Beatty’s Chocolate Cake has been my go-to for years, and it’s no wonder why it’s such a beloved dessert. I first stumbled upon the Nigella Lawson Beatty’s Chocolate Cake recipe in one of her cookbooks, and it quickly became a staple in my home. The aroma that fills the kitchen as it bakes is pure bliss – a deep, rich chocolate scent that promises something truly special. This isn’t just any cake; it’s a truly famous chocolate cake recipe that delivers an incredibly moist and tender crumb every single time. It’s the kind of cake that makes you close your eyes with the first bite. Let’s get cooking!
Why You’ll Love This Beatty’s Chocolate Cake
- Incredible Taste: It’s a wonderfully moist chocolate cake with a deep, satisfying flavor that will have everyone asking for seconds.
- Surprisingly Easy: You’ll be amazed at how straightforward this recipe is, making it perfect even for beginner bakers.
- Quick Prep Time: Get this delicious cake ready for the oven in under 30 minutes, leaving you more time to enjoy!
- Budget-Friendly: Uses common pantry staples, proving that a truly decadent treat doesn’t need to be expensive.
- Family Favorite: This rich chocolate cake is a guaranteed hit with both kids and adults, perfect for any family gathering.
- Versatile Dessert: It’s ideal for birthdays, holidays, or simply when you need a comforting slice of chocolate heaven.
- Remarkably Tender Crumb: The secret is in the ingredients and method, ensuring a tender texture every time.
Beatty’s Chocolate Cake Ingredients
Gathering the right Beatty’s Chocolate Cake ingredients is the first step to creating this iconic dessert. This recipe calls for pantry staples, making it accessible for any baker. You’ll need 1 3/4 cups all-purpose flour for structure, and 2 cups granulated sugar for sweetness and moisture. The deep chocolate flavor comes from 3/4 cups unsweetened cocoa powder. For leavening, we use 2 teaspoons baking soda and 1 teaspoon baking powder, along with 1 teaspoon kosher salt to balance the sweetness. The wet ingredients include 1 cup buttermilk, which adds a wonderful tenderness, 1/2 cup vegetable oil for richness, 2 large eggs for binding, and 1 teaspoon pure vanilla extract for that classic aroma. The secret ingredient that really boosts the chocolate is 1 cup freshly brewed hot coffee – it intensifies the flavor without making the cake taste like coffee. For the frosting, you’ll need 6 oz semisweet chocolate, 1 cup unsalted butter, 1 large egg yolk for silkiness, 1 1/2 cups powdered sugar, and 1 tablespoon instant coffee granules to complement the cake’s flavor.
How to Make Beatty’s Chocolate Cake
- Step 1: Begin by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly. Next, prepare two 8-inch round cake pans by greasing and flouring them thoroughly, then lining the bottoms with parchment paper. This prevents sticking and makes removal a breeze.
- Step 2: In the bowl of your stand mixer, sift together the 1 3/4 cups all-purpose flour, 2 cups granulated sugar, 3/4 cups cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon kosher salt. Mix on low speed until everything is just combined.
- Step 3: In a separate medium bowl, whisk together the 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon pure vanilla extract. This combination creates a moist base for our cake.
- Step 4: With your mixer still running on low speed, slowly incorporate the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix.
- Step 5: Now for the magic ingredient! Carefully add the 1 cup freshly brewed hot coffee to the batter. Mix on low speed until the batter is smooth. Don’t be alarmed, the batter will be quite thin – this is normal for this Beatty’s Chocolate Cake recipe and contributes to its signature moistness.
- Step 6: Divide the thin batter evenly between your two prepared cake pans. You want an equal amount in each for consistent baking.
- Step 7: Bake for 35-40 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean. The aroma filling your kitchen will be absolutely divine!
- Step 8: Once baked, let the cakes cool in their pans on wire racks for about 30 minutes. Then, carefully invert them onto the wire racks to cool completely. This cooling step is crucial for the best texture.
- Step 9: While the cakes cool, prepare the frosting. Melt the 6 oz semisweet chocolate using a double boiler or microwave in short intervals until smooth. Let it cool slightly so it doesn’t melt the butter.
- Step 10: In your stand mixer, beat the 1 cup unsalted butter on medium-high speed for about 3 minutes until it becomes light and fluffy.
