Description
This Black Magic Cake is a rich and moist chocolate cake made with HERSHEY’S Cocoa, enhanced by the deep flavor of coffee and the tenderness of buttermilk. Perfect for chocolate lovers, it features a velvety crumb and can be customized with various frostings, making it an irresistible treat for any occasion.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Instructions
- Prepare the oven and pans: Preheat the oven to 350°F. Grease and flour your choice of baking pan—either a 12-cup fluted tube pan, two 9-inch round pans, or one 13x9x2-inch rectangular baking pan.
- Mix dry ingredients: In a large bowl, combine 2 cups sugar, 1 3/4 cups all-purpose flour, 3/4 cup HERSHEY’S Cocoa, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Stir to blend evenly.
- Add wet ingredients and beat batter: Add 2 eggs, 1 cup buttermilk, 1 cup strong coffee (brewed or instant), 1/2 cup vegetable oil, and 1 teaspoon vanilla extract to the dry ingredients. Beat on medium speed with a mixer for 2 minutes until smooth. The batter will be thin.
- Pour and bake: Pour the batter evenly into the prepared pan(s). Bake according to pan type: 50 to 55 minutes for the fluted tube pan; 30 to 35 minutes for the round pans; or 35 to 40 minutes for the rectangular pan. Bake until a wooden pick inserted into the center comes out clean.
- Cool and remove: Cool the cake for 10 minutes in the pan, then loosen the edges and remove the cake from the pan. Transfer to wire racks to cool completely before frosting.
- Frost and serve: Once cooled, frost the cake with your favorite icing such as buttercream or vanilla bean frosting. Slice and enjoy!
Notes
- Using coffee enhances the chocolate flavor; you can use freshly brewed coffee or instant coffee powder.
- Feel free to customize this cake with different types of frostings to suit your taste.
- This recipe works with a variety of pan sizes and shapes; adjust baking times accordingly.
- The batter will be thin, which is normal for this recipe.
- For a fun variation, try making Espresso-Filled Mini Cakes using similar coffee flavor enhancements.
Nutrition
- Serving Size: 1 slice (87g)
- Calories: 260
- Sugar: 26 g
- Sodium: 500 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 35 mg
