Didi shared this Black Magic Cake recipe with me, along with her tweaks which include:
Double the frosting
Decorate with express beans
Black Magic Cake
Preheat oven to 350º
1 3/4 c all purpose flour
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong black coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1 tsp real vanilla extract
Frosting
1 cups margarine, softened
4 oz melted unsweetened chocolate, cooled
6 cups powdered sugar
6 TBSP milk
4 tsp real vanilla extract
Cake directions:
• Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl
• Add eggs, coffee, buttermilk, oil and vanilla
• Beat on medium speed for two minutes. Batter will be thin
• Pour batter into a greased and floured 13″ x 9″ pan, or use (2) 9 rounds
• Bake at 350º for 35-40 minutes (13″ x 9″ pan), or 30-35 minutes ((2) 9 rounds)
• Done when pick comes out clean
Frosting directions:
• Combine all frosting ingredients
• Mix
• Decorate cooled cakes, add espresso beans for garnish
Click here for more Stockpile Recipes
{ 21 comments… read them below or add one }
This sounds pretty inviting. Anyone try it yet??
Didi did.
Ann
I was thinking more along the lines of folks other than Didi that might have tried it…
ooo……..this recipe sounds similar to one my MIL made for years. She kept the recipe to herself………………..never wrote it down, never gave it to anyone. Unfortunately her “secret” cake recipe died with her. Know the basic ingredients, but all attempts to repeat the cake have fallen short. I am going to try this one and test it on hubby. I am the non-cook of the family. If this comes close to his mom’s (and I know it will be wonderful either way) I will shock all the sister in-laws!!
ooh, I am going to have to try this, I love coffee and espresso, and of course chocolate. Thanks so much!
Awwwww, Ann I have a better pic of that… since it was pointed out to me (rudely I might add), that my pics have a blue hinge to them, and gosh darn it even though I stated they were espresso beans, they couldn’t quite figure out what they were… Ugh!!!!
Susan, I gotta tell you the batter SCARED ME!!! This was a “Just a Pinch” blue ribbon winner, and when she said the batter was thin… she WASN’T JOKIN!!! I really honestly was amazed it rose and tasted as amazing it did!!!!
Patti: It was seriously GOOD CAKE!! Let me know what your SIL’s say???
Ann that being said you amazing sweetheart and baker that you are, you can seriously “eye’ a recipe and know if it’s a “nay or yay”!!!! Thank you so much for including this recipe! She def. has a winner there….
I can’t wait my baker comes home on the 20th just in time to bake this cake for Christmas
of course she doesn’t know it yet, chickle
I am with you Stephanie any thing chocolate and expresso yum! The only thing missing for me to be the ultimate dessert would be walnuts, love walnuts. I think I will have my personal baker sprinkle crushed walnuts on top.
Thanks for sharing, Didi
That sounds awesome Didi… Definitely gonna try that one of these days..
Ohhhhhhhhhh, Ida, can’t wait for you dd to make it and you post pics, love it!!!!!!
Kim, I know your the baker, so I’m gonna hold you up to it my Kimmie sister!!
Didi, you are a paid cook, right?
You got it all going on!
I’m def going to make this. It reminds me of a black forest recipe I want to try from allrecipes only this one is (my) kid friendly because it doesn’t have cherries or alcohol.
Can I use butter instead of margarine for the frosting?
I can’t remember the last time I bought margarine!
Also, for those who don’t want to purchase buttermilk, I’ve read caterers using a substitution with success…I *think* it’s a TBSP (or tsp) of lemon juice with a cup of milk, and let sit for a bit.
Anyone have the details that I’m obviously missing???
Sally, LOL!!! I wish I was a paid cook, I would LOVE NOTHING more than to cook and bake all day, trust me!!!!
That being said, this is NOT MY RECIPE… this is a recipe I got from Just A Pinch or www. just a pinch.com Lisa Glass (I believe, so many cooks, so many recipes), and she use margarine, I like you, DON’T!!
I used unsalted butter, and just like you, subbed 1 cup milk + 1 tlbs vinegar (let it sit for a few minutes) and voila buttermilk…
It’s really an amazing recipe, you just have to get over the thinness of the batter, I was freakin to be honest… the batter was so thin I was like WTH??? But as you can see it worked wonderfully!!! I wished I had colored my pic better so my espresso beans didn’t look blue. I can see what they are saying (trust me they were freakin brutal on my pic especially since Lisa chose my pic as her main pic), to pic out whatever was wrong… uhhhhh alot of women in one room… what you expect yes???
That being said I would love to have you make it and take a pic love!!!
I did link!
Promise!
Ann
I know you did Ann, I can see it as clear as a day!!! Thank you!
Didi,
I have a special birthday coming up and plan to try this wonderful looking cake. You advise to double the frosting recipe, is the recipe above already doubled? It sounds like alot, especially with the 6 cups of powdered sugar.
Any other advice besides the doubling the frosting?
Cathy
Nope Cathy that was her original recipe. She made it in a 9 x 13. I made two layers… you def. (IMHO) need more frosting just to have enough if you know what I mean between and on the layers… after my post (and brutal pointing out of the pic she chose, mine) it was pointed out you need more frosting if your making a 2 layer…
So, that being said, THE BEST CHOCOLATE CAKE EVER…. make sure you sift your dry okay??? Wanna make sure your baking soda and baking powder are totally mixed in….
Let us know, better yet, post a pic you “sweet genius” you!!!
Thanks Didi. I sure will post a picture. I am making it for a special friend on the 20th so tune in for the picture that weekend!
Cathy
I certainly will my culinary genius!!!!
Keep us posted honey!!! I have TOTAL FAITH IN YO!!!!
Culinary genuis, LOL.
Yet one more question, Didi: do you use any special flour? I was at the Taste of Home cooking show in October and the host swore by King Author flour. Only one or two of my friends use it. I always use Pillsbury or Gold Medal and that’s what my mother used. I’ve often wondered if it makes a difference.
I thought I would ask an expert, aka, the real culinary genuis!!
Cathy
Didi, I made this cake for Christmas, it was wonderful. I sprinkled crushed walnuts on top, it looked wonderful. Sorry no pic’s. I only made one batch of frosting (I had just enough powdered sugar left for one batch, where does this stuff go??) I don’t like to much frosting on my cakes, I find it to sweet. I found the one batch to be just enough, imo.
Thanks for the great recipe, definitely a keeper.
Oh I forgot to mention, I made this cake, not my daughter even though the baker is home. She made the pies. I found the recipe very easy
thanks again!
Cathy, I have heard the same about Kings Arthur flour, however, I just use Gold medal…
Ida, YAY!!!! My little whirlwind!!!! Love the added nuts, that would def. taste so good!!