Black Magic Cake
Rich, chocolate-y cake with a hint of espresso flavor.
Ingredients
Black Magic Cake
- 1 3/4 cup flour
- 2 cups sugar
- 3/4 cup cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup black coffee
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla
Chocolate Buttercream Frosting
- 1/2 cup butter, room temp
- 2 oz unsweetened melted chocolate
- 3 cups powdered sugar, sifted
- 3 tbsp milk
- 2 tsp vanilla
Instructions
- Preheat oven to 350℉.
- Combine dry ingredients in a medium size bowl. Combine wet ingredients together in a separate bowl.
- Combine the wet and dry ingredients together and mix well with a spatula. Pour into a 9x13 cake pan or a cupcake tin, filling each cup 2/3 full.
- Bake the cake for 35-40 minutes or cupcakes for 15-20 minutes depending on the size of cupcakes.
Frosting
- In a medium bowl, whip the butter on high speed until it's creamy and light in color.
- Add the melted chocolate and vanilla and beat together.
- Sift the powdered sugar into the chocolate mixture and beat well, add milk 1 TBSP at a time until desired consistency is achieved. You may not need any milk at all.
Alternative Frosting
- In a medium bowl, beat 1 1/2 cups of heavy cream with 2 tbsp powdered sugar until stiff, whipped cream consistency.
- Poke small holes in the top of the cake or cupcakes, pour caramel syrup into the holes. Frost with the whipped cream, drizzle chocolate and caramel syrup over the whipped cream and top of crushed Heath bar.
