The Not-So-Secret Ingredient to Ina’s Best-Ever Chocolate Cake
published about 1 hour ago
Kitchn’s editors have written about Ina Garten’s Beatty’s Chocolate Cake not once or twice , but at least three times . In fact, it won our chocolate cake recipe showdown last February . Why is it such a winner? It’s incredibly tender, moist, and full of chocolate flavor — basically everything you’d dream a rich chocolate cake to be.
The recipe includes the usual suspects (flour, sugar, eggs, butter, cocoa powder), but there’s one extra ingredient in both and the frosting: coffee. Here’s how Ina uses our favorite morning beverage to make this awesome chocolate cake.
A Double Dose of Coffee Makes Ina’s Chocolate Cake the Best Ever
Seasoned bakers know that coffee is often used in chocolate recipes — the bitter notes of coffee bring out the best of chocolate’s bittersweet flavors. What makes Ina’s recipe a little bit different is that she uses two different forms of coffee: one in the cake and the other in the frosting. First, she stirs a cup of strongly brewed black coffee into the cake batter. Studio Food Editor Jesse Szewczyk suggests you don’t skimp on the quality of this brew. “The coffee is what made this cake so delicious, so make sure you’re using coffee you would actually drink,” he wrote in his full review of Ina’s winning cake . Not only does the brewed coffee add flavor, but it also adds moisture, giving the baked cake a fine, soft texture. Of course, the water from the coffee helps to this end, but the acidity from the coffee also reacts with the cake’s leavening (here, baking soda) to contribute to the cakes rise.
Next up is the frosting, which gets its rich smoothness from a raw egg yolk and its deep flavor from fancy chocolate boosted by instant coffee . Instant coffee brings a consistent coffee flavor without adding too much extra liquid to the frosting. The coffee flavor is more pronounced in the cake and less so in the frosting, but the combination of the two is magical, which is why this treat is such a hit with the Kitchn crew. In keeping with Ina’s theme, we suggest pairing the dessert with a cup of coffee.
Ready to try it for yourself? Get Ina Garten’s Beaty’s Chocolate Cake recipe .
Meghan Splawn
Food Editor, Skills
Meghan is the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
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Source : food
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