This recipe is originally a Hershey's powdered cocoa box original, but has kindly been re-posted all over the internet as "
Black Magic Cake." And I swear - it really is magic!
We have a family friend who lives out of state, who was feeling down about her personal life as a birthday approached. So we offered to make her a cake, and we used this recipe - she LOVED it!!!
We are now passing the joy onto you (with sprinkles!)
Ingredients:
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions: Like most cakes, it's easy as pie. Just combine all dry ingredients; mix all wet ingredients and combine. Beat for 3-5 minutes, then let it rest for around 5 minutes.
Pour into a pan (we used a 16 X 8 inch sheet pan, but standard is two round 8 inch or 9 inch pans); bake at 350 for around 40 minutes, or until a toothpick comes out clean.
Frost as you choose. She wanted vanilla with sprinkles, so that's what we made.
This cake is super-chocolatey, dense yet light, very moist, and ... well we think the best way to describe it is "downright scrumptious!"
Do you ever make cake from scratch or are you a "box cake" kind of person? (Did we change your mind?)
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Comments (17)
I once had a friend insist that the best cakes come from a box; so I dragged her to the store and made her a cake from scratch. All the best cakes are from scratch, you just have to understand chemistry!! Needless to say I changed her mind :)
Looks good! I am totally making with a few shots of espresso.
@RaVnR@xanga - idk, i make a scratch cake that makes people faint. I prefer box cake because it always turns out light & spongy whereas homemade cakes are a little denser. Although a mayonnaise cake i baked once was very moist.. i guess it depends on the recipe lol.
That may be the best cake you put in your mouth, but not the best chocolate you could. ;)
@BebstersBlog2@xanga - Don't tell, but we used espresso too
I prefer cakes made from scratch. There are many cake mixes that make great cakes, but it doesn't compare to tried and true made from scratch cakes! (I have tried some recipes that weren't very good though, but there are recipes out there that are awesome!) Yes, they take a little more time with the measuring, but it's worth it. I even make frosting from scratch, it's a million times better than the stuff in the can and it's easy. If you can measure and use an electric/stand mixer, you're good to go.
I always thought 'boxed cakes' were good, until I learned how cakes, made from scratch, are much more tastier. Plus, they're more fun to make. I think I have got to try this recipe since dark chocolate cake is my downfall, but I've never heard of putting coffee in a chocolate cake before. That's new to me. Is there a reason why?
@irish__dreams@xanga - Yes, the coffee enhances the chocolate flavor!
Interesting side note: this cake lasted a week in the refrigerator without drying out!!
I made it with 6 shots of espresso and chocolate and caramel hot fudge sauce on top. It's awesomeness in a pan!! =D
can you use this recipe for cupcakes?
@starcrossedloversdivine@xanga - Absolutely you can use this for cupcakes!! Let us know how they turn out.
@BebstersBlog2@xanga - Whoa!!! That does sound good.
@wereallylikefood@xanga - Ah, interesting. Thank you!
I've never made a cake from scratch, but I'd like to....some day.
Yum! I will try this!
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