Have a chocolate lover in your family? Need the perfect for any occasion chocolate cake? I’ve got the recipe for you.
Black Magic they call it, must be because the chocolate flavor it has, is well, perfect. The coffee in this recipe brings out the chocolate flavor without having a coffee flavor. It’s genius really. The cake comes out perfectly moist and not too sweet. The icing is a wonderful pairing for even more chocolate kick without being overbearing. In fact, this icing is my new go-to icing recipe, I am slathering everything with it.
Ingredients: 1-3/4 cup all purpose flour; 2 cups sugar; 3/4 cups cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 eggs; 1 cup strong black coffee, cooled; 1 cup buttermilk; 1/2 cup vegetable oil; 1 teaspoon real vanilla extract
In a medium bowl add all the dry ingredients; flour, sugar, baking powder, baking soda, salt, and cocoa. Mix well.
In another bowl add the wet ingredients; eggs, coffee, buttermilk, vegetable oil, and vanilla extract. Beat well.
Then in the mixer, slowly combine the wet to dry ingredients. The batter will be thin.
Spray two 9-inch round pans or one 9 x 13 inch pan.
add batter about halfway up the pans and bake at 350° for about 30 minutes, or until toothpick inserted comes out clean.
After the cakes have baked and are cooling, make the icing.
You will need: 1/2 cup butter, softened; 2 ounces melted unsweetened chocolate, cooled; 3 cups powdered sugar; 3 tablespoons milk or coconut milk; 2 teaspoons real vanilla extract
I had some leftover coconut milk in the fridge, so I used it in place of the milk. If you haven’t tried coconut milk before, you must, it is so very delicious with just a slight coconut flavor.
Melt the chocolate in the microwave for about 30 seconds.
In your mixer add the butter and slightly cooled chocolate.
Add vanilla, sugar, and milk. Beat until light and fluffy and add more milk if necessary.
To ice the cake always use a liner (foil or parchment paper) below the cake, so, if you spill some it won’t be on the cake stand. Just move it along as you ice the sides.
I did just a very basic design.
So chocolaty and delicious.
I also made this recipe for a massive cake for my friend Kim’s birthday, it took 3 recipes and two 12-inch round cake pans.
and I think she liked it just a little bit!!
Print This Recipe
Black Magic Cake
1 3/4 c all purpose flour
2 c sugar
3/4 c cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 c strong black coffee, cooled
1 c buttermilk
1/2 c vegetable oil
1 tsp real vanilla extract
1/2 c butter, softened
2 oz melted unsweetened chocolate, cooled
3 c powdered sugar
3 Tbsp milk, or coconut milk
2 tsp real 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 9×13 pan or two 9 inch cake pans.
Bake at 350 degrees for 35-40 minutes for a 9×13, or 30-35 minutes for layer pans.
Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.
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