Black Magic Cake…

Originally I had not planned on blogging this cake, but after the rave reviews from co-workers, I figured it was a must! I made this late Sunday evening and could not get around to photographing it because the ganache had not thoroughly set up before I went to bed. The next morning, it was boxed up and taken to feed the co-workers. I managed to cut one reserve piece before I dashed out of house, just in case it needed to be photographed. Typically when I make cakes, I like to post a photo of the whole cake and then a piece of the sliced cake; however, my snooze hitting ways did not allow me to do this today. However, this cake was so good I had to post it despite the absent photographs. Apparently this is a very old cake recipe and from what I have read online, it seems to have originated from Hershey’s. I was introduced to this cake via a cooking/baking forum; it was receiving rave reviews, so of course I had to hop on the bandwagon and give it a try. I was a little concerned about the cup of coffee in the ingredient list, but my anxiety was relieved once I read the finished cake has very little coffee flavor. Apparently the coffee is used to bring out the flavor of the chocolate- making it more prominent as opposed to flat and one dimensional. This cake is super easy, essentially you dump it all into the mixer and plop it into your pan(s) of choice. The result is the most decadent, moist, delicious cake that will ever cross your lips! It is full of luscious, rich chocolate flavor that blends harmoniously with a smooth semi-sweet chocolate ganache. The next time you are looking to impress a crowd or just your significant other, whip up this amazing cake…and be prepared to bask in all the compliments you will receiving. Looking for some more Black Magic Cake photos? Click here to see The Repressed Pastry Chef’s droolworthy Black Magic Cake!

Black Magic Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. 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.
Yields 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.