Sunday, January 22, 2012

Black Magic Cake

Black Magic Cake

I found this recipe via pinterest. Anything with coffee and chocolate is at the top of my "Must Make" list. So I gave it a whirl today. Disclosure: I am picky about cake. I don't want anything to do with any kind of dry cake. This is not at all dry. Moist, light, yummy. It is a keeper. It will be my go-to chocolate cake recipe!

Here is where you can find the original recipe.
But I copied it for ya! :)

1 3/4 call purpose flour
2 csugar
3/4 ccocoa powder
2 tspbaking soda
1 tspbaking powder
1 tspsalt
1 cstrong black coffee, cooled
1 cbuttermilk
1/2 cvegetable oil
1 tspreal vanilla extract
1/2 cmargarine, softened
2 ozmelted unsweetened chocolate, cooled
3 cpowdered sugar
3 Tbspmilk
2 tspreal vanilla extract


 Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
 Add eggs, coffee, buttermilk, oil, and vanilla.
 Beat at medium speed for two minutes. Batter will be thin.
 Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
 Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
 Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

So what I loved about this cake... was it was light but moist. The frosting was really light. Almost whipped.  The only changes I made, were to use milk choco chips instead of unsweetend chocolate in the frosting, I added a TBSP of peanut butter to the chocolate to help it smooth out and used heavy cream for the milk. So good. So easy. Gotta go... shoving my face with cake. 

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