Black Magic cake revisited
After spending a whole weekend with the BMC (black magic cake), I find I may have judged it to hastily. So what else is new?
When I first tasted it I found the chocolate flavor under developed. The next day I had a wholly different opinion. The flavor blossomed as it aged.
I will be making it again and again. So the recipe follows.
Black Magic Cake
Batter:
1 3/4 cups AP flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong cooled coffee
1 cup buttermilk
1/2 cup veggie oil
1 tsp good vanilla extract
Preheat oven to 350 degrees for at least half an hour.
Combine all dry ingredients in a large mixing bowl. Mix in all wet ingredients. Beat on medium for 2 minutes. BATTER WILL BE VERY THIN! Pour into prepared pans.
Grease pans and dust with 2 tablespoons of cocoa powder. It will prevent the white streaks that floured pans can leave on chocolate cakes.
For a 9x13 inch pan bake 35 to 40 minutes. For 2 nine inch pans bake 30 to 35 minutes.
Cakes will be done when a toothpick comes out clean. Cool completely before frosting.
Chocolate frosting
1/2 cup butter softened
2 oz unsweetened chocolate melted and cooled.
3 cups powdered sugar
3 Tbsp milk
2 tsp good vanilla extract
Whip ingredients together until smooth and fluffy.
Frost cooled cake.
Eat lots!
P. S. I still think the frosting recipe needs to be doubled. However that may be my sweet tooth talking.
This recipe was found on justapinchrecipeclub.com
When I first tasted it I found the chocolate flavor under developed. The next day I had a wholly different opinion. The flavor blossomed as it aged.
I will be making it again and again. So the recipe follows.
Black Magic Cake
Batter:
1 3/4 cups AP flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong cooled coffee
1 cup buttermilk
1/2 cup veggie oil
1 tsp good vanilla extract
Preheat oven to 350 degrees for at least half an hour.
Combine all dry ingredients in a large mixing bowl. Mix in all wet ingredients. Beat on medium for 2 minutes. BATTER WILL BE VERY THIN! Pour into prepared pans.
Grease pans and dust with 2 tablespoons of cocoa powder. It will prevent the white streaks that floured pans can leave on chocolate cakes.
For a 9x13 inch pan bake 35 to 40 minutes. For 2 nine inch pans bake 30 to 35 minutes.
Cakes will be done when a toothpick comes out clean. Cool completely before frosting.
Chocolate frosting
1/2 cup butter softened
2 oz unsweetened chocolate melted and cooled.
3 cups powdered sugar
3 Tbsp milk
2 tsp good vanilla extract
Whip ingredients together until smooth and fluffy.
Frost cooled cake.
Eat lots!
P. S. I still think the frosting recipe needs to be doubled. However that may be my sweet tooth talking.
This recipe was found on justapinchrecipeclub.com
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