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Black Magic Cakes
Not really a photo recipe, just something basic I wanted to share with you. Seriously, I have too much time on my hands and not nearly enough to do with it and I have the internet. In layman’s terms this means trouble.
Suffice to say I bought way too much stuff. One of the things I bought was a kMix. I really did need a new stand-mixer and simply wasn’t able to resist one looking this stylish and, get this, that came with a beater in the shape of a K. No willpower whatsoever, I know.
I’m not much of a baker so I went online to collect recipes. Wanted to try a good chocolate cake and found Ina Garten’s recipe for ‘Beatty’s Cake’ with rave reviews.
Imagine my surprise when I found out this was not Ina’s recipe at all. Instead it turns out to be an ancient Hershey’s recipe better known as Black Magic Cake that has been around since 1960 and was apparently printed on the box as well. Giving credit is common courtesy, Ina. How easy is that?
Anyway, I tried the Hershey’s cake recipe and the cake turned out to be almost great. So moist, soft and flavorful. The coffee really brought out the chocolate flavor even more.
The thing that bugged me was that I could actually taste the baking soda so I reduced it by 1 tsp. I also decreased the amount of sugar because the original recipe was just too sweet for me. The batter was so thin that I also subtracted half a cup of hot water and I felt it needed a deeper chocolate flavor so I added 2 tsp chocolate extract to the equation. I doubled the amount of vanilla extract while I was at it.
Oh right, I also turned them into cupcakes. If you’re into baking, do yourself a huge favor and give this recipe a go. Really curious to know what you’ll think of it.
Ingredients:
1 3/4 cup all-purpose flour
1 3/4 cup sugar
3/4 cup Dutch processed cocoa
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla extract
2 tsp chocolate extract (I used Nielsen-Massey)
1 tsp kosher salt
1 cup buttermilk (room temp)
1/2 cup vegetable oil (I used sunflower oil)
2 large eggs (room temp)
1/2 cup hot water + 2 tsp instant coffee
Directions:
Mix the hot water with the instant coffee and let it cool off a little. We don’t want to end up with scrambled eggs.
In the mixer bowl you combine the sieved flour, sugar, cocoa powder, baking powder, baking soda and salt. In a separate bowl you combine the buttermilk, eggs, vegetable oil, vanilla and chocolate extract and the instant coffee.
While you run the mixer at a low-speed you slowly pour the liquid mix in with the dry ingredients. Let the mixer run at a medium speed for about 3 to 4 minutes. That’s it.
Line a standard muffin tin with paper liners and fill them halfway up with the batter and bake them for 20 minutes at 350F (175C), until a tooth pick stuck in the center comes out clean.
This recipe makes for 24 cupcakes. If you want to make a layered cake use two 9-inch x 2-inch cake pans (not the 8-inch pans Ina says because it will bubble out of the pan and mess up your oven).
For one large cake you use a 13-inch x 2-inch round cake pan.
Look at the structure! It’s so light and fluffy with a really deep chocolate flavor. If you don’t like the coffee note in the background go for 1 tsp instant coffee but don’t omit it, it really does something for the chocolate flavor.
| Black Magic Cakes | |||||||||
| Ingredients |
1 3/4 cup sugar 3/4 cup Dutch processed cocoa 1 tsp baking powder 1 tsp baking soda 2 tsp vanilla extract 2 tsp chocolate extract (I used Nielsen-Massey) 1 tsp kosher salt 1 cup buttermilk (room temp) 1/2 cup vegetable oil (I used sunflower oil) 2 large eggs (room temp) 1/2 cup hot water + 2 tsp instant coffee Directions |
|
In the mixer bowl you combine the sieved flour, sugar, cocoa powder, baking powder, baking soda and salt. In a separate bowl you combine the buttermilk, eggs, vegetable oil, vanilla and chocolate extract and the instant coffee. While you run the mixer at a low-speed you slowly pour the liquid mix in with the dry ingredients. Let the mixer run at a medium speed for about 3 to 4 minutes. That’s it. Line a standard muffin tin with paper liners and fill them halfway up with the batter and bake them for 20 minutes at 350F (175C), until a tooth pick stuck in the center comes out clean. This recipe makes for 24 cupcakes. If you want to make a layered cake use two 9-inch x 2-inch cake pans (not the 8-inch pans Ina says because it will bubble out of the pan and mess up your oven). For one large cake you use a 13-inch x 2-inch round cake pan. Meal type: |
baking, cakes, sweetsh |
Servings: |
24 |
Copyright: |
© kayotickitchen.com |
|
22 Comments »
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Sounds great – I know quite a few chocoholics who would appreciate such cakes. I’ll probably replace the coffee with something else once I make them, though :)
No no no… you must try it with a hint of coffee! :)
I love that cake recipe…I’ll have to give it a shot with your changes!
