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Beatty S Chocolate Cake Barefoot Contessa Recipe

Indulge in the rich, decadent chocolate flavor of Ina Garten's Beatty's Chocolate Cake! This Barefoot Contessa recipe is a classic for a reason. Don't skip the coffee—it's the secret ingredient that elevates this moist, intensely chocolatey cake to pure perfection. Get ready for rave reviews!

Prep Time 20 mins
Cook Time 35 mins
Calories 860.8 kcal
Protein 21g
Rating 4.3 (3 Reviews)
Beatty S Chocolate Cake Barefoot Contessa 28

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Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

How to Make Beatty S Chocolate Cake Barefoot Contessa

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and coffee.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Once the cakes are completely cool, frost with your favorite chocolate frosting.

Chef's Tip for Extra Flavor

Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

281g

Fat

124g

Carbs

34g

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