Hershey's Black Magic Cake....is one of my favorite cake.
I love it for its deep dark rich cocoa colour with a tinge of coffee flavor.....and so the name suits the cake.
The first time I baked them I didn't like it.....the recipe had asked for hot black coffee to be mixed with the flour....and I don't know why ...but the cake was a disaster.....and the recipe forgotten. Recently while I was browsing my recipe file I came across this and thought why not try this again, but this time I used cooled black coffee and the cake came out.....YUM!...to be precise one of the best chocolate cake I have ever made.
After that I made this for my mother-in-law's birthday with choco-coffee icing and boy! that rocked the whole house!!
A piece of black magic cake which I baked for my MIL.
Then again .... chocolate magic loaf for my kids.
The cake is moist and dense with a tinge of coffee flavor.
You can top it with ice-creams, butter icing, or plain chocolate satin icing......
Lets get baking...
The recipe comes from Hershey's with some changes that I have made.
Ingredients:
All purpose flour: 2 cups.
Cocoa powder: 3/4 cup.
Sugar: 2 cups.
Salt: 1/2 tsp (omit if using salted butter).
Baking powder: 1 tsp.
Baking soda: 1 1/2 tsp.
Butter: 1 stick, melted.(100 gms)
Eggs: 2.
Buttermilk: 1 cup.(Use 1 tablespoon white vinegar plus milk to equal 1 cup)
Strong black coffee: 1 cup, cooled. (I added 2 tsp of instant coffee powder to 1 cup of warm water).
Vanilla: 1 tsp.
Method:
Sieve all the dry ingredients together and keep aside.
Melt butter.
Add sugar and give it small blitz.
Add eggs
Cream it with buttermilk for a minute.
Add the coffee and run the beater.
Now add the dry ingredients to this.
Beat on medium speed for 2 min scraping the sides. The batter will be very thin.
Pour batter evenly into prepared pan and bake at 180 degree C for 30 min or until a toothpick inserted in center comes out clean.
This one is frosted with chocolate and coffee butter icing.
And this one with satin chocolate icing.
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