Ina’s Chocolate Cake

When I had heaps of raspberry Swiss meringue buttercream icing left over from my festive Fourth of July cupcakes, I decided to bake again, this time a cake for a dinner party.  I thought chocolate would be heavenly with the fluffy sweetness of the raspberry icing, and man was I right.  I am consistently thrilled with Ina’s dessert options, so I went for her Beatty’s Chocolate Cake recipe from her Barefoot Contessa at Home cookbook.  I will never make another chocolate cake recipe again…this cake was awesome.  It had the perfect consistency, moist and fluffy, not too dense, just rich enough.  Oh man, I am drooling just thinking about it!  OK, so here are the details…

You will need:
some butter for greasing the pans
1 3/4 cups all purpose flour, plus a bit more for dusting the pans
2 cups sugar
3/4 cup good quality cocoa powder, I like to use Ghirardelli
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup canola oil
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup freshly brewed hot coffee

Preheat your oven to 350° and butter two cake pans (I used 6 inch), line with parchment, then butter and flour on top.  Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of your electric mixer.  Quickly mix on low to make sure all the dry ingredients are combined.

In a separate bowl, whisk together the buttermilk, oil, eggs and vanilla.  With the mixer on low, slowly add the wet ingredients to the dry ones.  Once combined, add in the coffee.  Mix again until just combined, scraping the bottom of the bowl to make sure everything is incorporated.

Pour the batter into 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 out onto a rack to cool completely.  Slice into layers if you want more than two, frost and decorate with icing of your choice.  I used a very generous amount of raspberry Swiss meringue buttercream, which was just decadent.  It looked pretty with some fresh raspberries clustered in the center as well!

Wait til you see what I did with the excess cake…hint: Bakerella would be proud!!

Time: 30 minutes of prep + baking (40-ish minutes), cooling (1 hour) & assembling (20-ish minutes)
Yields: two 8 inch cakes
From: Barefoot Contessa at Home

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  1. Posted July 25, 2011 at 1:28 pm | Permalink

    this is my in-laws’ favorite cake. seriously, they get grumpy if we visit and i don’t have it in tow. can’t wait to see how you recycled the leftovers too!

  2. Posted July 27, 2011 at 3:42 pm | Permalink

    Love the look of your blog, Ali! And this cake looks delicious!

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