I made this for a coworker’s going-away lunch yesterday. It’s a recipe from Ina Garten’s “Barefoot Contessa At Home” cookbook called “Beatty’s Chocolate Cake” (available here). The cake batter contains a cup of coffee and a cup of buttermilk, making the cake dark and very moist. The addition of coffee to the cake and the frosting (in the form of instant espresso powder) enhances the chocolate’s flavor, but you won’t even know they’re there. (I say that for people who don’t like coffee – don’t let it stop you from making this cake!) King Arthur’s (the flour people) has some great tips here on how to “make chocolate sing!” by using espresso powder in your chocolate baked goods (cakes, brownies, chocolate chip cookies, etc.)
This is the second time I’ve made Beatty’s Chocolate Cake (following Ina’s recipe to the letter) and it’s still the reigning champ of chocolate cakes in my book.
Wait. I don’t have a book. Hmm…maybe I should get started on that.