Ina Garten's recipe for Beatty's Chocolate Cake is a simple homemade chocolate cake recipe. This recipe for a two-tier chocolate cake also includes a homemade chocolate frosting.
Preheat the oven to 350 degrees Fahrenheit, and grease two 8-inch round cake pans. In the bowl of an electric mixer, sift 1 3/4 cups flour, 2 cups sugar, 3/4 cups cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder and 1 teaspoon salt. In a separate bowl, mix 1 cup buttermilk, 1/2 cup oil, two eggs and 1 teaspoon vanilla. Set the mixer to low, and gradually add the wet ingredients. Once they are combined, add 1 cup of hot fresh coffee, and stir till just combined. Divide the batter between the two cake pans and bake for 35 to 40 minutes. Remove the pans from the oven, and allow them to cool completely.
For the frosting, chop 6 ounces semisweet chocolate, and melt them in a heat-proof bowl over simmering water. In the bowl of an electric mixer, beat two sticks unsalted butter until they are fluffy. Add one large egg yolk and 1 teaspoon vanilla to the butter, and beat for three minutes. Reduce the mixer to low, and gradually add 1 1/4 cups confectioner's sugar. Dissolve 1 tablespoon instant coffee in 2 teaspoons hot water. Add the coffee and melted chocolate to the butter mixture, and combine on low speed. Spread frosting on the cooled chocolate cake.