Thursday, December 15, 2011
Black Magic Chocolate Cake with Sweet Pink Buttercream "Our 3rd Anniversary Cake"
Looked for something to suit my DH's taste and prepared to bake for our 3rd anniversary (December 9), finally I decided to bake this black magic cake recipe with his favorite buttercream frosting. I did use my sugar paste rose for decoration this time since I've been practicing how to make roses with sugar paste.
The recipe is adapted from Hershey's website "Black Magic Cake" but I preferred to use my favorite Valrhona cocoa powder and I baked in 8" round cake pan. After we tried the cake, we agreed with many comments to this cake.... moist, rich & soft as magic cake! It's great in taste either with frosting or without frosting and another magic about this cake.... it's super easy to bake as well.
Black Magic Cake
All purpose flour 1 3/4 cups
Baking soda 2 tsp.
Baking powder 1 tsp.
Salt 2 tsp.
Cocoa powder 3/4 cup (I used Valrhona cocoa powder)
Sugar 2 cups
Coffee powder 2 tsp.
Boiling water 1 cup
Vanilla extract 1 tsp.
Buttermilk 1 cup
Vegetable oil 1/2 cup (I used canola oil)
1. Grease 8-inch round baking pans. Mix boiling water with coffee powder and stir well, set aside.
2. Sift flour, cocoa powder, baking soda, baking powder and salt in mixing 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 at 175C for 35-40 mins or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.