I Found Ways to Make Ina Garten’s Famous Chocolate Cake EVEN BETTER

Ina Garten’s famous Beatty’s Chocolate Cake is already amazing, but I tested 4 simple upgrades to make it even better, easier, and more foolproof. In this video, I show how to simplify the method, reduce cost, prevent sinking cakes, and balance the flavor for a richer chocolate taste. If you love easy chocolate cake recipes, baking tips, and improved classic desserts, this upgrade is worth trying. Let's make baking easier! ----------------------------------------------------------------------- ALL ITEMS USED in the recipe (Amazon links below). Buying anything from this link won't cost you anything extra but it helps supporting the channel. Thanks so much! Tools for CAKE: https://amzn.to/4a2ZCf0 INGREDIENTS: https://amzn.to/4pU1xqz ------------------------------------------------------------------------ Looking for EASY DINNER? My Cooking Channel is here    / @easycookingwithlandon   ------------------------------------------------------------------------ Downloadable RECIPE is here https://drive.google.com/file/d/1XRqw... ----------------- Ina's original recipe https://drive.google.com/file/d/15SH8... ------------------------------------------------------------------------- The Best Chocolate Cake (Luxurious) o Time: active: 20 mins; inactive: 65 minutes o Serving: 16 o Cost: $12.50 total ($0.75/serving) o Calories: 395/serv. o Equipment: 2 8 or 9-inch (20/23cm) round pans, electric mixer For the Cake: Ingredients: • 1 ¾ (350g) white sugar • ¾ cup (75g) Dutch-processed cocoa powder, see NOTE* • 1 cup (240ml) buttermilk, shaken • ½ cup (120ml) vegetable/canola oil • ¾ tsp (4.5g) fine salt • 1 ½ tsp (7g) baking powder • 1 ¼ tsp (7g) baking soda • 1 tsp (5ml) pure vanilla extract • 2 large eggs • 1 ¾ cups (220g) all-purpose flour • 1 cup (240ml) hot coffee (OR 1 cup (240ml) hot water + 1½ tsp (2.5g) espresso powder) Instructions: 1. Preheat oven to 340°F (171°C). Grease, parchment-line, and flour two 8-inch (20cm) pans. Tap out excess flour. Prepare hot coffee. Leave cold butter out for frosting later. 2. In a mixing bowl combine sugar, cocoa, buttermilk, oil, salt, baking powder, baking soda, vanilla, and eggs. Beat on medium speed for 30 seconds. 3. Add flour and beat 15 seconds. Scrape bowl. 4. With mixer on low, slowly pour in hot coffee. Once all is in, beat for just 10-15 seconds or until well combined. Don’t overmix. 5. Divide batter evenly between pans (use a scale if possible). Tap to pop large bubbles. 6. Bake 35-40 minutes (28-33 minutes for 9-inch pans), until a toothpick inserted in the center comes out clean. 7. Cool in pans 10 minutes, then remove and cool completely on wire racks before frosting. Trim cake domes while slightly warm if desired. For the Frosting: Ingredients: • 8 oz (227g) semisweet chocolate bar • 8 oz (227g) unsalted butter, room temp • 1 large egg yolk, see NOTE* • 1 tsp (5ml) vanilla extract • 1 ¾ cups (215g) powdered sugar, sifted • 1/8 tsp (0.7g) fine salt • 1 ⅓ tsp (2.2g) instant coffee (OR ¾ tsp (1.5g) espresso powder), dissolved in 1 TBS (15ml) hot water (microwave 5-10 seconds) • Optional: 1 TBS (15ml) milk, if frosting too thick Instructions: 1. Melt chocolate in a double boiler over simmering water (OR on low heat in a small sauce pan, stir infrequently then frequently when the chocolate starts to melt quicker). Let cool to room temperature. 2. Beat butter on high speed about 2 minutes until light and creamy. 3. Add half the powdered sugar, egg yolk, vanilla, and salt. Beat on medium 1 minute. 4. Add remaining powdered sugar, dissolved coffee, and beat 1-2 minute until smooth and fluffy. Finishing: 1. Spread frosting between layers and over the outside of the cake. 2. Refrigerate (because of raw egg) for up to 4 days. NOTE*: Ducth-processed cocoa powder: Ina used Valrhona but for a more affordable option but still offer similar premium quality, use either Cocao Barry Extra Brute or Ghiradelli Majestic cocoa powder. Raw egg: you may replace egg yolk with 2 TBS (30ml) heavy cream if preferred.