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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Beatty's Chocolate Cake (Ina Garten's recipe) Recipe

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This recipe for Beatty's Chocolate Cake (Ina Garten's recipe) is from From JoJo's Kitchen to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups all-purpoe flour
2 cups sugar
3/4 cups cocoa power
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup buttermilk, shaken
1/2 cup vegetable oil (not olive)
2 extra-large eggs
1 tsp. vanilla extract
1 cup freshly brewed coffee
Directions:
Directions:
1. Preheat oven to 350ºF.
2. Prepare 3- 9 inch cake pans with cooking spray allover and a waxed paper circle on the bottom.
3. In a large bowl, mix flour, sugar, cocoa, baking soda, baking powder, and salt well.
4. In another bowl, mix buttermilk, eggs, oil, and vanilla.
5. Slowly add the wet ingredients to the flour mixture. Scrap bottom of bowl to make sure all has been well mixed.
6. With mixer on low, slowly add coffee. Stir until just combined. Scrap bowl again.
7. Pour batter into prepared pans.
8. Bake for 30 minutes or until toothpick inserted in the layer comes out clean.
(If you touch the center of the cake layer, it should lightly spring back.)
9. Remove from oven. Allow to cool slightly (just enough that you can handle the pan).
10. Turn out onto wire rack covered in waxed paper or parchment. Immediately wrap in a unscented trash bag and FREEZE, This traps in the moisture.
11. When you are ready to frost layers, remove from freezer and allow them to slightly thaw before frosting.
12. I recommend icing this cake with a Chocolate Cream Cheese icing.
Number Of Servings:
Number Of Servings:
12 servings +
Preparation Time:
Preparation Time:
Prep- 20 minutes; Baking 30 to 35 minutes
Personal Notes:
Personal Notes:
My mom taught me a helpful and important tip to moist cakes.
Freeze them while they are still hot (use only Unscented bags though).

This allows you to do the bulk of the cake prep ahead of time AND results in a moist, not dry cake.

I keep frozen layers in my freezer. Great time saver when I need to provide a cake.

 

 

 

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