Black Magic Cake
The best chocolate cake you will ever make.
- 1 3/4 cup unsifted white flour
- 2 cup granulated sugar
- 3/4 cup high grade cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbspn instant coffee (powder is best)
- 1 cup buttermilk or soured milk
- 1/2 cup oil (use light olive oil for best flavor)
- 2 large eggs
- 2 tsp vanilla (Use Mexican for best flavor)
- 1 cup boiling hot strong, black coffee (can use boiling water)
- 1/2 cup butter (1 cube)
- 1/2 cup sifted dark cocoa
- 5 cup sifted powdered sugar
- 2 tsp vanilla
- 1/3 cup cream (add more as needed to make a spreadable frosting)
- 1 tbspn instant coffee or espresso powder
Heat oven to 350°. Spray 9 x 13 baking pan with coconut pam, or grease with coconut oil or crisco, and dust with cocoa (to retain dark color on cake). Tap out extra cocoa.
In large mixing bowl, mix dry ingredients thoroughly.
Measure liquid ingredients in large measuring cup, and beat together until thoroughly emulsified. Add to dry ingredients and mix together quickly. Do not beat, or overmix.
Add hot coffee and use the mixer paddle, or a wire whisk to hand stir until thoroughly blended. Do not beat, or overmix. Pour into prepared baking pan.
Bake in 350° oven until the edges pull away from side of pan, the cake springs back in the center to a finger touch, and a stick (I use a kabob stick) comes out clean.
Cool cake thoroughly before frosting
Add all frosting ingredients to mixer bowl. Stir together on low to mix so the powdered sugar doesn't fly all over the kitchen. Then beat on high until creamy and beautiful. Add more cream if the frosting is too thick. Spread over cake evenly, making sure to seal the edges. Use a frosting knife to make it pretty with wide, sweeping strokes.
I have added orange marmalade to the frosting, and it's good. Cream it with the butter before adding the other ingredients.
Frosted cakes are better if they sit for hours, or overnight before serving.