Friday, October 25, 2013

Beatty's Chocolate Cake

I really hate baking chocolate cake sebab susahnya nak dapat chocolate cake yang menepati selera aku and the girls. Tapi bila dah selalu sangat bake devil food chocolate cake and everyone is baking it, it's kindda boring, benda yg sama je diulang tayang. So, on wednesday, the day before my d&c (I lost my baby at 12 weeks), I decided to surf the net and after reading the reviews, I am on this cake!

Cake tu terbiar tanpa di frost selama 2 hari. Today, my sister, Ayu, tanya, apa kek yg ada kat rumah. Tak sampai hati la pulak nak kecewakan dia. Maka, aku pun gigihla duduk kat dapur buat the chocolate ganache. Iman and iffah loves this cake so much. Dia org cakap sangat sedap. Since my daughters are fussy eater, bila diberi rating yg sgt bagus, hati mama ni berbunga2.. hehe

Beatty's Chocolate Cake
by Ina Garten

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar (I reduced to only 1 cup of sugar and I used brown 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 (I used 2tsp of instant expresso mixed into 1 cup of hot water)

Chocolate Buttercream, recipe follows (I used chocolate ganache and cream cheese frosting)

Directions Preheat the oven to 350 degrees F.

1. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

2. 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.

3. 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. 

Chocolate Frosting:
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

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.


  1. Hi kak, buat choc cake, vege oil tu pakai what brand? Tq kak..

  2. Any brand boleh. Use canola or corn oil