BEST BLACK MAGIC CAKE
Make and share this Best Black Magic Cake recipe from Food.com.
Provided by Claire312
Categories Dessert
Time 1h12m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C).
- Grease and flour two 9 inch rounds or one 9x13 inch pan.
- In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt.
- Make a well in the center.
- Add eggs, coffee, buttermilk, oil and vanilla.
- Beat for 2 minutes on medium speed.
- Batter will be thin.
- Pour into prepared pans.
- Bake at 350°F (175°C) for 30-40 minutes , or until toothpick inserted into center of cake comes out clean.
- Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.
BEST EVER BLACK MAGIC CAKE BY LISA GLASS
This cake recipe belongs to Lisa Glass and by no means am I trying to take credit to this wonderful cake, just changed the frosting. This is the best chocolate cake I've made in a long time, have made four here in Lewiston, Id and one in Utah. Today is one of our granddaughter's birthday and so we made a cake to celebrate even...
Provided by Jean Romero
Categories Cakes
Time 55m
Number Of Ingredients 17
Steps:
- 1. Directions 1 Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
- 2. Add eggs, coffee, buttermilk, oil, and vanilla.
- 3. Beat at medium speed for two minutes. Batter will be thin.
- 4. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
- 5. Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
- 6. Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.
BLACK MAGIC CAKE
This deep, dark chocolate cake is the perfect canvas for a spooky holiday dessert. Top it with a spider web or a mummy made from melted and stretched marshmallows.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the cake: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line the bottom of two 9-inch round cake pans with parchment and grease the parchment and the sides of the pans with oil.
- Stir together the cocoa powder and boiling water in a small bowl and let sit to bloom for 5 minutes (this step intensifies the chocolate flavor in the cake).
- Whisk together the granulated sugar, flour, baking powder and salt in a large bowl. Whisk together the bloomed cocoa, oil, milk, eggs and vanilla in a medium bowl. Pour the cocoa mixture into the sugar mixture and stir until smooth (the batter will be thin). Divide the batter evenly between the prepared cake pans. Bake until the cakes bounce back when pressed in the middle and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pans on a rack.
- For the filling and frosting: Heat the cream in a double boiler over low heat, whisking occasionally, until it begins to steam. Whisk in the cocoa powder, chocolate, espresso powder, vanilla and salt until the mixture is smooth, about 2 minutes. Whisk in the butter until melted. Whisk in the confectioners' sugar until incorporated. Let the frosting cool completely.
- To assemble: Put 1 cake, bottom-side up, on a serving plate or cake stand. Spread about 1 cup of the frosting over the top but not all the way down the side. Top with the other cake, bottom-side up, and frost the top and sides with the remaining frosting.
- For the spider web or mummy decoration: Microwave the marshmallows in a microwave-safe medium bowl until they swell and are soft enough to stir, about 1 minute. Let sit a few minutes until cool enough to touch. Spray your hands with cooking spray. For a spider web, pick up a tablespoon-sized blob of the melted marshmallow and stretch it over and around the cake; repeat so that the strings of marshmallow crisscross one another in many directions, and continue until you have what looks like a spider web. For a mummy, stretch the marshmallow so that all the strings on the top of the cake run in the same direction, leaving a small gap between strings for the mummy's eyes to peek out. Garnish with a candy spider or several candy spiders for the web cake or candy eyes for the mummy cake.
BLACK MAGIC CAKE (BEST CHOCOLATE CAKE EVER!)
This is one of the best chocolate cakes we have ever made! It's a chocolate lovers dream. Simple and straightforward, this is one of those recipes that everyone will love. Coffee enhances the chocolate flavor and buttermilk helps make the cake moist. We don't use margarine often for frosting, but this chocolate one is so good it...
Provided by Lisa Glass
Categories Chocolate
Time 55m
Number Of Ingredients 17
Steps:
- 1. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
- 2. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. The batter will be thin.
- 3. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
- 4. Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
- 5. Combine frosting ingredients and mix with a hand or stand mixer.
- 6. Spread frosting on cooled cake.
BLACK MAGIC CAKE
Super spooky dark chocolate cake. Suitable for all your black magic get-togethers.
Provided by Marsha
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
- In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
- Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 25.7 g, Cholesterol 15.9 mg, Fat 5.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 239.6 mg, Sugar 17.3 g
BLACK MAGIC CAKE
We like this cake because it's a dark dense cake with a different texture than most chocolate cakes. Very good served with a dip of vanilla ice cream. I cut this from a magazine and have made it many times.
Provided by Shirl in OK
Categories Weeknight
Time 1h55m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Grease a 12 cup Bundt Pan.
- In 4qt.
- microwave safe bowl, combine butter, syrup and candy bars, heat 5 1/2 minutes on medium (50% power) whisking once.
- Whisk until smooth.
- Whisk in sugar, then buttermilk, vanilla and eggs.
- Stir in flour, cocoa, salt and soda.
- Pour batter into pan.
- Bake 1 1/2 hours or until wooden pick inserted in center comes out almost clean.
- Cool in pan on wire rack for 10 minutes.
- Loosen cake from pan, invert onto rack to cool.
- After cake has completely cooled sprinkle with powdered sugar.
- (The cake is so rich it needs no icing).
Nutrition Facts : Calories 403.1, Fat 16.5, SaturatedFat 9.2, Cholesterol 71.4, Sodium 319.4, Carbohydrate 61.9, Fiber 2.3, Sugar 41.8, Protein 5.8
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