Recipe

Black Magic Cake Recipe

Add Step-by-Step Photos	Desertgypsy / All my dishes 7 months, 3 weeks ago I found this recipe handwritten in the back of a cookbook I bought a used bookstore with a little memo, “KEEPER”. After making it I could see why. Over the years it has become the standard chocolate cake I use whenever I bake one. It’s easy to ... More Prep:20m Cook:3035m Servings:12	Desertgypsy
	moist chocolate

Does this look good? Yeah! / Nope

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Ingredients

2 cups sugar

1/2 cup canola or vegetable oil

2 large eggs

1 teaspoon pure vanilla extract

1 cup strong black coffee or use 1 cup hot water to dissolve 2 teaspoons instant expresso

1 cup buttermilk

1 3/4 cups all purpose flour

3/4 cups unsweetened cocoa powder (I like the extra dark)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

Directions

Mix flour, soda, baking powder and salt in a bowl and set aside

With an electric mixer blend oil, sugar, eggs, vanilla and coffee until smooth

Alternate the flour mixture with the buttermilk until smooth

Oil and dust with flour 2 8 inch round cake pans

Divide the batter equally into pans

Note: The batter will be thin

Bake at 35o degrees for 25-30 minutes or until a toothpick inserted into the center come out clean

Cool for 15 minutes then transfer to a wire cooling rack until completely cooled

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Comments

notyourmomma 7 months, 3 weeks ago said:
Oh yeah...this has my name all over it YUMMY.

deliathecrone 7 months, 3 weeks ago said:
This is a lot like the recipe the Barefoot Contessa uses - she insists on Godiva Cocoa, upon which I agree. I've uploaded a picture of a "Black Magic" cake for your recipe, if you don't mind. Feel free to change it next time you make the cake, please.

magali777 7 months, 3 weeks ago said:
Mmmm.......delicious, thanks for posting!

desertgypsy 7 months, 3 weeks ago said:
Delia

Thank you so much for posting the photograph with the Black Magic Cake recipe, it looks great! I have not tried using the Godiva cocoa but will try and find some. Small town living has its limitations for ingredients. I started making this cake with Hershey’s, then found a cocoa made by Ghirardelli, and since Hershey’s Special Dark showed up on the grocery shelves I have been using it. Thanks again!

lunasea 7 months, 3 weeks ago said:
Wonderful recipe - thanks so much for sharing!

Smiles,
~Vickie

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