Buttermilk and a hint of espresso are the secrets to this Black Magic cake. A moist, rich, deep, dark chocolate cake perfect for a special occasion or any day at all.
Claire K Creations is my Secret Recipe Club blog this month. Claire and I have been blogging friends for a while now. She lives in the land down under, Brisbane, Australia and we often comment on each other’s posts. I remember commenting a long while back that I wanted to try the Black Magic Cake she posted, so I was excited when I was assigned Claire’s blog this month to finally give it a try.
The Black Magic Cake has been posted about many times on many blogs with rave reviews, so I knew it was a great one. It’s a recipe on the Hershey’s website, and it’s often on the back of their cocoa package as well.
Coffee enhances the chocolate flavor in this cake, but since I’m not a coffee drinker, I opted to use just a bit of King Arthur espresso powder and hot water in place of the coffee. I also adapted the cake for high altitude baking. For the original recipe, visit the Hershey’s website.
I needed a great cake because I was making it for my twin boys 17th birthday. I can’t believe how fast time passes. It really doesn’t seem that long ago I was bringing them home from the hospital. I took some pictures of them blowing out the candles on their cake, but my son was making funny faces in most of them, so instead I’m sharing this picture I snapped of them before they left for Junior prom. They truly have been a double blessing.
- 1-3/4 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Hershey's Cocoa (I used King Arthur All-Purpose Baking Cocoa)
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1/4 cup buttermilk or sour milk *
- 1/4 teaspoon King Arthur Flour Espresso powder
- 1 cup boiling water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Chocolate Fudge Frosting
- 3/4 cup (1-1/2 sticks) butter or margarine, melted
- 1 cup Hershey's Cocoa (I used King Arthur All-Purpose Baking Cocoa)
- 4 cups powdered sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
- Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk (or sour milk), espresso powder, boiling water, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.
- Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Chocolate Fudge Frosting
- Place melted butter in large mixer bowl. Add cocoa, stirring until smooth.
- Gradually beat in powdered sugar, milk and vanilla, beating until smooth. If necessary add additional milk, 1/2 teaspoon at a time, beating until spreading consistency. About 3 cups frosting.
Thanks Claire for posting this recipe. It was the perfect chocolate cake for my twins birthday. There were so many other recipes I thought about baking, you really should stop by Claire K Creations to check out all her delicious recipes.