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My review
Black Magic Cake
Marsha
"Super spooky dark chocolate cake. Suitable for all your black magic get-togethers."
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Ingredients
1 h servings 155 calsOriginal recipe yields 24 servings (1 - 9x13 inch or 2 - 9 inch round pans)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan. Watch Now
- In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Watch Now
- Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. Watch Now
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired. Watch Now
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 155 calories; 5.5 g fat; 25.7 g carbohydrates; 2.3 g protein; 16 mg cholesterol; 240 mg sodium. Full nutrition
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Reviews
Read all reviews 21362788 Ratings
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Most helpful positive review
10/26/2007
I've done quite a lot of baking in my life, which has included more cakes than I could count. This chocolate cake is one of the best I've ever made. Moist, fragrant,dark and with a rich chocolat...
Most helpful critical review
12/10/2010
Meh, I was a little disappointed because this was rated so highly. Moist, but not chocolatey... Good basic recipe, but I wasn't blown away.
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10/26/2007
I've done quite a lot of baking in my life, which has included more cakes than I could count. This chocolate cake is one of the best I've ever made. Moist, fragrant,dark and with a rich chocolat...
8/2/2005
This is truly a black magic cake. The batter was so thin that i wasn't sure how the cake would turn out. I had used two 9inch round pans. The cakes were perfectly done in 30 mins. I made a delic...
8/18/2005
I have had this recipe since 1979 where I got it off the back of a Hershey cocoa can. It has been a family favorite ever since! I was glad to see it on all recipes with all the different frosti...
2/23/2005
For those who had problems with the cake rising, I found this explanation of Dutch process cocoa which can make difference in the results: When it comes to baking, be sure to use the type of c...
5/15/2006
Ok, I have made this a few times and it is truly one of the best chocolate cakes ever. It is so moist. So moist in fact, you may have a bit of a hard time "working" with it, so I do recommend pl...
10/21/2005
I decided to make this into a bundt. I used a silicone bundt pan & baked the cake for 45 min. I also added a 1/4 cup of Kirsch (cherry liqueur) to the batter instead of the vanilla extract. M...
10/31/2002
This cake is so, so moist and tasty. I frosted the cake with yellow frosting (I used food coloring) and then made black sugar bats all over the cake. I have a bat cookie cutter, so I placed it o...
12/17/2001
I made this cake for a birthday and it was a huge hit! Everyone loved it. It does require the entire 40 minutes to bake even though the toothpick came out clean after 30 min. It was a little ...
1/31/2009
For those that have given this a low rating i have to ask...are you sure its not just you. this is absolutely fabulous. I made it for my son's 8th bday with the chocolate icing found on the be...