Devil's food cake with coffee meringue buttercream from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 225) by Ina Garten

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Notes about this recipe

  • ckpeters on June 17, 2024

    Made the entire recipe for Father's Day. The cake was good, but needed more chocolate flavor...was a bit bland. The buttercream was quite the process and mostly successful following Ina's directions, Again we found the flavor a bit bland. Probably will stick with Beatty's chocolate cake or the chocolate cake from Recipe Tin Eats Dinner.

  • anya_sf on July 06, 2021

    I made 1/3 recipe ("only" 3 sticks butter), which served at least 6-8, so the full recipe could serve up to 24. Baked the cakes in 6" pans for the stated time. Good flavor, a bit drier than Beatty's chocolate cake (my fave). Cakes domed, but could be layered without leveling. A crumb coat would have been good, as the frosting looked speckled (so I didn't bother smoothing it). The buttercream was incredibly frustrating to make and I had to consult a more detailed recipe to salvage it. The syrup may have gotten too hot (though my other recipe calls for a higher temp) and also sprayed onto the sides of the bowl. The mixture reached room temp (70 F) after just 20 min, but didn't get smooth after the butter was added. I put it in the fridge, then tried again (it was 68 F), but it curdled and apparently was too cool. Kept beating on high and it eventually got smooth and silky. Flavor was good, great with the cake, and it wasn't too sweet (maybe because some syrup wasn't incorporated).

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