- Step 11: Add the 1 large egg yolk and 1 teaspoon vanilla extract to the butter. Beat for another 3 minutes until the mixture is silky smooth.
- Step 12: Reduce the mixer speed to low and gradually add the 1 1/2 cups powdered sugar, beating until it’s fully incorporated and the frosting is smooth.
- Step 13: In a tiny dish, dissolve the 1 tablespoon instant coffee granules in 2 teaspoons of hot water.
- Step 14: Add the dissolved coffee mixture and the cooled melted chocolate to the frosting. Beat on medium speed until everything is well combined, glossy, and utterly delicious. This results in a rich chocolate buttercream frosting.
- Step 15: Once your Beatty’s Chocolate Cake layers are completely cool, frost them generously. This easy chocolate cake recipe is now ready to be enjoyed!
Pro Tips for the Best Beatty’s Chocolate Cake
To ensure your bake is as perfect as Nigella’s, I’ve picked up a few tricks along the way. These tips will help you achieve that signature moist texture and deep chocolate flavor.
- Always use good quality cocoa powder; it makes a significant difference in the final taste.
- Don’t overmix the batter once the wet and dry ingredients are combined, especially after adding the hot coffee. Overmixing can lead to a tougher cake.
- Let the cakes cool completely before frosting. Warm cakes will melt the frosting, creating a messy and uneven finish.
- Measure your flour correctly by spooning it into the cup and leveling it off, rather than scooping directly from the bag.
What’s the secret to perfect Beatty’s Chocolate Cake?
The secret to this truly classic chocolate cake recipe lies in the hot coffee. It blooms the cocoa powder, intensifying the chocolate flavor and contributing to that incredibly moist crumb we all love. For more baking insights, you can explore our homepage.
Can I make Beatty’s Chocolate Cake ahead of time?
Yes! You can bake the cake layers a day in advance. Once completely cooled, wrap them tightly in plastic wrap. They store well at room temperature or in the refrigerator for up to two days before frosting. If you’re looking for other make-ahead treats, consider our Cranberry Feta Pinwheels.
How do I avoid common mistakes with Beatty’s Chocolate Cake?
The most common pitfalls are overmixing the batter or frosting the cake while it’s still warm. Overmixing develops gluten, making the cake tough. Frosting too soon will cause the buttercream to melt. For more tips on baking, check out our About Me page.
Best Ways to Serve Beatty’s Chocolate Cake
This Beatty’s Chocolate Cake is a showstopper on its own, especially with its decadent chocolate buttercream frosting. For a truly special occasion, I love serving it with a dollop of fresh whipped cream or a side of tart raspberries. The bright fruitiness cuts through the richness beautifully. Another favorite way to enjoy this cake is with a scoop of good quality vanilla bean ice cream – the contrast in temperature and flavor is divine. It’s also wonderful with a simple dusting of cocoa powder or a sprinkle of sea salt flakes on top of the frosting for an extra touch of elegance.
Beatty’s Chocolate Cake Nutrition Facts
Here are the approximate nutritional details for a single serving of this delightful Beatty’s Chocolate Cake. This recipe is designed to be rich and satisfying.
- Calories: 550
- Fat: 28g
- Saturated Fat: 16g
- Protein: 6g
- Carbohydrates: 70g
- Fiber: 4g
- Sugar: 55g
- Sodium: 450mg
Nutritional values are estimates and may vary based on specific ingredients used and serving size. For other delicious recipes, explore our Desserts category.
How to Store and Reheat Beatty’s Chocolate Cake
Keeping your Beatty’s Chocolate Cake fresh is simple, and I’ve found the best methods from experience and from reading about this iconic dessert. Once your cake has completely cooled, which is crucial for preventing condensation, store it in an airtight container. You can keep it at room temperature for up to two days. For longer storage, refrigerate the cake for 3-4 days. If you want to keep this delightful chocolate cake from a cookbook even longer, freezing is your best bet. Wrap the cooled, unfrosted cake layers or individual slices tightly in plastic wrap, then in aluminum foil, and freeze for up to three months. To reheat, let the cake thaw in the refrigerator overnight. If you’re reheating a slice, a few seconds in the microwave at a low power setting can revive its moistness, just be careful not to overheat it.
Frequently Asked Questions About Beatty’s Chocolate Cake
What is the history and origin of Beatty’s Chocolate Cake?
