Black Magic Cake adapted for High Altitude
Black magic cake is made for the chocolate lover. It’s dense, moist, and decorated with a silky fudge frosting.
Servings: 10 -12 servings.
Calories: 1547kcal
Ingredients
Cake
- 1-¾ cups sugar
- 1-¾ cups all-purpose flour
- ¾ cup Hershey's Cocoa I used King Arthur All-Purpose Baking Cocoa
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 ¼ cup buttermilk or sour milk *
- ¼ teaspoon King Arthur Flour Espresso powder
- 1 cup boiling water
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Chocolate Fudge Frosting
- ¾ cup 1-½ sticks butter or margarine, melted
- 1 cup Hershey's Cocoa I used King Arthur All-Purpose Baking Cocoa
- 4 cups powdered sugar
- ½ cup milk
- 2 teaspoons vanilla extract
Instructions
- 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, ½ teaspoon at a time, beating until spreading consistency. About 3 cups frosting.
Nutrition
Serving: 1g | Calories: 1547kcal | Carbohydrates: 342g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 34mg | Sodium: 455mg | Fiber: 6g | Sugar: 239g