I promise that this picture does not do the cake justice. I was trying to capture the dense and moist (yes moist!!) texture of this amazing chocolate cake. This was my third attempt in 2 weeks at finding a good chocolate cake recipe that actually delivers an intense, but not overwhelming, chocolate flavor and a moist texture that so many recipes boast but rarely deliver. Rarely in my kitchen, anyway, but maybe that's just me. This long over due success story is thanks to Ina Garten's cook book, "Barefoot Contessa at Home". I had forgotten how much I love Ina.
This is a no-non-sense recipe. No fiddling around with beating butter and sugar and alternating the addition of dry ingredients with the wet. I literally threw this together this morning while feeding my kids breakfast. I then abandoned it on the counter until much later, at which point I very half-heartedly finished it with the whipping cream I found in my fridge.
I do, whole-heartedly love this cake though and I will be making it again (very soon) for my dad's birthday party. When I do, I will give it the time it deserves and make a proper white chocolate truffle filling and icing. (The one pictured above was done so...well...half-heartedly as I was dealing with dinner). I will post the recipe for the truffle filling when I find it amongst my collection of recipes. But, for now, I leave you with this:
Really Good, Moist Chocolate Cake Recipe
based on Ina Garten's "Beatty's Chocolate Cake"
1 1/2 c. flour
2 c. sugar
3/4 c. cocoa powder
2 t. baking soda
1 t. baking powder
1 t. kosher salt
1 c. buttermilk (I used whole milk and added 1 T. vinegar)
1/2 c. vegetable oil
2 large eggs (room temp.)
1 t. pure vanilla extract
1 c. freshly brewed coffee (I used espresso)
Preheat oven to 350 degrees. Butter 2 9" round cake pans. Line with parchment, then butter and flour the pans.
Sift flour, sugar, cocoa, baking soda, baking powder and salt into bowl of stand up mixer fitted with paddle attachment. Mix on low speed until well combined. In another bowl, combine milk, oil, eggs and vanilla. With mixer on low, slowly add the wet ingredients to the dry. Scrape down bowl. With mixer on low, add coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour into prepared pans and bake for 30 to 35 minutes or until toothpick comes out clean. (I baked for 30 minutes.) Allow to cool for 30 minutes before turning them out onto a cooling rack and cool completely.