with non-stick cooking spray, place a round of parchment paper on the bottom (here is how to cut a circle out of parchment), spray again, and flour the pans by shaking a few tbsps of flour around the pan and tapping the excess into the sink.
- Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a medium-sized mixing bowl
- In a large mixing bowl, whisk together the buttermilk, oil, eggs, and vanilla.
- Add the flour mixture to the buttermilk mixture and whisk to combine.
- Pour in the coffee while whisking.
- Divide among the three pans and bake 35-40 mins until the cakes spring back when lightly touched.
- Cool in the pans for 30 minutes then turn out onto a wire rack to cool completely.
- Frost with buttercream and use my tips for cake decorating success. Enjoy!
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.