Beatty's chocolate cake from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 165) by Ina Garten

  • buttermilk
  • cocoa powder
  • confectioner's sugar
  • eggs
  • all-purpose flour
  • dark chocolate
  • vegetable oil
  • butter
  • instant coffee powder
  • coffee
  • sugar
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sgpinson on September 08, 2020

    I halved this recipe (including the frosting - omitted the egg yolk) to make 12 chocolate cupcakes I've ever tasted! So moist (which often seems to be an issue with cupcakes), chocolatey, and best of all, easy. I can't wait to make the full recipe as a cake.

  • anya_sf on March 29, 2020

    This is the best chocolate cake recipe. I made 1.5x the recipe in 2 9"x13" pans for a party. Used Dutch-processed cocoa. The cake was amazingly moist and delicious without being oily. The texture was firm enough to slice easily, yet light, not overly dense. Fantastic!

  • GiselleMarie on March 01, 2020

    Fantastic cake! For the frosting I used Hershey’s “Perfectly Chocolate” chocolate frosting. The recipe Ina includes in the book to frost this cake calls for a room temperature egg yolk, but I don’t like eating raw eggs in any form.

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