{"id":972,"date":"2009-01-07T09:48:48","date_gmt":"2009-01-07T14:48:48","guid":{"rendered":"http:\/\/www.peterandrewryan.com\/baking\/?p=972"},"modified":"2009-02-18T23:49:35","modified_gmt":"2009-02-19T04:49:35","slug":"beattys-chocolate-cake","status":"publish","type":"post","link":"https:\/\/www.peterandrewryan.com\/baking\/2009\/01\/beattys-chocolate-cake\/","title":{"rendered":"beatty’s chocolate cake"},"content":{"rendered":"

\"cake<\/a><\/p>\n

this is probably not a great post to start off the new year. if you make this recipe, i can pretty much guarantee it will ruin any attempt at a new years resolution to eat healthier. in fact, it’s happening to me. like right now. as in, i’m eating this cake as i type this post and i can’t stop – and although i feel a little guilty, it’s just too good to put down.<\/p>\n

\"chocolate<\/a><\/p>\n

you have to understand, this is an ina garten cake – yes, THAT ina garten cake. i think it’s made its rounds on the food blogosphere already, but i’ve only just discovered it (thanks to the girl and her copy of ina garten’s Barefoot Contessa at Home<\/a>), and now i’ve converted to the church of chocolate cake. the problem with most chocolate cakes is that they end up too dense and crumbly. since this one is loaded with buttermilk, it’s incredibly moist and delectable, even a week later. the frosting is smooth, rich and still gives a good flavor contrast to the cake.<\/p>\n

\"cake1\"<\/a>\"cake2\"<\/a><\/p>\n

\"cake3\"<\/a>\"cake4\"<\/a><\/p>\n

sure, you can make this recipe and stack it like a normal 2-tier cake. but if you want to “class it up,” do what i did and get some biscuit cutters of varying sizes and create some new cake shapes. then, because both the cake and frosting have coffee in them, top your tiny cakes with chocolate covered espresso beans. making tiny cakes gives people the illusion of only eating a little bit, when each one is really much larger than one serving of normal sized cake.<\/p>\n

\"chopped<\/a><\/p>\n

\"iced<\/a><\/p>\n

\"cake<\/a><\/p>\n

i have to apologize to any of my coworkers that read this blog. i was planning on bringing in some of this cake to share, i really was, but i just haven’t been able to bring myself to do it. i’ve got tons of leftover cake from cutting out the rounds a bowl of frosting left too, but i’m sorry, i’m going to be selfish on this one. this cake is all mine. time for another bite.<\/p>\n

\"cake\"<\/a><\/p>\n

<\/p>\n

\n

beatty’s chocolate cake
\n <\/strong>from Barefoot Contessa at Home<\/a>. sooooo good.<\/p>\n

chocolate cake
\n <\/strong>butter for greasing the pans
\n 1 3\/4 cups flour
\n 2 cups sugar
\n 3\/4 cup cocoa powder
\n 2 tsp baking soda
\n1 tsp baking powder
\n 1 tsp salt
\n 1 cup buttermilk
\n 1\/2 cup vegetable oil
\n 2 eggs
\n 1 tsp vanilla
\n 1 cup freshly brewed hot coffee<\/p>\n

chocolate frosting<\/strong>
\n 6 oz semisweet chocolate (not chips)
\n 1\/2 lb (2 sticks) butter (at room temperature)
\n 1 egg yolk
\n 1 tsp vanilla
\n 1 1\/4 cups confectioners’ sugar
\n 1 Tbsp instant coffee powder<\/p>\n

1. make the cake: sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer on low speed until combined. in another bowl, combine the buttermilk, oil, eggs and vanilla.<\/p>\n

2. with the mixer on low speed, slowly add the wet ingredients to the dry. with the mixer still on low, add the coffee and stir just to combine. pour the batter into 2 buttered and floured 9 inch cake pans. bake at 350 for 45-40 minutes. cool in the pans for 30 minutes, then turn out onto a cooling rack and cool completely. at this point, you can frost the cakes as normal, or use a biscuit cutter to cut out smaller cake rounds.<\/p>\n

3. make the frosting: chop the chocolate and microwave it for 40-50 seconds, then stir to completely melt. set aside to cool. in the bowl of an electric mixer, beat the butter on medium-high speed until fluffy. add the egg yolk and vanilla and continue beating for about 3 minutes.<\/p>\n

4. turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed until smooth and creamy. dissolve the coffee powerd in 2 tsp of hot tap water. on low speed, add the chocolate and coffee to the butter mixture and mix until blended. spread immediately on the cooled cake.<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"

this is probably not a great post to start off the new year. if you make this recipe, i can pretty much guarantee it will ruin any attempt at a new years resolution to eat healthier. in fact, it’s happening to me. like right now. as in, i’m eating this cake as i type this […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[],"class_list":["post-972","post","type-post","status-publish","format-standard","hentry","category-cake"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pfcoo-fG","_links":{"self":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/972","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/comments?post=972"}],"version-history":[{"count":59,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/972\/revisions"}],"predecessor-version":[{"id":1482,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/972\/revisions\/1482"}],"wp:attachment":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/media?parent=972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/categories?post=972"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/tags?post=972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}