I’ve been laid up in bed for a while with several illnesses involving my lungs, which led to a pulled rib muscle.  Flu season is hell for those on immunosuppressants.  Since then, my sweets cravings have come back with a vengeance.  I just had to have cake.

There’s nothing surprising in this post, I just felt like taking a lot of preparation pictures.  I used Ina Garten’s recipe for Beatty’s Chocolate Cake.

Combine the buttermilk, eggs, oil, and vanilla in a bowl.

In a separate bowl, sift together all the dry ingredients.

Slowly add the wet ingredients to the dry.

Now the secret ingredient for really awesome, rich chocolate cake: coffee.


I used cream cheese frosting because it’s my favorite.  I can eat a whole batch by itself.  I don’t really like frosting and I really hate frosting cakes, but I didn’t leave it like this, I promise.

Beatty’s Chocolate Cake

  • Butter, for greasing the pans
  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 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

Preheat the oven to 350 degrees F. Butter 2 (8-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.