Looks delish but then again, how can anyone resist good, dark chocolate and coffee???? I’m going to have to try this recipe. Thanks!
My Mom makes something very similar but she uses sour cream instead of buttermilk and she adds some mini chocolate chips instead of the chocolate extract. It’s so moist you never miss the frosting.
The chocolate extract works like a charm (love that stuff), but had I been able to run errands I think I would have probably tried adding roughly 3 or 4oz melted good-quality dark chocolate to the batter.
Next time try adding some espresso instead of the hot water and instant coffee…or use the dried espresso. I find it makes a much richer chocolate flavor that just doesn’t happen when I used to use coffee granules.
Re Ina…she is not alone. Whether on Food Network or considered a ‘big’ blog, giving credit seems foreign to them…oh, unless YOU forget to be the one giving THEM credit. Funny how that works huh? :)
If only I had an espresso machine!
Pretty funny indeed, especially considering the fact Food Network has copyright notices all over their recipes :)
Not the first time she did it either. I posted a recipe for frozen fruit with a creamy white chocolate topping that a friend of mine ate in a London restaurant. Someone emailed me and told me that was one of Ina’s recipes and that it was in her book.
I did a little searching and managed to trace the recipe back to a British tv chef called Delia Smith. The recipe was published in the Delia Smith Magazine for J Sainsbury back in the late 90′s. Ina printed it in her book somewhere in 2006 and forgot to give credit, so now people think it’s her recipe.
I’ve been making a chocolate cake from my old (1967) Betty Crocker cookbook. The original recipe is called “Black Midnight” cake. It called for shortening and hot water, no milk. I started making it with leftover coffee and I agree with you-the coffee really does bring out the chocolate flavor. I also use butter instead of the hydrogenated oil shortening. MMmm.
Must admit that the only thing I use Crisco for is to season my cast iron skillets :)
A beater shaped like a K? How cool is that, no wonder you couldn’t resist buying it. I don’t care for frosting (generally), this is a perfect (cup) cake for me.
I don’t really like frosting either, so heavy and sweet, so I topped it with just a little whipped cream.
Yeah, in the shape of a K. Look!
I hope you dont mind, but i wondered if i could add this recipe to my blog?
It’s just that they look so good to eat and very easy to make.
Let me know if it’s possible other wise i will not add it.
Thanks for sharing this recipe :)
Only if you try them first :)
I don’t use Crisco type shortenings at all anymore. I use either butter or a liquid oil (usually EVOO, occasionally canola) depending on what I’m cooking. My cast iron is seasoned with oil as well.
I’ve made the original recipe & have seen the original episode here in US. She tells us she got the recipe from a friend. His mom used to make this cake all the time & since the mom is now deceased, she made it for him. i might have to try your version some day! Groetjes van een Hollands Meisje die nu in NJ zit!
Making these right now for my nephew’s birthday party! When I went to the store they didn’t have any chocolate extract. Will it still come out tasty?
Absolutely! The chocolate extract was my own addition :)
I know what you mean about instant coffee enhancing the chocolate flavor. I always add some to my homemade hot chocolate. Adds some extra body somehow.
Just made this yesterday and WOW! This a wonderful recipe. I couldn’t find chocolate extract either, nor did I sift the dry ingredients, and still it came out amazingly moist, yet light, and very dark and chocolately. This is definitely a keeper.
Just finished making these and Oh My!!! They are delicious! Very moist with the best chocolate taste I’ve ever had in a cake. Beautiful to look at, as well. Thank you!!
Could you please tell me where to buy soda in Netherlands? I could only find baking powder..