Mother’s Day is fast approaching. There are plenty of gifts to shower your mom on her honor day, but honestly, there really is no better way to say “I love you, Mom” than baking her the cake recipe. Ina Garten’s favorite Beatty’s chocolate. Because if the famous rich, chocolatey cake recipe is good enough for Ina, we know it will deliver for the amazing moms in our lives.
Garten’s Mid-Tier Beatty Chocolate Cake recipe requires the normal ingredient list and set of baking equipment typical of any other cake recipe – but with a few unique added elements, Garten has perfected this recipe to making it a famous household favourite. To start, a cup of freshly ground coffee is needed. After combining the wet and dry ingredients, Garten’s recipe calls for the cup of coffee to be mixed evenly before placing the batter into the molds.
Once both chocolate cake rounds have been baked and cooled, Garten’s equally beloved Chocolate Buttercream Frosting recipe will make it complete. You’ll need to channel your inner Barefoot Contessa here, as her icing recipe requires a bit more attention to detail and skill.
While chocolate chips might be a staple in other chocolate frosting recipes, Garten omits them from hers. “I use semi-sweet Valrhona Le Noir 56% cocoa chocolate,” she notes in her recipe. “You can also use good bittersweet chocolate, but don’t use chocolate chips as they contain stabilizers.”
Again, Garten needs coffee to add extra richness to the taste of her buttercream frosting – combining dissolved instant coffee granules with the buttery mixture of the frosting. Once the chocolate buttercream frosting is done, it should be spread (not whipped) over the cakes.
Before leaving, discover Ina’s best chocolate recipes: