Beatty’s Chocolate Cake: A Slice of Heaven
There’s something magical about chocolate cake that brings back memories of childhood birthdays and family gatherings. I remember my grandmother, with her flour-dusted apron, whipping up her famous chocolate cake for every special occasion. It was a tradition that filled our home with warmth and love. Today, I’m excited to share a recipe that captures that same spirit: Beatty’s Chocolate Cake. This deeply chocolatey dessert is not just a cake; it’s a celebration of life’s sweetest moments.
What Makes It Special
Beatty’s Chocolate Cake stands out for several reasons:
- Rich Flavor: The combination of cocoa powder and brewed coffee enhances the chocolate flavor, making it incredibly rich and satisfying.
- Moist Texture: The buttermilk in the batter ensures that each slice is moist and tender, melting in your mouth.
- Easy to Make: With simple ingredients and straightforward steps, this cake is perfect for both novice and experienced bakers.
- Versatile: Whether you serve it plain, with a dusting of powdered sugar, or topped with your favorite frosting, it’s always a hit.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 12
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Step-by-Step Instructions
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
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Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
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Stir in the boiling water until the batter is smooth (it will be thin).
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Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
My Pro Tips
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For an extra chocolatey experience, add chocolate chips to the batter before baking.
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If you want to make it a layered cake, consider using a rich chocolate ganache or cream cheese frosting between the layers.
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To enhance the flavor, try substituting the water with brewed coffee.
Perfect Pairings
This cake pairs beautifully with:
- A scoop of vanilla ice cream
- Fresh berries for a tart contrast
- A glass of cold milk or a rich cup of coffee
FAQs
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes a day in advance and store them in the refrigerator. Just make sure to wrap them well to keep them moist.
Q: Can I freeze the cake?
A: Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator when you’re ready to enjoy it.
The Heart of the Dish
Beatty’s Chocolate Cake is more than just a dessert; it’s a reminder of the love and joy that comes from sharing food with family and friends. Each bite is a taste of nostalgia, a connection to those cherished moments spent around the table. I hope this recipe brings as much happiness to your home as it has to mine.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with flavors and toppings, and don’t forget to share your experiences. I’d love to hear how your Beatty’s Chocolate Cake turns out!
Beatty’s Chocolate Cake Recipe – A Classic, Deeply Chocolatey Dessert
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Optional: 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
- Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until the batter is smooth (it will be thin).
- If using chocolate chips, fold them into the batter.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
Nutrition Information
