This Cake Recipe from Ina Garten Will Complete Your Date Night In

Credit: Barefoot Contessa

When I imagine my perfect date night, I picture my partner and me dressed to the nines, enjoying a decadent meal, wine, and, of course, a delectable dessert. Given the current stay-at-home situation, we have to get creative for romantic nights in. Trade your sweats for a chic dress and whip up something sweet together – like this cake recipe from Ina Garten. Nothing says romance quite like chocolate!

BEATTY’S CHOCOLATE CAKE

Ingredients:

Serves: 8

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cups good cocoa powder, such as Valrhona

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

Chocolate Buttercream Frosting (recipe follows)

Instructions:

1. Preheat the oven to 350 degrees. Butter two 8-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 the 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 ones. With the 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 evenly 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. (Not to worry; the top will sink a little in the center.)
4. Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut in wedges and serve at room temperature.

CHOCOLATE BUTTERCREAM FROSTING

Ingredients:

6 ounces semisweet chocolate, such as Valrhona

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 granules, such as Nescafe

Instructions:

1. Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until just melted and set aside until cooled to room temperature.
2. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about three minutes. Add the egg yolk and vanilla and continue beating for three 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. 
3. Dissolve the coffee 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.

This recipe is from Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers.

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By Sarah Edwards, Staff Writer