Black Magic Cake
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
35 mins
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Additional Time
1 hr
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Total Time
1 hr 50 mins
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Servings
10
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Course
Cake
Black Magic Cake
Description
This cake recipe uses a combination of granulated sugar, all-purpose flour, and unsweetened cocoa powder, along with leavening agents including baking soda and baking powder to ensure rise and texture. Eggs, buttermilk, cooled strong coffee, vegetable oil, and vanilla extract contribute moisture and flavor. The coffee enhances the chocolate taste without imparting coffee flavor. Baking in two 9-inch round pans provides layers that can be decorated as desired.
The cake layers bake until a wooden pick inserted in the center comes out clean, ensuring doneness while maintaining a tender crumb. Cooling the layers before frosting helps prevent crumb mixing. The recipe suggests adjusting baking times for alternate pans like 13x9-inch or bundt pans, and recommends crumb coating or freezing layers before applying frosting to manage the moist texture.
Storing the cake covered at room temperature for up to three days preserves freshness and moisture. This recipe is adapted from Hershey’s and allows customization through various frosting options.
Ingredients
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 egg
- 1 cup buttermilk
- 1 cup strong black coffee cooled, or 2 teaspoons powdered instant coffee dissolved in 1 cup boiling water
- ½ cup vegetable oil
- 1 teaspoon vanilla extract pure
Frosting as desired, such as:
- chocolate frosting homemade
- buttercream frosting
- cream cheese frosting
Instructions
- Heat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Stir together sugar, flour, cocoa, baking soda, baking powder and salt in a large bowl.
- Whisk together eggs, buttermilk, coffee, oil, and vanilla. Add to the dry ingredients; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
- Bake 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool for 10 minutes; remove from pans to wire racks. Cool completely.
- Frost as desired.
Notes
- Adjust baking time if using different pans: 35-40 minutes for 13x9-inch or 50-55 minutes for 12-cup bundt pans.
- Because the cake is very moist, apply a crumb coat or freeze layers before frosting for cleaner assembly.
- Store leftover cake covered at room temperature for up to three days to maintain freshness.
User Reviews
Overall Rating
4.5
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