The Beatty’s Chocolate Cake origin story is closely tied to the renowned cookbook author, Nigella Lawson. She featured this particular recipe, often referred to as Nigella Lawson Beatty’s Chocolate Cake, in her books, bringing it to widespread popularity. While the name “Beatty” isn’t directly linked to a specific historical figure in the baking world for this cake, it’s the association with Nigella Lawson’s personal recipe that gives us the Beatty’s Chocolate Cake history. It’s become a beloved classic in modern home baking.
Can I use a different type of coffee in Beatty’s Chocolate Cake?
While the recipe calls for freshly brewed hot coffee, you can experiment with other hot liquids. However, coffee is highly recommended as it intensifies the chocolate flavor without making the cake taste like coffee. Instant espresso powder dissolved in hot water can also work. Avoid cold liquids, as the heat is important for blooming the cocoa. For more on ingredient substitutions, you might find our Baby Lemon Impossible Pies recipe helpful.
What makes Beatty’s Chocolate Cake so moist?
Several factors contribute to the incredible moistness of this cake. The combination of buttermilk and vegetable oil in the batter provides richness and moisture. The hot coffee also plays a crucial role by blooming the cocoa powder, enhancing its flavor and contributing to a tender crumb. It’s truly a masterpiece of cake science!
Is Beatty’s Chocolate Cake difficult to make?
Not at all! This recipe is surprisingly straightforward and is often praised as an easy chocolate cake recipe. The batter comes together quickly, and while it’s thin, it bakes up beautifully. The frosting is also simple to prepare. It’s a perfect choice if you’re looking for a show-stopping cake without a lot of fuss.
Variations of Beatty’s Chocolate Cake You Can Try
While the classic Beatty’s Chocolate Cake is absolutely divine, don’t be afraid to get creative! I love exploring different ways to enjoy this fantastic dessert. For a truly decadent chocolate cake experience, consider adding a handful of mini chocolate chips to the batter before baking for extra bursts of chocolatey goodness. If you’re looking for a flavor boost, a tablespoon of Kahlúa or Bailey’s Irish Cream added to the frosting creates a wonderfully boozy, sophisticated twist perfect for grown-ups. You could also try adding a layer of tart raspberries between the cake layers and frosting for a delightful contrast to the rich chocolate. These simple additions can transform this already amazing cake into something uniquely yours!
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Beatty’s Chocolate Cake: 7 Secrets to Bliss
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Beatty’s Chocolate Cake is a rich, moist, and deeply chocolatey cake with a velvety chocolate buttercream frosting. This classic recipe, made famous by Nigella Lawson, is surprisingly simple to prepare and perfect for any occasion.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- 6 oz semisweet chocolate
- 1 cup unsalted butter
- 1 large egg yolk
- 1 1/2 cups powdered sugar
- 1 tablespoon instant coffee granules
Instructions
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper.
- In a stand mixer bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until combined.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- Slowly pour the wet ingredients into the dry ingredients with the mixer running on low speed until combined.
- Carefully add the hot coffee to the batter and mix until smooth. The batter will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 30 minutes before inverting them onto wire racks to cool completely.
- To make the frosting, melt the semisweet chocolate in a double boiler until smooth. Let it cool slightly.
- In a mixer, beat the butter on medium-high speed for 3 minutes until fluffy.
- Add the egg yolk and vanilla extract to the butter and beat for another 3 minutes until silky.
- Reduce the mixer speed and slowly add the sifted powdered sugar, beating until smooth.
- Dissolve the instant coffee granules in 2 teaspoons of hot water.
- Add the dissolved coffee and the cooled melted chocolate to the frosting mixture and beat until combined and glossy.
- Frost the fully cooled Beatty’s Chocolate Cake layers.
Notes
- The hot coffee enhances the chocolate flavor without making the cake taste like coffee.
- Ensure the cakes are completely cool before frosting to achieve the best texture.
- For a buttermilk substitute, use 1 cup milk mixed with 1 tablespoon of vinegar or lemon juice, let sit for 10 minutes.
- Add a tablespoon of Kahlúa or Bailey’s to the frosting for an adult twist.
- Raspberries can be added between the layers for a tart contrast.
- Mini chocolate chips can be added to the batter before baking for extra decadence.
- This Beatty’s Chocolate Cake can be stored covered at room temperature for up to two days, or refrigerated for longer storage.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A