Oct 14, 2011

Black Magic Cakes

cupcakes3

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.

cupcakes2

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 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.
Meal type: baking, cakes, sweetsh
Servings: 24
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