I'll be baking my favorite chocolate cake for Valentine's Day.
This cake is mouthwateringly moist. The secret ingredient that gives it such mysterious dark depths of flavor is a cup of strong black coffee...Oh my goodness it's to die for.It's easy to make, but looks like you spent hours. The recipe follows.
Black Magic Cake
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
1 cup buttermilk
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
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.
When I make this cake, I like to finish it with a "French Ganache" frosting.
It's such a rich, beautiful frosting and it's so simple to make. Just two ingredients!
Here's the recipe for:
French Ganache Frosting
8 ounces best quality semisweet chocolate ( I use Ghirardelli Semisweet Chocolate Chips)
1 cup heavy cream
Directions: Prepare an ice bath. In a small saucepan, bring heavy cream to a simmer. Remove from heat, and pour over chocolate chips. Using a rubber spatula, gently stir until chocolate melts. Divide mixture between two bowls. Set one aside. Place the other over the ice bath, and stir until mixture reaches the consistency of toothpaste.
With an offset spatula, spread an even layer of the thicker ganache over the entire cake. Still using the offset spatula, pour remaining half of the ganache over the cake until completely covered and smooth. I love the way the frosting shines.
I usually make a three layer cake because it looks good and my husband can't wait to have a taste. So to avoid his harassing me with "nobody is going to notice if there's a piece missing," he gets to cut and nibble on the extra fourth layer....just a little insurance against having to serve half a cake.
Of course that means that I need to double the cake and frosting recipes.
Whether you serve it plain, or decorate it with sliced fresh strawberries or fresh flowers...this cake is a crowd pleaser.
I hope your family enjoys this fabulous cake as much as mine.