2025-09-12T10:16:01Z
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I recently set out to bake a dessert that has earned legendary praise from Ina Garten herself: Beatty’s Chocolate Cake, which she has often described in glowing terms as the single most outstanding chocolate cake she has ever produced. The most intriguing aspect of this beloved recipe is the presence of an unexpected yet transformative ingredient: strong, freshly-brewed coffee. Both the cake itself and its rich buttercream frosting incorporate coffee as a subtle but essential enhancer of flavor, giving the dessert extraordinary depth and complexity.

In my ongoing attempt to broaden my culinary confidence, I have been methodically exploring Garten’s body of work, particularly her pastas, which have already taught me invaluable lessons about balance, seasoning, and technique. Having found success with those, I resolved to advance to her desserts. My initiation into this sweet side of her repertoire came with her mocha chocolate icebox cake, which she once said was so delectable it could move grown men to tears. That creation had been remarkably simple to assemble while producing results that were almost indescribably decadent. After that revelatory experience, I felt compelled to attempt what might be Garten’s most celebrated dessert: the iconic Beatty’s Chocolate Cake.

Garten herself has reiterated countless times that this cake is not merely outstanding but the very best chocolate cake she has ever encountered, let alone baked. She first learned of its existence not through a cookbook but from a personal connection—her longtime friend Michael Grimm, proprietor of Bridgehampton Florist in the Hamptons and a frequent guest on her show “Barefoot Contessa.” Grimm introduced her to this generational recipe, passed down from his grandmother, Beatty. According to Monte Mathews, another friend of Grimm who chronicled the cake’s backstory on his blog *Chewing The Fat*, Beatty would bake this very cake to accompany her husband’s milk deliveries in Pennsylvania Dutch Country. Customers delighted in receiving not only their bottles of milk but also a slice of this astonishingly moist, cocoa-rich cake. Mathews himself recommended enjoying it with a chilled glass of milk, suggesting the pairing elevates the experience to something nearly transcendent.

The recipe requires familiar pantry staples—flour, sugar, baking soda and powder, cocoa powder, buttermilk, eggs, oil, and vanilla—but it is the infusion of hot coffee that distinguishes it from ordinary chocolate cakes. Garten emphasizes that coffee has the unique ability to intensify the chocolate’s natural notes, deepening and sharpening its flavor until the richness of the cocoa truly sings.

Following her detailed instructions, I began the meticulous process. I carefully prepared my cake pans by buttering them thoroughly, placing parchment circles on their bases, and dusting them with flour to prevent sticking. Next, I assembled the dry ingredients, which Garten insists should first be sifted together. In my eagerness I initially forgot this step but quickly corrected it, passing all the flour, sugar, cocoa, baking soda, baking powder, and salt through a sieve into the mixing bowl of my stand mixer, creating what Garten poetically calls a ‘cloud of chocolate.’

In a second bowl, I combined the liquid ingredients: shaken buttermilk to ensure its consistency, vegetable oil for moisture, eggs at room temperature for better incorporation, and high-quality vanilla extract, which Garten notes is essential when baking with chocolate. After a quick stir, this mixture was slowly poured into the dry ingredients with the mixer running on low speed. The final and most vital addition was an entire cup of freshly brewed hot coffee. As Garten explains, this touch unlocks an additional intensity that makes the cake exceptionally flavorful without tasting overtly of coffee itself.

Once mixed to a silky consistency, the batter was poured evenly between my pans and baked at 350 degrees Fahrenheit. About forty minutes later, the cakes emerged beautifully risen and wonderfully fragrant. After cooling in their pans before being transferred to racks, I started the next step: preparing the frosting.

The chocolate buttercream has a reputation of being both straightforward and luxurious. It begins with melting high-quality semisweet chocolate over a gentle bain-marie to avoid scorching. After cooling, the velvety chocolate is combined with butter that has been beaten until it is impossibly light and fluffy. Egg yolk, vanilla, and sifted powdered sugar are worked in carefully, creating a smooth, airy texture. Finally, instant coffee dissolved in very hot water is blended into the mixture, providing yet another subtle layer of depth that harmonizes the sweetness of the sugar and richness of the chocolate.

Once the cakes were completely cool, I placed one layer, flat side up, onto a serving pedestal. A layer of the luscious buttercream was spread over its surface before placing the second cake on top. More frosting generously enveloped the entire structure, top and sides alike. Garten notes that rustic imperfections in the exterior are part of the charm of this ‘old-fashioned cake,’ reminding us that a slightly uneven look telegraphs authenticity, not lack of skill.

Cutting into the cake revealed two dark, moist layers with a texture so airy it nearly defied logic, punctuated by the sumptuous buttercream. The knife glided through effortlessly, showing just how tender and fluffy the crumb was. Taste confirmed what the preparation had already promised: each bite was moist, chocolate-dense yet paradoxically light, with the faint warmth of coffee subtly accentuating the cocoa. The buttercream offered balance, delivering sweetness without overwhelming the palate.

To my delight, the cake remained remarkably fresh and moist for days—a testament to the recipe’s design. Even after surviving air travel across California, slices retained their luscious consistency and deep flavor, delighting my boyfriend as much as they had me.

Ultimately, Beatty’s Chocolate Cake is both nostalgic and celebratory. It carries the charm of a recipe handed down through generations yet stands proudly as one of the most impressive chocolate desserts one can prepare at home. While not the fastest cake to assemble, every step contributes to the magnificent final result. Whether as a centerpiece for a birthday, an anniversary, or simply as an indulgent treat for someone you care about, this recipe undoubtedly ‘takes the cake.’ And although I do not consider myself an avid baker, nor do I typically gravitate toward chocolate cake, I would not hesitate to undertake this recipe again. It is the perfect blend of comfort, elegance, and unforgettable flavor.

Sourse: https://www.businessinsider.com/ina-garten-favorite-chocolate-cake-recipe