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Black Magic Cake
SUBMITTED BY:
Marsha
PHOTO BY:
spitfire
"Super spooky dark chocolate cake. Suitable for all your black magic get-togethers."
RECIPE RATING:
Read Reviews
(189)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
35 Min
READY IN
1 Hr
Original recipe yield 1 - 9x13 inch or 2 - 9 inch round pans
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
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DIRECTIONS
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.
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REVIEWS
Reviewed on Aug. 2, 2005 by GOVEGGIE
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GOVEGGIE
Aug. 2, 2005
This is truly a black magic cake. The batter was so thin that i wasn't sure how the cake would turn out. I had used two 9inch round pans. The cakes were perfectly done in 30 mins. I made a delicious frosting with whipping cream, cherry liquer, vanilla essence and powdered sugar. I also filled in lots of canned pitted cherries. I've never decorated a cake before so i think i didnt do justice to how it tasted. Absolutely delicious....tasted like a very authentic German Black Forest cake. i'm just posting a photo since there is none after so many reviews.
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16 users found this review helpful
This is truly a black magic cake. The batter was so thin that i wasn't sure how the cake would...
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Reviewed on Oct. 26, 2007 by
naples34102
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naples34102
Oct. 26, 2007
I've done quite a lot of baking in my life, which has included more cakes than I could count. This chocolate cake is one of the best I've ever made. Moist, fragrant,dark and with a rich chocolate flavor. It will become a classic go-to recipe for me. No reason to search for a better chocolate cake.
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14 users found this review helpful
I've done quite a lot of baking in my life, which has included more cakes than I could count....
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Reviewed on Aug. 18, 2005 by Kathy
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Kathy
Aug. 18, 2005
I have had this recipe since 1979 where I got it off the back of a Hershey cocoa can. It has been a family favorite ever since! I was glad to see it on all recipes with all the different frosting ideas. I use a 7 minute frosting and fold in about 1/2 cup of semi-sweet chocolate chips and let sit just until they barely start to melt. Spread onto cake carefully as to not completely blend in the chocolate chips, then chill. You have crunchy ribbons of chocolate mixed into the frosting. It is wonderful!
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10 users found this review helpful
I have had this recipe since 1979 where I got it off the back of a Hershey cocoa can. It has...
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Reviewed on Oct. 26, 2003 by HOLLIE2
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HOLLIE2
Oct. 26, 2003
This cake is so, so moist and tasty. I frosted the cake with yellow frosting (I used food coloring) and then made black sugar bats all over the cake. I have a bat cookie cutter, so I placed it on the cake in several postions, and sprinkled black sugar within the cutter. I used little, round, red candies for the eyes. It looks like black bats flying in front of a full moon!
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10 users found this review helpful
This cake is so, so moist and tasty. I frosted the cake with yellow frosting (I used food...
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Reviewed on Aug. 29, 2002 by
MRS TEMPEST
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MRS TEMPEST
Aug. 29, 2002
This cake is so moist and tastes soooooo good. I would recommend anyone and everyone make this cake.
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9 users found this review helpful
This cake is so moist and tastes soooooo good. I would recommend anyone and everyone make...
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Reviewed on May 15, 2006 by
CJ
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CJ
May 15, 2006
Ok, I have made this a few times and it is truly one of the best chocolate cakes ever. It is so moist. So moist in fact, you may have a bit of a hard time "working" with it, so I do recommend placing the cooled layers in the freezer for a bit (20 min. or so) before frosting and filling. This will make it much easier!
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8 users found this review helpful
Ok, I have made this a few times and it is truly one of the best chocolate cakes ever. It is...
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Reviewed on Oct. 21, 2005 by
RAEVYNNE
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RAEVYNNE
Oct. 21, 2005
I decided to make this into a bundt. I used the new SmartWare bundt pan & baked the cake for 45 min. I also added a 1/4 cup of Kirsch (cherry liqueur) to the batter instead of the vanilla extract. My husband (whose rather picky about cakes) loved this. I'll be making this one again!
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7 users found this review helpful
I decided to make this into a bundt. I used the new SmartWare bundt pan & baked the cake for...
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Reviewed on Feb. 23, 2005 by GFCDN
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GFCDN
Feb. 23, 2005
For those who had problems with the cake rising, I found this explanation of Dutch process cocoa which can make difference in the results: When it comes to baking, be sure to use the type of cocoa specified in the recipe. Those that are leavened with baking soda require natural (non-Dutch processed) cocoa so that the alkalinity of the baking soda can neutralize the acidic cocoa. Recipes leavened with baking powder require Dutch-process cocoa to maintain the neutral pH of both. I used parchment paper in the bottom of the cake pan and up the sides to lift out the cake (8x8pan). The rest I made as cupcakes. The cupcakes cooked more evenly in less time.
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7 users found this review helpful
For those who had problems with the cake rising, I found this explanation of Dutch process...
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