This is our #1 Chocolate Cake for a reason — just saying! Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2RSrTJCIna Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Beatty's Chocolate CakeRECIPE COURTESY OF INA GARTENLevel: IntermediateTotal: 1 hr 35 minPrep: 30 minInactive: 30 minCook: 35 minYield: 8 servingsIngredientsButter, for greasing the pans1 3/4 cups all-purpose flour, plus more for pans2 cups sugar3/4 cups good cocoa powder2 teaspoons baking soda1 teaspoon baking powder1 teaspoon kosher salt1 cup buttermilk, shaken1/2 cup vegetable oil2 extra-large eggs, at room temperature1 teaspoon pure vanilla extract1 cup freshly brewed hot coffeeChocolate Buttercream Frosting, recipe followsChocolate Frosting:6 ounces good semisweet chocolate (recommended: Callebaut)1/2 pound (2 sticks) unsalted butter, at room temperature1 extra-large egg yolk, at room temperature1 teaspoon pure vanilla extract1 1/4 cups sifted confectioners' sugar1 tablespoon instant coffee powderDirectionsPreheat 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.Chocolate Frosting: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.https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #BeattysChocolateCakeIna Garten Makes Perfect Chocolate Cake | Barefoot Contessa | Food Networkhttps://youtu.be/lwNiUIJdbyg