Black Magic Cake
Do you love the intense flavor of dark chocolate? If you do, You’ll love this dark chocolate cake.
Let’s talk about chocolate.
Which is your favorite? Dark chocolate, semi-sweet chocolate, or milk chocolate? I’m a fan of all three. Each one has its unique flavor and characteristic.
Dark chocolate is a bold flavor and is best when it’s paired with other bold flavors. Dale and I visited a winery in Napa Valley that offed wine tastings to its guests. We enjoy wine tastings and have done several, but this particular winery offered dark chocolate with its deep red wines. The flavors worked so well together. I now pair the two all the time.
Semi-sweet chocolate is a favorite in chocolate chip cookies; however, I like to mix dark and semi-sweet together. The cookies always turn out amazing.
And then there is milk chocolate, much sweeter and milder in flavor. If I had to choose one for a candy bar, it’s going to be milk chocolate.
With all of that said, I’m a milk chocolate fan. However, if I’m baking a cake, dark chocolate is the winner!
For this cake, I used Hershey’s Special Dark Cocoa, along with unsweetened chocolate and coffee. This cake came out almost black. I Sweetened it with brown sugar instead of white. The dark sugar helped the cake stay moist and rich.
I hope you try my Black Magic Cake. If you are not a fan of dark chocolate, I believe you will be after your first bite, and don’t forget to open a Shiraz bottle and enjoy.
Black Magic Cake
This cake is a chocolate lovers dream. It's dark, rich, and moist. It's so amazing that it mast be some kind of magic!
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 large eggs eggs
- 1 cup strong brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
Instructions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
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In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Make a well in the center.
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Add eggs, coffee, buttermilk, oil, and vanilla. Beat for 2 minutes on medium speed. The batter will be thin. Pour into prepared pans.
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Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.