Mrs Clancys Chocolate Cake Recipes

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BEATTY'S CHOCOLATE CAKE



Beatty's Chocolate Cake image

Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 19

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the 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 them out onto a cooling rack and cool completely.
  • Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  • Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

MRS. MOORE'S CHOCOLATE CAKE



Mrs. Moore's Chocolate Cake image

My sister-in-law gave me this recipe and it is out of this world. I am not a big sweet fan, thank goodness, but this one I could not resist. It is just great. Enjoy.

Provided by Nimz_

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 16

2 cups flour
2 cups sugar
1/2 cup butter or 1/2 cup margarine
3 -4 tablespoons cocoa
1 cup water
1/2 cup vegetable oil
1/2 cup buttermilk
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/2 cup butter
3 tablespoons cocoa
6 tablespoons buttermilk
1 (16 ounce) box powdered sugar
1 cup chopped pecans or 1 cup walnuts
1 teaspoon vanilla

Steps:

  • Cake: Sift flour and sugar together.
  • Heat butter, cocoa, water and oil until it boils.
  • Pour hot mixture over flour and sugar.
  • Mix well by hand!
  • Add buttermilk and soda.
  • Add eggs and vanilla.
  • Mix well.
  • Bake in a well greased and floured 9x13 pan at 350 for 30-35 minutes.
  • Icing: Mix butter, cocoa and buttermilk in heavy sauce pan.
  • Heat until boils.
  • Remove from heat.
  • Add powdered sugar and mix well.
  • Add pecans or walnuts and vanilla.
  • Pour over cake while cake is still hot.

Nutrition Facts : Calories 7939, Fat 388.4, SaturatedFat 142.1, Cholesterol 868.5, Sodium 2641.2, Carbohydrate 1088.5, Fiber 23.2, Sugar 859.6, Protein 63.4

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