Black Magic Cake Recipe 435 Food

BLACK MAGIC CAKE

Steps:

• For the cake: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line the bottom of two 9-inch round cake pans with parchment and grease the parchment and the sides of the pans with oil.
• Stir together the cocoa powder and boiling water in a small bowl and let sit to bloom for 5 minutes (this step intensifies the chocolate flavor in the cake).
• Whisk together the granulated sugar, flour, baking powder and salt in a large bowl. Whisk together the bloomed cocoa, oil, milk, eggs and vanilla in a medium bowl. Pour the cocoa mixture into the sugar mixture and stir until smooth (the batter will be thin). Divide the batter evenly between the prepared cake pans. Bake until the cakes bounce back when pressed in the middle and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pans on a rack.
• For the filling and frosting: Heat the cream in a double boiler over low heat, whisking occasionally, until it begins to steam. Whisk in the cocoa powder, chocolate, espresso powder, vanilla and salt until the mixture is smooth, about 2 minutes. Whisk in the butter until melted. Whisk in the confectioners' sugar until incorporated. Let the frosting cool completely.
• To assemble: Put 1 cake, bottom-side up, on a serving plate or cake stand. Spread about 1 cup of the frosting over the top but not all the way down the side. Top with the other cake, bottom-side up, and frost the top and sides with the remaining frosting.
• For the spider web or mummy decoration: Microwave the marshmallows in a microwave-safe medium bowl until they swell and are soft enough to stir, about 1 minute. Let sit a few minutes until cool enough to touch. Spray your hands with cooking spray. For a spider web, pick up a tablespoon-sized blob of the melted marshmallow and stretch it over and around the cake; repeat so that the strings of marshmallow crisscross one another in many directions, and continue until you have what looks like a spider web. For a mummy, stretch the marshmallow so that all the strings on the top of the cake run in the same direction, leaving a small gap between strings for the mummy's eyes to peek out. Garnish with a candy spider or several candy spiders for the web cake or candy eyes for the mummy cake.

SO EASY BLACK MAGIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
• Mix buttermilk, oil, coffee, eggs, and vanilla extract together in a bowl. Pour over sugar mixture in the large bowl; beat with an electric mixer on medium speed until batter is smooth and thin, about 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

BLACK MAGIC CAKE (BEST CHOCOLATE CAKE EVER!)

Steps:

• Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
• Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin.
• Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
• Bake at 350*F. for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
• Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

BERRY LAYER MAGIC CAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides.
• Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
• Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the salt and all but 2 tablespoons of the flour, mixing until completely combined.
• Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute. Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture.
• Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
• Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
• To serve, dust the top of the cake with confectioners' sugar. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.

BLACK MAGIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
• In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
• Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
• 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.

BLACK MAGIC CAKE

Steps:

• Preheat oven to 350-degrees F.
• Grease and flour a 10 x 13 inch cake pan.
• In a large bowl combine the first 6 ingredients (flour - salt).
• In a small bowl beat eggs and add the next 4 ingredients (coffee - vanilla).
• Stir wet ingredients into dry ingredients.
• Pour batter into a prepared pan.
• Bake in preheated oven for 40-50 minutes or until toothpick inserted in center comes out clean.
• Let cake cool while preparing frosting.
• To make frosting: melt the chocolate and butter in a doube boiler over simmering water or melt chocolate in microwave.
• Pour melted chocolate into a mixing bowl and beat in sugar alternately with the milk, beating until fluffy and then add the salt and vanilla, beating until desired consistency is reached (you may need to add more sugar).
• Spread frosting on cooled cake.

BLACK MAGIC CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease a 12 cup Bundt Pan.
• In 4qt.
• microwave safe bowl, combine butter, syrup and candy bars, heat 5 1/2 minutes on medium (50% power) whisking once.
• Whisk until smooth.
• Whisk in sugar, then buttermilk, vanilla and eggs.
• Stir in flour, cocoa, salt and soda.
• Pour batter into pan.
• Bake 1 1/2 hours or until wooden pick inserted in center comes out almost clean.
• Cool in pan on wire rack for 10 minutes.
• Loosen cake from pan, invert onto rack to cool.
• After cake has completely cooled sprinkle with powdered sugar.
• (The cake is so rich it needs no icing).

BLACK MAGIC CAKE

Steps:

• Sift dry ingredients then add oil and eggs.
• Alternate milk with chocolate (cocoa and coffee).
• Mix thoroughly.
• Batter will be very thin.
• Bake in a greased tube pan-one that doesn't come apart because thin batter will leak.
• Bake at 375 degrees for 45 minutes or until knife inserted comes out clean.